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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 88.7 pts. and median of 89 pts. in 35 notes) - hiding notes with no text | | | Tasted by onthenose on 3/25/2020 & rated 89 points: Pretty typical bold CA Pinot. Tannin is smooth with some good structure. Good mix of fruit and some pepper/spice. When first opened the barnyard/wet hay was showing strong. Not real complex but full flavors. (1511 views) | | | Tasted by onthenose on 3/18/2018 & rated 93 points: This is a great example of Ste. Rita Hills Pinot. This is not fruit forward. The nose is very floral and the mouth feel is slightly dry. The tea and mineral notes are very forward and balance is good. Long finish and mild tannins. Quite complex as the flavors shift in many directions.
Absolutely delightful in so many ways! (2435 views) | | | Tasted by Rick 4 Wine on 10/29/2015 & rated 89 points: Time to drink up. Siduri needs to stop making Pinot and just call it Syrah. (3882 views) | | | Tasted by Rick 4 Wine on 8/5/2015 & rated 87 points: Ok wine, but not a pinot style I like and I even tasted this after Brian Loring's Keefer Ranch; the styles are similar but Lee huts with a sledgehammer while Loring has more nuances. Be aware these are both Guns and Roses Pinot, loud and heavy but Loring is more Sweet Child of Mine while This Siduri is Welcome to the Jungle (3923 views) | | | Tasted by StraightnoChaser on 7/10/2015 & rated 89 points: KING'S BEACH VACAY My first taste of a properly cellared older Siduri and the results are good but well short of amazing. Ruby with some browning at the edge. Cherries and toast on the nose. Pleasant flavor of black cherries with damp forest accents. Very smooth but short finish. (3904 views) | | | Tasted by Rick 4 Wine on 2/15/2015 & rated 87 points: Another jammy pinot by Adam Lee. Not my speed but not a bad wine of this style. (3739 views) | | | Tasted by tpg on 11/24/2014 & rated 86 points: 1st night: not much fruit, tannins appropriate (3538 views) | | | Tasted by dransford on 4/22/2014: Balanced; nice; simple. Nothing special but good price for a good wine. (3445 views) | | | Tasted by macavity on 3/15/2014 & rated 90 points: Lots of fruit, strawberry and cherry on the nose. Easy on the tannins, especially the second day. Medium finish. (3210 views) | | | Tasted by Parnelli on 9/21/2012 & rated 89 points: Very enjoyable with maybe a tad too much acidity. Tart red and black cherry on the nose and palate with nice integrated oak. We had this prior to the meal. Very nice. (4746 views) | | | Tasted by cjsavino on 9/6/2012 & rated 90 points: A well made pinot, very well balanced. (4638 views) | | | Tasted by Katie&Mike on 7/27/2012 & rated 90 points: Delicious but still very young. (5132 views) | | | Tasted by KSWinegeek on 6/28/2012 & rated 89 points: Cherry red and darker for a Pinot. Strawberry nose, nice palate, good wine. Had at Sweet Basil in Vail. (4415 views) | | | Tasted by winejnky on 6/5/2012 & rated 88 points: This was really nice, not overly complex, but nice fruit and pretty balanced CA style Pinot; went well with grilled pork. (4402 views) | | | Tasted by isaacjamesbaker on 3/26/2012 & rated 87 points: Sonoma Wine Tasting & San Francisco - March 2012; 3/22/2012-3/27/2012: This was the biggest of the Siduri pinots we tasted at the winery. The bright cherry color is deceptive, as the nose shows blackberry, sweet blueberry and tar. The tannins and chunky fruit completely coat the palate. Bitter chocolate, black cherry and smoky toast flavors dominate, following by a long, dense finish. A big pinot, a bit too big for my tastes, and it lacks a bit of that elegance and sexiness that the other Siduri pinots showed. (4891 views) | | | Tasted by kenhoeve on 2/20/2012 & rated 86 points: Sweet forward red fruits with oak spice. Nice texture, but little in the way of acidity to liven it up. Luckily the alcohol is well in check, making it a pleasant enough quaff. (4265 views) | | | Tasted by lockestep on 2/4/2012 & rated 87 points: Fruit bomb, not a lot of complex flavor but very tasty. (4197 views) | | | Tasted by bbcc66 on 1/28/2012 & rated 86 points: Nice berry tastes. Had to run it over my tongue & sides to get full flavors. (4236 views) | | | Tasted by daniel.jay on 1/21/2012 & rated 88 points: Floral but tart, tannic. (4308 views) | | | Tasted by raggedy1 on 11/26/2011 & rated 90 points: strawberries and cherries. A pinot in a CA style. Enjoyed the full and dark fruit. Enjoyed with foie gras at The Richmond in SF. (4481 views) | | | Tasted by 2glassesdown on 11/18/2011 & rated 88 points: deep berry color, lighter viscosity. luscious, juicy tart cherries, black tea, hints of smoke. medium finish. loved the way this pinot tasted initially. as it opened up, more even balance through out, not as interesting (to me anyway). i had to air it and swish it to get the 'all mouth' textures/flavors i love in a pinot. (4627 views) | | | Tasted by onthenose on 10/9/2011 & rated 92 points: A bit tight when opened, but excellent after an hour or so. Nice oak on the nose. Mouth feel was pretty full, with some spicy notes in the beginning. Really soft tannins and the finish was pretty long with nice fruit and oak to balance. (4284 views) | | | Tasted by johnson5953 on 9/9/2011 & rated 88 points: smoky with hints of black cherry, medium finish. still needs a bit of time. decanted for 30 minutes, perhaps an hour at the age. (4680 views) | | | Tasted by kleinahoe on 9/1/2011: Nice wine for the price. (4634 views) | | | Tasted by rjonwine@gmail.com on 2/28/2011 & rated 88 points: Sta. Rita Hills AVA 10 Year Anniversary Trade Tasting (RN74, San Francisco, California): Black cherry, roasted fruit nose; roasted, tart berry, smoke palate; medium-plus finish (5633 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| By Gregory Walter
PinotReport, Issue #75 (10/15/2011)
(Siduri Wines Pinot Noir Santa Rita Hills) Login and sign up and see review text. | By Antonio Galloni
Vinous, Exploring California's Central Coast (Aug 2011)
(Siduri Pinot Noir Sta. Rita Hills) Subscribe to see review text. | By Richard Jennings
RJonWine.com (2/28/2011)
(Siduri Pinot Noir Sta. Rita Hills) Black cherry, roasted fruit nose; roasted, tart berry, smoke palate; medium-plus finish 88 points |
NOTE: Scores and reviews are the property of PinotReport and Vinous and RJonWine.com. (manage subscription channels) |
| Siduri 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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