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 Vintage2000 Label 1 of 163 
TypeRed
ProducerJ. Rochioli (web)
VarietyPinot Noir
Designationn/a
Vineyardn/a
CountryUSA
RegionCalifornia
SubRegionSonoma County
AppellationRussian River Valley
OptionsShow variety and appellation

Drinking Windows and Values
Drinking window: Drink between 2002 and 2007 (based on 8 user opinions)
Wine Market Journal quarterly auction price: See Rochioli Pinot Noir Russian River Valley Estate on the Wine Market Journal.

Community Tasting History

Community Tasting Notes (average 90.1 pts. and median of 90 pts. in 32 notes) - hiding notes with no text

 Tasted by ElleH on 11/26/2018 & rated 90 points: Great from the first sip but would recommend opening it 30 mins before consumption to fully appreciate the undertones. Rich in tobacco and ripe fruit notes, the pine/rosemary undertones came out as time went by. Drinks like a much younger wine. Could age another 5 years (1359 views)
 Tasted by rwerner on 9/30/2012 & rated 91 points: Lots of flavors and complexity. Good fruit on the mouth with long finish. Has aged well and still has time left. (4587 views)
 Tasted by mlawren1 on 11/27/2011 & rated 94 points: Beautiful pinot. Lovely cherries and berries with an earthy core. Flavors just popped out of the glass and then linger in the mouth. (4732 views)
 Tasted by Wine Drinker on 9/20/2010 & rated 90 points: Aged beautifully. (5223 views)
 Tasted by markellen.foodies@gmail.com on 11/30/2009 & rated 90 points: Popped and poured. Slightly acidic, with a musky scent. Enjoyable. (4545 views)
 Tasted by popquizkid on 2/16/2009 & rated 92 points: Delicious. Nose of cherry cola and earth, with a faint hint of smokiness. Nice acidity provides nice lift. Just the perfect amount of alcohol provides a full mouthfeel, but the heat is not noticeable.This is what all California pinot noirs should aspire to be. Excellent. (3800 views)
 Tasted by markellen.foodies@gmail.com on 1/18/2009 & rated 92 points: Decanted 2 hours before dinner, nevertheless improved further using Vinturi Aerator. Wine seems to have put on weight over the last two years. Tartness is gone,and drinks like a good Volnay should but often doesn't. Will be interesting to revisit in a few more years, to see what secondary and tertiary development may occur.
Paired well with grilled Tuna, and dessert of Cypress Grove Truffled Hoat Cheese. (1626 views)
 Tasted by cseanb1 on 9/27/2008 & rated 91 points: Opened and not decanted. Loamy earth/mushroom and hints of forest floor intertwine with subtle raspberry and cherry fruit. Well balanced with a long finish. Enjoy! (2770 views)
 Tasted by simba-mk@cox.net on 9/23/2008 & rated 90 points: Still very nice and nuanced but drink up... (2831 views)
 Tasted by Pool Boy on 7/17/2008 & rated 91 points: Drank this with the DC Crü at New Heights in DC.

