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| Drinking Windows and Values |
| Drinking window: Drink between 2016 and 2020 (based on 4 user opinions) |
| Community Tasting History |
| Community Tasting Notes (average 89.9 pts. and median of 90 pts. in 17 notes) - hiding notes with no text | | | Tasted by Ca4816 on 12/28/2020: Wrong wine entered (731 views) | | | Tasted by dcciobanu on 10/25/2020 & rated 91 points: Very good for the price. Light but complex. I plan to buy more. (788 views) | | | Tasted by Big Juicy Red on 9/7/2019: Lots of bright, tart fruit notes -- cherry, dried currant, maybe a bit of strawberry. Typical high acid, low tannins. Very fruit forward. Moderate plus complexity, moderate finish.
I opened a 2014 Hamacher "H" Pinot at the same time, and it was fun to compare them side by side. Personally, I prefer the Hamacher. It has more of the mid-palette notes (earth, moss, darker fruits) that I like, and is softer. The Talbott was so bright it was almost tart, but calmed down after being open about 90 minutes. (1180 views) | | | Tasted by Agent67 on 4/26/2019 & rated 92 points: starting to lose a little power on the initial taste, smells a bit darker fruit starting to move in on the bright flavor. tasting a good amount of alcohol - but it really works with this. Really enjoy for the price. (1354 views) | | | Tasted by Cholera on 8/4/2018 & rated 90 points: Always a good standby bottle of wine. Easy to drink, has unique nose – – earth, loam, Tar, and forest floor. Taste as dried fruit, less sweetness to the stone fruit but still present on the back palate. Mild mouth feel, very little lingering taste. Tendons are well integrated. I open this after two other bottles that failed tonight. Now I am satisfied. (1899 views) | | | Tasted by mazik on 4/7/2018 & rated 91 points: At its peak, wish I had more... (1587 views) | | | Tasted by mazik on 11/17/2017 & rated 91 points: Unscrewed and poured at 55°. More funk forward than fruit forward, though there was plenty of fruit on the juicy palate; the mushroom and forest floor dominated the bouquet. Medium body, alcohol well covered. And as always that SLH terroir that I seem to crave. Yummy with pan-roasted Scottish salmon. (1932 views) | | | Tasted by tadams66 on 11/7/2017 & rated 87 points: Too extracted for me. It was much better on the second day when the fruit was tamed and more integrated. (1685 views) | | | Tasted by fah on 4/17/2017 & rated 88 points: This wine lacks the richness and finish for me to rate any higher than 88 pts. (2384 views) | | | Tasted by Matchison01 on 1/22/2017 & rated 93 points: Loved it (2241 views) | | | Tasted by Al Doughty on 9/6/2015 & rated 89 points: Savory and focused redcurrant/raspberry aromas with chalky notes on the nose.Well-rounded on the palate with darker berry fruit along with some pepper and iron for balance. A nice streak of acidity runs throughout. (2587 views) |
| By Josh Raynolds
Vinous, Santa Lucia Highlands: New Releases (Oct 2016) (10/1/2016)
(Robert Talbott Vineyards Pinot Noir Logan Sleepy Hollow Vineyard Central Coast) Subscribe to see review text. |
NOTE: Scores and reviews are the property of Vinous. (manage subscription channels) |
| Talbott Producer website
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.Sleepy Hollow Vineyard About Vineyard from TalbottUSAAmerican 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 Central Coasthttp://www.ccwinegrowers.org/links.html
http://www.discovercaliforniawines.com/regional-wine-organizations/
http://beveragetradenetwork.com/en/btn-academy/list-of-winegrowers-association-in-central-coast-california-274.htm
Central Coast AVA WikipediaSanta Lucia HighlandsAppellation: Wine Artisans of Santa Lucia Highlands | Winegeeks article
AVA Website
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