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| Drinking Windows and Values |
| Drinking window: Drink between 2010 and 2011 (based on 27 user opinions) |
| Community Tasting History |
| Community Tasting Notes (average 80.5 pts. and median of 80 pts. in 34 notes) - hiding notes with no text | | | Tasted by studleytrey on 1/30/2012 & rated 80 points: Father-in-law brought it to dinner. Enjoyed the nose of dirt, asphalt, bacon/meat, and some red fruit more than the flavor profile of sweet red fruit and cotton candy that started to approach cloying. Light in body and somewhat simple. Serviceable with dinner, but I prob. wouldn't rebuy unless seriously limited for options. (5481 views) | | | Tasted by Mikeuwe on 9/4/2011 & rated 80 points: Slight pepper, slight sweet, slight earthy. Overall a nice wine. Be sure to serve at the 60 degree range to fully appreciate. (6069 views) | | | Tasted by Mikeuwe on 9/4/2011 & rated 80 points: Slight pepper, a little earthy, light and slightly sweet. Good wine for the price. (6086 views) | | | Tasted by seedguy on 4/10/2011 & rated 78 points: Nice nose even though there are hints on vinegar or medicine. Taste start rather flat but at least this lends to a smoothness. The finish is the best part of this wine as it heats up with typical oak and pepper. Overall it is nice but not at all special. (6586 views) | | | Tasted by bechi on 2/27/2011 & rated 75 points: Garnet in the glass. Big fruity nose of raspberries and strawberries. Started out completely flat and uninspired in the glass tasting bitter and watery. Evened out with air becoming "red" and developed a bit of pepper. Hoping for a surprise tomorrow night.
Update: one day later and the best I can say is it didn't get much *worse* (6819 views) | | | Tasted by Evjoker on 2/20/2011 & rated 79 points: Very light, went well with variety of cheese, low tannin (2675 views) | | | Tasted by aloisioteles on 12/25/2010 & rated 78 points: good value wine, after taste was buttery and delicious. (3348 views) | | | Tasted by Dig2101 on 12/5/2010 & rated 83 points: Plum tones, light bodied. Eminently drinkable but not much more beyond that. (3120 views) | | | Tasted by dalemosier on 12/1/2010 & rated 85 points: did side by side comparison on one bottle opened for 6 hours and one freshly opened; all(5 people)agreed the freshly opened one was better; the other had gone somewhat flat and a little astringent although still reasonable for the wine it was. (3131 views) | | | Tasted by DJKell on 11/16/2010 & rated 88 points: Plums up front with some cherry and cranberry flavors on the finish. Spice and pepper briefly. So much of what love in a Pinot. (3370 views) | | | Tasted by crozeshermitage on 11/6/2010 & rated 80 points: Gentle pinot, slight acidity. On sale at the supermarket 7.99. Drinkable & safe pinot. (3488 views) | | | Tasted by tudval on 10/4/2010 & rated 87 points: Upon opening this bottle, it reminded me of Ontario wines 25 years ago: rustic, some off flavors and barely drinkable. I put the bottle in the fridge overnight and next day I had quite a surprise. The unpleasant flavor dissipated, leaving a typical Pinot, but one that is remarkably good for the price, with good body, colour and very smooth. Nothing truly remarkable, but a really good table wine. For the price, it seems quite a bargain. (3496 views) | | | Tasted by evanly415 on 9/15/2010 & rated 71 points: Sub par. That's all I can say. Tasted like bacon. (3768 views) | | | Tasted by isaacjamesbaker on 8/10/2010 & rated 85 points: what a bargain! tasted blind, and loved it. lots of plums, cocoa poder and raspberry liquer on the nose and palate. plush and well structured. ripe and fruit. not bad at all. (3526 views) | | | Tasted by grayfont on 6/11/2010 & rated 70 points: borderline undrinkable. Saccharine sweet and syrupy, like a cough syrup or a kids' candy gone wrong. I had a taste, my wife got down a whole glass, and the rest went down the sink. oh, well. (3664 views) | | | Tasted by there4iam on 5/30/2010 & rated 75 points: Smoky yet sour. Tastes like alcohol. (3747 views) | | | Tasted by DrinkNectar on 3/1/2010 & rated 80 points: 2008 Smoking Loon Pinot Noir
•The Stuff: Not a lot of detail on their web site; 100% California Pinot Noir
•The Swirl: Muted ruby red tone with about 70% transparency
•The Sniff: Mild aromas of sweet cherry and strawberry. Mild smoky campfire bacon. Picture yourself coming back from a long hike and your about 100 yards from the camp site – your nose gets a faint whiff of bacon and your heart skips a beat. That is what is very mild on this nose.
•The Sip: Quite thin on the front end with a touch of sweet cherry candy. A tart backend with a quick finish. Reminds me of the scrawny kid in class that no one pays attention to. As you look back through the year book you say, “Hey, he went to school here?”
•The Score: There is nothing off balance about the wine, it just leaves me uninterested and flat. At only $8-$10 that doesn’t surprise me and still leaves me looking for a surprise value in this price point. I score it a 2 (out of 5). (4160 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| Smoking Loon Producer websitePinot 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 CaliforniaNapa Valley.http://www.stagecoachvineyard.com/vineyards/our_vineyards.php
Santa Ynez.http://www.everyvine.com/org/Camp_Four/vineyard/Camp_Four/ |
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