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| Drinking Windows and Values |
| Drinking window: Drink between 2012 and 2016 (based on 40 user opinions) |
| Community Tasting History |
| Community Tasting Notes (average 91.6 pts. and median of 92 pts. in 16 notes) - hiding notes with no text | | | Tasted by jsums on 8/19/2013 & rated 92 points: Ruby color. Nose: fresh blueberry, dried redcurrant, and red plum with accents of dried maple leaf, sumac, morel mushroom, rose petal, pine, and cola. Medium/lighter body on the palate: red plum, fresh blueberry, and crushed strawberry framed by sumac, morel mushroom, mission fig, rose petal, nutmeg, and cola. Medium+ acidity. Moderate/lighter tannins. Lingering sumac, fig skin, blueberry skin, nutmeg, and cola on the moderate/long finish. Gorgeous aromas, lithe texture, impressive complexity, and great flavor concentration on the palate. Drink over the next 2-3 years. (4676 views) | | | Tasted by jdinkin1 on 3/27/2013 & rated 94 points: Spicy dark fruit on the nose. Pepper with fruit undertones. With some vanilla. Spicy and tannic on finish. Very nice wine that might benefit from year or two. (5082 views) | | | Tasted by ConorSB-CA on 5/18/2012 & rated 91 points: I like this wine. It could probably use some more time in the bottle, but to too much more. (6195 views) | | | Tasted by Central Coast Wino on 5/17/2012 & rated 90 points: Bold Pinot. Very nicely done ... (5969 views) | | | Tasted by Redrunners on 4/6/2012 & rated 92 points: Smooth and favorable. Delicious now.
Will definitely buy more (6225 views) | | | Tasted by elsaba on 3/5/2012 & rated 98 points: Possibly the best pinot noir I've had in ever. On the nose, the scents of boysenberry, raspberry and rose petals. By contrast, the taste of this velvety pinot is mixed with cassis, vanilla bean and ripe plum. This is on my top 3 favorite pinots. (2583 views) | | | Tasted by jpinsb on 12/25/2011 & rated 90 points: benefitted from sitting a couple of hours in the cellar. Unusually intense for cold weather pinot. (2417 views) | | | Tasted by jpinsb on 11/3/2011 & rated 90 points: Seems harsh out of the bottle, tart, acidic. Poured a couple of times through the Vinturi and the character changed completely, soft, roselike. I'd proably lay this down for a while, but I suspect that it will be worth the wait (2313 views) | | | Tasted by Tim Heaton on 10/7/2011: PnP tasted at the estate; best served at cellar temp with 1 hour aeration. This is the first FR Sea Slopes bottling from winemaker Jeff Pisoni and it's hands down brilliant. Slightly more Burgundian than the FRV bottling, this is no less expressive, pure and detailed. Lovely aromatics offer a sense of place and varietal typicity that make tasting it irresistible. Medium-bodied, with classic structure, detail and focus. Perhaps the best QPR value I've ever found from this growing region, this vintage is quickly proving to be my favorite in the past 15 years, at least. I plan to buy 2-3 cases of this wine (and the regular FRV, too) and find myself like a kid on Christmas day - I just can't wait to open it. Highly recommended, drink thru 2021, score: A (2261 views) | | | Tasted by rjonwine@gmail.com on 6/18/2011 & rated 92 points: 2011 Pinot Days: 183 Wines from 65 Producers (Fort Mason Festival Pavillon, San Francisco, California): Lovely, floral, roses, rosehips nose; tight, tart raspberry, rosehips, black raspberry palate; needs 3-plus years; medium-plus finish (3961 views) |
| By Richard Jennings
RJonWine.com (6/18/2011)
(Sea Slopes Fort Ross Winery Pinot Noir) Lovely, floral, roses, rosehips nose; tight, tart raspberry, rosehips, black raspberry palate; needs 3-plus years; medium-plus finish 92 points |
NOTE: Scores and reviews are the property of RJonWine.com. (manage subscription channels) |
| Sea Slopes Fort Ross Winery 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 CountySonoma Coast * Sonoma Coast AVA (Wikipedia)
* Sonoma Coast AVA (Wine Institue) |
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