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| Drinking Windows and Values |
| Drinking window: Drink between 2009 and 2013 (based on 4 user opinions) |
| Community Tasting History |
| Community Tasting Notes (average 91.2 pts. and median of 91 pts. in 14 notes) - hiding notes with no text | | | Tasted by wormfarmer on 3/2/2014 & rated 93 points: No tasting notes -- all I remember was my sense of where this sat on the curve, and that this is very far from over the hill. Drinking famously right now. (1998 views) | | | Tasted by Foodievines on 4/14/2013 & rated 90 points: Dark rose in color with aromas of cedar, raspberry, clove and cranberry. In the mouth very silky and a lovely lengthy finish. (2429 views) | | | Tasted by Tom Warden on 7/29/2011 & rated 91 points: Decanted...but it really didn't need it all that much. Drinking very nicely right now. Well balanced...good fruit but not too much. Slightly crisp palate ...I guess that's what is meant by "balanced"! Wish I had more...easy yet sophisticated. (3160 views) | | | Tasted by shaferguy91 on 5/6/2011 & rated 91 points: Not decanted. (3213 views) | | | Tasted by Lunan on 4/25/2011 & rated 92 points: The label says "impressive balance, concentration, and poise", and I agree (3441 views) | | | Tasted by shaferguy91 on 9/24/2010 & rated 90 points: Decanted 1 hour. Too young. try again in a year. (1682 views) | | | Tasted by pete s. on 3/26/2010: Not my favorite single vineyard Lynmar, but quality Pinot here. See prior tasting note. I think the year of cellar time helped as it's more balanced this time around. Love the cherry cola flavors on the palate. Still showing substantial tannins. Med. acid. Just does not have the "wow" factor of other Lynmar pinots. 89+ (1663 views) | | | Tasted by SonomaWilliam on 1/30/2010 & rated 92 points: Amazing Pinot with fruit from the sought after 20 acre Jenkins RRV vineyard. As always Lymar delivers. (1342 views) | | | Tasted by cns on 8/17/2009 & rated 91 points: Very young Pinot. I do think that it will improve over time. Will wait for a couple of years before opening the next one. Very nice, typical CA Pinot nose with a bit of funk on the nose when first opened. After decanting for an hour or two, the wine came to life. Good acidity as well. A tad bit of heat on the finish, though. Looking forward to trying this again in a bit. (1489 views) | | | Tasted by DNABog on 5/24/2009 & rated 92 points: Allow to open for 1 hour. Delicious cherry fruit. Great structure and crisp personality. (1621 views) | | | Tasted by pete s. on 4/19/2009 & rated 89 points: Fresh nose of berries, cola, and a hint of citrus. Light-medium bodied wine with lots of spice, berry, and cola on the palate. Medium acidity with firm tannins that hit you in the back of the throat. Smooth finish with lingering toasted oak. Probably could use 6-12 months cellaring time to come together. 89-90. (1624 views) |
| By Josh Raynolds
Vinous, May/June 2010, IWC Issue #150
(Lynmar Winery Pinot Noir Jenkins Vineyard Russian River Valley) Subscribe to see review text. |
NOTE: Scores and reviews are the property of Vinous. (manage subscription channels) |
| Lynmar Estate Producer website2007 Lynmar Estate Pinot Noir Jenkins VineyardVarietal Composition: 100% Pinot Noir
Aging: 14 mo. in 60 gal. French oak barrels (45% new)
Alcohol: 14.4%
pH: 3.60
T.A.: 0.53g/100ml
Fining/Filtration: Unfined & Unfiltered
Winemaker: Hugh Chappelle
Consulting Winemaker: Paul Hobbs
Consulting Viticulturist: Greg Adams
Cases Produced: 241
Bottling Date: January 2009
The 2007 Jenkins Vineyard Pinot Noir is our first Pinot Noir release from this much anticipated vintage. As the Jenkins Pinot Noir is often among the first of our Pinot Noir releases, it is fitting that this wine sets the stage for the staggering quality you will soon see as the remaining 2007 Pinot Noirs are released over the next year. This third vintage from Jenkins Vineyard blends the best qualities of the last two - the intensity and richness of the 2005, and the fruit, purity, and finesse of the 2006. Aromas truly leap from the glass and immediately captivate, with primary notes of cherry and raspberry, accented with both red and dark fruit elements. There is also is a deft touch of toasty oak which adds spice and complexity, but in no way competes with the intensity of fruit. There is also a hint of cola on the palate, which is not usually something we see in fruit from this area, but is a classic quality of Russian River
Valley Pinot. The texture here embodies what will be set the 2007 wines apart from other recent vintages - there is thickness and density without heaviness. This remarkable quality allows the wine to embrace its concentration and intensity and flaunt it, since it is never clumsy or awkward on the palate. While still obviously exuberantly youthful, we expect this wine to begin showing at its best during the summer of 2009 and to reward careful cellaring through 2014 and beyond.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.Jenkins VineyardVineyard Notes:
High up on a hill overlooking Sebastopol, the Jenkins vineyard benefits from the cooling effect of the nearby Pacific Ocean, but is also high enough in altitude to sit above some of the fog that rolls in around mid-afternoon. Amongst gravenstein apple trees, pinot noir clones 116, 777 and 667 are planted. In 2013, these three clones were picked separately, to assure each fruit's perfect ripening.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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