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All tasting notes
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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 92.5 pts. and median of 92 pts. in 25 notes) - hiding notes with no text | | | Tasted by rustyRudy on 6/9/2022: Loads of raspberries and ripe cherry (638 views) | | | Tasted by bgjenkins on 8/8/2021 & rated 97 points: Great Pinot. I think it’s at it’s peak now - another year or so and it will fade (I think). Had it with filet and bearnaise and it was fantastic. (720 views) | | | Tasted by Edclr on 6/23/2021 & rated 95 points: Last bottle. Love the wine. (743 views) | | | Tasted by IJC on 4/28/2021: Soft cherry, red plum, earth notes, gentle tannins - in all, very gracious, refined, correct. A versatile profile: equally in concert with sautéed soft shell crab and a steak au poivre. A pleasure to drink, and to recall doing so.
Certainly in a drinking window, but I don't believe it has more than another year before it fades.
Rated +2 on a scale of -1 to +3. (754 views) | | | Tasted by andrewdodd86 on 8/6/2020 & rated 93 points: Coravin #1. Nose is all mushroom, earth and (good clean) funk. Low tannin Med high acid. All sweet raspberry on the front, but the mid palate and finish do leave you wanting more. Still delicious. Earth carries over to the palate too. (949 views) | | | Tasted by Edclr on 6/13/2017 & rated 95 points: Now in its prime. But not in any danger of going away anytime soon. (1646 views) | | | Tasted by gutt22 on 1/19/2017: 13.9% alcohol. Surprisingly black cherry color. Stunning nose -- the picture of Pinot cherry fruit, with earthy notes backing it up. Probably even more compelling in the mouth. Bursting with glorious black cherry fruit and lighter notes of earth and baking spice. Bright acidity and a long, juicy finish. Stunningly good. A (1457 views) | | | Tasted by jhieb on 10/25/2016 & rated 91 points: The combination of Hirsch and a cool season create a wonderful burgundian Pinot. I'm always a big fan of wines from this location, as there is such a great expression of terroir. (1314 views) | | | Tasted by lzelman on 7/10/2016 & rated 92 points: Delicious. Very tasty. Went well with turkey burgers. (1386 views) | | | Tasted by Swaggering Beaunie on 1/10/2016 & rated 93 points: This wine made a stellar showing at our dinner party of 1/10/2016 (decanted 3 hours prior to dinner for one hour, then returned to the bottle). It was intensely floral and very feminine, with a strong midpalate and a persistent finish. One would never know that 2011 was a difficult vintage in California from this wine; best 2011 Pinot I've had. Everyone was impressed. (1645 views) | | | Tasted by BigSchmove on 8/15/2014 & rated 91 points: still young but with a little time to decant but was very good (1988 views) | | | Tasted by milesdavis on 1/28/2014: Drunk along with a 2011 Black Kite River Turn
Softer, more feminine, strawberry and light red fruits
Acidity for days
Delicious on its own (2225 views) | | | Tasted by Fungusamongus on 12/22/2013 & rated 91 points: Big pinot nicely balanced. Stood up to meat loaf really well. (2173 views) | | | Tasted by rjonwine@gmail.com on 8/3/2013 & rated 93 points: Dark cherry red color; cranberry, rosehips nose; cranberry, rosehips, tart cherry palate with medium acidity; medium-plus finish (725 views) |
| By Antonio Galloni
Vinous, Sonoma and Beyond: New Releases (Feb 2014)
(Failla Pinot Noir Hirsch Vineyard Sonoma Coast) Subscribe to see review text. | By Antonio Galloni
Vinous, Sonoma...A Thrill a Minute (Jul 2013)
(Failla Pinot Noir Hirsch Vineyard Sonoma Coast) Subscribe to see review text. | By Stephen Tanzer
Vinous, May/June 2013, IWC Issue #168
(Failla Pinot Noir Hirsch Vineyard Sonoma Coast) Subscribe to see review text. | By Richard Jennings
RJonWine.com (8/3/2013)
(Failla Pinot Noir Hirsch Vineyard) Dark cherry red color; cranberry, rosehips nose; cranberry, rosehips, tart cherry palate with medium acidity; medium-plus finish 93 points |
NOTE: Scores and reviews are the property of Vinous and RJonWine.com. (manage subscription channels) |
| 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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