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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 92 pts. and median of 92 pts. in 22 notes) - hiding notes with no text | | | Tasted by pjhr on 6/7/2023 & rated 93 points: Delicious but lacking some of the vibrancy of the last bottle. (293 views) | | | Tasted by pjhr on 2/6/2023 & rated 94 points: Delicious sour red cherry, raspberries, and tea on the nose and palate with wonderful mouthfeel and acidity on the long finish. Drinking beautifully! (486 views) | | | Tasted by R.H. on 11/12/2018: Ripe red fruit and some tea notes. All is in balance but lacks a bit of length and complexity. Very enjoyable (1810 views) | | | Tasted by salil on 3/25/2017 & rated 88 points: Quite nice - lots of bright red fruit here, with pretty floral and faint herbal and cola accents. Not especially complex, but very polished with a silken texture and little apparent tannin, and carried by a spine of bright acidity. (2842 views) | | | Tasted by dutradan@msn.com on 2/24/2017 & rated 93 points: I am winging it here because I finished the night with a cab but O boy! Savoy hit the spot, consistent with my 2014 impression this wine is really nice. Cherry and cola, spice and nice acid balance, Burgundian in style with a slap of CA fruit. We really enjoyed this bottle. Drank over 4 hours and it continued to evolve , revealing layers of fruit and spice, Started with bright red cherry and sharp upper register spices then ultimately finished with medium dark ripe cherry and savory earthy spices.
WOW! have fun. I said 5 more years in 2014 because it was really good then, but I now would say it could make it another 4-5 years but why wait as it is amazing right now. pair it with almost anything. oily rich salmon with a sauce, or not. beef of any kind , steak with an herbed butter to beef stew or roasted short ribs. don't forget about Cheese, you know the right kind here, I lean toward the other white meat, goat cheese but you can pick the flavor profile. HAVE FUN as this one is very versatile. Wish I had more. (2429 views) | | | Tasted by Puligny33 on 10/6/2016 & rated 93 points: A very good Pinot from the consistently excellent Littorai. The wine is approaching full maturity. May get better yet; it certainly fills out given time in the glass. A classy and highly enjoyable wine. (2567 views) | | | Tasted by Mike Dildine on 8/16/2016 & rated 93 points: 13.7% abv. Medium ruby with expressive aromatics. Red cherry and lots of spice dominate the palate impression. Light and lively on the palate, but with excellent depth and length. This wine may still be on the upswing with a long life ahead. (2383 views) | | | Tasted by Deux Chevaux on 7/10/2016: Medium ruby. Balanced, with good acidity. A touch of cola became noticeable on day two, but fortunately it's not dominant. It was lovely, elegant, and slightly earthy. Red currant and minerality. This was one of our favorite Littorais so far -- out of all of its 2010-2012 vineyard designated wines. It was still gaining on day four. Fine stuff. (1147 views) | | | Tasted by Life At Your Leisure 🍷 on 5/8/2015 & rated 92 points: Medium ruby color turning transparent at the rim with a nose of dried herbs, mild tobacco, and scorched earth. The palate is medium-bodied with a silky texture. Flavors of red cherry and vanilla form the core with a lingering spice all throughout. Delicately balanced and elegant on a seductively elevated alcohol level at 13.7%. Finishes with hints of smoke. Drink now until 2025. 92+ (1776 views) | | | Tasted by kgoldsbe on 10/11/2014 & rated 93 points: Lots of red ripe fruit on the nose, red current, cherry, very ripe raspberry on the tongue. Medium bodied wine that pairs well with pork, chicken, bold seafood dishes, ends so smooth. Great now, will be excellent later! (1889 views) | | | Tasted by t_moderne on 9/10/2014 & rated 93 points: Pop and pour and served with food. This was tasted and then followed by a 2010 Radio-Coteau Savoy Vineyard Pinot. This has a wonderful nose of fresh crushed red berries. Some forest floor but the red fruits dominate the nose. Same as the taste. good red berries, with a spicy element of cinnamon and mace. (1761 views) | | | Tasted by dutradan@msn.com on 8/17/2014 & rated 93 points: perfect pinot! drinking nicely now. Window is open over the next 5 years or more and will take us all on a journey ….. I can't wait to open the next one! (1702 views) | | | Tasted by azzah on 6/4/2014 & rated 91 points: Medium red colour. Lots of red berry and dark cherry flavours, almost leaning into confectionary but avoiding it. Clean and minerally acid. Lacks a bit of density and length but overall pretty good. (1839 views) | | | Tasted by Start@Pitray on 3/8/2014: Nice notes of cola and licorice with some solid structure - well done (1458 views) | | | Tasted by lzelman on 2/23/2014 & rated 90 points: Nice Pinot , full of berry flavored, a little on the thin side. WOTN for a couple at our dinner party. (1308 views) | | | Tasted by GrapeScott on 11/27/2013 & rated 91 points: My first Littorai, as I am not on the list and these are hard