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| Drinking window: Drink between 2020 and 2025 (based on 5 user opinions) |
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| Community Tasting Notes (average 91.3 pts. and median of 91 pts. in 13 notes) - hiding notes with no text | | Tasted by Duce on 9/24/2023 & rated 93 points: Clean, strawberry fruit, lighter than the 12 clone (252 views) | | Tasted by yatchisin on 7/8/2023 & rated 91 points: This unusual pinot has cola and cranberry and raspberry notes with a hint of tea and herbal notes too. Complex. (308 views) | | Tasted by Hover low 64 on 5/9/2022 & rated 90 points: Solid Pinot with nice black cherry, raspberry, and currant flavors and pepper at the end. Must admit, after reading other scores, I wanted to increase my score above 90 on the second night - but I just can’t taste anything more or better than the first night. Light tannins, along with medium body and medium finish. We enjoyed it but felt it is more of a “weekday wine” than a special occasion wine. (714 views) | | Tasted by yatchisin on 7/13/2021 & rated 92 points: Took a bit to open up, but this unusual pinot has cola and cranberry and raspberry notes with a hint of tea and herbal notes. Complex. (1143 views) | | Tasted by Frank Murray III on 4/29/2021: Poured blind. I didn't take notes last night, and worth mentioning too that we poured this alongside the 2017 Goodfelllow Whistling Ridge Pinot, which for me was superior. Initially, I had put this Morgan on something from the Anderson Valley, say an Anthill Pinot. It had a red apple quality, as well as a funky Pinot nose that was very distinctive. (1633 views) | | Tasted by R2-D2 on 4/3/2021 & rated 93 points: Very promising Pinot that shows a bend toward the funky, earthy, umami way of life in the nose. Which works well for this wine. (1060 views) | | Tasted by goodvitis.com on 11/27/2019 & rated 92 points: Smells like a cool climate pinot with crushed red berries and plums, baking spice, tangerine peel and dark cocoa. It's medium bodied with dense, fine grain and balanced acid. I think another 2-3 years of cellaring will help this unwind a bit. I'd love to have it in five years. Right now it's offering juicy strawberry and blackberry to go with baking spice, dark cocoa and scorched earth. This is promising stuff. (1425 views) |
| Morgan 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.Double L Vineyard 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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