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| Drinking Windows and Values |
| Drinking window: Drink between 2012 and 2017 (based on 5 user opinions) |
| Community Tasting History |
| Community Tasting Notes (average 89.4 pts. and median of 90 pts. in 58 notes) - hiding notes with no text | | | Tasted by ksmith on 3/22/2016 & rated 90 points: Nose f cherry, talc. Garnet color, palate of cherry, rhubarb, cherry pie. Acid on the finish, smooth silky tannins. Has gotten better with a couple of years of age, Seems like it has more years to go. (5505 views) | | | Tasted by Too much practice. on 4/25/2015 & rated 89 points: A serious wine. Still in good form. Walled with flavour but it somehow didn't complement a bbq leg of lamb. Still a terrific wine but not the right pairing for something as smoky. Shame as probably my best Pinot. (6032 views) | | | Tasted by Too much practice. on 12/26/2014 & rated 93 points: Served with a Garsington picnic and it blew the bloody doors off. Gentle, but depth with an enduring finish. (6517 views) | | | Tasted by FandL on 11/27/2014 & rated 89 points: light body style pinot. It paired well with Thanksgiving dinner. (6606 views) | | | Tasted by finewinebuff57 on 4/20/2014 & rated 87 points: Lean, rather austere, muted pinot aroma and fruit. A reminder that all Joseph Swan wines need time. At the moment this is significantly too young to enjoy (7427 views) | | | Tasted by Too much practice. on 2/28/2014 & rated 82 points: Sorry. It is fine, but disappointing, especially at £24. The fruit is contained, it is not acidic, there is some tepid warmth. Mrs Practice was pleased. But I really expected more sweet tannins, or depth of flavour. This was light, fine-bodied, delicate - another man's virtues. (3472 views) | | | Tasted by mlwhitfi on 2/24/2014 & rated 90 points: Light in color, nose of cherry pie, rhubarb, spice, hint of licorice. Nice acidity, bright forward fruit, & baking spice. (3005 views) | | | Tasted by gutt22 on 7/7/2013: 14.3% alcohol. Red cherry color. Very pretty nose of red cherry and a bit of black cherry, light flowers, and classic RRV baking spice. In the mouth, pure fruit and terrific acidity. This is a juicy, bursting Pinot that's a delight to drink. A- (3570 views) | | | Tasted by JAT on 6/24/2013 & rated 91 points: Nice red fruit suggestive of strawberry and rasberry aroma and flavor. Silky mouthfeel. Opens up nicely with some time out of the bottle. (3404 views) | | | Tasted by GraemeBell on 3/29/2013 & rated 90 points: Fresh, vibrant and silky with a core of intense cherry fruit. (2929 views) | | | Tasted by gutt22 on 2/22/2013: 14.3% alcohol. Light red cherry color. Gorgeous nose of red cherry, black cherry, and baking spice. In the mouth, focused and beautiful. Lovely red and black cherry fruit, a light floral note, baking spice, and a hint of mushrooms. Bright acidity. Refined finish. As good as value gets in Pinot. A- (3118 views) | | | Tasted by LST on 2/20/2013: A bit sweet, the acidity and tart cherry/strawberry was pleasant enough. Not much grip or tannic attributes. Wonderful berry nose with a rouch of spice (pepper/cinamon). Popped and poured after a bit of a shake. Nice blend and very approachable now. Good value. (3503 views) | | | Tasted by Seth n Jamie on 1/12/2013 & rated 84 points: Not as good as I was expecting. Not much too it. (2436 views) | | | Tasted by Dr AJ on 1/3/2013 & rated 84 points: Still charming, but not as good as last time. (1857 views) | | | Tasted by rmh66 on 10/19/2012 & rated 88 points: Lovely nose of earth, forest floor, black cherry, flowers, smoke, raspberry, and a little orange peel. Black and red cherry, earth, herbs, spice, and a little vanilla on the relatively subdued palate. Decent acidity. There's a little warmth on the earthy finish. This wine is tasty and nice, but I wish there was a little more oomph on the palate. (2987 views) | | | Tasted by edarrincox on 9/13/2012 & rated 85 points: Honestly, do not understand the comments below. Barely drinkable. I will not be ordering any more Joseph Swan wines. Have enjoyed only a few of their wines of the 2 cases bought earlier this year. (3378 views) | | | Tasted by Dr AJ on 9/3/2012 & rated 85 points: Intense aromas of strawberry, rhubarb, red