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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 90.9 pts. and median of 91 pts. in 32 notes) - hiding notes with no text | | | Tasted by budman on 6/11/2018 & rated 92 points: Getting better with age!! (823 views) | | | Tasted by Wine Poor on 2/14/2016: Big Cali pinot. We drank this before dinner without food, which it is very good at. (1131 views) | | | Tasted by Wine Poor on 5/31/2015 & rated 90 points: Some tart sour cherry this time upon first opening. Let's see how this develops in the glass as i wait for dinner to cook. (1157 views) | | | Tasted by winepog on 12/15/2014 & rated 90 points: very nice, a favorite among the tasting panel, very new world and lots of fruit, some heat (1269 views) | | | Tasted by fredb on 11/8/2013: Medium-dark red color. Aromas of raspberry, blueberry, and blackberry. Black cherry, raspberry and some brine and spice notes on the palate carry into a medium finish with some slight candied notes. Drink. (1581 views) | | | Tasted by fredb on 4/17/2013: Dark red color. Aromas of smoke, spice, baked cherries, and loamy earth. Palate has a slightly briny character with loamy earth, cinnamon, and cherry pie filling that carry into a medium finish. Some olive notes show on the finish. Should hold, but not convinced this will be better with more development. Drink. (1203 views) | | | Tasted by underwds on 3/30/2013: Very pretty garnet color and smooth mouth feel without being too plush or over-the-top. Cherry fruit and a touch of herbal notes that are a pleasant counterpoint to the fruit. Finishes with oak and cedar. Good with our Easter ham.
6/1/2014 Similar to last time, but really liked the subtleness of the oak on the finish. (860 views) | | | Tasted by cbkamp on 2/23/2013 & rated 91 points: Cherry pie, forest floor, and dried herbs on the nose. Good balance and very round. Cherry with a touch of earthiness on the palate. Not really complex but absolutely delicious. (967 views) | | | Tasted by gordoyflaca on 12/28/2012 & rated 90 points: rich and oaky black cherries (833 views) | | | Tasted by pjhr on 5/23/2012 & rated 92 points: Tasty black berry and dark cherry aromas and flavors with smokey oak and mineral notes finishing with tasty acidity. (955 views) | | | Tasted by tall2002 on 4/27/2012 & rated 91 points: - Garnet color and aromas of cedar, black pepper and cloves and has flavours of cherry and black pepper - Opened up after about an hour (998 views) | | | Tasted by budman on 11/13/2011 & rated 90 points: Dark and brooding. Cherry fruit with a touch of spice. (1420 views) | | | Tasted by Zonk on 11/3/2011 & rated 90 points: Pop and pour. Thick but not syrupy, cherry and some darker fruit. Much better after being open for an hour. Well made pinot but not my preferred style. (1262 views) | | | Tasted by Anthony Lombardi on 8/20/2011: Dark garnet. Spicy nose with some red and black fruit. This was best in the first half hour or so as it showed bing cherry and cloves. Full bodied to be sure, but we got some acidity poking through. Tannins are barely detectable. This took on weight the longer it was open and really showed too much viscocsity to be appealing.
I just don't get "thick" and Pinot Noir and don't think I ever will. (1288 views) | | | Tasted by Screameagle on 8/21/2010 & rated 91 points: No formal notes since I brought this wine to a party and then proceeded to drink it with others. Showing extremely well at this time. Happy to have another bottle in the cellar. (1868 views) | | | Tasted by jonysan on 8/10/2010 & rated 91 points: I agree with t_moderne's previous notes. This is the first 08 Sonoma Pinot we've tried and the first from Andrew. Again, very good, but nothing that really set it apart from other quality Sonoma Pinot's. I did like the more medium body style that I prefer. The balance was spot on with a nice acidity that wasn't over the top as with some brighter, lighter Sonoma Pinot's. I enjoyed it a lot and will definitely pursue more the coming vintage. (1893 views) | | | Tasted by t_moderne on 4/22/2010 & rated 90 points: Twist and pour. This has a typical Cali-pinot nose - that comfortable combination of fruit and forest floor. It has the typical Cali-Pinot color and in the mouth, a nice balance of fruit and acidity. Well made wine. Doesn't have anything that sets it apart from so many other good Pinots but all in all, it is a tasty wine and that's not a bad thing. (1921 views) | | | Tasted by markellen.foodies@gmail.com on 3/12/2010 & rated 93 points: At Sunset Corner's tasting during the F&W Weekend, Andrew told me the 08 Turner was only available in Florida at Michael's Genuine and Prime 112. Eric, Michael's Sommelier said he purchased 2 cs, half the Florida allocation. I pre-ordered the Turner and asked Eric to decant it 2hrs prior to dinner.
