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| Drinking Windows and Values |
| Drinking window: Drink between 2014 and 2017 (based on 4 user opinions) |
| Community Tasting History |
| Community Tasting Notes (average 84.9 pts. and median of 85 pts. in 141 notes) - hiding notes with no text | | | Tasted by SteveMabley on 10/12/2018 & rated 85 points: Good. Mild tannin full body, a little oaky (1644 views) | | | Tasted by Luribe on 12/28/2016 & rated 88 points: Olgas house (3479 views) | | | Tasted by Bob Sacamano on 11/26/2015 & rated 88 points: Smokey nose. Balanced, round and oaky. I think this would surprise a lot of people if served blind. (4379 views) | | | Tasted by linkswinelover6549 on 1/29/2015 & rated 86 points: Nice pinot. Good everyday wine (5177 views) | | | Tasted by BEndress on 1/25/2015 & rated 83 points: Gentle fruit on the tongue. Not spectacular, but not bad either. (5255 views) | | | Tasted by linkswinelover6549 on 12/23/2014 & rated 87 points: Nice pinot. Good fruit. Balanced. Light tannins (4269 views) | | | Tasted by DanSm on 7/4/2014 & rated 83 points: Always nice. Pinot flavors with more than ample oak. Less extraction would likely improve this. (3574 views) | | | Tasted by aschiopu on 2/23/2014 & rated 85 points: Strong fruity and full bodied smell. Strong tangy/smokey taste. Enjoyed it. (3623 views) | | | Tasted by whatsupd on 11/23/2013 & rated 84 points: A solid 84! (4298 views) | | | Tasted by foobarski on 9/28/2013 & rated 83 points: Good, varietally-appropriate flavor notes.Nothing stunning, but nothing flawed, either. (5107 views) | | | Tasted by ssekdad on 9/18/2013 & rated 84 points: nothing special but drinkable (4904 views) | | | Tasted by Melnal on 9/8/2013 & rated 88 points: A beautiful Pinot Noir (3379 views) | | | Tasted by morford on 8/11/2013: not great (3895 views) | | | Tasted by Melnal on 8/3/2013 & rated 86 points: Really like this. It has the cellar/dank nose that I really like. (2835 views) | | | Tasted by Salgadod on 7/31/2013 & rated 87 points: Light and refreshing, very tasty (3787 views) | | | Tasted by Button77 on 7/16/2013 & rated 81 points: Smooth start, notes of pepper, cherry, slight cinnamon & chocolate, strong bite on the finish. Not a lot of depth, flavors overpowered by strong finish. (3647 views) | | | Tasted by lebo9968@gmail.com on 6/9/2013 & rated 85 points: blah. (3527 views) | | | Tasted by RealeWine on 4/28/2013 & rated 84 points: I agree with Petek26's comment...a little flat on the palate, but a decent earthy, classic Pinot smell & taste. (4003 views) | | | Tasted by nms1987 on 4/15/2013 & rated 84 points: Different than I expected - lighter, drier and more Pinot like. The 2011 is apparently 100% PN. I expected syrah or zin or, ect - infused jam with vanilla flavored oak chips. It isn't that, to its credit.
On the other hand, it isn't really good, or memorable at all. Goes down quick and blandly. Nice nose, soft fruit. Tannins and acidity are present (which was a real surprise). Finish is marred by a bit of an aspirin like bitterness, especially as the wine warms. Such an anonymous flavor.
Generic red. Cheap, ubiquitous, decent. (3928 views) | | | Tasted by Meeks DC on 4/11/2013 & rated 87 points: Very light, flavorful, drinkable (3419 views) | | | Tasted by Darkcyd2332 on 3/31/2013 & rated 86 points: Fruity and a little dry. Very smooth. Lighter body. Pretty good for 8 (3357 views) | | | Tasted by foobarski on 3/27/2013 & rated 83 points: Not decanted or aerated. Decent fruit, just a slight touch of bitterness. A more-than-serviceable weekday PN. (3167 views) | | | Tasted by JimEaton on 3/20/2013 & rated 84 points: It was very light right out of the bottle. With a little aeration and time it opened up. Not as much fruit on the pallet as I expected. Some spice on the mid pallet and on the finish. A decent wine. (3124 views) | | | Tasted by matthewjhale on 3/5/2013 & rated 84 points: Well made wine that lacks complexity and has a bit too much residual sugar for my taste. Decent value. I can understand why some people would prefer to buy 3-4 bottles of this instead of a $30 bottle. (3202 views) | | | Tasted by drdecanto on 2/16/2013 & rated 88 points: I was pleasantly surprised by this wine. It was a gift and I'd never heard of the producer. (3350 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| Mark West 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 CaliforniaNapa Valley.http://www.stagecoachvineyard.com/vineyards/our_vineyards.php
Santa Ynez.http://www.everyvine.com/org/Camp_Four/vineyard/Camp_Four/ |
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