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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 93.7 pts. and median of 94 pts. in 123 notes) - hiding notes with no text | | | Tasted by jc510 on 9/6/2023 & rated 92 points: Murky with a hint of bricking beginning with a little funk at the end. After 30 minutes, the funk was gone and all was delicious.
Nose of lite berries, medium fine bodied unfiltered wine. Cedar oak mild spice tart cherries, ripe raspberries, medium long finish of caramelized cherries. (921 views) | | | Tasted by rustyRudy on 7/11/2022: Good deep red for a Pinot. Elegant, more cherry than other red fruits but some strawberries and raspberries. Drinking well now. (1569 views) | | | Tasted by PortFanatic on 4/15/2022 & rated 94 points: Amazingly preserved! The color is still straw, not dark yellow or golden. Fascinating nose of stone fruit, watercress, and wet clay (in a good way... somewhat mineral). Med full palate, but this is very complex. Wow. Long finish. A great Aubert from a tough vintage. (1578 views) | | | Tasted by Lessthanzero on 4/1/2022: High toned, fruit forward, but well integrated. Amazingly alive after 11 years for a CAPN. (1485 views) | | | Tasted by mactheknife on 3/9/2022 & rated 95 points: This wine is 11 years old and is singing! It is completely integrated and is flawless. Smooth mouth feel; great fruit, but in perfect balance. If you think you can't get great pinot from Cal. that is over 10 years old, you are sadly mistaken. (1440 views) | | | Tasted by bhrubin on 1/8/2022 & rated 93 points: Nice wine…but a bit faded in fruit, minerality, acidity, etc. Past its promise for me. (1339 views) | | | Tasted by Jonathan T on 4/13/2021 & rated 94 points: Similar to my note before, this is not the most powerful, rich or complex pinot I’ve had from Aubert, but it is one of the most beautiful. Rest In Peace, Ulises Valdez. (1937 views) | | | Tasted by Winevestor on 2/21/2021 & rated 93 points: A great CA pinot. Other TNs are hitting the Burgundian aspect, but I feel it is more polished and fruit oriented. Beautifully smooth wine with a cherry and damson vibe. Not as big as I was expecting - medium mouthfeel. Very easy to drink. Drinking well at 10 years and several years left (1770 views) | | | Tasted by wconnolly on 11/26/2020 & rated 92 points: Medium bodied, Burgundian style pinot. Light red fruit on the palate with a balance that, initially, is still a bit heavier on the acid. Very elegant and layered. (1645 views) | | | Tasted by tfesmgk on 8/30/2020 & rated 93 points: A classy pinot in a very Burgundian style. Lots of layers with great depth. (1809 views) | | | Tasted by jlgnml on 6/2/2020 & rated 93 points: Solid and delicious with Cooper River Salmon (1957 views) | | | Tasted by jlgnml on 5/26/2020 & rated 93 points: Dark color, extracted berries, smooth finish after a 45 min decant. Delicious and pleasant on the palate. (1494 views) | | | Tasted by dlcass on 5/3/2020 & rated 97 points: Magnificent! Beautiful nose, texture and finish. Refined, elegant. (1440 views) | | | Tasted by peternelson on 2/24/2020 & rated 92 points: Nice moderately dialed back pinot, more subtle CA fruit style with touch blackberries and cherries and some balanced spice notes. Excellent shape, really enjoyed this.Hedonists Meet-up at the Red Lion. (1527 views) | | | Tasted by davidsm on 11/13/2019 & rated 94 points: Spectacular. Still has a lot of life left in it, one of the best drinking 2011 Aubert Pinots. (1463 views) | | | Tasted by buckeye76 on 9/1/2019 & rated 96 points: Similar notes as previous tastings, a very vibrant yet elegant Pinot Noir with a wonderful nose and great fruit. Cherries, plums, raspberries, spice, and earthiness in the nose and flavor. Very well balanced, nice complexity, and a long finish. (1497 views) | | | Tasted by Jonathan T on 6/26/2019 & rated 94 points: Exactly what ELINK00 said. Absolutely in a zone. I've sometimes found it difficult to nail down the best time to drink an Aubert pinot as they tend to go through some awkward phases, but this one is singing right now. Easily one of the best Aubert pinots I've had. Stylistically different from what one would typically expect from Aubert - less power and density, but instead this is gorgeous and extremely well balanced. Alcohol is barely noticeable. Very perfumed, slightly floral nose. The fresh berry fruit are in an elegant dance with the minerals and forest floor notes. (1594 views) | | | Tasted by NI1234 on 5/22/2019 & rated 94 points: Sadly my last bottle! (1468 views) | | | Tasted by WizardNeedsFood on 5/9/2019 & rated 94 points: Totally in the zone. Decanted for one hour but was pretty open at beginning, too. BE CAREFUL - it falls off after 2.5 hours. Nose is not huge but offers red fruit and slight wet sidewalk. Flavor is bursting with fresh strawberries, bright cherries, underlying minerality, and medium finish of dried strawberries. (1388 views) | | | Tasted by slywka7 on 4/14/2019 & rated 93 points: Pretty much a pop and pour. Aromas of brown sugar, sassafras, dried cherry, dried strawberry and touch of earth. Flavors of dried cherry, strawberry rhubarb, cranberry, anise and touch of brown sugar. Ends with a 25+ second finish with brown sugar notes. Touch a heat on this but a very nice Pinot. (1393 views) | | | Tasted by mclanew on 12/25/2018 & rated 95 points: After a one hour decant, this is gorgeous. At the beginning of its maturity plateau, this nose starts with a pretty nose of black cherry and violets. The palate is beautifully balanced but still showing strong fruit concentration. Black cherry, strawberry, olive and spice. The alcohol is very well integrated without a trace of heat and the tannins are silky and partly resolved. Drink over the next five years. (1612 views) | | | Tasted by buckeye76 on 12/12/2018 & rated 96 points: Similar notes as previous tastings. This bottle was opened by a friend and PNP. It took a good 30-45 minutes to start displaying its beauty. A great Pinot, but I would definitely decant before serving. (1527 views) | | | Tasted by Markus IWC on 9/14/2018 & rated 87 points: US BYOB #2: Bright nose with red/blue fruit, cranberries, violet, licorice, bay leaf, caramel and some green notes.
Juicy mouthfeel, primary fruit driven, harsh tannins, warm, jammy sweet fruit.
2 BV, 1 WV. (846 views) | | | Tasted by smphelps on 8/15/2018 & rated 91 points: Pretty ruby. Still bursting with ripe fruits, cherry, raspberry, lightly tart, gentle tannin, very open at present. (1770 views) | | | Tasted by Dalex on 7/15/2018 & rated 93 points: Needed an hour to open up and then it was an amazingly balanced Pinot with excellent over all characteristics. Even my picky wife liked it. (1816 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| Aubert 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 Sonoma CountyMendocino CountySonoma Coast * Sonoma Coast AVA (Wikipedia)
* Sonoma Coast AVA (Wine Institue) |
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