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| Drinking Windows and Values |
| Drinking window: Drink between 2007 and 2010 (based on 6 user opinions) |
| Community Tasting History |
| Community Tasting Notes (average 88.3 pts. and median of 88 pts. in 66 notes) - hiding notes with no text | | | Tasted by Paul Lin on 11/9/2020 & rated 82 points: Lots of funk on this wine, so I through it into a decanter to air it out. Simple notes of strawberry, rhubarb, and cherries. (449 views) | | | Tasted by BonnieM on 12/3/2009: Lovely funky fruity spicy nose. Nice combination of tartness and sweet dark cherry. Very enjoyable for sipping. Pot pie in the oven. (3040 views) | | | Tasted by MindMuse on 10/8/2009 & rated 88 points: Had at The Cave w tapas after a Pinot tasting. Good, though not especially RRV character to me. Black cherry, forest floor. Medium mouthfeel with some cherry cola, creme brulee. (3081 views) | | | Tasted by gutt22 on 8/23/2009: 14.1% alcohol. Popped and poured. Black cherry color. Lovely nose of funk, black cherry, baking spice, and minerals. In the mouth, beautifully refined and balanced. Full of juicy black cherry fruit. Excellent mouth feel. The complexity really sings. This is tremendous for an appellation wine. The long finish sets it apart. A- (3067 views) | | | Tasted by BonnieM on 6/14/2009: nice funky Pinot nose, lightly fruity, very nice and drinking well (3154 views) | | | Tasted by caboychuck on 4/5/2009: No detailed notes, but recall nice cranberry on the nose. Palate as I remember was light in style with cherry and cranberry. (3125 views) | | | Tasted by gutt22 on 1/29/2009: 14.1% alcohol. Such a pretty wine. Bright red color. Funk on the nose, along with pronounced black cherry, spice, and minerals. In the mouth, racy and focused, unfolding layers of flavor: black cherry, minerals, floral, and spice, leading to excellent acidity. Soft finish that caresses the palate. Nice to check in on it, but I think this will continue to develop for another couple years. A- (1415 views) | | | Tasted by RussW on 12/20/2008: I found this to be a delicious, lighter style RRV pinot. The nose was soaring with forest floor, meatiness, white flower/gardenia scents. The palate is well balanced with darker cherry/raspberry notes with good acidity and a sappiness that I really enjoy in pinot. There is also very little if any cola notes which usually is a big negative in RRV pinots. The finish is very long with spicey red fruit and a nice kiss of acidity. This drank just as well, if not a notch better, on day 2 and shows well on its own or with food. I had this on night 2 with jumbo shrimp in a tequila/lime/cilantro/chipotle sauce and it was a superb match. One of the most enjoyable RRV pinots I have had and certainly on of my favorite Siduris so far. (1481 views) | | | Tasted by jwebtx on 8/20/2008 & rated 86 points: well made but simple wine. Pinot funk nose. Cherry, cola, spice, and a little green in the mouth. No complaints. (1587 views) | | | Tasted by thomaskeil on 7/18/2008 & rated 90 points: Beyond expectations. Earthy cherry with spice on nose. Full bodied with loads of delicious fruit and great acidity. (1628 views) | | | Tasted by thumes on 6/7/2008 & rated 86 points: not sure if it was turning or just poorly stored....very brown edges when pend, but came around slightly with some fruit and pepper. very disappointed (1795 views) | | | Tasted by pjhr on 5/24/2008 & rated 92 points: Best bottle of the four and my last. Wow! The dark cherry and strawberry aromas and flavors have blossomed with spice & oaky notes. Great balance with a tasty finish. (1792 views) | | | Tasted by pjhr on 5/7/2008 & rated 90 points: Coming together nicely since the last bottle. Great QPR! (1816 views) | | | Tasted by shaneajohnson on 3/28/2008 & rated 89 points: Great QPR, wish I had more. Typical RRV Pinot (in a good way). (2059 views) | | | Tasted by BonnieM on 3/13/2008: Lovely funky Pinot nose, tart berry and earth. I'm not tasting the cola but that could be due to my continued "impaired taste buds" situation. This is still not a sipping wine but it was very good with burgers! (1925 views) | | | Tasted by thomaskeil on 2/14/2008 & rated 89 points: Really nice. Layered fruits with spice, cola, and forest floor/funk on both nose and palate. Almost spritzy acidity nicely balances almost thick fruit. (1913 views) | | | Tasted by JOJ on 2/11/2008 & rated 91 points: My last bottle of this, and I wish I had more. A terrific value. Complex nose of forest floor gives way to tart cherries with a balancing beam of acidity. A touch of cola keeps things interesting. Well done. (1874 views) | | | Tasted by SMG on 1/31/2008 & rated 88 points: Did not decant. Some pinot funk, but I like it which is a big change for me. Big cherry, earthy, raspberry, with a slight hint of cola. Pretty balanced overall. Lacks complexity which prevents it from receiving a higher score. This is drinking very nicely now and I am sad that I drank my other bottles too soon although I have one left, which will not make it to see 2009. (1979 views) | | | Tasted by SMG on 12/30/2007 & rated 87 points: Consistent with prior bottle consumed. (2016 views) | | | Tasted by pjhr on 12/23/2007 & rated 89 points: Similar notes to previous bottle. (1870 views) | | | Tasted by Paul Lin on 12/8/2007: I only got a small taste of this, but the pinot funk was overwhelming. I never ended up going back to it. (1929 views) | | | Tasted by elpasobuckeye on 11/8/2007 & rated 89 points: nice cola nose, cherry cola taste, formed lots of tiny bubles on the bottom of the glass (2105 views) | | | Tasted by pjhr on 10/9/2007 & rated 89 points: Excellent QPR! Nice pinot funk with dark cherry and strawberry flavors with spice & oaky notes. Midpalate and finish are a bit simple but quite tasty overall! (2133 views) | | | Tasted by jameswm13 on 9/15/2007 & rated 87 points: Thin. Not much there. Tell-tale funk when first opened. Will revisit in another year. Drinkable, but that's about it. Wife had the same opinion. (2264 views) | | | Tasted by Big_Al on 8/31/2007 & rated 88 points: Decanted 1.5 hours - paired with grilled salmon. Nice nose of dark fruit and pinot-spice. Light claret/ruby in color. Restrained/elegant style - starts with dark fruit, but quickly dissolves to a mid-palate of spice and earth. Medium long finish. Was expecting a bit more - but still a solid wine none the less. (2284 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| Siduri Producer website2005 Siduri Pinot Noir Russian River ValleyWhat impresses us most about this wine is its remarkable perfume. The wine seemingly leaps from the glass with aromas of violets, fresh flowers, raspberries and hints of incense. It is medium-bodied with loads of cherry and raspberry fruits and hints of earth and cigar box. – SiduriPinot 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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