to find at retail. Imagine my surprise when I discovered a bottle at my local shop in NC of all places, and at a more than fair price. Vivid light ruby with a very pretty floral/sous bois nose with elegant red cherry and raspberry flavors. Seemed to have pretty lush fruit and less acid than I was expecting from this producer, but I will still say this falls more firmly in the "restrained" rather than "flamboyant" camp. Drank very easily and we were somewhat surprised (and disappointed) to see the bottle empty at the end of the evening. (1402 views) | | | Tasted by Shaddo on 10/27/2013: Showing very well. Beautiful balanced sweet fruit. (1269 views) | | | Tasted by AlexGarner on 2/9/2013 & rated 94 points: Littorai, Burn Cottage and Evesham Wood tasting (Prince Wine Store - Bank Street): Ripe strawberries, cherry and cold tea with a bright acidic finish that is young, but precise. (2107 views) | | | Tasted by rjonwine@gmail.com on 10/21/2012 & rated 92 points: 2012 Pinot on the River (Town Square, Healdsburg, California): Dark cherry red color with clarity; appealing, sous bois, ripe raspberry, tart baked cherry nose; firm but plush, structured, ripe raspberry, mineral, tart baked cherry, light baking spice palate with good balance; needs 1-2 years; medium-plus finish 92+ points (1723 views) |
| By Antonio Galloni
Vinous, Sonoma...A Thrill a Minute (Jul 2013)
(Littorai Pinot Noir Savoy Vineyard Anderson Valley) Subscribe to see review text. | By Stephen Tanzer
Vinous, May/June 2012, IWC Issue #162
(Littorai Pinot Noir Savoy Vineyard Anderson Valley) Subscribe to see review text. | By Richard Jennings
RJonWine.com (10/21/2012)
(Littorai Pinot Noir Savoy Vineyard) Dark cherry red color with clarity; appealing, sous bois, ripe raspberry, tart baked cherry nose; firm but plush, structured, ripe raspberry, mineral, tart baked cherry, light baking spice palate with good balance; needs 1-2 years; medium-plus finish 92+ points 92 points |
NOTE: Scores and reviews are the property of Vinous and RJonWine.com. (manage subscription channels) |
| Littorai 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.Savoy VineyardThe meticulously farmed vineyard of Richard Savoy lies in one of the coolest regions of Anderson Valley just west of the town of Philo. The southwest-facing slopes are cooled by afternoon breezes and the effects of the coastal climate. We harvest seven clones from different sections of the vineyard to create the final blend, capturing the full range and quality of Savoy.
*Savoy vineyard was acquired by FEL (Cliff Lede) in 2011USAAmerican 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 North CoastThe North Coast American Viticultural Area (AVA) in California, covering more than three million acres, includes Napa, Sonoma, Mendocino and Lake counties, and portions of Marin and Solano counties. (see The Wine Institute for more information)Anderson Valleyhttp://www.avwines.com/anderson-valley-appellation-map/
Anderson Valley stretches from Yorkville Highlands (located in a highland meadow straddling the upper Rancheria Creek and upper Dry Creek watersheds) through Boonville (located on Anderson Creek) and Philo (located on Indian Creek) to Navarro (located on Soda Creek). Rancheria, Anderson, Indian and Soda creeks are tributaries to the Navarro River, which flows north and west through the coastal range to the Pacific Ocean; Dry Creek flows south into the Russian River watershed in Sonoma County. The main stem of the Navarro River begins less than a mile south of Philo at the confluence of Anderson Creek and Rancheria Creek. The mouth of the Navarro is 10 miles (16 km) south of Mendocino, California. Encompassing 315 square miles (816 km²), the Navarro River watershed is the largest coastal basin in Mendocino County.
Such unique geography results in a wide diurnal range, with daily high and low temperatures occasionally diverging 40 or 50 degrees. This enables Pinot Noir growers to keep acid development in line with sugar and flavor formation through long, warm Indian summers. It also makes for superb Gewurztraminer and Riesling, giving rise to the valley’s annual Alsatian Varietals and Pinot Noir festivals.
The climate in the Anderson Valley appellation is tempered by cool marine air. Steep hills and mountains surround rolling to nearly level alluvial terraces. The dominant natural vegetation is a mixed forest of Coast Redwood, various native oak varieties, and Douglas-fir. Elevation ranges from sea level to 2,500 feet (760 m). The average annual precipitation ranges from 35 to 80 inches (900 to 2000 mm). The average annual temperature is about 53 °F (12 °C), and the average frost-free season ranges from 220 to 365 days. Towards the coast the summers are cool and moist with frequent fog, while the interior Anderson Valley proper features a warm to hot summer climate similar to nearby interior regions, with daytime highs occasionally in excess of 100 °F (38 °C).
Visitors to the Valley should come prepared for cool evenings and warm days. Locals dress in layers year round. |
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