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| Drinking Windows and Values |
| Drinking window: Drink between 2009 and 2013 (based on 2 user opinions) |
| Community Tasting History |
| Community Tasting Notes (average 88.6 pts. and median of 89 pts. in 28 notes) - hiding notes with no text | | | Tasted by ccrida on 11/28/2014 & rated 88 points: This initially had a lot of heat on the nose and on the palate it was tight with restrained fruit. Several hours of decant blew it off and opened the red berry taste, thought it was still pretty earthy. Nice acidity. A little disappointing compared to what I remember of the other Tudor's I've had, but still fine after giving it plenty of time to air out. (1737 views) | | | Tasted by klezman on 9/28/2014: PnP at cellar temp it's all spices, earth, and a bit of cherry on the nose. Something savoury as well. Palate matches the savoury note with some nice mushroom. The extra time has done well with this wine.
After some air and warming up a bit it's even better. Excellent bottle - wish I'd paid closer to the community value for it, but c'est la vie. (3226 views) | | | Tasted by lifeattable on 8/12/2013 & rated 90 points: Certainly old world in style, which I dig. Spice, cola, touch of barnyard. Moderate cherry fruit. Good acidity. Nice buy at $20 in PA.
Full review: http://pavineco.com/?p=2613 (2817 views) | | | Tasted by J2K on 6/29/2013: Light bodied, black cherry flavor, dirt and tar, good acidity, more of an old world red burg which I prefer. Gave this plenty of time to breathe as I wanted it to get better but never got to a full harmony. (2903 views) | | | Tasted by klezman on 4/23/2013: Excellent after about 10 minutes from pop and pour. The initial sips were rather disjointed and harsh but after a tiny bit of air it started to come together. Light purple colour, almost transparent colourless rim. Very bright acidity and flavours - pomegranate and raspberry. Hint of sweetness on the finish (not RS, but fruity sweetness) and not much oak influence. Huge minerality also - very lively wine. Not much earthiness or mushroom is my only kvetch with this one, but it's such a bright and extracted yet light wine that I don't actually miss it that much.
After another 20 minutes or so, some complexity is coming out, including something more gamey and a touch of earth - almost like pine forest.
The acid level in this wine is huge - I bet it has at least a decade left in it. (3801 views) | | | Tasted by richardhod on 10/9/2012 & rated 93 points: Top notch California Pinot. Excellent acidity, deep fruit without being big and Cabernetty, or oaky, and made to express the grape, not please bombasts. Along with the Inspiration and Rasmussen one of California's best that I've had. If you like European Pinot Noirs, this is a California wine you will appreciate. (3182 views) | | | Tasted by zachusaf on 5/19/2012 & rated 83 points: Sour..No depth, no fruit, no nose. Very disappointed in this. I've had better Pinot at the $10 price point at Costco. (2907 views) | | | Tasted by LizT on 2/12/2012 & rated 87 points: First opened it was a bit sour (vinagery?) with little fruit. However, it was a bit too cold and after decanting and warming a bit it turned out much nicer although still low on fruit. With more time I really liked it - more earth, vanilla and dried fruit. (2091 views) | | | Tasted by mranderson on 2/5/2012 & rated 84 points: very disappointed in this...very little fruit to much tartness and acidity. At $55 a bottle I'd be real upset...thank goodness it's not what I paid. (2050 views) | | | Tasted by woodwardcellar on 10/11/2010 & rated 89 points: Bright, perfumed red fruit. A touch earthy, a touch sour. A very good Pinot. (2803 views) | | | Tasted by jeremy_ross on 8/25/2010 & rated 89 points: Typical Pinot garnet color, pretty transparent. Smell: Perfumed red berries. Taste: Wild red berries, perfume, subtle amounts of pepper and coriander. Finish is dominated by the perfume flavors. (2251 views) | | | Tasted by woodwardcellar on 8/20/2010 & rated 84 points: bright red fruits, smooth. A relaxed pinot that went well with food. But overall a poor QPR for me. (2264 views) | | | Tasted by ckeilah on 4/12/2010 & rated 91 points: On first opening it benefitted from a pass through the vinturi, which brought out more earth and fruit, but I think it's actually best just left to breathe. It opens up slowly but oh so nicely that it seems a shame to try to rush it. Great aromas and flavors all well balanced.
