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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 92.1 pts. and median of 92 pts. in 63 notes) - hiding notes with no text | | | Tasted by decaturwinedude on 10/15/2023 & rated 90 points: Big Arcadian Tasting in ATL Part II, With Joe Davis (1998-2005); 10/15/2023-10/16/2023: All 2003s from everywhere show like 2003s. A tad hot, bigger bones. Not as overwrought as the '04, but pales to the 2000 and 2005. (567 views) | | | Tasted by Alan Demers on 11/24/2022 & rated 93 points: Cork crumbled upon extraction had to decant and filter. The wine was clear a dark ruby red almost garnet. Floral nose with lavender and currents and as time went on more of a mushroom forest floor aroma. Medium plus body. Palate was big acidity after 19 years it still had tannic overtones. Rich ripe fruit of raspberries currents and some cherry. Floral notes come in secondarily along with some truffle finishing with a hint of chocolate. Delicious wine. (575 views) | | | Tasted by pjhr on 6/17/2022 & rated 93 points: Delicious red raspberry and sour cherry aromas and flavors with savory and earthy notes culminating in a long finish. Continues to drink beautifully! (654 views) | | | Tasted by grafstrb on 10/15/2021: Drinking quite nicely with a pop-and-pour right now. In beautiful primary-tertiary balance right now, with no apparent tiring --- folks with multiple bottles should open one now. (1157 views) | | | Tasted by bound4er on 4/18/2021 & rated 94 points: Drinking exceptionally well. (1187 views) | | | Tasted by grafstrb on 10/2/2020 & rated 95 points: -- decanted 30 min. before initial taste --
-- tasted non-blind over 2.5 hours --
NOSE: very expressive; ripe and red-fruited; hints of earth and pine.
BODY: medium garnet color with slight bricking at edges; color is of medium-shallow to medium depth; medium to medium-full bodied.
TASTE: lovely ripe red fruits (cherries and berries), but some tertiary elements are present, too (hint of old furniture, savory garrigué – not funky, but rather herbal); high acidity; long finish; 13.5% alc. not noticeable; some oak is noticeable, but it's not obtrusive; I'll be damned if this hasn't found another gear --- it continues to be in its prime window, but this bottle is better than the last a couple years ago; striking a beautiful primary/tertiary balance right now.
50, 5, 13, 18, 9 = 95 (1397 views) | | | Tasted by pjhr on 7/14/2020 & rated 95 points: This just keeps getting better. Delicious red raspberry and sour cherry aromas and vibrant flavors with layers of savory and earthy notes culminating in a long finish. Wow! Killer juice! (1039 views) | | | Tasted by pjhr on 12/30/2019 & rated 93 points: Consistently delicious! (1082 views) | | | Tasted by scorrea on 11/16/2019: Great spot, no signs of decline. Red fruit, lively acidity. Tannins still present. (983 views) | | | Tasted by pjhr on 6/6/2019 & rated 94 points: Delicious red raspberry and sour cherry aromas and flavors with layers of savory and earthy notes culminating in a long finish. Continues to drink beautifully! (993 views) | | | Tasted by galewskj on 4/15/2019 & rated 93 points: Old World from the New World (Amy & Scott's): Pop and pour. The nose is off the hook with funk, earth and tar. This smells like some of the better red Burgundies that I've had. The palate does not quite measure up, but it is no slouch. The palate is red-fruited and elegant with crisp red cherry. I don't really get any minerality, it is all elegant fruit and a touch of vanilla. (1216 views) | | | Tasted by ashikoh on 4/8/2019: This particular bottle is dead. (953 views) | | | Tasted by Frank Murray III on 3/21/2019: Served blind. Well, I may take a dissenting view here, amongst some palates who have posted impressions, people I respect. I found this to have a ripe/stewed nose, bigger toned, and just didn't care for the lack of balance. Cherry tomatoe, tangy and tart yet pushing up against the ripeness, i.e my concern about balance. Didn't care for this last night. (1497 views) | | | Tasted by ashikoh on 12/17/2018 & rated 95 points: Arcadian Winery Tasting (Easy Bistro): light ruby; red berries, flowers, mint, earth; drinking beautifully now (1139 views) | | | Tasted by pjhr on 8/19/2018 & rated 93 points: Drinking beautifully! Delicious red raspberry and cherry aromas and flavors with layers of savory and earthy notes culminating in a long finish. (1115 views) | | | Tasted by Burgundy Al on 8/16/2018 & rated 89 points: Arcadian Visit and Tasting (Lompoc, CA): Popped and poured at Arcadian. Lots of funk to start, which took 5 minutes to dissipate. Ripe red and black cherry, maturing gracefully with forest floor and cooked mushroom. Nicely balanced with good weight. No hurry to drink up. (1627 views) | | | Tasted by Vinophiliac559 on 4/27/2018 & rated 93 points: Pnp; Never would have pegged this as CA pinot, more like a mature southern rhone. Initial whiff shows lots of animal character, a nice funk (not barnyard but gamey). Very savory, mature red fruit, rich and dark, good length, tannin and acid are in harmony and everything showing very nice right now. (1423 views) | | | Tasted by grafstrb on 4/14/2018: Drinking very nicely with a p-n-p right now; seemingly in its prime window. Excellent blend of primary and aged fruits, and more earthy/savory elements. Great acidity. Excellent wine. (1531 views) | | | Tasted by DougLee on 12/30/2017 & rated 91 points: Red ruby hue. Fresh nose of crushed berry, cinnamon, earth, stone, brambles. Loads of meaty red fruit on the palate cut with brier, iron, earth, and a bit of tobacco. Nicely acidic with firm tannin. Longer finish of red fruit, grip, rock, and iron. (1425 views) | | | Tasted by mike.s on 6/4/2017 & rated 93 points: Damn great.. Santa Cruz forest floor comes rippling up from my memories of walking through the redwoods -- banana slugs, wet earth rich with decay renewed on the surface mixed with needles, mushrooms and salt air. Subtle but very present fruit: cherry, tart red fruit. Follows on with worn, but cared for horse saddle leather not recently ridden.
