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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 92.9 pts. and median of 93 pts. in 37 notes) - hiding notes with no text | | | Tasted by UpfromtheCellar on 8/22/2022 & rated 94 points: There's an ethereal quality to this wine that's hard to capture but it gives the wine amazing lightness and lift while still delivering a big mouthful of complex flavors. Drinking so nicely right now it's my WOTY so far! Just fantastic stuff! Roses, berries, cherries, savory, smokey spice, earthy notes, all just floating across your palate on a creamy cloud. Wow. Wish it wasn't my last bottle!! (1078 views) | | | Tasted by BigTex22 on 3/25/2022: Really nice, some complexity, should drink well for several more years. (1355 views) | | | Tasted by wthad4 on 2/6/2022 & rated 95 points: Fantastic wine from Littorai. Has aged wonderfully. Great red cherry with a hint of spice. Really hitting its stride right now and it was hard to open the last of this vintage but it was oh so good! Nice long, lingering finish. (1254 views) | | | Tasted by pjhr on 12/30/2021 & rated 93 points: Delicious red cherry, spice, and earthy notes on the nose and palate with hint of red apple on the long finish. (1243 views) | | | Tasted by pjhr on 12/22/2021 & rated 94 points: Lovely sour red cherry, spice, and earthy notes on the nose and palate with delicious acidity on the long finish. Drinking beautifully! (1229 views) | | | Tasted by bravo.solares on 11/3/2020 & rated 92 points: Classic Littorai. Low alcohol (for CA), med high acidity, elegant, restrained, not too extracted. Good Pinosity. Tea, dirt, cherries, Asian spices. (1330 views) | | | Tasted by wthad4 on 3/22/2020 & rated 97 points: Wow! Borderline PnP as it great when it was first opened but after giving it 20-30 minutes it really came alive! Really nice and light with some good fruit taste. Makes ones mouth very happy from start to finish. (1420 views) | | | Tasted by dutradan@msn.com on 12/25/2019 & rated 92 points: Nice lighter more feminine style for Sonoma Coast. This is in line with Littorai signature. Still plenty of life and could go another few years but drinking nicely now. Stood up to prime rib on Christmas! (1484 views) | | | Tasted by tak4 on 6/29/2019 & rated 92 points: Bay Area Redux - Anniversary trip 2019; 6/26/2019-6/29/2019 (Napa, Sonoma, and points in between): More garnet-brick. Fairly clear. Briny, roses, touch of secondary notes on nose. Dried lavender. Needs 1-2 years but lovely now. Licorice-anise note too. (1973 views) | | | Tasted by rosenst1 on 10/10/2018 & rated 92 points: PnP. Much better than last bottle. (1833 views) | | | Tasted by rosenst1 on 7/26/2018 & rated 88 points: PnP. Light red with a brownish rim. This was a very delicate wine and I wonder if it was a bad bottle. Thin but interesting flavors, intriguing nose, but so light compared to other vintages (2010 for example). A disappointing Littorai (which is rare). (1610 views) | | | Tasted by DLopez430 on 11/12/2017 & rated 92 points: Very well made wine. Red fruits, earth, florals and spice. Great balance of fruit, tannins and acid. It'll be great to see how this wine evolves over the next 5-10 years. (1875 views) | | | Tasted by budh on 1/31/2017 & rated 92 points: Lighter ruby color. Earthy, licorice, floral, cherry, berry aromas and flavors. Medium- tannins, high acidity, high alcohol. Long cherry/berry finish. Gorgeous texture. Nice wine! (2134 views) | | | Tasted by kthornton78 on 12/13/2016: vibrant and energetic. red-fruited with a savory core. (2027 views) | | | Tasted by walkerjfw on 2/9/2016 & rated 92 points: West of West NYC - short notes from the tasting (City Winery - New York City): Ripe and fruit forward Pinot. Floral nose, red fruits, raspberry on the nose. Cherry and red fruits on the nose with baking spice, barrel notes. Palette still very tight. Red fruits blended with vanilla, burnt caramel
Great potential, should improve with 3+ years of bottle age. Very nice (2843 views) | | | Tasted by AlexGarner on 11/21/2015 & rated 95 points: Peay Vineyards and Littorai new releases (Prince Wine Store - Bank Street): The florals in this are almost pot-pourri-like with rock candy and fresh vegetal notes and delicate raspberry leaf. The Palette is tightly wound with minerals and an expressive acidity. (2754 views) | | | Tasted by Life At Your Leisure 🍷 on 5/25/2015 & rated 92 points: Medium garnet color turning crimson/violet at the rim. The nose seems fruity, a bit jammy even, with hints of salted caramel, burnt oak. The palate is fruity, medium-bodied, with bright acidity and a silky texture. Flavors of dark cherry, raspberry, boysenberry, scorched vanilla and oak. Finishes on soft, silky tannins. Drink from 2017 to 2028. 92+ (1808 views) | | | Tasted by Burgundy Al on 5/20/2015: West of West Wine Festival (West Sonoma Coast Vintners) (City Winery - Chicago IL): Tasting, brief note. Cross-section of cherry aromas and flavors with more energy and structure vs the Pivot. I like the background spice. Better in a few years. (2462 views) | | | Tasted by Tim Heaton on 5/8/2015: {winery visit} This one seems to have it all - structure, complexity and lots of detailed personality. Hard to process at times, this one takes the brain in a hundred different directions - aromas, flavors, change, repeat. Has the stuffing to be a wow wine on several levels. My favorite on the day, just brilliant. HOLD. Highly recommended
Served non-blind; slow-ox 1 hr. (2432 views) | | | Tasted by Wine Canuck on 4/17/2015 & rated 90 points: A Visit to Littorai: This wine comes across a little tough today. The nose isn't terribly powerful and shows youthful punchy cherry and raspberry aromas with an herbal edge. I'll chalk this up to the trend on my trip of '13's being quite shut down at the moment. The palate has some of the highest tannins yet of this line-up with medium plus acid and a medium finish. Certainly could and should get better in time. (2027 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| By Antonio Galloni
Vinous, 2014 Sonoma and Points North: New Releases (Feb 2016) (2/1/2016)
(Littorai Pinot Noir Mays Canyon Sonoma) Subscribe to see review text. | By Antonio Galloni
Vinous, Sonoma, Anderson Valley and Beyond: New Releases (Jan 2015) (1/1/2015)
(Littorai Pinot Noir Mays Canyon Russian River Valley) Subscribe to see review text. |
NOTE: Scores and reviews are the property of Vinous. (manage subscription channels) |
| Littorai 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 Sonoma CountyMendocino CountySonoma Coast * Sonoma Coast AVA (Wikipedia)
* Sonoma Coast AVA (Wine Institue) |
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