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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 88.8 pts. and median of 91 pts. in 17 notes) - hiding notes with no text | | | Tasted by dfcrutcher on 5/30/2022 & rated 90 points: Holding up well, give that it is a quarter century en developement.
Still nice fruit. Lots of berry. Plenty of acid. Rustic old nuances. Still drinking nicely. No hurry, despite its age. But not a classic. (407 views) | | | Tasted by ericindc on 12/26/2018 & rated 93 points: Lightly opaque, orange brown wine. Seemed pretty modern on the nose with spicy cola, red fruits, earth. Seems about mid maturity. Really tasty strong red fruits with mature earthy notes, mint and some bitter edges. medium body, light tannins, good acidity. Super long finish. (764 views) | | | Tasted by andolini on 5/1/2017 & rated 92 points: Based on other notes, I was expecting this to be over the hill, but not so. Opened for about an hour before consuming. Brick red. Nose was quite floral, earthy. Immediate flavor profile is earthiness but the red cherry/strawberry fruit lurks underneath. Wasn't sure if it was going to come together or all fall apart after time, but time in the glass revealed a well balanced and enjoyable wine with some age on it, a welcome contrast from the high octane California wines of today. (1239 views) | | | Tasted by rjonwine@gmail.com on 12/31/2010 & rated 91 points: New Year's Eve 2010 Chez Christianne (Chez Christianne, San Francisco, CA): Slightly cloudy dark red violet color; nice berry, blackberry, red bean, vanilla nose; rich, creamy textured, berry, vanilla, honey palate; medium-plus finish 91+ pts. (1920 views) | | | Tasted by alanr on 11/25/2010 & rated 93 points: Beautiful dark ruby in color, with a slight rust cast; fabulous nose of damp forest floor, leather; palate is crystaline dried cherries, earthy and complex, hint of pine forest, moderate but nicely balancing acidity, no hint of some of the overt sweetness or overripe character found in so many pinots today. A lovely California Pinot, in its prime for anyone who likes a bit of age. Bought and picked up directly from the winery, so storage has been perfect. A bottle in good condition should easily last another 5 years or more. (3489 views) | | | Tasted by rpenn77 on 11/26/2009 & rated 75 points: I agree with the other authors. This one is toast! (3340 views) | | | Tasted by alanr on 11/26/2009 & rated 94 points: Still extremely youthful, dark ruby and not showing much age in color; nose is a nice blend of a bit of pine forest, orange rind, some earth, followed by deep, rich dark cherry flavors, some pine needle which adds a slight but attractive bitter edge, hints of orange rind, fabulous acidity which leaves just a bit of crisp tartness on the earthy/mineral finish. A perfect match to Thanksgiving turkey, drinking beautifully but no hurry on remaining bottles. (3754 views) | | | Tasted by rpenn77 on 11/29/2007 & rated 82 points: Over the hill! (3469 views) | | | Tasted by boblerner on 12/23/2006 & rated 79 points: Very musty nose, very thin and poor color; i think we waited too long (3064 views) | | | Tasted by dabovino on 10/27/2006 & rated 92 points: Either my palate is completely different or the wines we drank were different, but there is no way this bottle was past its drinking age. In fact, it was well balanced, with soft mature tannins and good fruit. An excellent bottle of wine. My only regret is that I have no more. (2023 views) | | | Tasted by mappleton on 6/23/2006 & rated 83 points: this one is past its peak. lots of menthol on the nose, very bitter on the palate. very disapointing (2354 views) | | | Tasted by Chewbacchus on 5/22/2005 & rated 88 points: I think this has passed its peak...the fruit has faded and the relatively high alcohol (14.5%) is quite noticeable. Muted cherry on the palate and light floral notes on the nose...good, not great. (2392 views) | | | Tasted by 6831 on 2/14/2005 & rated 92 points: Took this to our Valentine's Dinner and must say it was the best part of the meal. The nose was generous with floral aromas of sweet cherry, earth, and a touch of funk. On the mid-palate expansive, silky flavors of black cherry, tea, blackberry, wet earth. I loved the body and mouthfeel of this wine. The finish was fully integrated and plush. This wine was singing right out of the bottle and got better with air time. Should easily hold another 2-3 more years. Delicious. (2386 views) | | | Tasted by dkeeney on 11/25/2004 & rated 93 points: With Thanksgiving dinner in the early afternoon. Ruby colored, barely starting to fade at the rims. Still a very young, fresh wine. Absolutely soaring nose of mascerated cherries, warm Asian spices and the faintest hint of eucalyptus/menthol. Silky smooth texture and an almost sappy levels of fruit. Retains a core of ripe acid supporting those ripe cherry, pomegranate and cranberry fruits. Finishes long, with the barest touch of heat, a hint of smoke and pine resin. Well-integrated and plush despite its size. Clearly Dehlinger in style. In the glass for a while (hours) it becomes more civilized and hints at earthiness. This is good both now and for a number of years to come. Wish I had a few more to watch this evolve. (2324 views) | | | Tasted by buckeye76 on 11/25/2004 & rated 91 points: CHERRIES, RASPBERRIES, AND A TOUCH OF EARTHINESS IN THE NOSE AND FLAVOR. MEDIUM TO LONG FINISH. (157 views) | | | Tasted by JasonD on 3/6/2004 & rated 88 points: Really enjoyable wine. Lots of fruit aromas including strawberry and cherry with only a little funk that blew off quickly. Not was I would call a classic pinot, but for a big fruity wine it hits the spot (2408 views) |
| By Stephen Tanzer
Vinous, May/June 2000, IWC Issue #90
(Dehlinger Winery Pinot Noir Russian River Valley) Subscribe to see review text. | By Stephen Tanzer
Vinous, May/June 1999, IWC Issue #84
(Dehlinger Winery Pinot Noir Russian River Valley) Subscribe to see review text. | By Richard Jennings
RJonWine.com (12/31/2010)
(Dehlinger Pinot Noir Estate) Slightly cloudy dark red violet color; nice berry, blackberry, red bean, vanilla nose; rich, creamy textured, berry, vanilla, honey palate; medium-plus finish 91+ pts. 91 points |
NOTE: Scores and reviews are the property of Vinous and RJonWine.com. (manage subscription channels) |
| Dehlinger 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.EstateIn the United States, "Wines with “estate bottled” designations must: a) also designate an appellation of origin or an AVA, and both the vineyards and the winery must be located there; b) the grapes must come from vineyards owned or controlled by the winery; and c) the wine must have been produced, from crush to bottle, in a continuous process without leaving the winery’s premises."
- WINE LABEL FAQS: A QUICK SUMMARY OF LABEL DESIGNATION RULES" by David E. StollUSAAmerican 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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