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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 90.8 pts. and median of 91 pts. in 91 notes) - hiding notes with no text | | | Tasted by Galrob on 4/18/2023: I enjoyed this. (378 views) | | | Tasted by Galrob on 2/10/2023: Definitely a very nice wine (476 views) | | | Tasted by eags25fla on 7/12/2021 & rated 90 points: Big, round, soft and well balanced fruit. Red and black plum, dark cherries and a richness that adds weight and depth. Better on night #2 but def drink now. All elements are in balance. (1792 views) | | | Tasted by Kenney Wines on 11/29/2020 & rated 85 points: Let it sit too long. Very good Pinot was excellent with the turkey, stuffing, cranberry sauce and the rest. Nice on the tongue velvety but just. Good balance of fruit and tanin. Did not open much during the meal. Quite satisfying. I should have drunk two years ago. (1997 views) | | | Tasted by jzebrack on 9/5/2020 & rated 88 points: We generally like the Pinot Noir's from Phelps, and have many bottles. But, we generally drink them younger. This was a properly stored 2012 from a magnum.
It was not flawed. It was OK. But it was just OK.
We will have to keep an eye on them. Maybe we will have to drink within a narrower drinking window (1920 views) | | | Tasted by IndyTom on 6/17/2020 & rated 90 points: Big and jammy. If I didn't know it was Pinot Noir, I would have guessed that it was a Napa Cab. Highly extracted, tons of fruit, but not the type of Pinot Noir I enjoy the most. From a wine-making style, this wine is 180 degrees different than a nice Burgundy. (1956 views) | | | Tasted by steveg1776 on 12/30/2019 & rated 93 points: Christmas II dinner with Jenny, Ryan, and Steve-o (2205 views) | | | Tasted by Burgundy Al on 11/29/2019: Friendsgiving Dinner (Riverwoods, IL): Enjoyable Cali Pinot Noir that is little too much of a few too many things. A little too ripe, too much whole cluster, too much new oak, slightly too concentrated for its level of complexity. Overall enjoyable, but more so if the modern style is your (literal) jam. (2144 views) | | | Tasted by markcic on 11/10/2019 & rated 91 points: Same as my notes of a few months ago. Dark cherry, plums, a touch of rhubarb and a hint of baking spice on the palate. A nice finish. An enjoyable bottle of wine (1263 views) | | | Tasted by Eags25 on 10/17/2019 & rated 88 points: Brimming with bright red fruit and stewed fruits. Too much at first. Def needs time to open. Bigger, more opulent pinot than I prefer. Med+ to full, slightly out of balance though finished with pleasant underbrush and cedar notes. (1155 views) | | | Tasted by markcic on 9/24/2019 & rated 91 points: Opened an hour and a half before dinner and then drank over the coure of the evening. Red fruit on the nose. The palate was dark cherry, red plum, rhubarb and baking spices. A nice full finish. (1222 views) | | | Tasted by Somm David T on 1/4/2019 & rated 92 points: With each vintage, their Pinot’s get better & better.
On the nose, liqueured cherries, black cherries, strawberries, dry cranberries, touch of baked rhubarb, dark rich soils, limestone minerals, red licorice/cola, steep fruit tea. Dry brush, vanilla, cinnamon, clove, nutmeg, Provence herbs, warm toast, fresh red & dark florals with violets.
The body is medium, rich & lush. Liqueured cherries, black cherries, strawberries, dry cranberries, pomegranate, touch of baked rhubarb, blueberries, dark rich soils, limestone minerals, red licorice/cola, steep fruit tea. Dry brush, vanilla, cinnamon, clove, nutmeg, Provence herbs, warm toast, fresh red & dark florals with violets. Even though this wine was stored well, it wasn’t stored in my best storage. It might be two years ahead of schedule. However, the structure, tension, length and balance are about two years from its peak. The acidity is round and like a gentle rain shower. The long finish is well balanced, elegant, lush, rich and lasts minutes. (1756 views) | | | Tasted by markcic on 12/16/2018 & rated 91 points: A really nice pinot noir with a palate of dark cherry, plum and spice. Moderate to long finish. (1408 views) | | | Tasted by Wine_Bear on 11/13/2018 & rated 93 points: Wine was properly stored from purchase upon release at winery until consumed.
