External search
Google (images)
Wine Advocate
Wine Spectator
Burghound
Wine-Searcher
Vintages
2014
2013
2012
2011
2010
2009
2008
2007
2006
2005
2004
2003
2002
From this producer
Show all wines
All tasting notes
|
| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 91.9 pts. and median of 92 pts. in 85 notes) - hiding notes with no text | | | Tasted by Birorganic on 6/26/2014 & rated 87 points: Vegetal. Obvious Santa Lucia Highlands fruit. Tastes like it was made in the lab, not in the vineyard. Massive dose of so2? May have waited way too long to drink.
Way overrated by CGCW at 96 points. (2084 views) | | | Tasted by stoneb on 12/31/2012 & rated 91 points: A better bottle than the last one; same profile but fresher and with more depth. A lovely bottle of pinot noir. Drink up. (2676 views) | | | Tasted by stoneb on 12/23/2012 & rated 89 points: PnP; perfect cork. Purple-garnet color. Nose of stewed cherry and earth on opening; fruit came forward with 30 minutes of air. Palate of cherry, loam, and a hint of roses in a fully mature package; very nice. We enjoyed this, but it was probably better a couple of years ago. Drink up. (2607 views) | | | Tasted by Colima74 on 12/18/2012 & rated 89 points: If you have these, I think it's time to drink up. Bit of prune on the nose, some stemminess too. Red fruit and a ton of acid on the palate; the grapefruit profile makes me think this may have added acid. We had with a melange of tamales and a fresh pasta with poblano chiles, tomato and onion. Great combo. (2524 views) | | | Tasted by brianofthevine on 3/22/2012 & rated 92 points: Tart red cherry. Very well balanced with cinnamon spice, long finish. (1523 views) | | | Tasted by lafon_rochet on 5/29/2011: This one is peaking now. (2191 views) | | | Tasted by roasted hill on 5/8/2011: Light-tinged ruby. Short legs. Cherry and red fruit (but not berry) in the nose. Tastes of cherry, chocolate, and spice with a lush custard finish which doesn't interfere with the wonderful balance. A great food wine; drinking perfectly. (1752 views) | | | Tasted by thelostverse on 6/2/2010 & rated 94 points: This bottling just seems to get better and better. This was the best one yet. Similar profile as before but everything is amped to another level. (1824 views) | | | Tasted by eastover on 11/28/2009: Nice bottle - with t-day leftovers. Nice cherry and red fruit. Last of this vintage - two bottles of '06 vintage remain. (1921 views) | | | Tasted by Go RedSox on 11/20/2009: Pop and Pour. Spicy with grilled meats on the nose. Even more spicy right out of the bottle agian with a grilled meat or BBQ. As it opened up there is an explosion of cherry candy. I loved this pinot. Drink now, its in its prime for a classic Cali Pinot. (2315 views) | | | Tasted by roasted hill on 11/1/2009: Purple yet translucent. Minimal, if any, bricking. Nose of blackberry, earth, and leather. Black fruit which is strikingly full, considering the wine's balance. The fruit carries into a long finish. Not complex, but a nice presence. Drinking very well now.Great QPR. (1847 views) | | | Tasted by Frank Murray III on 8/24/2009: In looking at Richard J's notein CT, I don't sense VA in this wine, so I'd bet his bottle had the flaw he mentions. I looked for heat, gloppy fruit, sting or acetone, but don't get those markers. Instead, there is some weight to this wine as it warms, some brown spice, candied watermelon, graphite on the nose, citrus/tart and strawberry, along with some mineral on the finish. It has the August West/Ed K recipe, of delicacy meets new world. Drink window? I'd say now. There is some citrus to let it go but it has all the facets it needs now to exhibit the CA profile and Ed's approach. (2100 views) | | | Tasted by JeffcB on 8/15/2009: Deep purple in color. Nose shows some oak, with hints of vanilla, and bramble. Body shows bramble, and a mellowed core of fruit, blackberry and significant dark raspberry. Definitely heavier in body than I recall, but not showing heat, and still a pleasant mouth feel. Finish shows a touch of oak, before a long lingering fruit finish. Not showing significant acidity, but not flabby either at this point. (2160 views) | | | Tasted by rjonwine@gmail.com on 6/24/2009 & rated 87 points: 2009 Pinot Days Seminar Producer Spotlight: Ed Kurtzman and his wines (Fort Mason, San