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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 87.2 pts. and median of 88 pts. in 16 notes) - hiding notes with no text | | | Tasted by Echinosum on 1/2/2023 & rated 89 points: 4 years after my penultimate bottle, I drink my last. Worth the wait! Much more nicely integrated fruit and spice at 10 years old. Though this time it is tiring by the 3rd day of drinking. (267 views) | | | Tasted by Echinosum on 12/2/2018 & rated 88 points: Some cinnamon spiciness over the raspberries and Morello cherries. On first opening has a somewhat earthiness, but that does disperse with being open for a while. I drank this bottle over 4 evenings, keeping it in the fridge in between, and was better the second day, and still good the fourth. Suggests maybe it could be kept a while yet. As with other 14% Pinots, I prefer it served on the cool side. Considering it was already nearly 6 years old on purchase a few months ago, it is very good value, but won't be everyone's favourite Pinot. I shared a previous bottle with some friends in the summer, and quite a few really didn't like it. (1908 views) | | | Tasted by WilliamMP on 4/28/2018 & rated 90 points: Solid and well priced Carneros pinot, something more and more difficult to come by. Rewards plenty of breathing.
Nose - Perfumed, spiced raspberries, subtle star anise and baking spice, ripe plum baked, vanilla cream, toasted oak. Lovely freshness.
Palate - M body, M+ acid gives welcomed structure. Liquorice aniseed spice, white pepper freshness, plump red berries, turns to sour cranberries and crushed rocks. BALANCE!
Finish - Toasted oak makes an appearance, but measured. Creamy toasty spice berries. (1866 views) | | | Tasted by SStock on 5/27/2017: presume drunk (2427 views) | | | Tasted by goldgarf on 2/4/2017 & rated 83 points: Decent pinot flavor. A bit sweet. (2530 views) | | | Tasted by henrygjeffreys on 10/31/2016: Fresh raspberries in the nose, some oak
Big meaty style, quite noticeable alcohol
Plenty of freshness, savoury finish, leather
Long finish
Good stuff (2609 views) | | | Tasted by WineMedic on 2/12/2016 & rated 86 points: Clear ruby color. Maraschino cherries rule the nose with some floral notes also. Dry, full bodied, high acidity, high tannins, high alcohol. Jammy, cherries, herbs and vanilla. Medium finish. Seems like its a typical California wine. Jammy fruit bomb. (1865 views) | | | Tasted by Jjfredlake on 2/3/2016: Wednesday night worthy wine. Did an adequate job pairing with some beef stir fry. (1476 views) | | | Tasted by Morowski on 10/22/2015 & rated 91 points: Taste at Cordeiro's (1369 views) | | | Tasted by La Cave d'Argent on 2/3/2015 & rated 88 points: This medium-to-deep ruby wine flaunts aromas of raspberries, dried herbs and sous bois. Medium-bodied and with low-to-medium acidity, it delivers flavors mirroring the nose, adding a cola/sassafras edge. The supple tannins are light in weight and the alcohol (listed as 14.2%) is tightly integrated. Solid and silky in the middle, it closes with a smooth, medium-length finish. This Pinot shows good intensity and purity, but could use a bit more acid in its backbone. Drink now-2019. (1635 views) |
| Saintsbury Producer websiteSaintsbury Pinot Noir CarnerosVINEYARDS
When sourcing Pinot Noir fruit, we seek those Carneros vineyards that offer diversity in both aspect and clonal selection. The result is a complex and vibrant Pinot Noir most reflective of the Carneros region.
Appellation: Carneros
Clones: Swan, Pommard, Dijon 115, 667 and 777
Terroir: Carneros is known for its loam and clay soils and a mixture of flat land and rolling hillsides, which has the reliable marine fog that rolls in every evening and burns off mid-morning.
TASTING NOTES
Pretty but concentrated aromas of rose petal, dark cherries, cocoa, anise and cardamom. Sweet cherry and plum entry with a zesty mid palate reminiscent of baking spices, leading into an elegant, lingering finish.
Suggested Pairings: The richness of this wine pairs well with meats such as lamb, duck, and stewed curries, as well as artisanal cheeses and wild mushrooms. 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.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 Napa / SonomaSONOMA: The Yorkville Highlands AVA, approved in 1998, is located in the southwestern corner of Mendocino County, between Sonoma County's Alexander Valley to the South and Mendocino County!s Anderson Valley to the North. The region is 25 miles long, roughly in the shape of rectangle and bisected by Highway 128 which runs the length of the AVA. The region!s terrain is hilly and forested, with elevations ranging from 1,078 to 2,442 feet above sea level.
The distinguishing features of the Yorkville Highlands AVA are rocky soils with a high gravel content and the climate, which is cooler than Alexander Valley but warmer than Anderson Valley, and significantly cooler at night than the surrounding areas.CarnerosStraddles the southern ends of Napa & Sonoma Counties. |
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