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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 90.5 pts. and median of 91 pts. in 23 notes) - hiding notes with no text | | | Tasted by gharter on 3/8/2018 & rated 91 points: Still very dark in color, earlier vintages were more ruby red. Big nose with red currants, cherries, herbs, clove, pepper, and earth. A very interesting nose to be sure. Medium bodied with good acidity and structure. Layers of flavor with red and black cherry, clove, floral, herbs and ending with some forest floor. There is still a hint of tannin in the long finish. Well balanced. In a really good place now, not sure if it will improve with further age, but isn't going downhill anytime soon. Will leave my last bottle for another few years. (1018 views) | | | Tasted by isaacjamesbaker on 7/7/2017 & rated 92 points: Dark ruby color. Aromas of juicy red currants, cherries, mixed with rhubarb, wild herbs, creosote, clove, pepper, lots going on! Medium/full-bodied with plenty of weight and structure but the tannins are accessible and the acidity is fresh. Plump but tangy red an black cherry fruit, along with clove, rose petals, rhubarb, spicy herbs. Hints of mushroom and sage will peek out more with time, this will be even better in three years or so but still very good now. (1298 views) | | | Tasted by garetjax_kison on 11/5/2016 & rated 89 points: Drank on the patio after a day of tasting/eating during WFA 2016 (1540 views) | | | Tasted by Rgentile on 10/1/2016 & rated 88 points: Eye: Crimson
Nose: Earth, wood, clove
Palate: Earth, pomegranate, dark fruits and spice with med+ acidity and a med + finish.
Overall, this was nice but not exactly what i expected from Hirsch Vineyard but delicious none the less. Enjoy! (1641 views) | | | Tasted by mklein86 on 5/22/2016 & rated 92 points: Very delicious. Not as ripe as other siduri bottlings. Representative of the site. Good earth, spice and Unami in a way. Why I love hirsch fruit. Drinking great now. Dare I say I like it more than hirsch's San Andreas bottling? Tough call with so much great 2012 Sonoma coast Pinot. (1981 views) | | | Tasted by kenhoeve on 3/29/2016 & rated 92 points: Medium bodied with excellent balance. Light red fruits and spice with pleasing earthy pinot tone. Could use some time sideways to unwind. (1490 views) | | | Tasted by wineguy1968 on 12/6/2015: I was hesitant to open this so soon but was curious as to how Siduri would do with Hirsch...not disappointed. This is pretty approachable for being so young. I love the style of this wine, the seductive smoky notes and acidity is really appealing. This will improve with time but interesting to try now. Recommended. (1365 views) | | | Tasted by norsktorsk on 1/22/2015 & rated 88 points: This wine needs time. I would let it rest for 3 years. (1422 views) | | | Tasted by BobMilton on 12/13/2014 & rated 89 points: Siduri Pinot Noir 2012: A vegetal nose, with herbs and strawberries on the palate. A touch bitter to some. This was the groups number 8, and my number 7. (1568 views) | | | Tasted by mike l. on 3/4/2014 & rated 86 points: Sonoma in the City Industry Tasting (Beverly Hills, CA): darker than most
N: minty, fairly indistinct
P: darker oakier approach, seductive but needs time to develop, 5-10 years. (2421 views) | | | Tasted by dmatley on 8/3/2013 & rated 94 points: Siduri Barrel tasting with Catherine August 2013 (Siduri Winery Santa Rosa): huge nose, rich, one of the more balanced fruit-driven wines from this vineyard that I ‘ve tasted in a while. I am not picking up some of the herbal notes that I have found from this vineyard in the past. (2180 views) |
| Siduri 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 CountyFort Ross - SeaviewThe 27,500-acre Fort Ross-Seaview American viticultural area is located in the western part of Sonoma County, California contains 18 commercial vineyards on 506 acres, lies close to the Pacific Ocean and is about 65 miles north-northwest of San Francisco. It lies entirely within the Sonoma Coast viticultural area and does not overlap, or otherwise affect, any other viticultural areas.
Vineyards within this area are generally located on rounded ridges with summits extending above 1,200 feet consisting of steep, mountainous terrain made up of canyons, narrow valleys, ridges, and 800- to 1,800-foot peaks. Areas above 900 feet in elevation, the climate is influenced by longer periods of sunlight and is warmer than that in the surrounding land below.
The soils consist of Goldridge, Yorkville, Boomer, Sobrante, Laughlin, and many other soils within the Fort Ross-Seaview viticultural area. Hugo soils are common and are well drained, very gravelly loams derived from sandstone and shale
The most common varietals in the Fort Ross-Seaview AVA are Pinot Noir and Chardonnay. Other varietal are Pinotage, Zinfandel and Petite Sirah, Syrah, and small acreage of Viognier, Marsanne and Roussanne. |
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