Structure has nice tannins, great acidity, very very drinkable.
As a practice, I do not "score" wines, but I want people to know how special this one is. (1908 views) | | | Tasted by fine137 on 12/29/2016: Cork disintegrated, poured off one glass through coffee filter. Was going to be a nice bottle. (2068 views) | | | Tasted by midtownmac on 12/16/2016: Cork absolutely disintegrated. So lengthy decant with coffee filter. Even at this age full bodied nose of dried red fruits, baking spice some oak. Nose was absolutely fantastic, not sure the palette matched up but this was great bottle. If you're fan of this type of California style you will love this bottle...we did! (1532 views) | | | Tasted by DougLee on 11/13/2016 & rated 93 points: Popped and poured. Medium ruby hue. Nose of ripe red berry, hyacinth, feral notes, earth, cherry pits. Very accessible on the palate from the get-go with luxuriant mulberry, red raspberry, and black cherry fruit layering out on the tongue complicated by iron, earth, soy, and brambles. Smoothed, somewhat dusty tannin and moderate but balancing acidity, leading to a satisfying finish of tart, sweet red fruit accompanied by grip and stone. Really singing on this occasion, with hedonistic fruit and taut underpinning in spades. (1557 views) | | | Tasted by tbone on 7/31/2016: My least favorite of the Arcadian pinots although this is drinking better than 4 previous bottles. I can't put my finger on it but just not all there. Decanted for 30 minutes. (1677 views) | | | Tasted by John O' on 7/29/2016: decanted 1 hour. pure elegance (1301 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| Arcadian Producer website
Inspired by the great traditions of Burgundian winemaking, Joseph Davis has been making Arcadian Pinot Noir, Chardonnay and Syrah in California's Central Coast region since 1996. Using French artisan methods and hands-on vineyard management, Joe's Arcadian label consistently receives high marks from the world's most respected wine writers. Following his gut instinct allows him the complete realization of his dream and his mission remains to make wines that fully express the uniqueness of the vineyard and the region while capturing the voluptuous flavor of the grape and the kiss of cool California breezes and warm sunshine. Traditionally, Joe harvests fruit with much more modest sugar levels and much higher natural acidity than many of his fellow growers. The belief that Arcadian wines will continue to evolve in the bottle for years to come and that this continued evolution will ultimately produce a much more interesting wine is what drives Arcadian's--and Joe's---philosophy of winegrowing.
Pinot 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.Pisoni VineyardVineyard: Many wineries make wine from Gary Pisoni's vineyard. Here's a Wines & Vines article specifically on the vineyard.
From Kosta Browne Winery
Perched at an altitude of 1,300 feet, Pisoni FALL Vineyard, the brain child of Gary Pisoni, overlooks the Salinas Valley to the east. People told Gary grapes would never grow in this location. The determined Gary proved them all worng and has successfully displayed what the site can produce in the world-class wine coming from this special place. Because the valley opens to Monterey Bay, cold fog intrudes from the Pacific Ocean, blanketing the valley on a daily basis. The fog and prevailing ocean winds make the mountain estate one of the coolest growing regions in the state. The 45 vineyard acres at Pisoni Vineyard are divided into small blocks that follow the contours of the mountains. The lean, decomposed-granite soils are very well drained, stressing the vines and forcing their roots deep into the earth in search of water and nutrients. More than 85% of the land remains in its natural state of native grasses, Coastal Live Oaks and prolific wildlife. In 2008, we were generously offered two and a quarter tons of fruit from this highly coveted vineyard. In 2009 we received just a bit more. We have a wonderful relationship with the Pisoni family and are honored to work with their prized vineyard and look forward to making this wine for many years to come.
©2012 Kosta Browne Winery
Exact position on weinlagen-infoUSAAmerican 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 Central Coasthttp://www.ccwinegrowers.org/links.html
http://www.discovercaliforniawines.com/regional-wine-organizations/
http://beveragetradenetwork.com/en/btn-academy/list-of-winegrowers-association-in-central-coast-california-274.htm
Central Coast AVA WikipediaSanta Lucia HighlandsAppellation: Wine Artisans of Santa Lucia Highlands | Winegeeks article
AVA Website
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