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| Drinking Windows and Values |
| Drinking window: Drink between 2013 and 2017 (based on 53 user opinions) |
| Community Tasting History |
| Community Tasting Notes (average 89.4 pts. and median of 90 pts. in 14 notes) - hiding notes with no text | | | Tasted by WilliamF17 on 3/7/2013 & rated 87 points: APPEARANCE: Bright deep red, semi-opaque = 4/4
BOUQUET: Raspberry and cherry fruit, wood, Tea, a little stemmy, fresh, tangy = 11/14
TASTE: Crisp and tight, red fruit, light tannin, slightly tart, medium light body, medium finish = 13/18
PREFERENCE: purchased at restaurant, "last bottle" deal $75/$100, still awfully young and tight, needed to rest longer and probably be decanted, on the lighter/crisper side of PN, needs time to balance out but has promise. = 1/4 (4631 views) | | | Tasted by Barry Notes on 1/28/2013 & rated 91 points: PnP, slightly chilled. Clear, med ruby/red color. Proper Pinot nose. Drank better than expected. Fairly big/bright, fruity taste profile of red cherry & raspberry. Med body/weight, good acid, not overextracted or overly sweet. Fairly long finish. Nice Sonoma GV Pinot, nothing off. $35 (5011 views) | | | Tasted by agorman on 1/4/2013 & rated 91 points: Rich, ripe, berry-laden pinot with earth notes, especially on the mid-palate. We're really looking forward to the 2011 Iron Horse pinots we have. We've enjoyed their sparkling wines for quite some time but are just beginning on the pinot noir. (4797 views) | | | Tasted by RobSpectator on 5/28/2012 & rated 91 points: Pale red hues with aromatics expression of crushed dark cherries and raspberry. Elegant entry with delayed acid and supple tannins. On the palate supple cherry liqueur and strawberries. Long pronounced finish with light pepper spice. RobSpectator: 92 points. (5542 views) | | | Tasted by isaacjamesbaker on 3/26/2012 & rated 92 points: Sonoma Wine Tasting & San Francisco - March 2012; 3/22/2012-3/27/2012: This pinot is heavenly. Bright ruby color. Smooth black cherries on the nose, an aroma that reminds me of those black cherries you come across in the best black cherry ice cream. There's some cherry cordial as well and rose petal. The palate starts off with tangy acid, and smooth black cherries. Subtle tannins and pure fruit make this one elegant pinot noir. It's pretty much all fruit flavors, but they're all so complex as the wine graces the palate. Tangy acid carries the finish, which ends with just a hint of that gorgeous sweet black cherry. This was one of Zeke's favorite pinots of the trip and it was right up there on my favorites. (6267 views) |
| Iron Horse Vineyards Producer website
9786 Ross Station Road
Sebastopol, CA 95472Pinot 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 County |
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