Francisco, California): Medium bricking red color with pale meniscus; VA, tart red fruit nose; a little hot on ripe cherry and tart red fruit palate; medium-plus finish (I suspect this was a flawed bottle) (2690 views) | | | Tasted by pjhr on 5/14/2009 & rated 95 points: Another stunning bottle! Bravo Ed! (2219 views) | | | Tasted by BonnieM on 12/20/2008: Yum!!! Tart and sweet pie cherry with spice. Love these wines. Drinking beautifully now. (2342 views) | | | Tasted by JeffcB on 11/15/2008: A nice mild smoky characteristic, strongly complemented by a solid core of raspberry fruit. Medium body, with an absolutely smooth feel from start to finish, not a massively structured wine in any way, but then again, not watery. Not much acidity either, but it doesn't feel lacking. Overall just very enjoyable, with an interesting smoke almost cola on the front and great fruit. (2267 views) | | | Tasted by TheFoodieTraveler on 11/7/2008 & rated 90 points: This wine was amazing last year. Now it's tired. Brightness is gone. (2411 views) | | | Tasted by shaferguy91 on 9/27/2008 & rated 93 points: Decanted 1 hour. Seriously delightful. Wonderful cherry fruit. Long seductive finish. (2423 views) | | | Tasted by yogester on 8/25/2008 & rated 95 points: wow! a "goosebump" wine! very complex and powerful nose - blueberry, smoke, dark raspberry, cinnamon, earth & vanilla. completely integrated tannins, fruit and acid. absolutely singing right now but i don't see it falling apart any time soon. finished with a very cleansing acid finish. kudos to ed! (2546 views) | | | Tasted by angryphoton on 8/14/2008 & rated 93 points: big cherry nose with strong vanilla and stewed plums. on the palate it was full-bodied but balanced without being over the top. cherry cola, some mushroom, big vanilla and had rasphberry and cherry pie flavors. long finish with very smooth tannincs and decent acidity. wonderful right now. (2625 views) | | | Tasted by TheFoodieTraveler on 8/6/2008 & rated 94 points: luscious, rich, alluring. Drink now (2466 views) | | | Tasted by pjhr on 4/26/2008 & rated 95 points: Another stunning bottle. This is Calif. Pinot at it's finest! (2743 views) | | | Tasted by BonnieM on 4/15/2008: Light yet distinctly funky Pinot nose that I love. Initial tart pomegranite giving way to red berry with a citrus edge. Michael looked at the bottle, 1/2 empty 1/2 way through dinner and said we're going to finish this aren't we. How can you not. A lovely balanced wine that is way too easy to drink. Just the right amount of acidity makes this wine the perfect foil for food. I finished my last mouthful of dinner followed by my last mouthful of wine. (2811 views) | | | Tasted by Screameagle on 4/10/2008 & rated 94 points: Wow, this wine has certainly improved since my last bottle. Seems to be in it's prime drinking window. I love what Ed K. does with the Rosella's fruit. Awesome effort. One of the best pinots I've had in recent memory. (2900 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| By Jancis Robinson, MW
JancisRobinson.com (9/15/2006)
(August West, Rosella's Vineyard Pinot Noir Santa Lucia Highlands Red) Subscribe to see review text. | By Gregory Walter
PinotReport, Issue #40 (8/1/2006)
(August West Pinot Noir Rosella's Vineyard Santa Lucia Highlands) Login and sign up and see review text. |
NOTE: Scores and reviews are the property of JancisRobinson.com and PinotReport. (manage subscription channels) |
| August West Producer website Pinot 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.Rosella's VineyardIn 1996, Gary Franscioni planted the 50-acre Rosella’s Vineyard, named for his wife, on their estate property just 1½ miles north of Garys’ Vineyard in the Santa Lucia Highlands Appellation of Monterey County. We have been sourcing grapes from this vineyard site since 2005 and believe that Rosella’s Vineyard, with Gary Franscioni’s exceptional farming practices, produces a unique wine representing the best of the Santa Lucia Highlands. Santa Lucia Highlands has proven to be a world class appellation, and we are proud to offer a wine from this great vineyard.
©2012 Kosta Browne Winery
Exact position on weinlagen-infoUSAAmerican 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 WikipediaSanta Lucia HighlandsAppellation: Wine Artisans of Santa Lucia Highlands | Winegeeks article
AVA Website
|
|
