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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 92.4 pts. and median of 93 pts. in 14 notes) - hiding notes with no text | | | Tasted by bestdamncab on 8/20/2019 & rated 93 points: Nose of sweet/sour fruit, cranberry, old leather, and roasted meat, slightly oxidized as it was poured for me to arrive an hour earlier, same on the palate, medium/big body, rich fruit, slightly swet fruit even, very tasty, savory Pinot Noir for sure, slightly tired but a lovely experience, and a long, long finish. uploaded photo. (662 views) | | | Tasted by DoubleMagnum on 8/3/2018 & rated 94 points: Better than ever. This wine has aged beautifully. (706 views) | | | Tasted by DoubleMagnum on 3/17/2017 & rated 93 points: Still drinking beautifully. Fully mature with a great core of fresh fruit. Love this bottle. (1018 views) | | | Tasted by sawira on 8/26/2016 & rated 91 points: Bottle #5 of 5. Soft, on its way out, but still very stylish. Slurpable sweet bright red cherry fruit profile, with enhancing spiciness. Light bodied and very svelte, velvety and feminine. Yum. Goodbye old friend! (1219 views) | | | Tasted by sawira on 12/27/2015 & rated 93 points: Spectacular, again. Bright fully mature pinot red fruit, very light bodied, svelte, feminine. Sweet fruit on the attack initially, giving way to cinnamon, sassafras, floral notes (violets?), earthy, mineral-laden, brilliant defining acidity that perfectly supports the crystalline fruit, and a very long finish. Super high quality fruit, this drinks like a high end, fully mature premier cru from a superb producer. Loaded with tertiaries - cotton candy, iron, shoe polish, on and on. Consistent with previous notes, I've been fortunate to have this three times previously. This bottle maybe thinning a hair. Maybe. Drink up though, for sure. 93pts pure quality, 95pts personal preference. (1375 views) | | | Tasted by TVB223 on 12/24/2015 & rated 92 points: OMG! This is still drinking amazingly. So worth holding this. (1016 views) | | | Tasted by sawira on 2/27/2015 & rated 94 points: Phenomenal. Deep, bright, earthy, fully mature. Superb definition of flavors and a silky texture - this is as close to the classic "iron fist in a velvet glove" as I've experienced from the new world. Rich nuanced and tertiary laden fruit, slightly less cola than last time, perfectly balancing acidity and a finish that just lingers. This is an absolute gem, and glad I have one more bottle. No rush, but this has nowhere to go but down. Slightly better even than my last bottle, which was superb. A genuine new world gem of a pinot. (1231 views) | | | Tasted by sawira on 11/27/2014 & rated 92 points: At peak, this bursts from the bottle on decanting with scents of tertiary laden ripe red fruits, varnish notes (pleasant) and cola, earth and shoe polish elements. Maybe lacking a little of the verve from its youth, this is delicious nonetheless. Fades quickly, so drink up. (968 views) | | | Tasted by DoubleMagnum on 10/25/2014 & rated 93 points: Garnet red in color, with a slight brownish rim.
On the nose, wet leather saddle, fresh tobacco leaf, schist and muddy clay on the nose with a sage-like herbal note. The nose on this is unbelievable. It's so Burgundian, it's not until I tasted it that I doubted myself.
On the palate it is supple, full of fruit, not as tertiary as the nose with a slight sweetness that vanishes towards the end. It finishes long. Marvelous effort. (850 views) | | | Tasted by sawira on 5/8/2012 & rated 93 points: Vibrant, deep burgundy red, shading to mahogany at rim. Slightly candied black cherrries initially on the nose. Delicious, perfectly mature CA PN. Understated balancing acidity, some earth, excellent mid-palate, outstanding length. Minimal, but noticeable, sassafras/element. Outstanding mature New World pinot. This isn't going anywhere anytime soon, but not improving either. At at a perfect peak now. Drink up, unless you're a tertiary fiend like me :-) (1792 views) | | | Tasted by DHJ1968 on 7/11/2009: Second bottle from a recently discovered stash at one of my favorite shops. This has really held up well and is drinking beautifullly now. Opens with a bit of musty funk but then unfurls into rolling waves of sweet and sappy dried cherries and strawberries accented with baking spices, cola and earth. Superbly balanced with ample acidity and firm structure; long on the finish. Beguiling and complex, this is why you age wine. Outstanding. (1671 views) | | | Tasted by mplympton on 2/24/2007: This wine was delightful. Still full of bright fruit, nice mix of cherry, and spicy cola flvors with great structure and mouthwatering acidity. Much more backbone and grip then most Russian River Pinots made these days. (1768 views) | | | Tasted by buckeye76 on 10/4/2001 & rated 92 points: CHERRIES, CINNAMON, AND BLACK CHERRIES IN THE NOSE. WITH CHERRIES IN THE FLAVOR AND SPICE ON THE FINISH. MEDIUM TO LONG FINISH. (261 views) | | | Tasted by danstrings on 3/5/1999 & rated 89 points: Dinner in Sonoma at Ravenous with Rob, Aimee, Charlotte -- A touch of a chemical nose was off putting, there was still some ripe strawberry and fruit beneath tho. (1646 views) |
| Dehlinger 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 CountyRussian River Valley Russian River Valley Winegrowers Association | Wikipedia |
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