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| Drinking Windows and Values |
| Drinking window: Drink between 2007 and 2009 (based on 86 user opinions) |
| Community Tasting History |
| Community Tasting Notes (average 85.4 pts. and median of 86 pts. in 11 notes) - hiding notes with no text | | | Tasted by Winecat on 4/5/2011 & rated 82 points: A little thin. Needs time to develop in the glass (3132 views) | | | Tasted by JavaZin on 8/23/2007 & rated 85 points: This wine is past its prime as a Pinot. Still a drinkable red, but missing the cherry / strawberry that it carried 9 months ago. (3607 views) | | | Tasted by dwm613 on 7/20/2007 & rated 89 points: Nice pinot. OK nose, but good flavors with OK finish. Will buy again if I can find it. (3506 views) | | | Tasted by golfhawk on 7/16/2007 & rated 82 points: A very light and cherry tart wine. Was expecting more body but I am spoiled with Oregon Pinot's (3581 views) | | | Tasted by Kristy Ann on 5/19/2007 & rated 80 points: Earthy (3806 views) | | | Tasted by scyrene on 2/13/2007 & rated 88 points: Very attractive colour; deep red, not too dark; not opaque. Nice scent of sweet oak; very deep, soft and approachable. Savoury, with maybe a hint of tobacco; sophisticated and elegant. The taste marries this with some lovely fruit; again, very savoury palate, meaty-smokey. Finish quite bitter, smoke turning slightly acrid, but this is not a criticism. This is a good, balanced wine, much better than I was expecting. I would buy again definitely! (2216 views) | | | Tasted by gravelld on 1/7/2007 & rated 86 points: Fragrant nose, roses and violet predominate. Good balance in the mouth, perhaps a little too warm. Some secondary tastes are also there; some composty and earthy notes on the palate. Finish is medium. Decent value in my opinion. (2185 views) | | | Tasted by gmarcos on 12/16/2006 & rated 84 points: Cherry, balanced. I was hoping to find a value Pinot in the 15$ range but I didn't really find it with this wine. It was too light in aroma and taste. (2088 views) | | | Tasted by Baron Samedi on 10/17/2006 & rated 80 points: Cherry and a hint of cassis. V smooth. (2252 views) | | | Tasted by JavaZin on 6/19/2006 & rated 88 points: "Smooth" was the first word heard. It was very good, consumed with no food. Fairly full-bodied, great nose, good legs. (2436 views) |
| Oyster Bay 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.New Zealand New Zealand Wine (New Zealand Winegrowers)South Island Noeth Island (wine-pages.com)Marlborough Gisborne (New Zealand Wine)Marlborough .co.nz/home.htm Gisborne |
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