External search
Google (images)
Wine Advocate
Wine Spectator
Burghound
Wine-Searcher
Vintages
2019
2017
2016
2015
2014
2013
2012
2011
2010
2009
2008
2007
2006
2005
2003
1995
From this producer
Show all wines
All tasting notes
|
| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 91.4 pts. and median of 91 pts. in 29 notes) - hiding notes with no text | | | Tasted by williamswhine on 11/27/2015 & rated 92 points: Used most of this bottle to make Burgundy Mushrooms (which rocked)! Nice red berry nose. Deeper pinot though-- more dark berries. Drinking nicely at this time, vibrant, easy to drink. I agree with other comments-- not sure it's worth the price tag, but its a hell of wine. (2325 views) | | | Tasted by timdrex on 1/3/2015 & rated 91 points: Soft, silky tannins, loads of black cherry, light oak. Finish is a bit short. It also seems to lack typical Pinot noir-dominated flavors, but overall, a delicious wine. (2489 views) | | | Tasted by bmurph29 on 10/21/2014 & rated 90 points: This is good even though it seems to lack a lot of Pinot characteristics. Very jammy nose, has a spicyness that I'd associate more with a Syrah, and a long lasting finish. (2666 views) | | | Tasted by dcprincess on 11/24/2013 & rated 92 points: Expressive spice and red fruit on the palate, but fades a bit too quickly on the finish. Could be great if a little thicker with more complexity. (3116 views) | | | Tasted by corka on 5/12/2013 & rated 92 points: Drank with Jen on Mother's Day; w/ steak tips. Should have allowed it to open longer (only decanted for < 1 hr and should have for at least 2-3 hrs.). Flavor profile opened up as time went by... (3264 views) | | | Tasted by tkoby11 on 12/30/2012 & rated 91 points: A Pinot Noir that leans more towards the red fruit and savory flavor and aroma spectrum. Was expecting more length and a little less heat, but it mellowed out after about 45 minutes. Color: Black red core with red vibrant edges. Nose: Red raspberry, bing cherry, lots of cola notes, and some sweet oak. Palate: Some spice kicks up the flavors. The wine felt hot on the palate at first but it seemed to mellow and the finish gained some length. Decent acidity. (1644 views) | | | Tasted by underwds on 10/25/2012 & rated 89 points: Started with good raspberry and black cherry fruit. But then fades to a lackluster back end of some oak and acidity without much complexity of flavor. A bit thin in the mouth for a CA Pinot. Certainly nothing wrong with it, just not very inspiring. Especially not for $70. (1574 views) | | | Tasted by KenK on 12/17/2010 & rated 91 points: Naples Annual Boys Lunch: Sweet ripe and toasted. Dark rich.sweet and roasted aromas. Long flavors, but a bit monolithi in profile. Would like to see more dpt and spices. 91
Good wine, but seems a bit compressed. (3784 views) | | | Tasted by winejnky on 11/23/2010 & rated 90 points: A bit lighter than my prior note, more savory and "feminine" in style than the last bottle, but still well balanced and plenty of character. (2503 views) | | | Tasted by wineismylife on 10/17/2010 & rated 91 points: Saturdays at One - Volume 37: Tasted non blind. Opened for one hour but not decanted. Nose of graham crackers, raspberries, talc, berries and potpourri. Flavors of black cherries, black berries, and a hint of bitters on the finish. Medium to bright acidity, medium to firm tannins, medium to full bodied. Hold into the medium term and then drink. 91. (2960 views) | | | Tasted by mmurry on 10/17/2010 & rated 90 points: Wines of Napa and Sonoma (Farpointe Cellar): The nose had black cherry and plum, earth and spice, and fresh herbs at the end. The palate was soft, with cherry and forest floor, chopped herbs and plum, and a nice cedar finish. (3025 views) | | | Tasted by RedLoverJim on 10/17/2010 & rated 90 points: Loamy and tasty. (2847 views) | | | Tasted by winejnky on 8/16/2010 & rated 92 points: Big flavor, savory fruit including cherries and red currants, this is a powerful wine with a long finish, very expressive, juicy and shows some syrah character. This is a beautiful, full bodied pinot but still balanced and definitely not over the top. (2396 views) | | | Tasted by dannyk8232 on 3/25/2010 & rated 92 points: Outstanding, although I prefer the Lindsay (2533 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| By Josh Raynolds
Vinous, May/June 2009, IWC Issue #144
(Paul Hobbs Winery Pinot Noir Ulises Valdez Vineyard Russian River Valley) Subscribe to see review text. |
NOTE: Scores and reviews are the property of Vinous. (manage subscription channels) |
| Paul Hobbs 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 CountyRussian River Valley Russian River Valley Winegrowers Association | Wikipedia |
|
