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| Drinking Windows and Values |
| Drinking window: Drink between 2006 and 2010 (based on 64 user opinions) |
| Community Tasting History |
| Community Tasting Notes (average 89 pts. and median of 90 pts. in 9 notes) - hiding notes with no text | | | Tasted by grokwine on 3/23/2013: My last bottle of the first vintage I ever enjoyed of this remarkable cuvee (the 2010 is now in current release). At 11 years past the vintage just beginning to show some bottle age. A slight lightening in color at the edges and a distinct hint of cedar emerging on the nose. Less overtly ripe but still showing lots of generous red fruits - sweet bing cherry and tart cranberry notes. Still blessed with lively acidity. Remarkable character for an entry level cuvee. (1603 views) | | | Tasted by IlonaN on 2/28/2010 & rated 92 points: Lovely, fully mature RRV pinot, with some complexity and fullness on the mid palate. I've never been disappointed by a Swan pinot and at 8 years of age, it's very good. (2381 views) | | | Tasted by IlonaN on 10/22/2009 & rated 92 points: Just starting to sing with the characteristic RR dusty raspberry and cherry coming to the fore.
Lovely wine with a crusted halibut dish and I'm glad I waited this long to have the remaining bottles. (2618 views) | | | Tasted by IlonaN on 6/6/2008 & rated 89 points: Very burgundian in appearance, aroma and flavor profile. Clear garnet, bright acidity and lovely rose and earth flavors. Killer metch with Epoisses and a creamy French goat cheese. (2645 views) | | | Tasted by oaxaca90049 on 4/20/2008: I have always enjoyed this wine and this was no exception.elegant and well balanced. very pleasing with food. a great QPR. (2722 views) | | | Tasted by anguyenh on 1/21/2006: Some sediments in bottle. Great nose, but a bit acidic on the palate. The leftover actually tasted more balanced and delicious the second day. (1900 views) | | | Tasted by mls on 10/18/2005 & rated 85 points: A lovely, surprisingly fruity Pinot. Very light and slightly opaque. A ton of cherry flavor, very smooth, easy finish. Drink this one sooner than later. (1998 views) | | | Tasted by cookie7 on 9/27/2005 & rated 84 points: Aromas of cherries, tobacco and earth. Too much initial heat on the palate, never quite flushes itself out. Not really to my liking. (1858 views) | | | Tasted by air guitar & pinot noir on 9/1/2005 & rated 92 points: Part of a Thursday night Pinot fest. This was a pleasure to drink, medium to light bodied with mainly red fruit. Balanced and delicate with good structure start to finish. A lovel example of a Russian River gem. (829 views) |
| Joseph Swan Vineyards Producer website
Producer Location (Google Maps)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 Sonoma CountyMendocino CountyRussian River Valley Russian River Valley Winegrowers Association | Wikipedia |
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