Feminine, roses, sour cherry, some ash, twig mash, baked bread crust, smokiness, faint sweetness, fresh jam, thinner and more sour than earlier in the night. Showed very well in the first half of the evening. I'd rate it 91pts for its performance in the earlier part of the evening. It's great to try an 8 year old Pinot now and again. (1582 views)
 Tasted by Alarak on 12/30/2007 & rated 92 points: A little petrol with the cherry in the nose, flavors of cola and cinnamon, lovely color, vibrant acidity, yummy. Plenty of life. Had with a bit of goat-cheese salad with candied pecan's, and then honey glazed ham, carrots lyonaise and roasted fingerling potatoes. Flavors were substantial enough to work with all the flavors on the plate. Maintained it's flavor integrity after being open a couple of hours. (1820 views)
 Tasted by pgordon62 on 9/5/2007 & rated 88 points: Consistent with the last bottle - slightly mute (faded?) raspberry fruit accompanied by strong earth notes, underbrush and a touch of barnyard. Silky on the palate and a particularly earthy finish. Drink up. (2813 views)
 Tasted by markellen.foodies@gmail.com on 7/19/2007 & rated 90 points: Ellen preferred it striaght from bottle, i preferred the Vinturi aerator. Very enjoyable Pinot, we consumed almost the entire bottle over 1 hour. Aerated ha good bouquet, sour cherry flavor. (2019 views)
 Tasted by eastover on 3/2/2007: At home Friday night - French onion soup - bread and cheese. Very nice - decanted it in an effort to warm it up a bit from cellar temp. Opened up over the 45 minutes it took to polish it off. (1803 views)
 Tasted by pgordon62 on 1/18/2007 & rated 89 points: Raspberry, candied cherry, woody underbrush and a touch of leather. The palate shows medium weight, smooth with an earthy streak. Lacks a little fruit intensity. Better than the '99 vintage. Drink up, as I think that this will start to fade soon. (2958 views)
 Tasted by jsebiri on 12/28/2006 & rated 89 points: JUICEY JUICE TYPE OF WINE , SEEMED TO GET MORE WINE - LIKE AFTER ABOUT 45-50 MINUTES. i WOULD SAY THAT THIS WAS A FAIRLY GOOD WINE AT BEST , MAYBE WAIT A LITTLE LONGER ON MY LAST BOTTLE.DECENT NOSE AND COLOR AS WELL. (3049 views)
 Tasted by trankin on 10/14/2006 & rated 91 points: Saturday night at Raj's (Raj's house): Serious earth, sousbois, and barnyard on the nose. Smells wonderful to me. On the palate, great red fruit - nice acids, well balanced, really lovely. Gorgeous fruit - kind of like red maraschino cherries without the sweetness. (3813 views)
 Tasted by eastover on 6/25/2006: At home - Ben's birthday celebration - veal chops on the grill, asparagas, saffron rice and tomato and mozzerella from the Summit farmer's market from Eddie Topitz (after dropping off great bagels from Livingston that her turned me on to). Great wine - nice to remember our trip to Healdsburg and Ben's birthday 13 years ago. (2077 views)
 Tasted by mmyette on 5/26/2006 & rated 91 points: I found this wine to be slightly closed and green at the start, but after about 45 minutes open it blossomed. Velvety tannin structure, with crisp pear, raspberry, rhubarb, and vanilla oak on the palate, and a moderate to long finish. Best pinot I have tasted in months. (2026 views)
 Tasted by Rangstrom on 4/1/2006 & rated 90 points: No faux-syrah affectations for this multi-vineyard blend. Color was a slightly cloudy, medium ruby with some clearing on the rim. Nose of red fruits with an earthy undertone. I tasted sour red cherry and spice on the attack, got nothing special mid-palate but enjoyed the smooth medium finish. A nice melange of elegance and funk. Drink up. (3439 views)
 Tasted by simba-mk@cox.net on 2/17/2006 & rated 90 points: spicy cigar box aromas, fruit a bit in the background (3675 views)
 Tasted by jsebiri on 1/14/2006: VERY OK , NOTHING OFF THE CHARTS (3552 views)
 Tasted by LoireFan on 3/30/2005 & rated 92 points: Wow, who'd thought this would be showing so well? A not-so-great vintage peaking Right Now. Simply delicious. (3734 views)
 Tasted by Eric on 4/7/2003 & rated 87 points: Piercing notes of cherry with a spicy, dusty, herbal note, almost mint-like. The palate is dense for a Pinot with good sweetness, depth and purity on entry. A simple but powerful finish with nice acidity caps this off. This is a clean and lovely expression of Pinot! (4164 views)
 Only displaying the 25 most recent notes - click to see all notes for this wine...

Professional 'Channels'
By Stephen Tanzer
Vinous, May/June 2002, IWC Issue #102
(Rochioli Vineyards Pinot Noir Estate Russian River Valley) Subscribe to see review text.
NOTE: Scores and reviews are the property of Vinous. (manage subscription channels)

CellarTracker Wiki Articles (login to edit | view all articles)

J. Rochioli

Producer website

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.

USA

American 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.

California

2021 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 County

Mendocino County

Russian River Valley

Russian River Valley Winegrowers Association | Wikipedia

 
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