CellarTracker!™

Search: (advanced)


External search
Google (images)
Wine Advocate
Wine Spectator
Burghound
Wine-Searcher

Vintages
2013
2011
2010
2009
2008
2007
2006
2005
2004

From this producer
Show all wines
All tasting notes
  Home | All Cellars | Tasting Notes | Reports | UsersHelp | Member Sign In 
  >> USE THE NEW CELLARTRACKER <<


 Vintage2009 Label 1 of 8 
TypeRed
ProducerPapapietro Perry (web)
VarietyPinot Noir
Designationn/a
VineyardElsbree Vineyard
CountryUSA
RegionCalifornia
SubRegionSonoma County
AppellationRussian River Valley

Drinking Windows and Values
Drinking window: Drink between 2012 and 2018 (based on 6 user opinions)

Community Tasting History

Community Tasting Notes (average 89.9 pts. and median of 90 pts. in 29 notes) - hiding notes with no text

 Tasted by bdhanna on 4/1/2022 & rated 91 points: Still tasting great!! I agree with my tasting notes of the last year and a halfo, could be at peak. The cork was perfect after over a decade in the bottle. Consumed over two days. Dark ruby color with minor oxidation, clarity was medium. Aromas of pomegranate, cranberry, fresh fig, and black tea; flavors of black cherry, red fruit compote, rhubarb, glycerin, and forest floor with a medium to long finish. Popped and poured, this wine did benefit from additional air since the acids had been tamed and the flavors more integrated on day two. This age worthy wine has more years of life left, not fading yet. A very balanced flavorful Pinot Noir from Elsbree Vineyard in east Windsor of the Russian River Valley AVA. A great fruit source and a good winemaking effort from Ben Papapietro. My last bottle of this vintage remaining. (112 views)
 Tasted by bdhanna on 6/18/2021 & rated 91 points: Wow, even better than I remember !! This wine is really tasting great right now !! I agree with my tasting note of the nine months ago, could be at peak. The cork was perfect after over a decade in the bottle. I consumed this delicious Pinot Noir over two days. Dark ruby color with little to no oxidation, clarity was medium. Aromas of pomegranate, cranberry, fresh fig, and black tea; flavors of black cherry, red fruit compote, rhubarb, glycerin, and forest floor with a medium to long finish. Popped and poured, this wine did benefit from additional air since the acids had been tamed and the flavors more integrated on day two. This age worthy wine has more years of life left, not fading yet. A very balanced flavorful Pinot Noir from Elsbree Vineyard in east Windsor of the Russian River Valley AVA. A great fruit source and a good winemaking effort from Ben Papapietro. I still have a bottle of this vintage remaining; I may open it soon to verify my rating. (212 views)
 Tasted by bdhanna on 9/25/2020 & rated 91 points: Tasting really good right now !! A perfect cork after a decade in the bottle. Consumed over two days. This balanced wine showed more fresh fruit on the first day and on day it had softened with increased depth and integrated complexity. Deep ruby color with no oxidation, clarity medium. Aromas of pomegranate and cranberry. Flavors of black cherry, raspberry, and black tea with a hint of forest floor. This Pinot Noir has a medium finish. A balanced and flavorful Pinot Noir from Elsbree Vineyard in the Russian River Valley appellation. This age worthy wine may have more life remaining. Great fruit selection and a great winemaking effort by Ben Papapietro. (262 views)
 Tasted by jrobs7777 on 4/16/2016: This has smoothed out. Subtle red raspberry fruit and cherry cola. Acidity is there but overall this lacks the verve that I was looking for. Good drinker. (1443 views)
 Tasted by underwds on 8/17/2015 & rated 90 points: Cherry & raspberry fruit, with some cola. Ruby/garnet in color, not particularly rich in mouth feel. Didn't get much oak or acidity, but there was enough to have good structure in the finish. Pretty good with smoked chicken. (1539 views)
 Tasted by VAD on 2/20/2015 & rated 89 points: This wine was just ok for me. Light fruit and not a long finish. Seems to come up short for me. (1717 views)
 Tasted by joet626 on 10/5/2013 & rated 90 points: Light and aperitif-like. Cherry and cola notes. very nice. (2751 views)
 Tasted by Jbird73 on 5/26/2013 & rated 88 points: Light purple in color. Nose of spice and cherry with some pine as well. Mouthfeel is light bodied with a moderate finish. Didn't get much complexity and while a nice wine not one that draws me back for more and more. (2769 views)
 Tasted by gnr on 2/20/2013 & rated 90 points: Very good but still needs to age. These wines are tremendous at 4+years. (2297 views)
 Tasted by hellowine on 1/7/2013 & rated 90 points: Dry & astringent. I enjoyed this less than some of their other wines from the same day but still wonderful. Needs aging and though I am not a novice drinker, I had a hard time guessing what this will age into. (2324 views)
 Tasted by snaff on 11/13/2012 & rated 92 points: Needs a little time to open up. Dark but transparent red in color. Fresh black raspberry notes with spice box intertwined. A long finish with herb garden and pine forest notes providing a very memorable and distinctive experience. (2178 views)
 Tasted by flwinos on 11/4/2012 & rated 90 points: Popped and let breathe in the glass for about 30 minutes. Probably needed a little more time than that to open up and show a little more fruit. No details as it was consumed last night among other bottles. (1124 views)
 Tasted by Snoman on 4/9/2012 & rated 91 points: Deep garnet with enticing aromas of black cherry and mushroom, which carry to the palate in layers of flavor, nuances of with wild cherry, forest floor, cardamon and exotic spices, with just a touch of cola . Long finish and a memorable pairing with a rich grilled rack of lamb. Great complexity and balance. Note to ckeilah's prior comment: your bottle must have been corked, unfortunately. Recommend picking up another. (1347 views)
 Tasted by ckeilah on 1/15/2012 & rated 81 points: Decent, but not much to it. Cooked? Slightly corked? :-( (1215 views)
 Only displaying the 25 most recent notes - click to see all notes for this wine...

Professional 'Channels'
By Stephen Tanzer
Vinous, May/June 2012, IWC Issue #162
(Papapietro Perry Pinot Noir Elsbree Vineyard Russian River Valley) Subscribe to see review text.
By Gregory Walter
PinotReport, Issue #72 (6/1/2011)
(Papapietro Perry Winery Pinot Noir Ellsbree Vineyard Russian River Valley) Login and sign up and see review text.
NOTE: Scores and reviews are the property of Vinous and PinotReport. (manage subscription channels)

CellarTracker Wiki Articles (login to edit | view all articles)

Papapietro Perry

Producer Website

Papapietro Perry is Ben Papapietro and Bruce Perry. They made their first Pinot Noir in 1998. In the 1970's, Ben had helped Bert Williams (see Williams Selyem Winery) make Pinot in Bert's garage in Sonoma County.

Papapietro Perry Winery specializes in small lots of handcrafted, single-vineyard designate Pinot Noir and Zinfandel produced from the finest grapes in the Russian River, Anderson and Dry Creek Valleys. In addition, they produce a limited amount of Chardonnay.

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.

USA

American 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.

California

2021 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 County

Mendocino County

Russian River Valley

Russian River Valley Winegrowers Association | Wikipedia

 
© 2003-24 CellarTracker! LLC. All rights reserved. "CellarTracker!" is a trademark of CellarTracker! LLC. No part of this website may be used, reproduced or distributed without the prior written permission of CellarTracker! LLC. (Terms and Conditions and Privacy Policy.) - Follow us on Twitter and on Facebook