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| Drinking Windows and Values |
| Drinking window: Drink between 2013 and 2017 (based on 13 user opinions) |
| Community Tasting History |
| Community Tasting Notes (average 88 pts. and median of 90 pts. in 9 notes) - hiding notes with no text | | | Tasted by Manthreejack on 2/29/2020 & rated 65 points: This wine was very flat, no fruit, and was not pleasing on the palate. Had party of six, to drink three different Iron Horse Pinot Noir, and they all fell flat. Also, price point is way out of line, as much better wines we have drank recently, are 30-40% less in cost. Would never buy this wine again, or much of any wine from them, as all their wine is not worth the hard earned dollars they want for them. (471 views) | | | Tasted by strongry on 8/14/2012 & rated 90 points: Delicious. A bit jammy on nose, but not overpowering. On taste, some oak, also plum. Awesome with pizza. (2756 views) | | | Tasted by schwavschwa on 7/6/2012 & rated 91 points: Nice minerality. Dry (2654 views) | | | Tasted by RobSpectator on 5/28/2012 & rated 90 points: Red licorice on the nose. Cherries, raspberries and light menthol on a palate with an elegant entry expressing decent balance. Some heat yet nicely balanced focused and seductive dark red fruit. Mid to back palate experience some smokey wood elements. Good finish. (2889 views) | | | Tasted by RobSpectator on 5/18/2012 & rated 90 points: Red licorice on the nose. Cherries, raspberries and light menthol on a palate with an elegant entry expressing decent balance. Some heat yet nicely balanced focused and seductive dark red fruit. Mid to back palate experience some smokey wood elements. Good finish. (2859 views) | | | Tasted by isaacjamesbaker on 3/27/2012 & rated 90 points: Sonoma Wine Tasting & San Francisco - March 2012; 3/22/2012-3/27/2012: This pinot was darker in color than the 2010 Green Valley Estate. Lovely aromas of raspberry jam and smoke, then there's this carmelized sugar aroma that reminds me of creme brulee and cloves mixed together. Aromatically, this wine is serious stuff, and I'm loving it. Significant tannins, but they feel plush. The fruit tastes sweet, but not goopy. Still, this is a much bigger pinot than the Green Valley. Finishes like a hedonist, with vanilla and chocolate-covered cherries. That hint of clove sneaks in on the finish. (3198 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 CountyRussian River Valley Russian River Valley Winegrowers Association | Wikipedia |
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