I was eager to try it as we considered the 07 Turner one of the best PN's we had last year. However, I was a little leery based on James Laube's lower score for the 08 vs the 07. I also brought an 08 Kanzler for comparison.
The 08 is Excellent, and more akin to the 07, than it's A.P. Vin 08 cousins. Caressing fruity bouquet. Balanced ripe non- acidic cherry flavors, with and extended finish. Andrew said there will be more mature vines available next year from this Vineyard.
The Turner, to me was clearly superior to the 08 Kanzler, which by comparison seemed like saccharine cough medicine. (2080 views) | | | Tasted by curtispomeroy on 3/4/2010 & rated 87 points: This was our first wine by Andrew and we were not very impressed. Due to our lack of prior experience, do not know if these wines go through a dumb phase but we did not get much on the nose and the palate was rather simplistic. Drank over two nights and there was no noticeable improvement on day two. I would compare it more to a $30 cuvee than a $48 SVD. (1945 views) | | | Tasted by smphelps on 2/28/2010 & rated 90 points: Not as well intergrated at this stage as were the 2007's. Dark and smokey, with black cherry and blackberry. A touch hot, particularly on the finish. My guess is it will round into form in a year or so. (1994 views) | | | Tasted by jasonkle on 1/18/2010 & rated 88 points: Okay. Not as smooth as I would like. Not overly fruity. (2081 views) | | | Tasted by N2Vin on 12/2/2009 & rated 97 points: OMG, What a rock star this Turner is! I've been a big fan since tasting the 2006 two years ago, but this is just chart topping. Everything is off the charts here. There are more herbs and spices in this than Colonel Sanders, Sargent Pepper and Dr. Pepper combined! The color is purplish black. Deep and rich. Not for the faint of heart, nor the Burgundian traditionalist. It is much better. Almost Syrah like in its concentration, complexity and smoky, meaty, spicy, blackberry and black cherry. A finish that does not quit. The pure power of this wine sits on the top back tongue for minutes like a mouthwash.
In the spirit of generosity this holiday season I shall send Andrew a note "Please Sir, may I have some more?" (2504 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| A.P. Vin Producer website
“One sip of California Pinot Noir was all it took. My life as I knew it would change forever,” explains owner & winemaker Andrew P. Vingiello.
A.P. VIN was established in 2003 to fulfill the dream of its owner, Andrew P. Vingiello. After taking his first sip of artisinal California Pinot Noir he set out to learn as much as he could about this unique style of bold, complex wine. In 2003 Andrew worked his first wine harvest and found that his passion for handcrafted wine extended beyond just consuming it. Andrew created the very first vintage of A.P. VIN in 2003 from Garys’ Vineyard. While only 150 cases were produced, it was enough to win the acclaim of well-known publications. The name A.P. VIN originates from Andrew’s name (Andrew P. Vingiello) and the logo represents his signature on each bottle produced. While managing to keep his day job during production of the first few vintages of A.P. VIN, it was in 2005 that Andrew decided to fully dedicate himself and his career to his passion for creating unique wines. Shortly thereafter, Andrew moved his production and wine-making from Lompoc to San Francisco, where he could tend to the wines closer to his home.
Today, A.P. VIN produces approximately 2,000 cases of vineyard-designated Pinot Noir (and now a Syrah as well under the TRICK label) and is focused on making wines of the highest quality, which Andrew believes starts in the vineyard. From the vineyard and row locations to the farming style of each grower, every element adds nuances and subtleties that result in a superior wine.
