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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 90.7 pts. and median of 92 pts. in 11 notes) - hiding notes with no text | | | Tasted by rjonwine@gmail.com on 10/6/2015 & rated 92 points: Bricking dark cherry red color; maturing, tart cherry, raspberry nose; rich, tart cherry, raspberry palate with near medium acidity; medium-plus finish 92+ points (362 views) | | | Tasted by P.Robert on 1/9/2010 & rated 94 points: Almost a dark purple through to the rim, no bricking at all. Poured into my ginormous Riedel Somm Burg glass. This stuff has a nose...blinded there is no way this is a cali pinot, its Vosne...earthy high toned red fruits underbrush and asian spice. Tart and sour cherry with strawberry with a bit of floral component. Love the spice component i find so pleasing in most VR burgs, and plenty of acid left to frame the fruit.
Just keep sticking my nose into the glass its so complex and intriguing. This is what I love about good Pinot with a little bit of age on them.....killer (3354 views) | | | Tasted by thomaskeil on 7/15/2008 & rated 92 points: UCD wine group (Denver, CO): Decanted 2 hours. Violet red. Evocative nose of cherries, blackberries, forest floor and peppery spice. Really pleasing palate with weighty fruit and focusing acidity and bit of flinty tannin. This was very fun to ‘nose’ as well as drink. (3426 views) | | | Tasted by Nutty08 on 3/29/2008 & rated 92 points: Pebble Beach Food and Wine; 3/27/2008-3/30/2008 (Pebble Beach Resort, CA): Deep ruby color. Nose is dense and complex with blackberries. Bright smooth palate adding hints of game and roasted almonds. Long complex finish with tar and mocha. Rather acidic, crisp and with a slight syrupy feel. though a bit hot on the finish, is well balanced and carries the alcohol well. (3790 views) | | | Tasted by beaunehead on 12/17/2006 & rated 89 points: Just short of greatness, but this is still too young. Very closed, eventually opening to show floral and cherry, deep, dark and brooding. I'll hold off on the next bottle for another 3-5 years. (3096 views) | | | Tasted by luko on 8/30/2005 & rated 85 points: same as my 4/28/05 tasting note...maybe i got a bad 3 pack......because the 2002 i opened was really good. (3276 views) | | | Tasted by luko on 4/28/2005: Strawberry Margarita's. (Call me crazy, but try a bottle and tell me if u disagree. Its all about strawberry fruit with a pronounced sour/citrus backdrop. Thinking about salting up my wine glass!) (1645 views) | | | Tasted by jamiekutch on 1/13/2005 & rated 89 points: Gorgeous nose of strawberries, violets and roses. magnificent. but that was the highlight of the wine. the palate was superripe jammy cherries, with some violet, but with little to not midpalate or finish. with air, tasted more like an aussie than a pinot. Having had this wine 5 times awhile back, I recall it being more interesting shall we say. Its only one data point, but drink up if you own 'em. (1746 views) | | | Tasted by Koods on 1/12/2005: Gorgeous nose of strawberries, violets and roses. magnificent. but that was the highlight of the wine. the palate was superripe jammy cherries, with some violet, but with little to not midpalate or finish. with air, tasted more like an aussie than a pinot. Having had this wine 5 times awhile back, I recall it being more interesting shall we say. Its only one data point, but drink up if you own 'em. (1811 views) | | | Tasted by Burgundy Al on 4/26/2003 & rated 90 points: Tasting Some Young US Wine (Chicago IL): Tasting. Big black fruit nicely framed with wood spice. Good depth and complexity already, just a bit tight and firm now, hold to 2006-2010. (995 views) |
| By Richard Jennings
RJonWine.com (10/6/2015)
(Pisoni Pinot Noir Estate) Bricking dark cherry red color; maturing, tart cherry, raspberry nose; rich, tart cherry, raspberry palate with near medium acidity; medium-plus finish 92+ points 92 points |
NOTE: Scores and reviews are the property of RJonWine.com. (manage subscription channels) |
| Pisoni Producer Website
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.EstateIn the United States, "Wines with “estate bottled” designations must: a) also designate an appellation of origin or an AVA, and both the vineyards and the winery must be located there; b) the grapes must come from vineyards owned or controlled by the winery; and c) the wine must have been produced, from crush to bottle, in a continuous process without leaving the winery’s premises."
- WINE LABEL FAQS: A QUICK SUMMARY OF LABEL DESIGNATION RULES" by David E. StollUSAAmerican 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 WikipediaSanta Lucia HighlandsAppellation: Wine Artisans of Santa Lucia Highlands | Winegeeks article
AVA Website
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