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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 91.5 pts. and median of 91 pts. in 23 notes) - hiding notes with no text | | | Tasted by glou.sf on 2/14/2017 & rated 91 points: Cherries, strawberries, red berries, and cedar wood on the nose. Good acidity with more red berries on the palate. Good finish. (1479 views) | | | Tasted by Armando B on 2/8/2016 & rated 91 points: Drank with John and Jeanne. Very aromatic wine with all sorts of red fruit on the nose. Bigger than I expected on the palate, where it was again all abut red fruit. Acid was good, but I guess I was anticipating that the wine would have more in the way of non-fruit elements. Still, very good. (1773 views) | | | Tasted by hiroshisugi on 9/12/2015 & rated 94 points: Wonderful wine. Very aromatic, cherry, orange rind, spices on the nose. Medium body, smooth texture and long aftertaste. Not over the top and beautifully balanced. One of the best Californian Pinots I had in a while. Wish I had more of this... (1790 views) | | | Tasted by pdemaio on 3/16/2012 & rated 92 points: Big california pinot with typical cherry and red fruit on the nose. Hints of meat. Obviously unfilterd and unfined. Palate to match the nose. A bit of a drop in the midpalate, but not overlly distracting. Drinking well now. PDQ92 (4246 views) | | | Tasted by davidwhitedc on 5/16/2011 & rated 91 points: DC Berserkers - West Sonoma Coast - Ruth's Chris Steak House: Served side-by-side with Hirsch's own '07 Pinot Noir. This one is sweeter and more approachable -- with ripe red cherry, ripe rasberries and strawberries, some earthiness, some forest, good amount of sweet spices. On the palate, like the nose, this is more approachable than Hirsch's own. Juicier, too. That said, it wasn't as distinct or complex. (4253 views) | | | Tasted by rrschrumjr on 5/16/2011 & rated 91 points: Not as varietally pure as the Hirsch version of this Pinot. Still excellent. Big and rich on the nose, smooth across the palate. A little bit of tart cherry, with even some dark, ashy flavors. (4348 views) | | | Tasted by cns on 4/19/2010 & rated 91 points: Needs more time to really show its stuff. However, with a good decant, this is also good now, but I have a hunch that this will show more stuff if you give it 5 years. In general, very fruit forward right now, but with a lot of backbone and long finish. A bit too fruity for my palate, but I have a feeling that, with age, the wine will come into balance. When that happens, it could go to 92+ (3188 views) | | | Tasted by Ben Christiansen on 11/3/2009: Much more raspberry and spice in this than the Occidental (which is more strawberry and high strung). (3240 views) |
| Failla 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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