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| Drinking Windows and Values |
| Drinking window: Drink between 2012 and 2015 (based on 21 user opinions) |
| Community Tasting History |
| Community Tasting Notes (average 87.6 pts. and median of 88 pts. in 28 notes) - hiding notes with no text | | | Tasted by gabird on 5/14/2015: Jetta B-D (3927 views) | | | Tasted by gabird on 2/11/2014: F III (5042 views) | | | Tasted by KVM on 9/29/2013 & rated 84 points: Med dark red. Candy pinot nose and vanilla. Is thick and sweetish in the mouth. Finishes tartly and with a lot of vanilla. Cloying. (5512 views) | | | Tasted by dwaynelm on 5/12/2013 & rated 91 points: Light in color but solid varietal character. Cherry, spice, black pepper, and smoke. This is what I imagine and appreciate from a SBC PN. (6060 views) | | | Tasted by domco on 3/4/2013 & rated 89 points: At Duo. Very good QPR, well balanced, good food wine. (6423 views) | | | Tasted by mflesh on 8/5/2012 & rated 89 points: Enjoyed this bottle better - actually hung out quite well with the pot roast and potatoes. This is cinnamon and cherry to the max with a little earthiness thrown in there. I still was actually getting a candy apple type of note. This is a really good pinot, and at its QPR I should probably be rating this one a 90 or 91. This is my last bottle of this vintage...wanting to see how the 2010's shape up. (4774 views) | | | Tasted by Mike Kopanski on 7/23/2012 & rated 89 points: There is something about Pinot Noir from Southern California. No one is going to confuse these Pinot's for European, but they do share one important characteristic; the fruit and non fruit flavor profile is about half and half. Typical Pinot color, you can easily see both fingers. The nose is not giving a lot, at first, but swirling brings brown spice, maybe cinnamon and cardamon, molasses, vanilla, leather, earth, and light black cherry. The palate is surprisingly vibrant, active, and alive. The red and black fruit dances across the palate, with much respect to things that are not fruit, or come from herbs and spices. Zesty. pinpoint acidity. Noticeable, prevalent, but integrated and enhancing oak program. Soft, but assertive. Leather, earth, vanilla, and black cherry finish. (3750 views) | | | Tasted by nkredich on 6/5/2012 & rated 86 points: Not bad, decent fruit. Not spectacular but solid. (3509 views) | | | Tasted by grantsky on 4/6/2012 & rated 88 points: Classic pinot nose; black cherry, brown spice. Slight brightness to the palate, with some alcohol heat. Medium finish (3272 views) | | | Tasted by rjonwine@gmail.com on 4/2/2012 & rated 88 points: 2012 Sta. Rita Hills Winegrowers Alliance Tasting (RN74, San Francisco, California): Medium dark cherry red color; tart cherry nose; simple, tart cherry, watermelon palate; medium finish (4326 views) | | | Tasted by mflesh on 2/22/2012 & rated 88 points: Pop and pour. Wine is ready. OK so I gave this an 86 but now it's an 88. Light pink stain on the cork. Waft out of the bottle revealed not much going on. The pour into the glass was light, airy almost. The nose in the glass was very light with cherries and a church wine nose. Some candy apple on the palate, with red cherry, quite a bit acidic on the tongue which mellowed nicely with a shrimp/spinach/jalapeno fettuccine dish. The wine was the perfect complement to this dish. Although I can say that I have had way better pinot noir, this one was amazing with this dish. The spice came out of SOMEWHERE as the wine opened, and that level of spice was oh-holy-wow with the jalapeno fettuccine. Alcohol heat remained throughout, which was actually nice to have without food as pinots can sometimes be a little flat and uninspiring. This one was rather unidimensional from a fruit approach. Didn't get much oak barrel, just about zero tannin. Very well balanced, easy drinking pinot. Definitely better than some of the others from Santa Barbara but probably could use another year. Through 2013 and that's probably it for longevity. (2697 views) | | | Tasted by Sour Grapes on 2/12/2012 & rated 85 points: Light and balanced. Easy to drink. (2811 views) | | | Tasted by Nanums on 1/20/2012: Dark cherry nose. Musty at first. Very smooth. No after taste. After taste is on the outside of the tongue. Very easy to drink. We would buy more of this. (2668 views) | | | Tasted by valecnik on 1/17/2012 & rated 84 points: Textbook Pinot nose of cedar and spice. With food it seemed rather nice but on its own it revealed an off-putting amount of alcohol heat. Ripe black cherry fruit is deep and rich. Powerful acidity is unfortunately subsumed by the high alcohol. Some odd petrol notes. Not balanced. (2664 views) | | | Tasted by MillenialWineGuy on 1/16/2012 & rated 89 points: Full fruit flavors with bing cherries, raspberry, and toasted oak. Better after some time. Tannins mellow nicely and secondary earth and cinnamon flavors shine through. Good value at $25. Cellar it. Drink in 2013-14. (2652 views) | | | Tasted by Fateful Destiny on 12/28/2011 & rated 90 points: Strong Pinot noir spice on the nose and palate. Good red fruit on the palate. Generally I would say average but no flaws. High acidity. decent drinker. 89-90 (2698 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| By Richard Jennings
RJonWine.com (4/2/2012)
(Lincourt Pinot Noir Sta. Rita Hills) Medium dark cherry red color; tart cherry nose; simple, tart cherry, watermelon palate; medium finish 88 points |
NOTE: Scores and reviews are the property of RJonWine.com. (manage subscription channels) |
| Lincourt 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 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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