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| Drinking Windows and Values |
| Drinking window: Drink between 2014 and 2018 (based on 4 user opinions) |
| Community Tasting History |
| Community Tasting Notes (average 89.8 pts. and median of 90 pts. in 20 notes) - hiding notes with no text | | | Tasted by TashNYC on 4/10/2022 & rated 91 points: Cherry, cedar, sea salt. Delicious with the roast, herbal chicken and the rack of lamb leftovers. (340 views) | | | Tasted by TashNYC on 4/9/2022 & rated 90 points: Red fruit, cherry, spice, sea salt. (333 views) | | | Tasted by TashNYC on 12/23/2021 & rated 92 points: Drinking wonderfully well. Notes of cherry, cedar, sea salt. Delicious on its own. (387 views) | | | Tasted by TashNYC on 11/19/2020 & rated 91 points: Coravin pours over 2 days. Delicious red fruit, cherry, cedar, sea salt. I definitely get the Sonoma Coast sense of place. Really good, especially for a “bad” vintage. Best with the Atlantic salmon and roast chicken (594 views) | | | Tasted by SLOFred on 6/15/2017 & rated 88 points: I am not a great fan of PN in general so when I get that CA PN bitterness in the finish, I have to lower my score. Also, pretty pricey for the quality. (1555 views) | | | Tasted by Neecies on 3/22/2017: Another dull bottle. Mildly cloudy in appearance and flavor. So in the last 10 months we had: 1 good, 2 poor. Combining my experience with DJ Cooper's three reports below, we have a 50% fail rate. Unacceptable bottle variation. (1414 views) | | | Tasted by David J Cooper on 12/7/2016 & rated 92 points: Medium light red. Very bright. Delicious red fruit nose, cherry, raspberry and nutmeg. Delicious, elegant red fruit flavours and a nice balanced finish.
So nice, not ripe or rich but not Burgundy either. A balanced Pinot Noir for those who love fruit. (1688 views) | | | Tasted by David J Cooper on 9/10/2016 & rated 87 points: Just a bit dull. Had a brief moment but faded quickly. (1454 views) | | | Tasted by Sauvyfan on 7/23/2016 & rated 92 points: pretty big wine on day one; and a little disjointed. Vin-vaced and refrigerated for two days, and this blossomed. light spice and red fruit on the nose. harmonious across the palate. balanced. notes of rainier cherry, red plum and subtle spice notes of nutmeg and white pepper. (1403 views) | | | Tasted by David J Cooper on 7/10/2016 & rated 88 points: Light red. Elegant cherry and mineral nose. Floral. Light flavours and a nice dry finish.
This wine was on the light side. Actually it got better as it sat in the decanter. Last glass was best. Enjoyed at Nightingale (772 views) | | | Tasted by amauryc1 on 5/31/2016 & rated 89 points: Light ruby in the glass with aromas of cherries, hints of Forrest floor but mostly a fruit dominated nose. The pallate matches the nose but full of red cherries, and raspberry with refreshing acidity and somewhat of an earthy finish. Not extraordinary but a very good Sonoma Coast Pinot. (891 views) | | | Tasted by Neecies on 5/22/2016: A delicious California pinot, with raspberry-cherry fruit, herbs and a whiff of that Sonoma Coast salinity. Very nice. (763 views) | | | Tasted by Neecies on 5/10/2016 flawed bottle: Dry cork that broke in half on removal. Wine was dried out, unpleasant--no resemblance to other recent reports (and this is why I love CT). Will presume defective. (796 views) | | | Tasted by Halfeel on 3/31/2016 & rated 91 points: Very nice. Glad I bought 6 bottles and for a very good price as well. (810 views) | | | Tasted by David_T on 2/20/2016 & rated 90 points: Fresh aromas of red cherry/raspberry, earth & herbs. The palate matches with a nice balance of fresh fruit along with earth/herbs and medium acid/tannins to add structural support. Drinking well now with a couple hours of air but should age through its 10th birthday. (831 views) |
| Fort Ross Producer website
Fort Ross wines are produced by Linda and Lester Schwartz. From their South African backgrounds in geology and farming (Lester), music and teaching (Linda) the two came to the US around 1976. In 1988, they purchased the land on which Fort Ross Vineyards are located, high above the Pacific on the ridges of the Sonoma Coast. Meticulous laying-out of the vineyards according to the prevailing winds and terrain produced a crazy-quilt of vineyards on the steep hills. One of the grapes that the the Schwartz's planted was pinotage, a rare visitor to Calfornia but an important grape in their native South Africa. Today they are producing some of the finest pinot noirs and chardonnays available, and both grape varieties are well-suited to the Sonoma Coast soil and climate. 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.Fort Ross VineyardFort Ross Vineyard is located on a very cool, coastal ridge ~1200-1700 feet above sea level within the Fort Ross-Seaview AVA, 80 miles northwest of San Francisco. The vineyard sits less than a mile inland from the Pacific Ocean and is recognized as one of the closest vineyards to the California coastline. The ocean fog at this elevation is less intrusive than in lower lying coastal vineyards, rolling in to cover the vines at night but then receding with the morning sunrise. The coastal tempering effect prevents extreme temperature swings; in fact, the lows rarely dip below fog temperature of ~55°F and rarely get above 85°F on hot, sunny days. With its rugged coastal terrain, marine sedimentary soils, long sunny days and gentle sea breezes, these coastal ridges have become one of the most highly regarded growing regions in all of California.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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