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 Vintage2007 Label 2 of 2 
(NOTE: Label borrowed from 2009 vintage.)
TypeRed
ProducerMoshin Vineyards (web)
VarietyPinot Noir
Designationn/a
VineyardRidgeway Vineyard
CountryUSA
RegionCalifornia
SubRegionSonoma County
AppellationRussian River Valley

Drinking Windows and Values
Drinking window: Drink between 2011 and 2014 (based on 15 user opinions)

Community Tasting History

Community Tasting Notes (average 89.5 pts. and median of 89 pts. in 5 notes) - hiding notes with no text

 Tasted by Rick 4 Wine on 7/4/2014 & rated 88 points: This wine is pretty solid but I find myself (as a former Moshin wine club member) feeling like all the wines I got from them (and the entering each ONE of six or twelve into inventory -- can't they send anything in threes?) tasting pretty much the same. Some are a little thinner than others but the Moshin style is always there. This wine is the same: cherry, so forest earth, some minerals, but this one seemed to have a little wood to it as well. (1336 views)
 Tasted by Tim Heaton on 2/3/2013: Slow-O 3 hours, served at cellar temp. Med-dark ruby core, little sign of age. Subtle, understated aromas of dried leaves, cherries, tree bark. Medium-bodied with high-ish acids, pleasant enough flavors. Without a doubt, this is in the autumn of its life, so drink up, it's not getting better. At $35, not a very good value. 13,0% abv (2062 views)
 Tasted by Tim Heaton on 4/7/2012: PnP. Light toward medium garnet core, faded to the orange-gray rim. Nose if very tight at first, uninspired. Ten minutes in the glass yields notes of fresh cherries, strawberry juice, pine tree, cinnamon, some plum. Femininely-styled, medium bodied, with high acids - be sure to aerate at least 60 minutes for best enjoyment. Flavors of black tea, cherry. Not overly complex at first, but definitely adds weight and complexity beyond first opening and as it warms above passive cellar temp. Tart, Burgundian styling. A welcome persistence and freshness. I agree with others, not sure I would age this more than 2-3 more years, preferring, actually, to have these gone well before then. A nice drop, pretty. 13,0% abv, score: B/B+

edit: very tired on night #2. Drink these early! (2034 views)
 Tasted by gutt22 on 10/26/2011: 13.0% alcohol. Light red color. Initially tight nose that was wrapped in a cloak of minerals, but it gave way with air to reveal pretty red cherry and floral notes. In the mouth, light on its feet, with sour cherry, spice, and a touch of floral accents. The acidity sticks out as a bit sharp. Medium finish. Could need some room to grow, but I'm not entirely sure if the fruit would keep up over the mid-term. B+ (2226 views)
 Tasted by dartboard on 5/11/2009 & rated 91 points: Extremely bright red, juicy fruit flavor and not terribly tannic in my opinion. Drinking pretty well now.

If you are thinking about aging this for several years I urge you to try at least one bottle soon (or try a sample from the tasting room at the vineyard) before laying these down too long. I set my drinking window to 2010-2014. (2495 views)

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Moshin Vineyards

Producer website

Moshin Vineyards and Winery began in 1989 as the dream of Rick Moshin, a San Jose State University math instructor – and with the Moshin Family’s purchase of a ten-acre Pinot Noir Vineyard located in the Russian River Valley of Sonoma County, California. The Moshin Vineyards of today features a unique 4-tier Gravity Flow Winery and control of 28 acres of grapes – mostly Pinot Noir. The tasting room is open daily to the public and tours of the winery can be made by appointment.

The goal at Moshin Vineyards is to carefully guide the grapes through the winemaking process and bring you a wine that expresses a truthful view into the heart of the vine. Our farming methods are sustainable, winemaking philosophy is “minimally invasive,” and we have established energy-saving practices through the use of gravity-flow and solar energy.

We specialize in small lot, hand-crafted wines, which include Pinot Noir, Sauvignon Blanc, Chardonnay, Merlot, Petite Syrah and Zinfandel. Wine Club members enjoy our most exclusive lots, making membership a fun and special way to experience the artistry and dedication of our winemaking team.

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.

USA

American 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.

California

2021 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 County

Mendocino County

Russian River Valley

Russian River Valley Winegrowers Association | Wikipedia

 
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