Out of business as of 2020.Pinot Noir Varietal character (Appellation America) | Varietal article (Wikipedia)
Pinot Noir is the Noble red grape of Burgundy, capable of ripening in a cooler climate, which Cabernet Sauvignon and Merlot will not reliably do. It is unpredictable and difficult both to grow and to vinify, but results in some of the finest reds in the world. It is believed to have been selected from wild vines two thousand years ago. It is also used in the production of champagne. In fact, more Pinot Noir goes into Champagne than is used in all of the Cote d'Or! It is also grown in Alsace, Jura, Germany, the U.S., Canada, Australia, New Zealand, Romania, Switzerland, Austria, Croatia, Serbia, Italy, and so forth, with varying degrees of success.
Pinot Noir is one of the world's most prestigious grapes. It is very difficult to grow and thrives well in France, especially in Champagne and Burgundy. Pinot Noir thrives less in hot areas, is picky on soil, and deserves some oak storage.
Pinot Noir, or Blauburgunder / Spätburgunder in German, is a blue grapevine - and, as the German name suggests, the grape comes originally from Burgundy in France.
The grape, which thrives in calcareous soils, is used primarily for the production of red wine, and it is widely regarded as producing some of the best wines in the world. The wine style is often medium-bodied with high fruit acidity and soft tannins. It can be quite peculiar in fragrance and taste, and not least in structure - which may be why it is referred to as "The Grapes Ballerina".
Pinot Noir is also an important ingredient in sparkling wines, not least in champagne since it is fruity, has good acidity and contains relatively little tannins.
The grape is considered quite demanding to grow. The class itself consists of tightly packed grapes, which makes it more sensitive to rot and other diseases.
Pinot Noir changes quite easily and is genetically unstable. It buds and matures early which results in it often being well ripened. Climate is important for this type of grape. It likes best in cool climates - in warm climates the wines can be relaxed and slightly pickled.
In cooler climates, the wine can get a hint of cabbage and wet leaves, while in slightly warmer regions we often find notes of red berries (cherries, strawberries, raspberries, currants), roses and slightly green notes when the wine is young. With age, more complex aromas of forest floor, fungi and meat emerge.
In Germany, Switzerland, Austria and Hungary, it often produces light wines with less character. However, it has produced very good results in California, Oregon and New Zealand.
With its soft tannins and delicate aroma, it is excellent for white fish, chicken and light meat. For the stored wines you can serve small game. Classic duck breast is a matter of course, a Boeuf Burgundy and Pinot Noir are pure happiness.
Pinot Noir loses quality by over-harvesting.
Pinot Noir is prone to diseases, especially rot and mildew. Viruses cause major problems especially in Burgundy.
Pinot Noir are large round grapes with thin skins. Relatively high in alcohol content. Medium rich tannins and good with acid.
As a young person, Pinot Noir has a distinctly fruity character such as raspberries, cherries and strawberries.
A mature Pinot Noir, the taste is different. Cherry goes into plum and prune flavors. It smells of rotten leaves, coffee, moist forest floor and animal wine. This must be experienced.
In warm climates you find boiled plum, some rustic, little acid.
If the grapes are over-grown, the wine will be thin, with little color and flavor.USAAmerican wine has been produced since the 1500s, with the first widespread production beginning in New Mexico in 1628. Today, wine production is undertaken in all fifty states, with California producing 84% of all U.S. wine. The continent of North America is home to several native species of grape, including Vitis labrusca, Vitis riparia, Vitis rotundifolia, and Vitis vulpina, but the wine-making industry is based almost entirely on the cultivation of the European Vitis vinifera, which was introduced by European settlers. With more than 1,100,000 acres (4,500 km2) under vine, the United States is the fourth-largest wine producing country in the world, after Italy, Spain, and France.California2021 vintage: "Unlike almost all other areas of the state, the Russian River Valley had higher than normal crops in 2021, which has made for a wine of greater generosity and fruit forwardness than some of its stablemates." - Morgan Twain-Peterson Central Coasthttp://www.ccwinegrowers.org/links.html
http://www.discovercaliforniawines.com/regional-wine-organizations/
http://beveragetradenetwork.com/en/btn-academy/list-of-winegrowers-association-in-central-coast-california-274.htm
Central Coast AVA Wikipedia |
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