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| Drinking Windows and Values |
| Drinking window: Drink between 2012 and 2016 (based on 51 user opinions) |
| Community Tasting History |
| Community Tasting Notes (average 89.5 pts. and median of 90 pts. in 25 notes) - hiding notes with no text | | | Tasted by g money on 6/6/2015 & rated 89 points: Really solid and affordable Pinot from a great region. Pop and pour anytime, had this with some friends, and even at its age, was really good right out of the bottle. Great value. Classic for Sonoma county, peaking, but still a year or two left. (2128 views) | | | Tasted by napasoutherner on 1/15/2015 & rated 91 points: A solid bottle of pinot noir. Took about 45 minutes to open up so give this some time. Too jammy at first but, deep, red berry flavor that thickened as time went on. Medium body wine. Nice mild finish. (2447 views) | | | Tasted by RKBergman on 9/20/2014 & rated 89 points: Going from memory. Delicious wine, with good fruit, spice and earth. Will take better notes on the next one. (2429 views) | | | Tasted by TashNYC on 6/4/2014 & rated 91 points: Cellar clean-up: from memory. Delicious wine, with good fruit, spice and earth. (2889 views) | | | Tasted by daniel.jay on 10/14/2013 & rated 91 points: Very nice QPR. Full bodied and spicy. (3495 views) | | | Tasted by daniel.jay on 8/4/2013 & rated 92 points: A particularly good bottle - don't know if it was due to a little age or just bottle variation. But this showed an unexpected depth, richness and mouth feel. Bright red rich fruit - strawberry and cherry - without being overly tart or sweet. (1982 views) | | | Tasted by Benj on 1/4/2013 & rated 87 points: Strawberry and sweet concord grape, jammy, spiced wood. Tastes almost botrytis-y. A little sweet and jammy but v tasty. 14.3%, $20+ (2437 views) | | | Tasted by BVal on 10/10/2012 & rated 90 points: Color: translucent light ruby -> diffuse light ruby rim. Nose of beetroot, cranberries, cherries; very pinot. Lovely balance and acidity; slightly sweet fruit and medium finish. Palate mirrors the nose with some spice. This is really quite nice and is pretty amazing for the price (less than $20). Compares favorably with the 2009 showing that vintage wasn't just a flash in the pan. Really delicious and easy to choose as my everyday drinking pinot. True, it's not Burgundy but I think it could put more than a few bourgognes and even some village-level wines to shame. (3018 views) | | | Tasted by syrahiously on 8/23/2012 & rated 90 points: See my previous TNs. Great spice too. Must get more! (3112 views) | | | Tasted by daniel.jay on 8/8/2012 & rated 90 points: A very solid CA pinot with good QPR - bright flavors (cherry and strawberry), acid, with enough spice, backbone and soft mouth feel to pull it together. Avoids the overly extracted, thin, tartness of too many other pinots at this price-point. (2597 views) | | | Tasted by syrahiously on 6/27/2012 & rated 90 points: Fruit forward and well balanced. Medium-to-long finish. Another great value Pinot from Banshee. (2753 views) | | | Tasted by mgribble94 on 6/15/2012 & rated 91 points: Nice $20 Pinot. Had in Steamboat with JG. (2203 views) | | | Tasted by Kelliepeterson on 5/11/2012 & rated 90 points: Surprisingly complex for the price point. Sour cherries and spice with a long finish. My new go to value for pinot noir. (1871 views) | | | Tasted by Meruffne on 3/31/2012 & rated 90 points: Great bottle of wine, very nice fruit and well balanced. The nose did not disappoint and it held up nicely! (2045 views) |
| Banshee 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 CountySonoma Coast |
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