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| Drinking Windows and Values |
| Drinking window: Drink between 2010 and 2016 (based on 4 user opinions) |
| Community Tasting History |
| Community Tasting Notes (average 89.8 pts. and median of 89 pts. in 27 notes) - hiding notes with no text | | | Tasted by Mossrose on 3/2/2018 & rated 94 points: Oldest Freestone I have left, and the best it has ever tasted. Dark, dense, powerful, rich, seamless, well structured, and delicious, with zero deterioration from being a decade old. A tribute to the world class and ageworthy Pinot Noirs from the cool Pacific Coast region of California. (137 views) | | | Tasted by Mossrose on 9/19/2015 & rated 94 points: Freestone is a blend from Sonoma Coast vineyards also bottled separately. Not quite black, but very dark ruby. Smells like black cherry and violets. Comes into the mouth with additional pomegranate, very bright acidity, and firm and drying tannin. Has the greatest concentration of any Freestone after the 2008 vintage, with more delicious fruit, higher acidity, firmer tannin, and the longest aftertaste. I emphatically did not buy enough of the 2008. (125 views) | | | Tasted by budh on 10/3/2014 & rated 91 points: Surprisingly nice wine. Lots of fruit (blackberry, raspberry, cherry), menthol, forest floor, spice, floral on the nose and palate. Very rich and full-bodied. Some noticeable tannins. Very well-balanced. (3475 views) | | | Tasted by theronware on 1/25/2013 & rated 87 points: Lots of cherry and green apple on the nose and on the initial attack. Noticeable oak. Sharp acid on the midpalate. Generally a little rough around the edges and w/o the polish and smoothness one might expect at this price point. (5097 views) | | | Tasted by maw246 on 11/9/2012 & rated 89 points: A big fruit nose. Nothing subtle here. Fruit forward on the palate. Again not much complexity or terroir coming through. First tasted at Phelps a year ago and remember this as more earthy then. (5118 views) | | | Tasted by Papies on 10/8/2012 & rated 89 points: At the BA lounge in London and not sure how long it has been open.
Full on open nose, concentrated Pinot aromatics, not oaky strong but extracted strong but still very interesting. On the palate it has fullness , rich fruit and some wood dry tannin to spoil the finish, bitter finish to a full open fruity nose. Not bad at all. 89-90 (4166 views) | | | Tasted by winelover1 on 8/27/2012 & rated 89 points: Just Ok nothing extraordinary here. (3232 views) | | | Tasted by PC73 on 7/8/2012 & rated 87 points: Deep red in colour for a Pinot.
Gorgeous nose. Fragrant and fruity. Hint of strawberry and cream. Something a bit soap like?
Easy to drink. Not obvious alcohol or tannin. Nice fruit. Hint of sour cherry. Pick up sort of fragrant flavour o the finish. .
Enjoyable. (2713 views) | | | Tasted by ihavezinned on 6/14/2012 & rated 87 points: nose: blackberry, dirt, cola, sour cherry, clove
palate: lots of sharp berries up front, juicy & plump, cherry cola, spice, with iron & earthiness on the mid-palate (1774 views) | | | Tasted by RobertDwyer on 4/15/2012 & rated 90 points: The recent prior notes sum up this wine well. The shade of red is more in the direction of Cab than Pinot but the flavor profile is more tart than sweet. Hard to behind the price point but if I see this in the $25 range on a closeout or whatever I'm a buyer again. Gorgeous label. (2335 views) | | | Tasted by rjonwine@gmail.com on 3/19/2012 & rated 89 points: 2012 In Pursuit of Balance Tasting (Julia Morgan Ballroom, Merchants Exchange Building, San Francisco, California): Dark ruby color; floral, peony nose; peony, reduction, tart red fruit palate with medium-plus acidity; medium-plus finish (4078 views) | | | Tasted by emf on 3/16/2012: Drank at Sycamore, dark for a Pinot with aromas of red fruit with some spice. Full bodied Pinot with tastes of sour red cherries, cranberries and a brambliness. Enjoyed with charcuterie. (1782 views) | | | Tasted by WE KNOW PINOT on 2/20/2012: Color is light reddish-purple. Black raspberry & baking spices (especially clove) on the nose. Also, a little "hairspray" (? ETOH). Palate of raspberry, black raspberry, tart cranberry and pepper. Bright acidity, a little toastiness and significant tannins. Medium to longish finish. That's my OBJECTIVE opinion, but subjectively, it's a little too dark, fruit forward, and ripe for my palate. There is nothing delicate about this wine! Certainly not a BAD wine, but I wouldn't pay 50 bucks for it. (2138 views) | | | Tasted by SonomaWilliam on 1/28/2012 & rated 89 points: 2008 was a hot year, so this Pinot is a bit darker and bigger than normal, but its hardly the 'biggest Pinot ever had' as one puts it. Its not the more delicate Pinot I have seem from Freestone, but they have chosen to express the vintage, rather than play Frankenwine, which I appreciate, prefer, and its a damn good Pinot Noir, even if its less 'Burgundian.'
The color is darker purple, and being (I believe) unfined and unfiltered, a bit opaque.
The nose has pie spice, dark red fruit, black tea.
In the mouth its bold, with black cherry, red fruit, spice. The finish is clean, and pleasant.
A pinot consumers should go gaga for and wine geeks will smile as well. (2002 views) | | | Tasted by KostaKats on 1/25/2012 & rated 87 points: Pinots of The World, Le Petit Sommelier, Athens. Dark ruby. Soft yet ripe black rather than red fruits yet there are herbs together with mushrooms and earth. Dusty yet sweet red fruits on the palate. Velvet fruit and even tomatoes too. Very nice. (1753 views) | | | Tasted by emf on 12/30/2011: Big Pinot with lots of tangy cranberry and raspberry flavors. Mineralality and great juiciness, very good. (1748 views) | | | Tasted by wconnolly on 8/21/2011 & rated 96 points: Biggest Pinot I have had. Delicious. Very fruit forward, huge mouth feel. Black cherry on the front palate evolving to mocha, leather and chocolate. Very long finish. (1926 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| By Gregory Walter
PinotReport, Issue #76 (1/15/2012)
(Freestone Vineyards Pinot Noir Sonoma Coast) Login and sign up and see review text. | i-WineReview.com, California Selections 2011 (11/30/2011)
(Freestone Vineyards Pinot Noir Sonoma Coast) Subscribe to see review text. | By Jancis Robinson, MW
JancisRobinson.com (10/26/2011)
(Freestone Pinot Noir Sonoma Coast Red) Subscribe to see review text. | By Allen Meadows
Burghound, October 2011, Issue #44
(Freestone Vineyards Pinot Noir Villages Red) Subscribe to see review text. | By Stephen Tanzer
Vinous, May/June 2011, IWC Issue #156
(Freestone Pinot Noir Sonoma Coast) Subscribe to see review text. | By Richard Jennings
RJonWine.com (3/19/2012)
(Freestone (Joseph Phelps) Pinot Noir Sonoma Coast) Dark ruby color; floral, peony nose; peony, reduction, tart red fruit palate with medium-plus acidity; medium-plus finish 89 points |
NOTE: Scores and reviews are the property of PinotReport and i-WineReview.com and JancisRobinson.com and Burghound and Vinous and RJonWine.com. (manage subscription channels) |
| Freestone (Joseph Phelps) 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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