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| Drinking Windows and Values |
| Drinking window: Drink between 2012 and 2021 (based on 2 user opinions) |
| Community Tasting History |
| Community Tasting Notes (average 91.8 pts. and median of 92 pts. in 25 notes) - hiding notes with no text | | | Tasted by jhieb on 9/14/2015 & rated 92 points: Gaining weight. Wish I had more of this to hold for a few years. (2065 views) | | | Tasted by jhieb on 12/14/2014 & rated 91 points: There is a surprising funkiness to the nose, along with darker berry fruit. Still very focused and precise. (2615 views) | | | Tasted by jhieb on 8/14/2014 & rated 91 points: Wow, what a dramatic change. This is much more mellow, deep, and smooth today than it was a year ago. (3026 views) | | | Tasted by Frank Murray III on 1/19/2014: I had a bottle of this just two months ago, on T-Giving day. As with pinot noir that I enjoy drinking, for me it needs some chill, a little cooler than room. Last night, we had this wine but it didn't have that same cooler edge of my last bottle and what I noticed from this room temp experience (was about 68-70 degrees) was the wine's richness comes through far stronger, mainly in the aromatic that was a bit fumey. Getting past that part, the wine's fruit is juicy, with acidity and raspberry, loamy cherry, richer-edged. Sam said the wine is 14.1% but the nuance of that richness, at least what I learned last night and reaffirms how I approach serving pinot noir, is that some need the best temp to show best. Drink with a slight chill, as this is good stuff, just a little bigger in tone. (3857 views) | | | Tasted by brigcampbell on 1/19/2014: POE Wines - Winemaker's Dinner with Samantha Sheehan (The Loft @ The Montage - Laguna Beach, CA): Previously tasted 18 months earlier in a blind event and really liked it. It's getting better. The nose is the bomb, beautiful black fruit. Palate shows ripe red berry and medium toast. Finishes with a bit of acid and sandalwood. (5594 views) | | | Tasted by tcufletch on 1/3/2014 & rated 92 points: Initial pop and pour; let sit for 30 minutes in the glass; plum color with a good bit of brick red at the edge; cloudy, hazy and upon inspection, a lot of sediment in the bottle...so I decanted; nose of baking spcies, baked strawberry, light citrus notes; much deeper and mellow (whatever the opposite of "bright" would be) for what I expected from an Anderson Valley Pinot; palate of semi-tart strawberry, rhubarb, sweetened baked cranberry, darker red fruits and very fruit-forward and rich, but still a touch of minerality; great, mouth-watering acid on the back end and with a medium finish. Day 2 was just the same after warming from sitting int he fridge.
I was really curious about two things: (1) whether this wine was unfiltered as there was so much sediment for such a young wine and (2) why it was so fruit-forward, as I was expecting much more of a minerality to it. So, I emailed Sam Sheehan, the winemaker. This was her response regarding 2010: "The year started off cold, so growers removed the leaf cover to forward ripening, and therefor had no protection. Everyone wanted to pick during the heat, so all of the picking crews were busy. We weren't able to pick until the last day. That is the reason the wine tastes more fruit forward. It is unfined and unfiltered. That would explain the sediment." Overall, a great wine made by a great individual. Kudos Sam! (2248 views) | | | Tasted by Frank Murray III on 11/28/2013: Opened for Thanksgiving dinner. Samantha did such a nice job with this wine, I really enjoy this wine a lot. It has a fresh, red fruited, pure quality that really makes it sing. Leans into the strawberry, raspberry jam qualities, with that richer edge yet the wine remains balanced, with acidity and focus. Bit of mineral and tannin still in the finish, a winner. Well done! (1921 views) | | | Tasted by sabrage on 8/14/2013 & rated 92 points: PnP. Light Ruby color. Med/Slow legs. Cassis, Cherry, Cola and Subtle Earth on the nose. Tastes of Ripe Cherry, Tart Cherry, (Pineapple?) and Blackberry. Smooth texture. Excellent tart balance. Med/Long finish. 14.1% ABV. (1772 views) | | | Tasted by Frank Murray III on 1/19/2013: This is really delicious, open for about 90 mins. Smokey, little meaty element on nose. The palate is really a lot about red fruit, not on the lean side, but creamier, with red cherry, strawberry and orange rind. Inside the palate, therre is a nice loamy note, a bit of truffle. Really, lots of cool things going on. Finishes with good acidity and a light kick of hard jolly rancher candy. I'm taking this to dinner and I'm certain my son in law and I will kill this thing so if the wine changes, I'll add an update but this shows again right now as well as it did this past June.....about 2 ozs left from last night so plenty to add some final thoughts. Drinking about 65 degrees. Color is moderately dark. Aromatics are very similar to last night--maybe a hint of whole cluster (?), and the palate now shows some of those too, providing a meaty note. The fruit is a bit denser today too. There is good texture here, a bit of density to the black cherry, black raspberry fruit. The finish has a cranberry, orange zest zing to it. Overall, this is good pinot, with good complexity and flavor. If I had any negative to offer, is that it's just denser on the palate than maybe some will like but I think if you put a little more of a chill on it, that note would soften but it doesn't bother me. For a drink window, I would say now through 2016. (2726 views) | | | Tasted by moudy on 1/11/2013 & rated 92 points: Great wine. Cherry and raspberry flavors were strong that I expected. I would actually say the flavor that came through was more of a cherry pie. It was a nice pinot, but a bit different than anything I have experienced. I actually felt that this could have been a really good, really heavy Cru Beaujolais. Great wine (2240 views) | | | Tasted by Hazevedo on 11/11/2012 & rated 93 points: - Crimsom color. (2201 views) | | | Tasted by wineberg on 10/24/2012 & rated 92 points: TN on Day 2...
