2012 Banshee Pinot Noir Sonoma County |
| Vintage | 2012 |  | |
| Type | Red | ||
| Producer | Banshee (web) | ||
| Variety | Pinot Noir | ||
| Designation | n/a | ||
| Vineyard | n/a | ||
| Country | USA | ||
| Region | California | ||
| SubRegion | Sonoma County | ||
| Appellation | Sonoma County | ||
| Options | Show variety and appellation | ||
| UPC Code(s) | 091037062055 |
| Drinking Windows and Values |
| Drinking window: Drink between 2014 and 2018 (based on 51 user opinions) |
| Community Tasting History |
Community Tasting Notes (average and median of 88 pts. in 28 notes) | |
| Tasted by markopf on 5/30/2018 & rated 90 points: Had tonight with copper river salmon. Very good, and not over the hill at all. (1143 views) | |
| Tasted by MacManifest on 7/9/2015 & rated 90 points: This is a great Pinot. A pleasure to drink. It's just an awesome wine. I highly recommend it. Drink and enjoy. (3592 views) | |
| Tasted by vinovin on 5/30/2015 & rated 85 points: Not like other vintages. High acidity and lacking fruit. (3510 views) | |
| Tasted by redz on 5/19/2015 & rated 90 points: nice pinot (3527 views) | |
| Tasted by snarfglk on 4/3/2015 & rated 87 points: Sort of thin, a light red fruit PN. Too thin and light for my tastes. (3705 views) | |
| Tasted by corka on 12/23/2014 & rated 91 points: Good QPA for a pinot under $20. Drank w/ Salmon on day 1 and was even was better on day 2. Good structure, showed balance and very nice acidity. (3444 views) | |
| Tasted by vinovin on 12/3/2014 & rated 86 points: Astringent compared to other vintages. Brambleberry on the finish. Light to medium tannins. (1497 views) | |
| Tasted by Winedog1 on 11/2/2014 & rated 88 points: Not as impressed as usual with this bottle. However, my palate may have been impacted by a flawed wine tasted previously. (1699 views) | |
| Tasted by yofog on 10/17/2014: Pale, sweet fruit on a light body, purple floral fruit, this seems a little simple at first thought natural and charming, but the depth builds as it warms and gains darker fruit notes and cola and tart berries and spice. (1780 views) | |
| Tasted by anonymoose12345 on 10/13/2014 & rated 90 points: PnP. Served a bit too warm. Quite dark in the glass. Aromatic, expressive nose of ripe red fruit, rhubarb pie, baking spices, vanilla. Medium bodied, smooth, sweet and tart red fruit and lots and lots of spice with a finish of tart fruit and oak. A solid wine even at this age. Drinks above its price. (1581 views) | |
| Tasted by bin905 on 8/26/2014 & rated 90 points: It hit the spot when served chilled on a warm summer evening. Nice blend of flavors, just a little edge, with ample smooth tannins. (1526 views) | |
| Tasted by AlphaMikeFoxtrot on 4/9/2014 & rated 83 points: Cherry, raspberry, strawberry notes. medium body. (141 views) | |
| Tasted by RobertDwyer on 3/7/2014 & rated 88 points: Solid and straightforward. Nice, but I was hoping for more given Banshee's track record. (2381 views) | |
| Tasted by kowskima on 1/17/2014 & rated 88 points: Color is garnet. Moderately aromatic. I get hit with strawberries and spices (vanilla) and I get some earthy notes after it opens up. Has a smooth finish but not very persistent . It definitely attacks with a spicy bite. Moderately crisp (+) with low tannins. Medium bodied. For the price, its a good but I prefer the Meiomi Pinot over this on taste and price. (2092 views) | |
| Tasted by TriggerFingers on 1/15/2014 & rated 87 points: 1+ hour decant. While most California wineries haven't even released their 2012's, Banshee comes out with the Sonoma Pinot. Sure its a fairly young wine, but I was curious. First impression: The nose is pretty nice with red fruit and an aroma of dried flowers. The color is very light and reminds me of the old glass Carbon Tet fire grenades (google image: Shur Stop Red Fire Grenade)-- like a medium cherry red, but just as clear. Its light enough in fact that I could read newsprint through the wine. Flavor was almost a premature pomegranate note that led to the essence of cherry jolly rancher. By that I mean the finish was like holding a jolly rancher in your mouth for 20 seconds, then spitting it out. What remained is what this wine really reminded me of. Even with a good decant, the tannins really overpowered the delicate fruit much like laying a larger rock on top of the primary flavors. Granted, its still super young but was awkward in that regard. Day 2: much mellower, a one note tart cherry wine. This wine wasn't bad, but wasn't great. The QPR is decent and I think it is in the middle of the pack with other $20-25 Pinots. If scoring I would say 86+-87. Solid effort! Last Words: Good, but better QPR Pinots out there. (1517 views) | |
| Tasted by Euell Gophar on 11/25/2013 & rated 88 points: Takes a long time to lose an unsavory Pinot Noir earthiness but it's worth it. (2293 views) | |
| Tasted by haonusa on 11/4/2013 & rated 92 points: Very elegant Pinot for the money. beautiful nose of rose petal and forest floor. well balanced. really hard to beat for the price. Case buy. (2282 views) |
| Professional 'Channels' |
|
| CellarTracker Wiki Articles |
BansheeProducer website2012 Banshee Pinot Noir Sonoma CountyAfter two somewhat challenging (but ultimately rewarding) years, 2012 was an absolute dream vintage. The spring gave us a nice fruit set followed by a moderately warm summer with typically cool mornings and evenings. September brought no real heat spikes or moisture which allowed us to pretty much harvest ultra pure, clean fruit at our leisure.Our focus remains on cooler, coastal influenced vineyards in and around Occidental, Sebastopol, and the Fort Ross-Seaview areas, where we find clarity, focus, and harmony (for both us and the wine). Even more than in 2011, the Sonoma County Pinot Noir became the fortunate benefactor of our expanding single vineyard offerings. In 2012, declassified barrels from Coastlands, Emmaline, Jack Hill, Rice-Spivak, Tina Marie, Hellenthal, Hurst, Bohemian, and Sullivan Vineyards are all included in the final Sonoma County blend. This wine was aged for in French oak (20% new, 5% second use, 75% neutral) for 10 months with one racking halfway through elevage. Tasting Notes The 2012 Banshee Sonoma County Pinot proudly continues upon the tradition we are building for truly elegant wines that deliver an experience far greater than their price would suggest. The aromatics start in a cool perfumy register that is underlined by a touch of forest floor. In the mouth the wine offers a deft balance between just ripe raspberries and boysenberry against a frame of rhubarb and pine. The 2012 also possesses a sense of coiled energy behind its elegant outward appearance. Source: Winery website Pinot NoirVarietal 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-PetersonSonoma CountyMendocino CountySonoma CountySonoma Coast |