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| Drinking window: Drink between 2014 and 2019 (based on 4 user opinions) |
Community Tasting History |
| Community Tasting Notes (average 88.7 pts. and median of 89 pts. in 27 notes) - hiding notes with no text | | Tasted by finewinebuff57 on 7/23/2018 & rated 90 points: Yes this is done very well I think. At the lighter end of the spectrum but lovely Pinot characteristics and drinking nicely (1289 views) | | Tasted by elevwine on 12/18/2017 & rated 90 points: Mid-weight entry, solid Pinot. Bit of white pepper bite followed by red fruits and medium finish. Barnyard elements, but not enough to mistake for a French Pinot. Fess usually produces good value Pinots and this is no exception. (1423 views) | | Tasted by Central Coast Wino on 11/2/2016 flawed bottle: Badly corked and undrinkable. Returned for replacement. (2016 views) | | Tasted by trastevere on 10/1/2016 & rated 91 points: Lovely aromas of red berry fruits and mushrooms. Soft and smooth strawberry and raspberry with the tang of cranberries wrapped up in a silky texture and a touch of earthiness. Good finish. A very enjoyable wine that is fully mature now. (1944 views) | | Tasted by trastevere on 9/22/2016 & rated 92 points: Deep red. Mushroom barnyard nose. Earthy and with grip. Good structure. (1916 views) | | Tasted by mschloesser on 9/4/2016: Had with pork roast. Should have been a good pairing, but didn't match well. Sta Rita Hills is my favorite area for Pinots, but I've had better for cheaper. More bite than expected. Good wine, but not for the price. (1237 views) | | Tasted by tonepad on 2/26/2016 & rated 89 points: A classic Sta Rita Pinot. Nice earth in the nose, a smooth mouth feel, flavors of pomegranate, and dark berries. Not complex or deep with hidden flavor but very enjoyable. (1425 views) | | Tasted by pdev on 1/12/2016 & rated 90 points: Second try with this wine... like the nose, a lovely purity of fruit, quality oak frames the aromas, bright red fruits, sour cherry, with enough sweetness of fruit to give it a nice long finish. (1021 views) | | Tasted by Dinamarca on 1/8/2016 & rated 88 points: Flot og lidt utraditionel pinot noir. Lækker dyb duft af solmodne blåbær, kirsebær og overmodne jordbær, lidt gazebind samt et ordentlig skud røg og til sidst masser af lakrids eller anis. I munden fortsat røg, røg og røg, men også en god fylde i form af kødfyldte solmodne mørke kirsebær, lidt peber og endelig en fin lang eftersmag af kirsebær og anis. (961 views) | | Tasted by wmccone54 on 12/29/2015 & rated 89 points: Winery tasting sample. Made in a lighter style with a clear ruby translucent color. Oaked for 12 months in French oak, 46% new. Fruit forward with aromas and flavors of rose petal, raspberry, cherry and cranberry. Hints of earth and minerals add some complexity. Pretty good entry level Pinot. (966 views) | | Tasted by pdev on 12/8/2015 flawed bottle: slightly corked. (947 views) | | Tasted by CJM on 9/21/2015 & rated 83 points: Clear, pale garnet. Pencil shavings, strawberry, raspberry. Medium acids, low tannins. Anise. Short balanced finish. (791 views) | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| By Elaine Chukan Brown JancisRobinson.com (7/22/2015) (Fess Parker Pinot Noir Sta Rita Hills Red) Subscribe to see review text. | By Josh Raynolds Vinous, Focus on Santa Barbara County (Dec 2014) (12/1/2014) (Fess Parker Winery Pinot Noir Sta. Rita Hills Sta. Rita Hills) Subscribe to see review text. | By Antonio Galloni Vinous, Santa Barbara: The Thrill of Discovery (Jul 2014) (Fess Parker Pinot Noir Sta. Rita Hills Sta. Rita Hills) Subscribe to see review text. | NOTE: Scores and reviews are the property of JancisRobinson.com and Vinous. (manage subscription channels) |
| Fess Parker 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
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