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| Drinking window: Drink between 2013 and 2017 (based on 4 user opinions) |
Community Tasting History |
| Community Tasting Notes (average 93.3 pts. and median of 92 pts. in 14 notes) - hiding notes with no text | | Tasted by afketter on 1/22/2019 & rated 93 points: This pinot is still going strong! BKC1428's note is pretty much spot on to my experience. The brambly strawberry, vanilla, and baking spices are quite evident. Good acidity, nice length.
This was drank over 3 days and didn't change a whole lot over that time. (789 views) | | Tasted by bkc1428 on 10/4/2017 & rated 96 points: This might be the best California Pinot Noir I've ever had! Dusty, brambly strawberry, ripe black cherry, pomegranate, vanilla, baking spices, and still plenty of acidity left. Might be at its peak right now, or at least damn near it, but it can last for many more years! (979 views) | | Tasted by tomherer on 7/5/2017 & rated 92 points: Was in the Lompoc tasting room this weekend and Kate encouraged us to grab a bottle each of the '10 (this one) and the '11 as part of the monthly 25% off sale she was running. Put the price a little over $30 a bottle plus tax iirc.
Plum, blackberry, gunpowder, black cherry, mint, apple pie a la mode. Still carrying some baby fat at the same time that secondary characteristics are emerging. Very interesting for it, and manages to come off youthful overall. Highly recommend buying at least a few bottles and revisiting over the next 5-10 yrs. (1136 views) | | Tasted by Djfermentation on 3/6/2017 & rated 91 points: Fun to drink but ultimately a bit ripe for my ideal Pinot. Probably would not hold these bottles much longer as they are tasty now and from a hot at harvest vintage. Tasty but not much feminine elegance here. (1264 views) | | Tasted by Djfermentation on 12/3/2016 & rated 93 points: Pretty tasty stuff drinking well right now. Definitely not a lightweight and probably not my choice for a meal but it does make a great beverage to welcome guests with. (1348 views) | | Tasted by wiscgrad on 10/25/2016 & rated 92 points: Decanted 1 hour and drank over the next 2. Just started opening up around 1.5 hours. Gained bod throughout. Mostly red fruit and light acidity. Good value $25 (945 views) | | Tasted by dynedain on 8/15/2015 & rated 95 points: Great body and super jammy with burnt caramel notes (1122 views) |
| By Gregory Walter PinotReport, Issue #97 (8/15/2014) (Flying Goat Cellars Pinot Noir Rio Vista Vineyard Dijon Santa Rita Hills) Login and sign up and see review text. | NOTE: Scores and reviews are the property of PinotReport. (manage subscription channels) |
| Flying Goat Cellars 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 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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