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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 91.4 pts. and median of 91 pts. in 16 notes) - hiding notes with no text | | | Tasted by Doc90 on 11/24/2016 & rated 93 points: Completely open, expressive nose with joyous Christmas potpourri, cranberries, limestone, smoke, and aspen wood. Intense, mouthcoating. Cranberry and potpourri flavors have been married beautifully to the oak. Smoke gives furtive appearances throughout. Delicious spice and hints of oak and tannin on a long, celebratory finish. Paired well with Thanksgiving food. This exceeded my expectations, and my expectations were fairly high. (842 views) | | | Tasted by dmcella on 9/6/2015 & rated 93 points: Lush, ripe nose; black cherry, hints of blackberry, Chukar Cherries with dusted cocoa; licorice hints in the empty glass; kirsch; cedar; barely perceptible age; ripe, full and delicious; adequately dry. (990 views) | | | Tasted by norsktorsk on 6/6/2014 & rated 90 points: Holding its own but I would drink up. (1138 views) | | | Tasted by ColoradoRick on 4/3/2011 & rated 92 points: Still has it going on. Great balance - from nose to finish. Bravo to Peter Rosbeck. (2017 views) | | | Tasted by JacksonLee on 3/19/2011 & rated 90 points: earthly, sweet cherry fruit. (1955 views) | | | Tasted by pinotyo on 1/8/2011 & rated 88 points: typical Sineann pinot. Big, syrah-like, attractive. (1551 views) | | | Tasted by Barbara B on 12/8/2008 & rated 91 points: Ruby. Clean earth and fruit on the nose. On palate, ripe cherries and blackcurrants, earthiness and a touch of smoke and meatiness; moderate acidity and tannins, nicely concentrated and medium bodied, very long and complex. Wonderful PN, went beautifully with rare beef. Gift from Loren when he visited Rome [thanks, Loren, if you read this...]. (1666 views) | | | Tasted by thebonnydooner on 9/15/2007 & rated 91 points: very similar notes to the last bottle 18 months ago, very pure and ripe pinot, very distinctive, smooth and ripe with red and black cherry flavours. Not a tonne of complexity, but hints of brush, mushroom and sous bois really add to the fragrant nose. Long depth of flavour, excellent length. (1694 views) | | | Tasted by JSwick on 9/10/2007 & rated 91 points: Good stuff, once again... DRINK EARLIER!! They are fantastic wines, but some (most) are best after a year
or so in bottle (they are bottled in the summer after the vintage). I have been opening a lot of Sineann from 02, 03 past their prime already. (1313 views) | | | Tasted by ColoradoRick on 12/5/2006 & rated 93 points: The hit of the night. Great color, great nose that kept opening all night. Bravo! (1515 views) | | | Tasted by jfs5 on 3/28/2006 & rated 93 points: Clear ruby red colour; deep and intense bouquet somewhat hot and unstructured but with strong pinot noir characteristics. Sweet and intensely fruity taste but with complexity and a long finish; very sweet tannins in the finish show that this wine can stand some ageing. Drinking beautifully now though and hard to resist. (1922 views) | | | Tasted by thebonnydooner on 1/6/2006 & rated 90 points: Very good indeed - lovely colour, deep cherry nose with some Pinot complexity, lovely ripe fruit on the palate, mostly cherry, nicely balanced with a long delicious aftertaste. Excellent - will keep my other for a couple of years. Score 90+ (2145 views) | | | Tasted by CP on 12/2/2005 & rated 92 points: Huge nose of coffee. Clear ruby red color. Palate is lots of coffee with some dark plum, just a hint of spice, light texture, really intense finish. This is beautiful, I'll get some more. (1895 views) |
| Sineann 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. |
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