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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 89.3 pts. and median of 90 pts. in 52 notes) - hiding notes with no text | | | Tasted by tenor12bucks on 10/7/2016 & rated 91 points: Ripe, extracted black cherry, fruit forward but not jammy. Bright, with a touch of alcohol peeking out of the balance. This would make an excellent Thanksgiving wine, if Pinot is your thing with turkey and cranberry sauce. At this price point I'd have wanted more expression of place, but this is a lovely wine nonetheless. (2252 views) | | | Tasted by Reblin on 2/21/2016 & rated 88 points: Solid but not extraordinary pinot. (2410 views) | | | Tasted by Thad on 7/19/2015 & rated 89 points: No notes taken but a very well made wine. Would drink now (2710 views) | | | Tasted by JPH104 on 4/14/2015: Big jammy strawberry/raspberry nose. Soft supple body and finish. Extracted but not as ripe and heavy as the nose would suggest. (2807 views) | | | Tasted by Deux Chevaux on 3/15/2015: Dark, pretty good balance and Pinot fruit, but ultimately too much sweetness for our taste. (2842 views) | | | Tasted by Bowmanifesto on 2/17/2015 & rated 90 points: Last bottle. Still outstanding Pinot Noir, but a bit past prime, with fruit a touch faded since my last in 2014. Drink up, friends! (1660 views) | | | Tasted by Bowmanifesto on 12/7/2014 & rated 91 points: Luscious Pinot Noir, with Dutton Ranch loveliness in every sip. (1609 views) | | | Tasted by WinoTim on 11/24/2014 & rated 89 points: Particularly good with veal and salmon piccata (1306 views) | | | Tasted by Bowmanifesto on 9/25/2014 & rated 91 points: Blackberry, blueberry, gooseberry, and plummy yummy Russian River cassis fill this Dutton Ranch Pinot Noir to the rim -- and beyond. Fabulous, and still getting even better. (1457 views) | | | Tasted by Ecoenophile on 9/18/2014 & rated 91 points: PnP. Initial nose and taste was a bit tart... but it softened up nicely as is warmed within just 20-30 minutes. Well integrated, but muted red fruits. Limited acidity... so soft, not bright.... but very nice. Drinking well now... my last bottle, so won;t know how much longer this will hold up. (1330 views) | | | Tasted by Bowmanifesto on 5/18/2014 & rated 90 points: Elegant, structured, subtle and superb. This 09 Dutton Ranch Pinot Noir is everything you hope from this varietal, and everything we've come to expect from Dutton-Goldfield. (1661 views) | | | Tasted by pigdaddy on 10/15/2013 & rated 89 points: dark ruby w/garnet highlights; plummy, herbal, smoke & earthy fragrances; med+ weight; dried black cherries, loamy soil, black tea, thyme & darker fruits, w/a plum skin-like tannin profile on the finish. a darker, earthier style of pinot, not too extracted and the savory style is becoming more attractive w/time in the bottle.
Anson Mills grits souffles w/chanterelles, mushroom emulsion, salt-cured shaved foie gras; Little Gem lettuce in chive ranch dressing
2/01/14 - continues to engage at the table in a style that is more savory & less fruit-driven; the dark cherry component is merely an element of the complex whole, almost bridging old & new world styles. (89)
roasted chicken breast "hash" w/brussel sprouts, sweet potatoes, homemade pancetta & yardbird egg "sunny side up"
6/10/14 this bottle had recently left site & returned, unneeded as a dinner beverage out; could this be why it showed much shorter, more cherry-fruited & less complicated than previously? decent, quaffable, but if representative, time to move through the rest. (87)
grilled crispy skin chicken thighs; roasted EF carrots & white turnips in miso dressing; shaved zucchini salad w/mint, chilies, pinenuts & pecorino (2060 views) | | | Tasted by CWilliam on 7/29/2013 & rated 91 points: Can't find notes - enjoyed with grilled turbot. Nice sappy, black cherry, stemmy nose. Dark fruit profile (dark cherry, plum?) for a Pinot - medium+ body but nice acids and long finish. Very enjoyable if you like this still - fruit was bright and lower alchohol (sub 14%). 91-92
Would buy again. (2169 views) | | | Tasted by Merengue on 3/16/2013 & rated 89 points: Dark for a pinot, ripe and fruit forward, dark blueberries and blackberries, a touch of vanilla and full bodied. Smooth and easy to drink but on the heavy side. A crowd pleaser nonetheless. (2254 views) | | | Tasted by Scott Butler on 3/12/2013: A really nicely balanced, mid styled wine. I would call it gently ripened fruits, plenty of spice, just enough acid. Easy drinking and well worth the price. (2311 views) | | | Tasted by vinovin on 1/19/2013 & rated 88 points: Expected more. Decent Cali Pinot - the finish was the best feature of this wine. Balanced with a hint of vanilla (2110 views) | | | Tasted by mikeaukenbals on 12/21/2012 & rated 86 points: Not a fan of the style. Pretty big wine with lots going on in the nose, but not all of it that great. probably will get better with age, but i'll probably give away the rest rather than bother cellaring. (2122 views) | | | Tasted by amgryger on 7/23/2012: NY/NJ Offline at Beacon 7.23.12 (Beacon, NYC): Ripe, sweet grapes fruit on the nose. More ripe fruit on the palate. Noticeable oak treatment, full-bodied, medium tannin and acid. A little bit hot. (3061 views) | | | Tasted by affordableCollector on 7/19/2012 & rated 87 points: Single Vineyard Russian River Valley (San Francisco): light purple in color. cherry, smoke, warmth, chemical, on the nose. cherry, blackberry, spice, cedar, on the palate. medium acid, with a bit too much heat on the finish. (1849 views) | | | Tasted by Grappa Cellar on 3/24/2012 & rated 88 points: Nice nose out of the box
Peppery raspberry notes (2598 views) | | | Tasted by RobertDwyer on 12/8/2011 flawed bottle: So corked I could smell TCA as I was pouring it down the drain. (3609 views) | | | Tasted by RobertDwyer on 12/8/2011 & rated 88 points: Cracked open a second bottle after the first was flawed. I thought this was nice if a little heavy and not necessarily in a good way. (3667 views) | | | Tasted by bibhau on 10/8/2011 & rated 90 points: Opened for one hour before serving...Enjoyed with lamb chops, good match, nice peppery taste, soft tannins, full body color. Drinking well now or a keeper 5 years down the road. (3317 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| Dutton-Goldfield 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 |
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