External search Google (images) Wine Advocate Wine Spectator Burghound Wine-Searcher
Vintages 2010 1999 1995 1989 1986 1985 1984 1980 1979 1978 1977 1976 1975 1974 1973 1972 1971 1970 1969 1968 Show more
From this producer Show all wines All tasting notes
|
Drinking Windows and Values |
Community Tasting History |
| Community Tasting Notes (average 88.5 pts. and median of 89 pts. in 5 notes) - hiding notes with no text | | Tasted by NathanT on 2/9/2019 & rated 85 points: Strong aroma of leather, some dark fruit, some soy sauce. Heavy, somewhat dull, tart cherries on the palate, but pure and smooth in its own way. lacking brightness. Certainly a fun bottle to try, and was amazed that this bottle is stil alive. No signs of oxidation or significant aging. however, not something I want to try again. (789 views) | | Tasted by Christoffer78 on 8/3/2018 & rated 89 points: Surprisingly enough still going - but perhaps not 'strong', the 1970 Beaulieu Pinot displays old mature fruit, a whiff of wet forest floor, cigar box and old dried saddle leather. The palate adds to the overall impression with perfect integration and no hard edges whatsoever. The real surprise was that the wine lasted for quite some time in the glass. After about 20 minutes there was still a nose and a palate to talk about - that is quite impressive! Still, if you have any bottles lurking in the cellar, it is high time to drink up! (score is 89+) (1063 views) | | Tasted by yerrbo on 2/14/2018 & rated 91 points: A nose of muted berry, slight port smell. Very dark red. On the Roy he it’s star bright, hints of raspberry and tea. Past it’s prime but still fighting to break through. (812 views) | | Tasted by AllRed on 2/22/2015: Second Sunday Group: Margaux (M's): Notes of black tea and cherry, though muted. Seems a bit washed out on the palate. Flavors of candied cherry fruit. (2321 views) | | Tasted by rjonwine@gmail.com on 3/28/2007 & rated 89 points: Sojourn Pinots, Burgs and other delights - Wine Dinner (Los Altos Grill, Los Altos, California): Mature caramel cherry and mushroom nose; tart cherry and shitake mushroom palate with prune edges; medium-plus finish (1510 views) |
| By Richard Jennings RJonWine.com (3/28/2007) (Beaulieu Vineyard Pinot Noir Beaumont) Mature caramel cherry and mushroom nose; tart cherry and shitake mushroom palate with prune edges; medium-plus finish 89 points | NOTE: Scores and reviews are the property of RJonWine.com. (manage subscription channels) |
| Beaulieu Vineyard Producer website | Profile in The Oenofiles | The Wine Cellar InsiderPinot 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 Valley Napa Valley Wineries and Wine (Napa Valley Vintners)Rutherford Rutherford,
|
|