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| Drinking Windows and Values |
| Drinking window: Drink between 2016 and 2023 (based on 5 user opinions) |
| Community Tasting History |
| Community Tasting Notes (average 90.7 pts. and median of 91 pts. in 26 notes) - hiding notes with no text | | | Tasted by MIRick on 4/21/2021 & rated 90 points: This was a recent acquisition from Gary Farrell and enjoyed it. However air was not kind to it and we highly doubt that it will improve in the future. (797 views) | | | Tasted by jfrobmd on 11/30/2019 & rated 94 points: Fruit forward. Very smooth. No bad aftertaste. Most likely at its peak for drinking. (1289 views) | | | Tasted by jongeld on 11/25/2019 & rated 92 points: Opened this for a special occasion. Wonderful fruit on the nose - strawberries and orange peel. Tart cherries dominate the palate, with a lingering astringency. Drinking well now. (1007 views) | | | Tasted by CJM on 10/28/2019 & rated 85 points: Clear pale garnet with significant rim browning. Light oak, slate, strawberry. Low acids, low tannins. Anise. Short balanced finish. (945 views) | | | Tasted by elodin on 8/1/2019: Garnet color. Deep nose, full of cherry, cola and tobacco with some foresty notes. RRV fruit-focused style. Cherry, cola, tobacco and tar. The winemaker has brought out enough of the darker, savory elements of Pinot to keep this balanced. Drinking well now, tannins are smooth and integrated, but there might still be room for this to improve over next 1-3 years. (1051 views) | | | Tasted by Jwmumm on 2/26/2017 & rated 91 points: Wow. Great Pinot. None better than this. Fruit forward, clean and refreshing! Highly recommended (2468 views) | | | Tasted by winecadence on 10/23/2016 & rated 84 points: Bursting with fruit. Cherries come to mind. Nice finish. Very easy to drink if you like fruit. (1581 views) | | | Tasted by Birged on 5/29/2016 & rated 91 points: Nice ruby red in the glass, darker than many Pinot Noirs, ripe cherry bouquet with some apricot, medium-light body tasting of red fruit with a dry finish with some tannins. (2150 views) | | | Tasted by DFWBUFF on 3/28/2016 & rated 93 points: Incredible wine. Blanked structure with cherry cola notes (2094 views) | | | Tasted by RobertDwyer on 10/13/2015 & rated 93 points: Textbook California Pinot Noir. Bright, ripe black cherry aromatics with supporting smoky notes. Silky texture and uttery delicious. A finish that goes on for minutes in amazing fashion. Outstanding.
Sample for review. (3013 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| Gary Farrell Producer website
Beginning in the late 1970s, Gary Farrell was working with seminal Russian River Valley vintners such as Davis Bynum, Joe Rochioli, Tom Dehlinger and Robert Stemmler – a group that was instrumental in showcasing
the world-class Pinot Noirs and Chardonnays of the nascent Russian River Valley AVA, a breathtaking, redwood-studded wine region 55 miles north of San Francisco whose mighty river cuts a scenic swath through the
heart of Sonoma County. He made his first wine under the Gary Farrell label in 1982 and built the winery into one of the most acclaimed producers of small-lot Pinot Noirs and Chardonnays in the Russian River Valley.
Gary built a state-of-the-art winery in 2000 on a ridge overlooking the Russian River Valley. The barrel room and cellar reflect his legendary obsession with cleanliness, natural process flow, small-tank fermentations,
top-flight French oak cooperage and meticulous attention to detail. With its northeastern orientation, the "crush pad" houses custom belt systems for gently moving and hand-sorting grapes, European presses and
varying sizes of temperature-controlled stainless steel tanks. The fermentation room is a winemaker’s dream with ample room between the rows of small custom-designed, open-top stainless steel tanks, raised tank pads
and pneumatic punch-down devices. The barrel rooms allow for precise temperature and humidity control to provide a perfect environment for fermentations and barrel aging.
Although he sold the winery in 2004, the Winery continues its collaborative partnerships with many of the same growers we’ve worked with for 30 years as well as Gary’s legacy of crafting wines that capture the unique
character of the vineyard.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.Hallberg VineyardNamed for its previous owners, the 100-acre Hallberg Vineyard is today owned and managed by wine industry veterans including vineyard manager Kirk Lokka. Nestled in the Green Valley sub-appellation, the site enjoys refreshing daytime breezes and cool nighttime temperatures. The strong marine influence means less severe daily temperature shifts so the vines never completely shut down, producing fruit with deep, dark color, great structure, silky tannins, darker fruit flavors and earthy characteristics.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 CountyRussian River Valley Russian River Valley Winegrowers Association | Wikipedia |
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