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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 87.7 pts. and median of 88 pts. in 18 notes) - hiding notes with no text | | | Tasted by merryberry on 2/12/2010 & rated 87 points: Dark, slightly cloudy red (no signs of bricking). Strawberry bush and softly burnt toast on the nose. A little frizzante at first, then strong fruit - raspberries, cranberries, and blueberries - comes through, well integrated acid, woody tannins, and a tangy, medium finish. I was worried about it being past its prime, but it was just fine.
Day 2: Vacu-vined and left on counter. Have to say it is much improved tonight - no frizzante, no burnt notes, no tangyness, and now there's a big burst of cherries in the mid-palate, plus the finish is longer and better. Should have decanted it last night. 89+. (3625 views) | | | Tasted by Joelene on 12/3/2009 flawed bottle: corked, dead (3035 views) | | | Tasted by goobz on 1/10/2009 & rated 88 points: Surprisingly good given the age. Silky tannins, plenty of fruit, balanced finish. Nice. (3094 views) | | | Tasted by Johannes.knops@xjtlu.edu.cn on 1/9/2009 & rated 91 points: nice, fruity, mellow tannins, better than the last couple of bottles. (3158 views) | | | Tasted by Johannes.knops@xjtlu.edu.cn on 9/20/2008 flawed bottle: Everfescent, with lots of priccle of dissolved CO2. No body to speak off. (3150 views) | | | Tasted by Johannes.knops@xjtlu.edu.cn on 3/24/2008 & rated 88 points: Ok, but this bottle is a little sharper with an edge. Not as smooth, silky as previous ones. (1502 views) | | | Tasted by Johannes.knops@xjtlu.edu.cn on 11/3/2007 & rated 90 points: still getting better. Nicely balanced. (1608 views) | | | Tasted by Johannes.knops@xjtlu.edu.cn on 8/3/2007 & rated 88 points: Nice bottle, better than last. Silky tannis and some background fruit with it. (1663 views) | | | Tasted by Johannes.knops@xjtlu.edu.cn on 5/29/2007 & rated 89 points: Drinking nicely right now on a cool spring night with thunderstorms. (1735 views) | | | Tasted by Johannes.knops@xjtlu.edu.cn on 3/2/2007 & rated 89 points: I like this bottle a lot better than the last one. Nice fruit and mellow tannis. (2024 views) | | | Tasted by Johannes.knops@xjtlu.edu.cn on 2/23/2007 & rated 84 points: nice cherry flavor, but not much else. (1884 views) | | | Tasted by Johannes.knops@xjtlu.edu.cn on 12/23/2006 & rated 89 points: Pretty good. Got it from my cellar, mid 50 ties, which was clearly to cold for this wine. Still pretty tanica nd not fruity like the 1999. Might improve with some more time. (2020 views) | | | Tasted by Ombibulous on 11/19/2003: Reasonably good. www.acaciawinery.com no longer has info on this vintage. (2113 views) | | | Tasted by timewithwine on 10/2/2002: Thursday, November 28, 2002 Clear purple in color. Cherry/cherry pit and cola on the nose. As it opens the cherry and cola are in focus on the palate with vanilla on the finish. Later the fruit gives more plum and jammy black cherry flavors, but always, vanilla on the finish. This was excellent with the bourbon cranberries; I suspect due to the caramel note in the sauce, but not sure. Deneen liked it with the ham. I preferred it with the turkey and cranberries. Either way, it was a delectable wine with the meal. With Thanksgiving meal. (Roasted turkey, bourbon cranberry sauce, bourbon pecan sweet potatotes, honey ham, cinnamon spaghetti squash, cornbread/sage dressing, rolls, pumpkin pie, chocolate pecan chess pie at PHH and BBH’s.) See also ch. carbonniuex.
Thursday, September 18, 2003 Ok fruit with blackberry, cherry, cola and earth. But there was something else in the profile. Something odd that was nevertheless familiar. But it just was not coming to me; a note that I would not have identified, but for the back label. Yeah, I was desperate to find something that might describe the flavor. And there it was right in front of me: ’teaberry’. Yep, that’s exactly what the flavor was. I don’t remember that flavor the last time I had this wine ... and I didn’t enjoy this wine as much this time. With pork tenderloin leftovers.
Tuesday, November 11, 2003 Bright ruby in color with a clean fresh look. Cherry, cherry pits and earth with teaberry on the somewhat short finish. A good solid performer. 13.5% alc. With roast pork tenderloin with rosemary and garlic and a cranberry/horseradish sauce.
Saturday, October 02, 2004 Pretty nose of teaberry, strawberry, dried cranberry, cola and vanilla. Ditto on the palate. A good reliable, go-to kinda wine. They must crank this stuff out in mass quantities as I see it almost everywhere, but I still like it. A little bottle variation as the oak seemed heavier in this bottle, but tolerable nonetheless. 13.5% alc. With pork tenderloin in cranberry sauce. Delicious. (61 views) |
| Acacia 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 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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