The Tudor is running out too fast! Send more! Quickly!! :-D (2367 views) | | | Tasted by ckeilah on 4/7/2010 & rated 90 points: Another rocking Pinot from Dan! (2299 views) | | | Tasted by steveabb on 2/12/2010 & rated 91 points: Not sure if I could disagree more with oog on this one. We drink and LOTS of Pinot Noir from every appelation we can get our hands on and this bottle is very nice. Older world style and I like the pepper on this one relative to most Pinots we drink. Had this with a Thai dish and it rocked! (2584 views) | | | Tasted by oog on 12/19/2009 & rated 80 points: Open for about an hour -- Nose: Virtually none, some light fruit. Taste: Very little flavor. Like sour cranberry juice that has been very watered down. Nothing to it. Very poor QPR. (2631 views) | | | Tasted by emf on 11/25/2009: very different from 06 Kosta Browne. Light in color and body with smoke and red berries aromas and in the mouth. Much lighter than KB with a more elegant structure. Enjoyed very much. (2694 views) | | | Tasted by emf on 9/17/2009: Light red in color, witharomas of smoke and red berries. On tasting it had red rasberries and red cherries, nice finish, Enjoyed. (2944 views) | | | Tasted by emf on 7/29/2009: @ Blackfish with Scallop tasting menu. light red in color with aromas of smoke, red berries and some spiciness. Smooth mouth feel with asmokiness and raspberries and a good finish. Very nice! (2964 views) | | | Tasted by peternelson on 3/17/2009 & rated 89 points: Family Wine Makers: Classic lower level pinot--well made w/bluebery frt; hi as (926 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| Tudor Producer website
Owner: Dan & Christian Tudor
Founded: 2000
Location: Santa Barbara, CA
Every year our grandfather Tudor used to make wine for his friends and family. Its a tradition. The Tudor family has been growing grapes and lavender and making wine on the Island of Hvar in Croatia for over 2,000 years. The Tudors began growing grapes in California early in the 1900′s and continue to operate one of the largest table grape vineyards in the country. In an increasingly mechanized world, there are still a few handcrafted products that stand out. Fine wine is one of them. At Tudor Wines, we select fruit from family-owned vineyards and transform it into wine using traditional techniques. These include small fermentations mixed by hand and aging in French barrels. The resulting wine has a purity of expression that cannot be duplicated on a larger scale.2006 Tudor Pinot Noir Anderson ValleyAlcohol: 14.3%
Appellation: Anderson Valley
Months in Barrel: 11 months
Oak: Francois Frere
Release Date: September 01, 2008
Time In Oak: 11 months
Varietal: 100% Pinot Noir
Fermentation: Open Top Fermentation
Titratable Acidity: 5.8 g tartaric/L Titration
802 cases made
Crisp acidity and very Burgundian in style. Orange peel on and aromatic on the nose. Classic Anderson Valley Pinot that really shows off the terroir.
"90 points Wine Spectator -Complex loamy earth, dried berry and currant aromas are firm and structured, tight and focused, with hints of blueberry and floral scents. Drink now through 2014. 802 cases made. J.L."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 / Sptburgunder 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 North CoastThe North Coast American Viticultural Area (AVA) in California, covering more than three million acres, includes Napa, Sonoma, Mendocino and Lake counties, and portions of Marin and Solano counties. (see The Wine Institute for more information)Anderson Valleyhttp://www.avwines.com/anderson-valley-appellation-map/
Anderson Valley stretches from Yorkville Highlands (located in a highland meadow straddling the upper Rancheria Creek and upper Dry Creek watersheds) through Boonville (located on Anderson Creek) and Philo (located on Indian Creek) to Navarro (located on Soda Creek). Rancheria, Anderson, Indian and Soda creeks are tributaries to the Navarro River, which flows north and west through the coastal range to the Pacific Ocean; Dry Creek flows south into the Russian River watershed in Sonoma County. The main stem of the Navarro River begins less than a mile south of Philo at the confluence of Anderson Creek and Rancheria Creek. The mouth of the Navarro is 10 miles (16 km) south of Mendocino, California. Encompassing 315 square miles (816 km), the Navarro River watershed is the largest coastal basin in Mendocino County.
Such unique geography results in a wide diurnal range, with daily high and low temperatures occasionally diverging 40 or 50 degrees. This enables Pinot Noir growers to keep acid development in line with sugar and flavor formation through long, warm Indian summers. It also makes for superb Gewurztraminer and Riesling, giving rise to the valleys annual Alsatian Varietals and Pinot Noir festivals.
The climate in the Anderson Valley appellation is tempered by cool marine air. Steep hills and mountains surround rolling to nearly level alluvial terraces. The dominant natural vegetation is a mixed forest of Coast Redwood, various native oak varieties, and Douglas-fir. Elevation ranges from sea level to 2,500 feet (760 m). The average annual precipitation ranges from 35 to 80 inches (900 to 2000 mm). The average annual temperature is about 53 F (12 C), and the average frost-free season ranges from 220 to 365 days. Towards the coast the summers are cool and moist with frequent fog, while the interior Anderson Valley proper features a warm to hot summer climate similar to nearby interior regions, with daytime highs occasionally in excess of 100 F (38 C).
Visitors to the Valley should come prepared for cool evenings and warm days. Locals dress in layers year round. |
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