This has really evolved from yesterday, and beyond the last bottle. Dark cherry, citrus peel (not lime, not lemon...something neither my wife nor I could put our finger on, but we both hit on some kind of citric acid flavor), earth tones. Bumping the score up a point, but with a long decant, probably 8-12+ hours at least. I think this will last a while. (2308 views) | | | Tasted by jhieb on 9/23/2012 & rated 91 points: Raspberries explode from of the glass. Blood orange and lemon zest. (2068 views) | | | Tasted by wineberg on 9/1/2012 & rated 91 points: Decanted for 3+ hours. This is a very nice Pinot that can certainly hold its own in more expensive company.
I was first introduced to Poe by David and Monica at 750 wines during a tasting there early this year. I've enjoyed it from that very first taste, and it definitely improves if you give it a decant for a few hours or more. Cherry, earth tones, hint of Pinot funk :)
Decant for a few hours now or hold. (1764 views) | | | Tasted by brigcampbell on 6/18/2012: Cali and Burgs Blind (FMIII in the OC): Blind guess burg, wrong! This is a nice wine and demanded lots of chatter afterwards. I wanted to re-taste it afterwards but the bottle was gone. Will have to looks these guys up, had not had the wines before.
Rank: #2 or 4 in Second Flight (2753 views) | | | Tasted by WetRock on 6/16/2012: Another Round of California Vs Burgundy Blind (Frank Murray's Casa): Served blind. Pretty nose being bright with lots of citrus. Juicy palate with a lean feel. More citrus and an almost mineral like note. The finish felt a bit cleft giving it a bit of a bite. All the citrus and lean feel made me guess Rivers Marie. (2589 views) | | | Tasted by Frank Murray III on 6/16/2012: This bottle was a leftover from last weekend's Laura's House charity event that Samantha had provided her wine. With the extra bottle, and realizing the dinner was a week away, I saw a good opportunity to slip the wine into the dinner and pour it blind. To be transparent, I did not know which bottle was Sam's as when I numbered them, I simply mixed the bottles really well and they were very much blind to me, too. That said, this wine stood on its own and it did great. A few people guessed Rivers-Marie, perhaps Summa, and it does seem like a RM-like expression, which is interesting as Sam's chardonnay that we drank last weekend during the charity event reminded me a lot of the RM Thieriot chardonnay. To the notes...the wine has a terrific texture, shows blue fruit, good acid, mineral, some loam and the RM orange peel/zest, along with candied red apple. This is super pinot noir, it's time I got off my ass and ordered some from Sam. Done. (2036 views) | | | Tasted by t_moderne on 5/2/2012 & rated 92 points: Pop and pour and followed over 3 hours. (Served with crakcers and cheese.)
