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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 92.3 pts. and median of 92 pts. in 28 notes) - hiding notes with no text | | | Tasted by stufis on 5/27/2022 & rated 92 points: Well! Bought 6 at the winery in 2010-11-ish, drank one to test but this is the first of the remainiing 5, stored off-site since purchase.
N: Classic WOE aromatics; 14 years on and it's still so racy, bright, and piercing, which I generally think is more extreme than the best of the quality SCM PNs (I almost fully attribute this to the Schultze's terroir, with it's 900' elevation and windy-duh-exposure). Two hours in and it still rebounds from the glass. Nothing muted here.
P: PnP at cellar temp. Although it starts a bit reserved, overall it has hardly declined from 2009, it seems. Finish lengthens noticably after an hour or so. Red fruits and the WOE spiciness on full display. The Francois Freres oak is all but passe here (as opposed to a 2012 last week that was still oak-dominant). Super balanced. At it's peak, it seems. (339 views) | | | Tasted by Cutthroat Trout on 6/27/2020 & rated 93 points: Nice pale ruby color.
Red fruit nose along with an earthy forest aroma.
Concentrated cherry fruit flavor is well balanced by the acidity which adds length to the fruit expression. The tannins and well integrated oak contribute to make this still taste young for an 11 year old wine.
As this wine ages it should continue to develop the earthy, herbal forest flavors that are present that add a complexity to this Santa Cruz Mtn. fruit.
Overall a very enjoyable wine now and should also age very well. I will continue to age a few bottles and review as I open them. (619 views) | | | Tasted by Blue Shorts on 6/6/2020 & rated 93 points: Another great pinot from Jim and Judy Schultze.
From a magnum. Popped and poured. Wonderful nose of dark fruits, leather and cherries. Beautiful smooth taste...good acid and dark fruit that still tastes fresh.
Long, tasty finish.
This wine is great right now, but could easily last another 5 years....maybe more. (665 views) | | | Tasted by Backdoctor on 8/15/2019 & rated 92 points: Just amazing Pinot at 10 yrs old (885 views) | | | Tasted by VlgJeff on 12/18/2018 & rated 89 points: PnP. Opened a bit during the meal, but remained a medium bodied, "dark" flavored pinot. The color was relatively light (you could see your finger thru the wine at the bottom of the bowl) throughout the meal. The flavors, however, started with mostly red fruits, then, with some air, turned to darker red fruits, with both earthy and cola influences. The acidity was quite juicy - maybe a tad too high. An interesting pinot, but not one that I'd buy again. (1088 views) | | | Tasted by GSW on 5/14/2017 & rated 93 points: Lovely Pinot. Youthful and delicious (1745 views) | | | Tasted by Brsed on 2/20/2017 & rated 92 points: Still plenty of time to go here. Good depth of red fruit with nice balance. Still seemed very youthful and bright. (1451 views) | | | Tasted by tjib13 on 11/10/2015: this bottle showed much better than my previous one. cinnamon, and ripe fruit aromas, red fruit flavors, masculine pinot noir, long red fruited finish. (2034 views) | | | Tasted by tjib13 on 10/30/2015: This bottle seemed closed. Not the typical W.O. P.R. aromas and flavors, only really showed the structure and the finish was short. I experienced this with a couple of bottles of the 2008 as well but later bottles showed great so this indicates to me that it may just be a phase. edit day 2 indicates slight cork taint (1794 views) | | | Tasted by Swaggering Beaunie on 9/20/2015: Excellent. Very dark in color, some bricking. Flavors and aromas of incense and black cherry, minor Brett which blows off quickly. Many years of life left in this one. (1575 views) | | | Tasted by DuaneT on 4/24/2015 & rated 92 points: Seems to be coming together at this point in it's development. Cherries and spice, focused and aromatic. Really good. (1473 views) | | | Tasted by Brsed on 1/4/2015 & rated 93 points: In a really good place right now. Tart cranberries and strawberries with spices and crisp acidity. (1325 views) | | | Tasted by Mike Dildine on 12/22/2014 & rated 92 points: light in color, lively and tangy. Very nice! (1100 views) | | | Tasted by GalvezGuy on 10/31/2014 & rated 93 points: Nose of ripe strawberry, rhubarb, bright cherry, and spicy oak. On the palate, medium bodied with pie cherry, black raspberry, and spice. Long balanced finish. This is in a very good spot and should hold there for quite a while. Drink with a short decant or continue to hold. (1194 views) | | | Tasted by Blue Shorts on 7/28/2014 & rated 93 points: Still in a great place. Nose of cherries, strawberries, and plum. Taste similar to nose with the addition of baking spices. Just the right amount of acid and tannins to go great with all kinds of food. Long, slightly dry finish.
