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| Drinking Windows and Values |
| Drinking window: Drink between 2010 and 2013 (based on 12 user opinions) |
| Community Tasting History |
| Community Tasting Notes (average 84 pts. and median of 83 pts. in 10 notes) - hiding notes with no text | | | Tasted by nzinkgraf on 6/3/2010: 2008 - 1000cs, 2009 is 2300cs. 5% Mendocino, 95% from 3 Monterey Vineyards. 100% Pinot. 80% Pommard, 20% Dijon. leather on the palate, with sweet strawberry. no additives used. (2944 views) | | | Tasted by Ben Christiansen on 5/6/2010: Not bad for being open two weeks. (3047 views) | | | Tasted by Ben Christiansen on 4/30/2010: I sucked it down without even thinking. (3060 views) | | | Tasted by nzinkgraf on 4/25/2010: Slide!! (Waterford Wine Co., Milwaukee): darker and more brooding. dark cherry with a very taut green note as a backbone in the nose. vanilla on the palate. lightly vanilla coke. almost medium body. more angular nose. (3864 views) | | | Tasted by Beavis77 on 4/23/2010: Nose of sweet fruits with a bit of clove. Getting some similarity in the fruit notes as the '96 Dujac on the nose. Interesting.
On the palate, black and red fruits laced with baking spices. Lighter bodied, but with great structure. Smooth, long finish.
Beats any other domestic Pinot at it's price. Nothing else is even close. (3114 views) | | | Tasted by Ben Christiansen on 4/13/2010: Darn tasty after 4 hours open. Is anything better at $20. (1510 views) | | | Tasted by SonomaWilliam on 12/28/2009 & rated 88 points: http://www.simplehedonisms.com/archives/657
Color: light- medium ruby
Aroma: strawberry, red fruit
In the Mouth: light bodied, cherry, berry. Young, but easy to drink.
Its hard to find knock your socks off Pinot Noir under $20, this is a very good pinot for the price. (2210 views) | | | Tasted by dkoontz on 10/8/2009 & rated 81 points: Pale red. Nose of strawberry with more red fruit on the palate followed by heat from the alcohol. Pretty sweet and light. Actually paired nicely with the Forme D'Ambert we ate with it. Not impressed. (1585 views) | | | Tasted by Ben Christiansen on 8/4/2009: This is the same wine that CT lists as Monterray County. Its just that Kenny can't always get the same amount of fruit and therefore has to "lower" the label designation. A bit lower in alcohol and punch than 2007 and fairly tight right now. But nicely done with a strength of character that rest on a transparent fruit character. Extremely good Pinot for $18.99. And I have said this before, I was reminded of a Domaine Leroy wine (perhaps a Volnay?) when drinking the Folk Machine. (1628 views) |
| Folk Machine 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 Central Coasthttp://www.ccwinegrowers.org/links.html
http://www.discovercaliforniawines.com/regional-wine-organizations/
http://beveragetradenetwork.com/en/btn-academy/list-of-winegrowers-association-in-central-coast-california-274.htm
Central Coast AVA Wikipedia |
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