Lovely classic pinot. Good bouquet, balanced, ready. (1387 views) | | | Tasted by BRSAustinTex on 10/2/2018 & rated 92 points: Drinking beautifully now!! (1426 views) | | | Tasted by PierreBrusso on 9/29/2018 & rated 94 points: A great pinot at its prime. Bouquet, fruit, smooth body. excellent acidity for food. (1275 views) | | | Tasted by Wink on 7/6/2018 & rated 92 points: My last bottle of the 2012. More black pepper than I remember. (1514 views) | | | Tasted by handyjason on 11/21/2017 & rated 91 points: Bright nose, fruity palate with medium acidity. Am I getting hints of cherry on the tail end? I'm not as refined as some others on this site. Tasty, and I expect it to be better tomorrow once it opens up a bit. (2079 views) | | | Tasted by CJM on 10/26/2017 & rated 91 points: Clear deep garnet with slight rim browning. Graphite, black cherry, white pepper. Very low acids, very low tannins. Vanilla. Medium balanced finish. (1771 views) | | | Tasted by Rramey on 10/18/2017 & rated 90 points: nice fruit forward wine with great balance. paired well with bolognese (1755 views) | | | Tasted by 360Sue on 9/9/2017 & rated 90 points: Sues 45th bday (1966 views) | | | Tasted by iamandyc on 8/13/2017 & rated 90 points: A modesty fruit forward wine but nicely balanced otherwise. Sweet cherry and dark cherry fruit with a touch of spice on the finish. (1774 views) | | | Tasted by kerryychuang on 2/11/2017 & rated 91 points: Full bodied Pinot with red current and raspberry fruit nose. Soft baking spice on the pallet. Good acidity. Light to medium finish. Paired with soy based braised ribs and held up. Great to drink now but can definitely age for another 3-5 years! (2175 views) | | | Tasted by handyjason on 11/25/2016 & rated 90 points: I still prefer DuMol for the money but this was a nicely balanced, fruit forward Pinot with the right amount of terroir to make it interesting. These wines typically do great on the second day but we drank it all so I can't comment for this one. (1951 views) | | | Tasted by gew71walsh on 11/22/2016 & rated 89 points: A full bodied Pinot. Nice acidity. Dark in color, cherries and vanilla on the nose with same and additional tanginess on the palate. Medium finish (1542 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| By Jancis Robinson, MW
JancisRobinson.com (9/7/2016)
(Joseph Phelps, Pastorale Vineyard Pinot Noir Sonoma Coast Red) Subscribe to see review text. | By Elaine Chukan Brown
JancisRobinson.com (1/24/2015)
(Joseph Phelps, Pastorale Vineyard Pinot Noir Sonoma Coast Red) Subscribe to see review text. | By Antonio Galloni
Vinous, Sonoma, Anderson Valley and Beyond: New Releases (Jan 2015) (1/1/2015)
(Joseph Phelps Vineyards Pinot Noir Pastorale Vineyard Sonoma Coast) Subscribe to see review text. | i-WineReview.com, Report 44: Wines of Sonoma County (9/1/2014)
(Joseph Phelps Pinot Noir, Pastorale Vineyard Sonoma Coast) Subscribe to see review text. | By Stephen Tanzer
Vinous, May/June 2014, IWC Issue #174
(Joseph Phelps Pinot Noir Freestone Vineyards Pastorale Vineyard Sonoma Coast) Subscribe to see review text. | By Antonio Galloni
Vinous, Sonoma and Beyond: New Releases (Feb 2014)
(Joseph Phelps Pinot Noir Pastorale Vineyard Sonoma Coast) Subscribe to see review text. |
NOTE: Scores and reviews are the property of JancisRobinson.com and Vinous and i-WineReview.com. (manage subscription channels) |
| Joseph Phelps Producer website
In the late 60s, Joseph Phelps was running one of the largest construction companies in the U.S. when he won the bid to build Souverain Winery (now Rutherford Hill) located a few miles outside of St. Helena. Enamored with the beautiful Napa Valley and contemplating a career change, in 1973 he bought the 600-acre Connolly cattle ranch in Spring Valley, and began planting vineyards. The winery was completed in 1974 and that same year the first Syrah was made, the first grapes were crushed at the new facility and the first Insignia was produced. It was a period of unparalleled activity, creativity, ingenuity, entrepreneurship and risk-taking and it put Joe Phelps on the map of top Napa Valley wine producers.
Nearly four decades later, the flagship wine, Insignia, is recognized as one of the world’s great wines. Twenty nine of 34 vintages have been rated ninety or more points by various wine publications. From 1990 to 2007, the average score from Robert Parker’s Wine Advocate is 94.5 pts., with the lowest score still a fabulous 91. The 2002 vintage was “Wine of the Year” by Wine Spectator Magazine, and the 2007 vintage has been rated 98 points by Robert Parker and 96 points by Wine Spectator Magazine.
Over the years, the goal of becoming 100% estate grown resulted in carefully planned acquisitions of prime vineyards in the Napa Valley. Today, the Phelps estate consists of the Spring Valley Home Ranch outside of St. Helena, Banca Dorada in Rutherford, Las Rocas and Barboza vineyards in Stags Leap, Yountville Vineyard in Oak Knoll, Suscol Vineyard in South Napa and Backus Vineyard in Oakville.
Beginning with the 2009 vintage, estate-grown wines include Cabernet Sauvignon, Sauvignon Blanc, Viognier, Insignia, Backus (the single vineyard Cabernet Sauvignon from Oakville) and Eisrébe, a dessert wine made from the Scheurebe grape. In addition, a small amount of Syrah is produced from fruit owned by Hyde Vineyards in Los Carneros.
Though the main focus is on Bordeaux varietals, Joe Phelps has had a life-long love affair with the wines of Burgundy and a desire to craft wines in that style. Originally Chardonnay was sourced from St. Helena, later from Yountville and then from Los Carneros. Through the years, however, Joe continued to search for the ideal spot to grow both Chardonnay and Pinot Noir, and his search ended when the perfect combination of climate, soil and location was found in Freestone, located in the Sonoma Coast AVA, a mere eight miles from the Pacific Ocean. In 1999, 200 acres were acquired and planting began. Today, 80 acres of Pinot Noir and 20 acres of Chardonnay are producing some remarkable wines which are available for tasting at the Freestone Guest Center. Visit Freestone Vineyards to learn more.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.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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