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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 90.8 pts. and median of 91 pts. in 38 notes) - hiding notes with no text | | | Tasted by grapemaven on 7/28/2012 & rated 91 points: Very pleasant - actually picked up some weight in the last few years and presented some tasty dark fruits (1756 views) | | | Tasted by NotNYC on 8/5/2011 & rated 90 points: Took about an hour of warmth and air to open up. Quite closed until then. A true to the RRV character with an elegant weight and full flavored spectrum. Great on its own. (1713 views) | | | Tasted by Charleyf on 3/30/2010 & rated 92 points: Blackberry & boysenberry fruit, fleshy and concentrated. Keeps tight fous on fruit; hints of spice, nutmeg & fresh earth (2091 views) | | | Tasted by blondon on 8/28/2009: Popped and poured, enjoyed over 2 hours with a dinner of pappardelle, roasted lamb, mushrooms and olives. At first fruity, a tad sweet, with air gained notes of sour cherries, cranberries, baking spice. Nice midpalate and length. A very nice, very easy, very straightforward RRV pinot. (2227 views) | | | Tasted by fdaner on 3/13/2009 & rated 93 points: Wow, last one and it's really showing well. Rich deep cherry with a slight nutmeg or clove spice . It's got an incredible finish that goes on and on. Wine is very balanced and the tannins really integrated. No need to sit on these. Not sure it will get any better. (2633 views) | | | Tasted by jswanson on 1/8/2009 & rated 93 points: Excellent pinot. Nicely balanced with a beautiful nose and long taste of cherry, mild sage and slight ecluptus/oil. I don't expect it to improve with age. (1830 views) | | | Tasted by Todd French on 1/3/2009 & rated 91 points: Body and acidity is very good in this wine - still too much oak for me, but it is at least integrated with the fruit, and not overpowering. A very well made wine. (1470 views) | | | Tasted by JOJ on 12/26/2008 & rated 89 points: Reticent nose of forest floor, cola, spice and black cherry. Juicy black cherry on the finish, with some spicy oak and a note of smoke. Hints of menthol as well. Good, but not outstanding. (1382 views) | | | Tasted by NotNYC on 12/7/2008 & rated 91 points: Takes an hr to warm and gel... then an unmistakable RRV. Difficult only as there's this 'wannabe' superior quality that pangs. Nevertheless as it picks up weight and delivers, well concentrated dark fruits in a lovely body with earth and acids playing together on the lasting finish. OPen #2 in 2010 (1344 views) | | | Tasted by grapemaven on 6/11/2008 & rated 90 points: Somewhat of a typical Cali pinot - cherry, spice and cola. The nose is better than the palate which has a short sour cherry finish. I'm not sure this has a lot of cellar time left only because it came together very fast after opening. I suspect I'll learn because I have 3 more bottles which I will drink over the next several years. (1679 views) | | | Tasted by cadamson on 6/9/2008 & rated 92 points: This is good. A very nice ruby/blood red. Medium/light bodied. Very good nose, cherries, menthol, wet earth, allspice. Taste of red fruit (raspberry, cherry, pomegranate), spices, flowers. Good length. Good acid.
2nd Night" Increasing by a point. Even better the next night; no drop off at all, in fact finished even longer. Great wine. (1704 views) | | | Tasted by JOJ on 5/16/2008 & rated 91 points: Consistent with prior note. Nice mix of cherry, dark cherry, raspberry, cola, and spice. Very good. (1677 views) | | | Tasted by SWatson on 3/29/2008 & rated 92 points: Very nice, round Russian River Pinot. Sweet red fruits predominate. (2154 views) | | | Tasted by nectar14 on 2/26/2008 & rated 92 points: Appearance is ruby red and slightly cloudy. Lovely ripe nose of black raspberry, cherry, and a squeeze of orange peel. Lovely RRV nose. Lush and well-focused in the mouth with red and dark-red fruits, a slight meatiness, and a hint of eucalyptus (?). Long finish. Drink over next 4-5 years. (2122 views) | | | Tasted by jivey on 2/26/2008 & rated 88 points: Bing cherry, pepper, very fresh red fruits, BIG style and that oak-y somewhat one dimensional cal style finish. (1952 views) | | | Tasted by daCrusher on 12/31/2007 & rated 93 points: Great flavor of black cherry and berry, long long finish and silky smooth. We drank this on New years with grilled Chilean Sea Bass, and grilled veggies with garlic mashed potatoes.os
Delicious! (2416 views) | | | Tasted by elmy10 on 12/26/2007 & rated 92 points: Drank with my brother. Very eager to taste this small batch. Only 13 barrels produced. Not decanted at all. This was incredible right out of the bottle. A little swirling and it was good to go. Very bright cherry fruit and very nice acidity. I def excited to try more by this producer. One damn good pinot if I do say so myself.... and I do. (2275 views) | | | Tasted by markellen.foodies@gmail.com on 11/29/2007 & rated 92 points: French Bakery Sonoma Pinot Noir BYO Dinner (The French Bakery, Kane Concourse, Bay Harbor Islands, FL): Gerry's wine (purchased through Winery Direct). I was eager to taste this heralded producer.( CGTW awarded Chasseur its honor of Winery of the Year.) We were not disappointed. An excellent Pinot, although I slightly preferred the Patz & Hall in this flight. The group was split in this flight which was probably the second best flight. (3380 views) | | | Tasted by Todd French on 9/28/2007 & rated 92 points: Beautiful cherry cola on the nose with some fresh menthol/herbs and still a touch of heat. Baking spices, bacon, some petrol, and sweet cherries on a medium-light body. Pleasant acidity almost seems like light tannins, but they fill your cheeks, not your tongue, and the finish is cola and milk chocolate for about 20 seconds. This is one of few wines I can definitely sense will develop wonderfully in the coming years, perhaps peaking in 2 more years or so. (2287 views) | | | Tasted by daCrusher on 8/25/2007 & rated 91 points: very nice wine, dark fruits, well balanced, good acidity, some spice and a little earthiness....very burgundy like. Next I wll decant 3hrs prior to consuming. (2368 views) | | | Tasted by Olch on 8/22/2007 & rated 90 points: very good. burgundian style. smooth, less fruit forward (2531 views) | | | Tasted by JOJ on 8/13/2007 & rated 91 points: Very rich melange of dark red and blue fruit. A hint of spice. Long finish. A bit overpowering. Shoiuld integrate, mellow, and improve with a bit of age. (2088 views) | | | Tasted by JimmyV on 3/3/2007 & rated 92 points: Wow. With the Appelaation wine being this good, I can't wait for the single vineyard wines. Rich red fruit, deft oak treatment and a lingering finish. (2875 views) | | | Tasted by ScottS on 2/28/2007 & rated 93 points: Another fantastic bottle from bill hunter. This wine is a little bigger than the sonoma, with excellent texture and structure. Fresh ripe cherry and floral notes with a long lingering finish. I will be purchasing more!
50+5+14+17+7=93 pts (2481 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| Chasseur 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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