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| Community Tasting History |
| Community Tasting Notes (average 90 pts. and median of 90 pts. in 7 notes) - hiding notes with no text | | | Tasted by ecwingen on 4/17/2010 & rated 90 points: Decanted for 90 minutes. Strong nose of berry, earth, and a touch of smoke. Bright flavor of berry and cherry, with s nice base of peaty funk. Not a long finish. Texture somewhat thin, but a very complex profile. (1729 views) | | | Tasted by jasonh on 4/10/2009 & rated 88 points: I had this over 2 nights next to the 01 Mt Eden. This is a wine that I picked up multiple bottles of as I began to explore Siduri. It had been 5 years since I tried it. At that time I enjoyed everything but the bitter astringent finish. I was curious as to what would happen with this wine. So here are my new thoughts. At first the nose seemed a bit oxidized and seemed to show VA. As the evening went on the nose mellowed. Very big sweet fruit at the fruit but the same astringent finish. That kills it from going to the next level. The front palate is very nice. Where the Mt Eden had very high acid it almost made this seem soft but it was far from flabby. This worked equally well by itself as with food. Can't figure out the finish. (1626 views) | | | Tasted by dbg on 7/17/2008: excellent (1658 views) | | | Tasted by Rieslingfan on 1/16/2006 & rated 89 points: Took a while to open up. I wish I had decanted for an hour. Red fruit, good acid structure & a long cherry, strawberry, earthy finish. Quite tasty if not profound. (2172 views) | | | Tasted by thomaskeil on 5/30/2005 & rated 91 points: I pulled this wine for leftovers tonight, rmembering a pretty thin performance two years ago. This was pretty full-throttle tonight! Bright light cherry extraction. Nose was very expressive (much more than I remember from 2 years ago) with vivid strawberry and a huge core of red and bing cherry giving immense depth. Only a hint of the peat/earth on the nose, but this element emerges on the very full and compelling palate along with the fruit. The structure and acidity of this wine was just beautiful and cut right through a fritatta made with left over (but still red) Copper River Salmon, onions, sundried tomatoes, artichoke hearts and porcini mushrooms. Another pleasant food-friendly surprise from Dianna, Adam and Company. (2182 views) | | | Tasted by brianofthevine on 7/16/2004 & rated 91 points: Tart raspberry,strawberry, and spice. (160 views) |
| By Stephen Tanzer
Vinous, January/Febuary 2004, IWC Issue #112
(Siduri Wines Pinot Noir Sapphire Hill Vineyard Russian River Valley) Subscribe to see review text. | By Gregory Walter
PinotReport, Issue #17 (10/1/2003)
(Siduri Wines Pinot Noir Sapphire Hill Vineyard Russian River Valley) Login and sign up and see review text. |
NOTE: Scores and reviews are the property of Vinous and PinotReport. (manage subscription channels) |
| Siduri 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 CountyRussian River Valley Russian River Valley Winegrowers Association | Wikipedia |
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