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Drinking Windows and Values |
| Drinking window: Drink between 2021 and 2025 (based on 67 user opinions) |
Community Tasting History |
| Community Tasting Notes (average 91.3 pts. and median of 91 pts. in 20 notes) - hiding notes with no text | | Tasted by tbrader on 4/25/2024 & rated 91 points: Black cherries, smoky notes. It's pretty easy drinking but also delivers interesting spice, mineral, and fruit character. (35 views) | | Tasted by air guitar & pinot noir on 10/16/2023 & rated 92 points: Delicious Pinot from Papapietro Perry that displays classic Sonoma fruit. A bit of earthiness in a lighter body and color. Red cherry notes and a bit of barnyard funk. In spite of a lighter frame this is distinctive in flavor and character. Solid Pinot and a pleasure to drink. (373 views) | | Tasted by Momus99 on 11/29/2022 & rated 93 points: Tasted at the winery. Didn't take detailed notes at the time but the sense memory is strong with this one. Really delicious Pinot with an honest, rustic feel (maybe due to pleasantly rough tannins and some barnyard) but still very precise. Deeply extracted but not jammy or overly fruit-driven at all; Everything was nicely balanced. Definitely among the best new world PN I've had: Serious juice. (918 views) | | Tasted by sammy on 6/20/2022 & rated 89 points: A bit coppery and earthy. Fruity. (969 views) | | Tasted by BoulderWine on 5/30/2021 & rated 92 points: Lighter color, soft in the mouth and very flavorful. Enjoyable now but has the structure to age a couple more years. 92+ (13.8% alc) (1298 views) | | Tasted by Rich S on 1/23/2021 & rated 92 points: Popped and poured. Medium ruby color. Very transparent. Lovely SC pinot aromas of raspberry, cherry, orange peel, blossom, sweet baking spice notes. A little bit of vanilla from the oak coming through as well. Plenty of mixed red berry pie and orange peel flavors on the palate with a juicy mouthfeel. Medium+ acid, medium tannins. Very smooth and just outright delicious. (1453 views) | | Tasted by Petilu on 12/2/2020 & rated 91 points: Pomegranate and plum, smooth and balanced. Excellent for sipping but pairs well with pork. (1287 views) |
| Papapietro Perry Producer Website
Papapietro Perry is Ben Papapietro and Bruce Perry. They made their first Pinot Noir in 1998. In the 1970's, Ben had helped Bert Williams (see Williams Selyem Winery) make Pinot in Bert's garage in Sonoma County.
Papapietro Perry Winery specializes in small lots of handcrafted, single-vineyard designate Pinot Noir and Zinfandel produced from the finest grapes in the Russian River, Anderson and Dry Creek Valleys. In addition, they produce a limited amount of Chardonnay. 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.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 CountySonoma Coast * Sonoma Coast AVA (Wikipedia) * Sonoma Coast AVA (Wine Institue) |
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