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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 90.7 pts. and median of 91 pts. in 16 notes) - hiding notes with no text | | | Tasted by IncognitoEsq on 12/12/2020 & rated 90 points: Still delicious. Nicely balanced and well integrated. The fruit is still the centerpiece, but nice acidity remains. (634 views) | | | Tasted by NapaGirl72 on 11/16/2012: Still drinking very well. (2856 views) | | | Tasted by david-greenwald@comcast.net on 7/18/2011 & rated 90 points: stood the test of time very well. nice rose pedal and cherry nose, appealing mouth feel and soft finish. went well with the dry rub ribs. not getting any better. a great time to drink em if you fot em. (3132 views) | | | Tasted by kleinahoe on 9/11/2010 & rated 90 points: Took awhile to open up; used Vinturi. Fine, but reasonably undistinguished. (3192 views) | | | Tasted by Beck on 2/24/2010 & rated 86 points: Not that strong of a pinot. flat finish that has some length but no real high points (3337 views) | | | Tasted by Sir Lloyd on 1/29/2009 & rated 91 points: Floral bouquet. Taste cherries on the palate. Smell is fruity raspberries. (3095 views) | | | Tasted by plitton on 11/9/2008 & rated 91 points: Inviting, complex nose of baking spices and fruit. Palate is multi-faceted with layers of fruit. While great now, I would hold this for at least another year for it to evolve. I think it will continue to improve and integrate. (1430 views) | | | Tasted by witkinddavis on 5/18/2008 & rated 91 points: Decanted for one hour after taking it out of the cellar. (1419 views) | | | Tasted by kleinahoe on 9/13/2007 & rated 92 points: Very nice, smooth, full of fruit, great nose (1571 views) | | | Tasted by dcleven on 5/17/2007 & rated 90 points: Hard to rate, seemed like it was changing constantly, leave it in the glass for 1/2 hour and the nose is gone, beautiful at first with lots of spice and bit of underbrush. In the mouth the fruit seemed a bit thin, hollow mid-pallate but a nice spciy finish. I think this needs more time in the bottle to consolidate. (1663 views) | | | Tasted by swp3 on 3/11/2007 & rated 94 points: Completely impressed. Great balance, depth and complexity. It's obvious and subtle at the same time. It's got acidity and ripeness and focus. Long finish of spice and leather. So far this is the most impressive of the 2005 P&H Pinots. I'm a little put-off by the pricing of these wines, but in this case $65 is not outrageous. (1800 views) | | | Tasted by Morcopy on 2/9/2007: Better on the second day -- the fruit opened up by then and balanced the spicy finish. (1777 views) |
| Patz & Hall 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 Sonoma CountyMendocino CountyRussian River Valley Russian River Valley Winegrowers Association | Wikipedia |
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