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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 89 pts. and median of 89 pts. in 7 notes) - hiding notes with no text | | | Tasted by oldwines on 1/11/2014 & rated 91 points: I significantly disagree with most of the tasters of this wine. Purchased at release and kept at 55-59 degrees since. It needs much more time to breathe than expected and at the 3 hour mark post decanting it begins to really show it's colors. Translucent medium garnet color with just a hint of brick on the edge. The nose has cherry, lavender, sweet spice, mushroom and a hint of pine. Palate has cherry, red plum, tobacco, and bacon. Aftertaste is medium to long and quite pleasant, perhaps a good 30+ seconds. Mouthfeel is smooth with just a little acidity remaining but not quite velvety. Great with sautéed duck breat. (1736 views) | | | Tasted by rdsboca on 10/27/2010 & rated 87 points: Blind Tasting: Funkadelic nose. Touch of vanilla. Cola and blueberry. Out of balance. Very alcoholic. (2261 views) | | | Tasted by pea on 7/18/2007 & rated 89 points: Nice nose with red sweet fruit. A bit thinner in the mouth than other 97's Reserve I have tasted. (2749 views) | | | Tasted by Mark on 6/21/2006 & rated 88 points: My last bottle, and I wasn’t expecting much. What a surprise, this Saintsbury has done very well over the years and would be pretty well at it’s peak. Nose of bright cherry, oak with some heat evident on the palette. It’s well integrated, with a smooth, if not slightly diluted finish which lingers for a medium length. It did well after thirty minutes of decanting, and then started to slowly recede. I sugest drinking any remaining bottles up. (2740 views) | | | Tasted by Oberhau on 1/29/2000 & rated 90 points: Fruity yet mature nose, some smoke, delicious (2365 views) | | | Tasted by SadEdjo on 8/1/1999: deep red. rich burgundian cherry plum. long finish. good stuffing (1265 views) |
| By Jancis Robinson, MW
JancisRobinson.com (5/26/2011)
(Saintsbury, Reserve Pinot Noir Carneros Red) Subscribe to see review text. | By Stephen Tanzer
Vinous, November/December 1999, IWC Issue #87
(Saintsbury Pinot Noir Carneros Reserve) Subscribe to see review text. |
NOTE: Scores and reviews are the property of JancisRobinson.com and Vinous. (manage subscription channels) |
| Saintsbury 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.Reserve The Wine News | Wine Country This Week | Wine Lover's PageUSAAmerican 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 Napa / SonomaSONOMA: The Yorkville Highlands AVA, approved in 1998, is located in the southwestern corner of Mendocino County, between Sonoma County's Alexander Valley to the South and Mendocino County!s Anderson Valley to the North. The region is 25 miles long, roughly in the shape of rectangle and bisected by Highway 128 which runs the length of the AVA. The region!s terrain is hilly and forested, with elevations ranging from 1,078 to 2,442 feet above sea level.
The distinguishing features of the Yorkville Highlands AVA are rocky soils with a high gravel content and the climate, which is cooler than Alexander Valley but warmer than Anderson Valley, and significantly cooler at night than the surrounding areas.CarnerosStraddles the southern ends of Napa & Sonoma Counties. |
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