Good bright color. Presents a wonderful nose of spice and red fruits. There is a touch of sweetness at the forefront but nicely framed with spice and some earthy notes (mushrooms, forest floor). Good concentration of flavor with balance and depth. Well done. (2001 views) | | | Tasted by daniel.jay on 4/21/2012 & rated 91 points: Interesting combination of new world (fruit bomb) with old world (earth/spice). Decanted, drank over 5 hours. Enjoyed all the way through but not sure that its a great QPR at $48. (1907 views) | | | Tasted by fdub on 1/18/2012 & rated 92 points: Second time having this wine in the last couple of months. A bit closed down compared to the last time. Granted this was pop and pour at Mustard's Grill. Very young wine which I think will benefit from some time in the cellar. All that said this has such a purity of fruit that I love. Balances between the feminine and masculine styles. Great wine. (2148 views) | | | Tasted by fdub on 11/17/2011 & rated 94 points: Had the 2009 several months ago but this blows it away. The nose on this is seductive with nice spice, cloves, red berries. Jumps out of the glass. The palate has amazing balance with plenty of powerful yet lithe fruit. A great wine that will continue to improve over the next several years. (2483 views) |
| 2010 Poe Wines Pinot Noir Angel Camp VineyardFrom the producer's website:
Our Pinot Noir comes from the Angel Camp vineyard located in Philo, just northwest of Booneville. The vineyard is farmed meticulously by Paul Ardzrooni, one of Mendocino's most respected viticulturists who also manages Savoy, Monument Tree, and Ferrington.
There were a mix of five different clones, including Pommard, Swan, 115, 667, and 2A.
We strive for a natural winemaking process, and allow our wines to ferment naturally using only native yeast. This vineyard truly speaks for itself through the beautiful aromatics and complex depth of fruit.
300 cs. produced
POE was founded in 2009 by Samantha Sheehan, an advocate of the vineyards and wines of Burgundy and Champagne. The brand; Poe, was created to show that California too has incredible and distinctive terroir, varying dramatically from one microclimate to the next. Poe only produces single vineyard wines to show that distinction, and picks not by numbers, but rather when the fruit is balanced and flavorful. Since Anderson Valley has a history of growing some of the most beautifully aromatic and expressive Pinots in California, Poe has chosen to source grapes from that region.
Winemaker Jonathan Keyes has a rich background in the industry. After studying Chemistry at UCSB, Jon landed a job with Manfred Krankl at Sine Qua Non. That year the winery achieved 100 points with Jon working in the cellar. He then traveled to Australia, learning the wine business down under with Two Hands Winery in the Barossa Valley, before returning to assume the position of Cellar Master at Napa Valley's Outpost Wines, under the tutelage of 100-point winemaker Thomas Brown.
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 North CoastThe North Coast American Viticultural Area (AVA) in California, covering more than three million acres, includes Napa, Sonoma, Mendocino and Lake counties, and portions of Marin and Solano counties. (see The Wine Institute for more information)Anderson Valleyhttp://www.avwines.com/anderson-valley-appellation-map/
Anderson Valley stretches from Yorkville Highlands (located in a highland meadow straddling the upper Rancheria Creek and upper Dry Creek watersheds) through Boonville (located on Anderson Creek) and Philo (located on Indian Creek) to Navarro (located on Soda Creek). Rancheria, Anderson, Indian and Soda creeks are tributaries to the Navarro River, which flows north and west through the coastal range to the Pacific Ocean; Dry Creek flows south into the Russian River watershed in Sonoma County. The main stem of the Navarro River begins less than a mile south of Philo at the confluence of Anderson Creek and Rancheria Creek. The mouth of the Navarro is 10 miles (16 km) south of Mendocino, California. Encompassing 315 square miles (816 km²), the Navarro River watershed is the largest coastal basin in Mendocino County.
Such unique geography results in a wide diurnal range, with daily high and low temperatures occasionally diverging 40 or 50 degrees. This enables Pinot Noir growers to keep acid development in line with sugar and flavor formation through long, warm Indian summers. It also makes for superb Gewurztraminer and Riesling, giving rise to the valley’s annual Alsatian Varietals and Pinot Noir festivals.
The climate in the Anderson Valley appellation is tempered by cool marine air. Steep hills and mountains surround rolling to nearly level alluvial terraces. The dominant natural vegetation is a mixed forest of Coast Redwood, various native oak varieties, and Douglas-fir. Elevation ranges from sea level to 2,500 feet (760 m). The average annual precipitation ranges from 35 to 80 inches (900 to 2000 mm). The average annual temperature is about 53 °F (12 °C), and the average frost-free season ranges from 220 to 365 days. Towards the coast the summers are cool and moist with frequent fog, while the interior Anderson Valley proper features a warm to hot summer climate similar to nearby interior regions, with daytime highs occasionally in excess of 100 °F (38 °C).
Visitors to the Valley should come prepared for cool evenings and warm days. Locals dress in layers year round. |
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