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| Community Tasting Notes (average 90.9 pts. and median of 92 pts. in 9 notes) - hiding notes with no text | | Tasted by Minnesota on 11/12/2022 & rated 82 points: I'm convinced Hartford chardonnay and pinot is not built to age. (368 views) | | Tasted by Jmac56 on 11/22/2021 & rated 92 points: Modest musky hot nose. Nice cherry, full bodied, perfectly balanced, drinking like a young wine. (535 views) | | Tasted by DRK III on 5/13/2020: Very closed nose. Balanced, but not particularly interesting. Linear and one-dimensional. Surprising coming from this producer. Never experienced a Sonoma PN that seemed to be in a sort of Burgundian "dumb" phase... (984 views) | | Tasted by Michigan Mostberg on 4/4/2020 & rated 92 points: From magnum, Day 1. Deep blackberry and black cherry without being thick or cloying. More earth and sweet/baking spice than herbal notes tonight. Excellent balance of ripeness, depth and grip. Like most RRV pinots, will never be truly subtle or nuanced but will continue to hold here for 2-3 years, enjoyable for longer if that's your thing. Saving 2nd half of magnum (without gas blanket) for tomorrow.
Day 2. Slightly softer with a hint of milk chocolate. (954 views) | | Tasted by jkvedar on 6/17/2018 & rated 90 points: Cherry cola and earth/mushroom on the nose. Fruit-forward on the palate. Dark cherry and blackberry on the nose. Finish drops off. (1519 views) | | Tasted by bzell on 3/16/2018 & rated 94 points: Another outstanding effort by Hartford great fruit long finish. (1285 views) | | Tasted by rjfix on 1/31/2018 & rated 94 points: Very smooth (1063 views) | | Tasted by srh on 1/28/2017: Winebar [Various Reds] for 1/27/17 (Vintage Wines Ltd., San Diego, CA): N: Muted; Some cherries/spice? Intensity lurking?
P: Med, poss MF, body; LOADS of jammy, almost swtish frt with pucker/astringency mid palate, this slowly resolving to a LONG, very slightly spicy finish which is ALMOST swtish yet with a touch of astringency. Very nicely balanced, I'd cellar this until '19 min, then drink for the following 3-4 yrs min. Very well made, & I suspect a reasonable value @ this vendor's $47.95. (1392 views) |
| By Antonio Galloni Vinous, 2014 Sonoma and Points North: New Releases (Feb 2016) (2/1/2016) (Hartford Court Pinot Noir Maclean's Block Sonoma) Subscribe to see review text. | NOTE: Scores and reviews are the property of Vinous. (manage subscription channels) |
| Hartford / Hartford Court Producer Website
Addt'l Info for this part of the Jackson Family Wine EstatesPinot 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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