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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 91.3 pts. and median of 92 pts. in 12 notes) - hiding notes with no text | | | Tasted by garypn on 3/3/2013 & rated 92 points: Excellent Sonoma Pinot. Has the acidity and balance to last another 2 years or more! great cherry and other berry fruit. Medium body, long finish and mild tannins. 91-92 overall. (1828 views) | | | Tasted by nzinkgraf on 12/24/2012: Drank at home on Christmas Eve with Mom and Dad. Dark cherry, boysenberry and rich aroma. A Sangiovese-like red vitamin fruit aroma. Suggesting at the beginnings of mid-life. fine-grained tannin not very apparent any longer. med/- tannin, med/+ acid. earth and spice with concentrated fruit. Not much saying this isn't 07 Coltibuono Estate CC. Punchy acid, earth, rustic fruit. New leather. Mint not unlike Aussie Shiraz. Not hot, easy texture and balance. Concentrate for surely. (1679 views) | | | Tasted by gutt22 on 10/23/2011: 13.6% alcohol. Time has been very, very kind to this wine. Dark red cherry color, with no signs of age at all. Tremendous bouquet of pure black cherry, earth, and light spice notes. In the mouth, this is velvety and refined, with terrific balance that mingels beautifully with perfectly juicy cherry fruit. It is supported by plenty of earth, spice, and a touch of mushroom in the background, with present but in-check acidity and a delightful, refined finish that puts a terrific cap on a beautiful, elegant Pinot. A real triumph. A-/A (2154 views) | | | Tasted by Dkato24 on 10/2/2010 & rated 92 points: Nice fruit. No decanter. Very smooth. (2479 views) | | | Tasted by gutt22 on 6/5/2009: 13.6% alcohol. Distinctive profile. Rich red color with a full profile of black cherry, forest floor, and minerals. There is a plush texture to this wine, which is obvious in the warmth of the fruit profile. A briary note comes into the fruit, with a pleasant earthiness. Strong acidity underscores the fundamentally linear structure of the wine. Excellent finish. This is quite youthful still but really beautiful and an individual wine. A- (2305 views) | | | Tasted by al-Zabba on 1/24/2009: Earthy, with some blueberry/cranberry fruit blend in the nose. Lovely, lovely fruit. Blueberry/cranberry cocktail comes through on the palate, too. (1193 views) | | | Tasted by tanglenet on 6/9/2007: Purchased off the list at Bistango in Irvine. Needed to be decanted as very tight out of the bottle. Blackberrry jam with briar and bramble notes, some charcoal, with a delineated finish. Very good when it opens up. (1327 views) | | | Tasted by Rick D on 12/26/2006: Mix of briary red and black cherry on the nose with a touch of herbs. Same follows through on the palate with a spicy finish. Nice backbone of acidity that works well with the expressive fruit. Tannins pierce center of tounge and needs a few years to integrate. Fruit lacks mouth feel (young vines?). A great wine that reminds me of true Sonoma Coast fruit.
edit: After 4+ hours the weight picks up. (1563 views) | | | Tasted by hutch on 12/14/2006 & rated 93 points: Hans tasting: Oh, yeah, this is a good one. I like pinot's with bite, so I'm easily sawyed by this gorgeous bottle. This time it wasn't drank with other Dutton's. This had that classic RR pinot nose. Some funk gathered after a bit, and then kind of went away again. It's all hard to judge, because this wine kept changing, and was complex enough to pick out different things while drinking it. Lots of acidity, which might be a bit much for some, but to me was mouth watering and begging for food. Great mouthfeel, almost silky, but then the bite comes in. Lovely finish. A really great bottle of pinot noir. (2059 views) | | | Tasted by jjclips2 on 12/14/2006 & rated 90 points: Hans Krueger Selections Tasting (The Jug): Lightly crushed black raspberries, freshly picked herbs, and cola on the nose. The palate is more intense with blackberries, bright acidity, toasted oak, and a hint of black pepper towards finish. The acidity is a bit higher than I desired, but softened a bit as it opened up in my glass. The freshness and bright fruit of this bottle is what makes it delicious. It's nice that it's not over oaked either; very well balanced. (2021 views) | | | Tasted by hutch on 9/8/2006 & rated 92 points: Purple magenta color. All rasberry and soft spices on the nose. This is softer and prettier then the other two efforts I tasted. Very nice, but would need to retry in order to gauge well. K&L tasting (1777 views) |
| Dutton-Goldfield 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 |
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