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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 89.8 pts. and median of 90 pts. in 26 notes) - hiding notes with no text | | | Tasted by affordableCollector on 4/10/2014 & rated 91 points: red body, orange rim, in the color. raspberry, cherry, plum, spice, pepper, smoke, campfire, cola, on the nose. high acid, on the finish. (2007 views) | | | Tasted by redwhiteandrich on 10/12/2012 & rated 86 points: Burgundian nose, crunchy black cherriesand spiced greenery, just a bit hot. On the palate, slight spritz... Little fruit. Structurally, its got the stuffin for a few more years but the fruit just isnt there to compliment it. Drink yesterday. (2715 views) | | | Tasted by Old Course 72 on 3/25/2012 & rated 89 points: Crisp and full light berry, cranberry nose, mature and balanced. (2916 views) | | | Tasted by wineshaman on 1/19/2008 & rated 90 points: Sweeet red fruits in the nose, very elegant, with a touch of vanila and mint, soft tannins and sweet finish that end with a touch of tartness. Would have score this one higher if their was more concentraiton. (3830 views) | | | Tasted by philhh on 6/11/2007 & rated 92 points: Wow! If every wine in my cellar were like this one, I would be a very happy man. Starts off very sweet on the palate with lots of raspberry and dark cherry fruit...works into red and dark summer plums with just a hint of forest floor and subtle mushroom...even a touch of milk chocolate. Tannins are extremely soft at this point, yet this wine is still beautifully balanced and worked extremely well with food. Parker says this wine is past maturity, but I would say well-stored bottles are still drinking very nicely. I purchased this on release for $25.99 (I would love to buy Pinot this good for this price now!) and have kept it cellared at 52 degrees until now. Beautiful wine! (3907 views) | | | Tasted by matthen on 5/23/2007 & rated 91 points: Aromas of cherry, raspberry and earth are followed by flavors of spice, cherry, and plum. The tannins are well integrated and the finish is long and mouth coating. I would drink any remaining bottles within a year. (2479 views) | | | Tasted by wine4ever on 3/22/2007 & rated 92 points: Explosive nose of cherry/raspberry...which were also present in the palate. Medium body, dark ruby/purple color. Tannins are well integrated at this point. Hints of earth and spice appear near the end of the 20+ second finish. Great on its own, but was also an excellent accompaniment with duck breast on couscous drizzled with a berry sauce. Didn't have this young, but can't image it was much better than it is now. Looking forward to my last bottle later this year. (2005 views) | | | Tasted by AMM3RD on 12/25/2006 & rated 89 points: Drank X-mas Eve. This wine seems to have lost something from the last time we drank. I would be drinking this wine now if I owned more. Still a good bottle, but it seems to be losing some of the vibrant red fruit noticed in earlier bottles. (2124 views) | | | Tasted by AMM3RD on 10/9/2006 & rated 92 points: This wine never disappoints. Patz & Hall is no longer a value, but it is worth every penny. This is great stuff. (2140 views) | | | Tasted by dougie on 6/23/2006 & rated 91 points: Started out for the first two hours as complex and elegant. But, toward the end became less complex and a bit minerally- did not happen with the first 4; don't hold the last one past this year. But, still overall beautiful. (2150 views) | | | Tasted by A&B on 6/1/2006 & rated 90 points: Very clean cherry flavours when open, with a little spice. Got more earthy on day 2 which was interesting. (2289 views) | | | Tasted by Noctilio on 3/3/2006 & rated 93 points: transparent, medium red. beautiful wine - silky, smooth, lots of cherry, but also hint of spice and smoke. Drinks very well, with and without food - wish I had more! (2807 views) | | | Tasted by David F on 10/5/2005 & rated 92 points: Lovely wine. Fruit forward (raspberries) and silky finish. Shows wonderfully now. (2544 views) | | | Tasted by rjonwine@gmail.com on 3/16/2005 & rated 87 points: Ripe cherry, red fruit, toasty oak nose; nice red fruit, plum palate with low acidity; medium finish 87+ pts. (836 views) | | | Tasted by Erik R. on 2/28/2005 & rated 92 points: Jammy, fruit foward, rasberry, with a lot of Cherry, but remains balanced, with a silky mouth feel. (2647 views) | | | Tasted by AMM3RD on 2/25/2005 & rated 90 points: I tasted last week in Idaho and found the wine to be very accessible even for an '02. I bot 3 bottles when I returned from vacation. (2558 views) | | | Tasted by Shiraziste on 2/1/2005 & rated 92 points: This is a rather big but lovely Pinot, but I'm getting more then a little angry lately when I search wine on the internet only to find it sells for 1/2 the price or 30$ in the US - so much for our 85 cent dollar eh ?
Filled with florals and pure, clean, soft raspberry, deep down a slight funk of on the nose, within an hour the floral really envelopes. On the palate this has really good complexity, a richness of cocoa, coffee and jammy raspberry/cherry liquor sweetness with some firm grained tannin structure, equal balance of acid.
Silky on the finish, definitely benefited with some air, and I'd think this can go for 3-4 more years in cellar.
Very pleasant, but a little pricey for us at this quality point. (2746 views) | | | Tasted by basis on 12/18/2004 & rated 88 points: Cornelia's. $10 corkage! Too acidic on opening; almost fizzy ... VERY fruit-forward, almost to the point of syrah. After an hour of open bottle where it held up well to steak, pork, crab, and shitake mushroom, the initial edge wore off a bit and it softened/opened to lingonberries and an herbal note, with a round finish. Needs a couple of years to resolve the acid note. (2557 views) | | | Tasted by EPounds on 9/18/2004: Tasted at a dinner hosted by a friend. Light ruby color. A little berry on the nose with more oak and alcohol than I like. This Pinot has a long finish, but more tannic than I prefer. This is a big Pinot that complemented the Salmon we had well, but it does not match my style. (2821 views) | | | Tasted by OneLastSyrah on 6/4/2004: ($33) Napa-Noma Trip: Rather deeply colored. Red fruit, zesty herb-like aromas. Medium-bodied with sweet red fruit. Nice. A pretty good value. (1343 views) | | | Tasted by rjonwine@gmail.com on 5/8/2004 & rated 83 points: Dark purple color; Zin, berry nose; over-extracted mulberry, plummy palate; medium finish (934 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| By Stephen Tanzer
Vinous, May/June 2004, IWC Issue #114
(Patz and Hall Wine Company Pinot Noir Sonoma Coast) Subscribe to see review text. | By Gregory Walter
PinotReport, Issue #21 (4/1/2004)
(Patz & Hall Pinot Noir Sonoma Coast) Login and sign up and see review text. |
NOTE: Scores and reviews are the property of Vinous and PinotReport. (manage subscription channels) |
| Patz & Hall 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 Sonoma CountyMendocino CountySonoma Coast * Sonoma Coast AVA (Wikipedia)
* Sonoma Coast AVA (Wine Institue) |
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