cherry, toffee. On the palate, a little hot and lacking in complexity and nuance, but very delicious: sweet, ripe and full-flavoured, but also quite delicate, and with a nice seam of acidity. Good juice. (3240 views) | | | Tasted by edjade on 6/22/2012: Smells good--tastes great! I was excited about this wine after the first sniff, and it was very drinkable after aeration. We liked it so much that we could not follow the advice to leave it open 2-3 days and return to it. Good thing we have another bottle. (3802 views) | | | Tasted by scott davis on 6/18/2012 & rated 90 points: Medium purple in color, and slightly cloudy. There’s an earthy funk on the nose, with cherry, strawberry, and sandalwood aromas showing through. The palate exhibits bright red cherry, black tea, tilled soil, and spice. Medium finish. (3632 views) | | | Tasted by gutt22 on 6/13/2012: 14.3% alcohol. This is a bit more closed up than six months ago. Still a pretty nose of red and black cherry, with plenty of spice notes. On the palate, a really gorgeous red cherry pie streak, with strong minerality, and more spice notes. Bright acidity and a long finish. But generally the wine is more compact and just a touch clipped in the aromatics and on the finish at this stage. Not uncommon for Cuvee de Trois at this age. This is a beautiful wine. Quite age-worthy. I thought it would become more aromatic by this point, but it just needs some more time. A- (3427 views) | | | Tasted by RobertDwyer on 6/12/2012 & rated 92 points: The thing that strikes me about this bottling, after going through a few of them, is how earnest and authentic it is. It's like a friend who bring some moderately suspect traits to the table [in the case of this wine an inconsistent amount of murky sediment, or not] but in the grand scheme of things you embrace it with open arms because the whole package is just so delightful. It's also quite affordable so the net of it is I really adore this wine. Outstanding. (4056 views) | | | Tasted by PIntag on 5/5/2012 & rated 89 points: Pinot Noir - Mendocino and Sonoma Counties (The Wine Country, Signal Hill, CA): $28.99. Not much on the nose. Rich savory fruit and a little creamy on the attack but transitioned to tart and slightly candied on the mid-palate. Well-balanced but seems very youthful at this point. I'd be interested in revisiting this in a year or two. (4365 views) | | | Tasted by atun53 on 5/1/2012 & rated 88 points: Enjoyable enough. Dark cherries, somewhat spicy. No heat or alcohol poking through. Shut down after about 2 hours of being opened. Started to show itself again after 24 hours with more subtle floral notes and the spice mellowed. (3873 views) | | | Tasted by glaze3 on 4/27/2012: This may be the best CdT to date. Ripe black cherry with lots of spice box and a nice earthy note. Zippy acidity rounds out a truly enjoyable experience. Never a wine to sit and contemplate, but always a tasty treat. (3834 views) | | | Tasted by wineduggery on 4/16/2012 & rated 91 points: A light-weight, unfiltered Pinot with wonderful depth of flavor. The best QPR for a Pinot that I know of. Definitely from the RRV. Beautiful. (3718 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| By Antonio Galloni
Vinous, The Best of Sonoma (Feb 2012)
(Joseph Swan Vineyards Pinot Noir Cuvee De Trois Russian River Valley) Subscribe to see review text. | By John Gilman
View From the Cellar, Jul/Aug 2011, Issue #34, Joseph Swan Vineyards: Another Hold Out From the Golden Age
(Pinot Noir “Cuvée des Trois” - Joseph Swan Vineyards) Login and sign up and see review text. | By Josh Raynolds
Vinous, May/June 2011, IWC Issue #156
(Joseph Swan Vineyards Pinot Noir Cuvee de Trois Russian River Valley) Subscribe to see review text. | By Richard Jennings
RJonWine.com (6/18/2011)
(Joseph Swan Vineyards Pinot Noir Cuvée de Trois) Lifted, raspberry, black raspberry nose; black raspberry, black cherry palate; medium-plus finish 90 points |
NOTE: Scores and reviews are the property of Vinous and View From the Cellar and RJonWine.com. (manage subscription channels) |
| Joseph Swan Vineyards Producer website
Producer Location (Google Maps)Pinot 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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