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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 91 pts. and median of 91 pts. in 23 notes) - hiding notes with no text | | | Tasted by Vinnut on 12/24/2022 & rated 92 points: Medium-deep ruby red in color. Full, forward & fragrant nose of ripe fruit aromas of cherries, blueberries & plums with spice overtones of allspice, cloves & cinnamon & some floral notes of lavender, sous-bois, earthy/dusty, minerals, cherry-cola, herbs & a slight hint of oak/vanilla. Medium bodied with a very good concentration of well balanced & smooth textured, rich, ripe fruit flavors of cherries, strawberries & cranberries with spice notes of cloves & cinnamon, minerals, herbs & a hint of oak/vanilla. Long lingering finish. Drinks quite well at present with airing but at 12 years of age, I doubt any significant development would occur from additional aging. A wonderful, aged Pinot. (374 views) | | | Tasted by P.A. Cross on 11/6/2022: Healthy red color, with maybe a slight orange tint. Cinnamon on the nose, with earthier scents of soil, dark berries, mushroom. A little rich cherry in the mouth, with delicate spice and earth notes. Seamless in it’s design, with a little firmness on the finish. Not jaw dropping, but a tasty, very well made wine. (345 views) | | | Tasted by Carib on 10/11/2022 & rated 90 points: Offered by the vineyard for a brief time this year (2022), the 2010 Terraces was perfectly drinkable but a bit underwhelming for the price. This is like a good village, not a premier cru. Enjoyed over two dinners. On the second night the over the top acidity from first night dissipated to better show a more delicate balance and some fruit. Smooth operator, but felt a bit weak to my taste; in any case, wait a day if you can for the full effect. (393 views) | | | Tasted by Wine Problems on 9/16/2018 & rated 92 points: Decanted this one for about 45 minutes, and that may not have even been necessary, as there really wasn't much sediment, and I think I preferred the first glass better than the second. On the nose, red raspberry, licorice, earthy mushroom notes, and a hint of green bell pepper. On the palate, strong black cherry, raspberry, bitter cocoa, and rhubarb, with a smooth medium finish. As time went on the earthy notes and minerality seemed to become more prominent. If I had this to do over again, I probably would have popped and poured. To put it into perspective, the first glass was a 94; the second was a 90, but if you're one that prefers earthier notes, perhaps this will be the opposite for you. (1076 views) | | | Tasted by gtierney on 10/22/2017 & rated 91 points: Dark ruby color. Black cherry and dried lavender. Earthy tannins, finishing with notes of vanilla and fennel. Aged perhaps a year or two more than it should have been before consumption, but still wonderful. (1459 views) | | | Tasted by MattMauldin on 7/4/2015 & rated 89 points: Clear dark ruby color. Aromas of black cherry, rhubarb, dried lavender and cola. Rich on the palate with cherry and red currant fruit, fennel, licorice, earth, and hints of minerality. Juicy earthy tannins, finishing with notes of vanilla and fennel. As this has aged it's lost some of the stemmy complexity. Despite the high alcohol it has decent balance. (2214 views) | | | Tasted by wineismylife on 5/12/2014: WIMLNR
Tasted non blind at a wine tasting.
Garnet to dark garnet color in the glass, clear looking throughout. Nose is bit odd or off with aromas of fennel, berries and maybe some lacquer. Muddled flavors of berries and cherries. Medium acidity, medium tannin, medium body. Not rating this bottle as it is clearly off. Drinkable, just not enjoyable. (2898 views) | | | Tasted by Serge on 9/20/2012 & rated 91 points: Powerful. Great vanilla nose. Not overly fruity. Well balanced. Should improve with age. (3284 views) | | | Tasted by MSPWineGuy on 5/1/2012 & rated 91 points: Wine is bright, clear, color is medium ruby with a clear miniscus, no sign of age (duh). Nose has black cherry, stewed bing cherries, raspberry, thyme, and rhubarb compote. Palate confirms the nose but the high alcohol comes through indicating a warmer New World climate. Medium plus finish mostly due to the continued burn of the alcohol. 15.2% outstrips even big Rhones. Not a delicate flower, this one. (2990 views) | | | Tasted by MattMauldin on 3/6/2012 & rated 92 points: Aromas of spice and cola, with rhubarb, plum, black cherry and licorice. Silky and voluptuous on the palate, highlighted by notes of pine needle and spice above black cherry, raspberry and hints of earth. Firm and tight with finishing notes of Christmas spice, fruit and fully lingering cracked pepper. Needs time to meld but looks very good early. (2886 views) |
| By Josh Raynolds
Vinous, November/December 2012, IWC Issue #165
(Melville Vineyards and Winery Pinot Noir Terraces Small Lot Collection Sta. Rita Hills) Subscribe to see review text. | By Allen Meadows
Burghound, October 2012, Issue #48
(Melville Vineyards and Winery Pinot Noir - Terraces Villages Red) Subscribe to see review text. | By Antonio Galloni
Vinous, California's Central Coast: Better than Ever (Aug 2012)
(Melville Pinot Noir Terraces Sta. Rita Hills) Subscribe to see review text. |
NOTE: Scores and reviews are the property of Vinous and Burghound. (manage subscription channels) |
| Melville Producer web site
In 1989, Melville Vineyards, a family owned and operated enterprise was founded in Sonoma County's Knights Valley, where Ron Melville grew high quality, much sought after Chardonnay, Merlot, and Cabernet Sauvignon. In 1996, Ron's desire to grow Pinot Noir and Chardonnay brought Melville Vineyards to Lompoc's Sta. Rita Hills, located in the western Santa Ynez Valley of Santa Barbara County, California. The Sta. Rita Hills appellation is where Ron Melville and his sons Brent and Chad Melville decided to develop their estate vineyards and winery. Since then, they have also developed an interest in Rhone varietals, particularly Northern Rhone Syrah and Viognier. The Melville estate achieves quality through the integrity of its farming practice and its respect to the microclimate.
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 Central Coasthttp://www.ccwinegrowers.org/links.html
http://www.discovercaliforniawines.com/regional-wine-organizations/
http://beveragetradenetwork.com/en/btn-academy/list-of-winegrowers-association-in-central-coast-california-274.htm
Central Coast AVA Wikipedia |
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