External search
Google (images)
Wine Advocate
Wine Spectator
Burghound
Wine-Searcher
Vintages
2010
From this producer
Show all wines
All tasting notes
|
| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 89.4 pts. and median of 90 pts. in 8 notes) - hiding notes with no text | | | Tasted by Shrages on 8/25/2017 & rated 89 points: Solid but not exciting. Well-made but showing its age a bit. A little brown at the rim. Gentle nose of saddle leather and spice box. Flavors of leather, herb, must. Round but not really soft, due to a bit too much remaining ETOH. Still just a pinch of acid left keeping it alive. At or just past peak, unless you are a lover of tertiary flavors. (834 views) | | | Tasted by msuwine on 5/24/2016 & rated 88 points: A solid value that should be drunk now. Light red in color, light in body, nose of menthol and flowers. Tastes of sour cherry, dried strawberry, and straw, with a brief finish. 14.5% alcohol, though tastes lighter. A quality wine, though a bit sweet, in the lighter tradition. Amazing that is has held up this well, given the price (about $15). (1259 views) | | | Tasted by Deux Chevaux on 6/1/2015: Dark, sweet, thick, totally lacking in varietal character and balance/ acid. I do not get what others are seeing in this wine. To us, it would be a great transition for someone who drinks Pepsi and wants to start trying red wine. We took two serious swirls and sips each before we looked at each other and just shook our heads. It is far too monolithic and candied. Clearly we are becoming less tolerant of these kinds of supermarket wines -- or in this case, a wine that was originally marketed for relatively inexpensive sale in restaurants. What a disappointment from a producer we've enjoyed in the past. It will make a good sauce. (1247 views) | | | Tasted by Racer117 on 3/23/2015 & rated 90 points: As good as on 02/08/15. Still a one way ticket to bargain city. (1266 views) | | | Tasted by Racer117 on 2/8/2015 & rated 89 points: Welcome to Bargain-Town. Population: you + this bottle. Rich dark fruit, cranberry, brown spices, and good acidity. A superb deal from K&L. (1400 views) | | | Tasted by Orlandus on 11/15/2014 & rated 90 points: Still very satisfactory with excellent fruit and balanced tannins. I plan to get more. (1093 views) | | | Tasted by Orlandus on 7/4/2014 & rated 90 points: Better than expected PN with good balance, medium body, and rich fruit that develops further in the glass. A excellent buy at under $20. (799 views) |
| Chalone Vineyard 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 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 WikipediaChalonehttps://www.atasteofmonterey.com/appellations-chalone |
|