It's in a great place now, but will likely still improve with time. (1301 views) | | | Tasted by Mike Dildine on 2/19/2014 & rated 94 points: Brilliant and pure red fruit. This one has year's left. (1557 views) | | | Tasted by Blue Shorts on 10/11/2013 & rated 93 points: In a great place right now, but will likely improve for a couple more years and be great for a few more after that. Medium-full mouth-feel with a wonderful, lightly tannic finish. (1586 views) | | | Tasted by GalvezGuy on 8/27/2013 & rated 92 points: Popped and poured. Nose of black cherry, raspberry, hints of spice, On the palate, sweeter than expected with cherry and raspberry flavors. Finishes with a bit grip and crisp acidity. Oak treatment is different that previous vintages, not as readily apparent. This enter its window and a year or two and hold there. (1727 views) | | | Tasted by Backdoctor on 6/15/2013 & rated 92 points: another great wine from Windy Oaks. Great body to it, some earthiness in it. (1660 views) | | | Tasted by Backdoctor on 11/22/2012 & rated 91 points: a good PN. Medium body. (1985 views) | | | Tasted by DuaneT on 6/20/2012 flawed bottle: Not such a great bottle. The fruit was muted and the oak was very present.
I wish I had known this was my last bottle of the 2009 vintage - I have to believe that it will really improve in time.
Update 07/2012 - after speaking with Judy & Jim Schultze regarding this bottle, it's safe to say that this bottle was corked. (2045 views) | | | Tasted by DuaneT on 4/26/2012 & rated 92 points: Such a good showing for a young wine. Bright red fruits and smoky undertones. There really is a wide range of flavor in this wine. Extremely enjoyable.
Consumed at my friend's NFL Draft Party in Morristown. (1784 views) | | | Tasted by yhn on 3/26/2011 & rated 95 points: (barrel sample)
Nose - lovely deep velvety strawberry, flinty smoke, berry.
Grippy rustic wild cherry, strawberry, flinty mineral, lime zest. Hints of rhubarb and lavender. Lovely. Drink '13-33. (2255 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| By Allen Meadows
Burghound, October 2012, Issue #48
(Windy Oaks Estate Pinot Noir - Proprietor's Reserve Villages Red) Subscribe to see review text. | By Josh Raynolds
Vinous, May/June 2012, IWC Issue #162
(Windy Oaks Estate Pinot Noir Proprietor's Reserve Schultze Family Vineyard Santa Cruz Mountains) Subscribe to see review text. |
NOTE: Scores and reviews are the property of Burghound and Vinous. (manage subscription channels) |
| Windy Oaks Estate 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 Santa Cruz Mountains Santa Cruz Mountains Winegrowers Association | Wikipedia
Once referred to by wine writers as the Chaine d'Or -- or "golden chain" -- the Santa Cruz Mountains AVA sits above Silicon Valley, running along the craggy range next to the Pacific on some of the prettiest parts of Northern California. The area supports more than 75 wineries, despite being limited by geography and high land prices.
In 1981 the Santa Cruz Mountains Viticultural Appellation became federally recognized, one of the first American viticultural areas to be defined by geophysical and climatic factors. The appellation encompasses the Santa Cruz Mountain range, from Half Moon Bay in the north, to Mount Madonna in the south. The east and west boundaries are defined by elevation, extending down to 800 feet in the east and 400 feet in the west. |
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