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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 91.1 pts. and median of 91 pts. in 29 notes) - hiding notes with no text | | | Tasted by TashNYC on 12/25/2019 & rated 91 points: Sweet raspberry and currant flavors, sweet fruit, floral, a little tart. Delicate and floral but not especially complex on the mid-palette or finish. I didn’t get a lot of Sonoma Coast complexity out of it and it seemed young and not 10 years old.
We had planned to drink it with a duck cassoulet for Christmas dinner but it was too sweet, floral and delicate so we swapped wines and had it on its own later. But perhaps I was expecting a different style of pinot?
It was nice but not worth the $70 retail price - at least to me. But I was still glad we had it. (814 views) | | | Tasted by Rcapria on 8/1/2019 & rated 91 points: so light and jamy. acidity was perfect. (855 views) | | | Tasted by Rcapria on 3/21/2019 & rated 90 points: a great cherry smokey chocolate wine!! (984 views) | | | Tasted by mtaczak on 4/9/2017 & rated 93 points: The best word for this is "clean." Pure, delicate, almost crystalline in nature. This is such a gorgeous wine. Decant 1-1.5 hrs (1934 views) | | | Tasted by walkerjfw on 2/9/2016: West of West NYC - short notes from the tasting (City Winery - New York City): "Library" selection at the WOW tasting, Proprietor Claude Koeberle made this available...more evolved and more nuanced than the 2011 tasted earlier. New French oak coming through more on this, perhaps just a better vintage, integrating nicely (1275 views) | | | Tasted by AllRed on 1/31/2016 & rated 91 points: Cherry, clay, spice and floral qualities. Balanced; medium+ finish. (2383 views) | | | Tasted by Burgundy Al on 9/23/2015: Huge black fruit throughout with slightly sweet baking spice. Great raw material here, but I think it still needs a couple of years in the cellar for the new oak and whole cluster to integrate and be less pronounced. 91 point potential, but it's not quite there tonight. (2755 views) | | | Tasted by dfarley on 1/2/2015 & rated 90 points: Consistent with previous note. Good but not "wowing" me. (2839 views) | | | Tasted by AllRed on 8/10/2014 & rated 89 points: Black cherry, black raspberry and dark fruit- a bit more ripe than I recall. Cola, cherry and dark fruit on the palate. (2902 views) | | | Tasted by AllRed on 7/1/2014 & rated 90 points: Notes of cherries, cola, clay and cinnamon. Medium-bodied with flavors of cola, cherries, currants and spice. A bit on the tight side, but nicely balanced and with decent acid and structure. Drink from 2016+. (2239 views) | | | Tasted by thelostverse on 7/1/2014 & rated 92 points: Opened at Liu Brothers. Opened, but not decanted. Initially very tight, but opened nicely over the course of the evening. Black fruits and a hint of some red fruit and mocha. This needs time or a lengthy decant. (1735 views) | | | Tasted by dfarley on 6/3/2014 & rated 92 points: Amazing difference from last bottle - much more balanced and more secondary flavors evident. Definitely not what I would call "big" or "jammy" as noted by some reviewers. Agree though that at this price point (or lower) I have other favorites I'm more likely to stock my cellar with.
(1639 views) | | | Tasted by Burgundy Al on 4/10/2014 & rated 92 points: Soliste Cellars Dinner (NAHA - Chicago IL): Blackberry and black cherry aromas with dark chocolate, black pepper, clove, anise and a little bit of mushroom. Same fruit flavors, ripe and meaty, but with the acidity and tannins to maintain balance. Dense and meaty, powerful middle and end. Better in another year or three. Approx 40% whole cluster. (1906 views) | | | Tasted by Burgundy Al on 4/9/2014: West of West Wine Festival (West Sonoma Coast Vintners) (City Winery - Chicago IL): Tasting, brief note. Ripe black fruit aromas with hints of cassis, dark chocolate and roasted meat. Similar flavors. Dense, chewy. Very good potential. Needs time. (2771 views) | | | Tasted by MemorialWineFan on 12/23/2013 & rated 90 points: Pretty good bottle. Not worth the $70 thought. Would have rather had a Sojourn. (1214 views) | | | Tasted by Wine Drinker on 11/19/2013 & rated 90 points: Nice light transparent red (I like that, I'm not a fan of heavy Pinots). Smells of light plum, a little herb (oregano?), missing the cherry aromas I associate with my favorite Pinots. A little rough mouth feel for Pinot (tannins). I think this wine will be much better in a few years. Worked very well with food. (1156 views) | | | Tasted by rjonwine@gmail.com on 8/3/2013 & rated 92 points: Light medium ruby color; floral, cranberry nose; tasty, juicy, tart cranberry, tart cherry, mineral, floral palate with medium acidity; medium-plus finish 92+ points (469 views) | | | Tasted by jhieb on 5/22/2013 & rated 90 points: Dense, concentrated, and smooth. If tart, over-ripe pinot is your thing, this is bottle is for you. Very well made, just not my style. (1415 views) | | | Tasted by rjonwine@gmail.com on 2/4/2013 & rated 92 points: Medium dark cherry red color; focused, rosehips, tart cherry nose; firmly textured, very tart cranberry, floral, hibiscus palate with medium acidity; needs 3 years; medium-plus finish (10% whole cluster) (866 views) | | | Tasted by dfarley on 8/18/2012 & rated 87 points: Still very tight. After decanting got some red fruit on the nose, with tart cherry and roses on the palette. Tannins need a couple years to better integrate. (1646 views) | | | Tasted by beezer6 on 4/16/2012 & rated 92 points: Tenzing Portfolio Tasting (Tenzing - Chicago, IL): Bigger than other Pinot. More flesh driven. More fruit and super ripe. More fruit upfront. Really big and in your face almost jammy styling. (2527 views) | | | Tasted by rjonwine@gmail.com on 3/19/2012 & rated 92 points: 2012 In Pursuit of Balance Tasting (Julia Morgan Ballroom, Merchants Exchange Building, San Francisco, California): Medium cherry red color; roses, rosehips nose; tart red fruit, roses, mineral palate with medium acidity; medium-plus finish (clone 777) (3686 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| i-WineReview.com, Report 44: Wines of Sonoma County (9/1/2014)
(Soliste Pinot Noir "Sonatera Vineyard T Block" Sonoma Coast) Subscribe to see review text. | By Richard Jennings
RJonWine.com (8/3/2013)
(Soliste Cellars Pinot Noir T-Block Sonatera Vineyard) Light medium ruby color; floral, cranberry nose; tasty, juicy, tart cranberry, tart cherry, mineral, floral palate with medium acidity; medium-plus finish 92+ points 92 points | By Richard Jennings
RJonWine.com (2/4/2013)
(Soliste Cellars Pinot Noir T-Block Sonatera Vineyard) Medium dark cherry red color; focused, rosehips, tart cherry nose; firmly textured, very tart cranberry, floral, hibiscus palate with medium acidity; needs 3 years; medium-plus finish (10% whole cluster) 92 points | By Richard Jennings
RJonWine.com (3/19/2012)
(Soliste Cellars Pinot Noir T-Block Sonatera Vineyard) Medium cherry red color; roses, rosehips nose; tart red fruit, roses, mineral palate with medium acidity; medium-plus finish (clone 777) 92 points |
NOTE: Scores and reviews are the property of i-WineReview.com and RJonWine.com. (manage subscription channels) |
| Soliste Cellars 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 CountySonoma Coast * Sonoma Coast AVA (Wikipedia)
* Sonoma Coast AVA (Wine Institue) |
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