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| Drinking Windows and Values |
| Drinking window: Drink between 2024 and 2031 (based on 6 user opinions) |
| Community Tasting History |
| Community Tasting Notes (average 91 pts. and median of 92 pts. in 4 notes) - hiding notes with no text | | | Tasted by Orso58 on 2/25/2024 & rated 86 points: Very light colour, almost transparent.
The nose is dominated by oak and vanilla, some red berries in the background, which struggle to come through the coca cola scent which I find typical for this part of California. Others will call this "strawberry jam",
OK in the mouth, with some length, tasted this over 4 hours without any noticeable improvement in the glass. I do not expect this wine to improve much over age as it is not very concentrated,
Rather disappointing to me... (794 views) | | | Tasted by RGCM Gananda on 2/25/2024 & rated 91 points: Red cherry, red berries, lighter strawberry, light spices and some vanilla notes on the nose. Between light and medium bodied (13% ABV) with red cherry upfront and some darker red cherry through the middle. Didn't show a tremendous amount of mid-body depth when first opened, but gained noticeably over the course of 4+ hours open. Tart cherry behind along with tannins and acidity. Not as much acidity as the 2020, but interestingly, slightly more tannin. Finishes with balanced spice notes and some nice mineral qualities. This wine is still quite young and it will be quite interesting to see how it develops with some cellar time. I'd actually hold off drinking this for now as I think the future potential is higher. I'll plan to open my next bottle in Q1 2025 and see how it has evolved. (833 views) | | | Tasted by GeirArneLangkas on 1/27/2024 & rated 94 points: Fantastisk vin,
Ganske transparent
animalsk/rått kjøtt
Fruktig/ mye bær/ bra balanse/ fin fylde (818 views) | | | Tasted by Johnnytheponny on 1/12/2024 & rated 93 points: Kanskje den mest transparente vinen jeg har sett. Rett fra flasken lukter det markjordbær, bringebær, rips og stikkelsbær - lyse og lette bær. Floral, med noe krydderpreg (muligens hvit pepper?). Det er noe sursøtt og røykaktig preg som gir den en typisk californisk stil. Litt jordlig og hint av lakris og vanilje (fint integrert vanilje). Det er ikke veeldig mye dybde her, men en kompleks og deilig duft. På smak er det mye rips og bringebær, fin syre og lette fine tanniner. På ettersmak er den fortsatt en anelse sur, ellers mineralsk. Mulig luft hjelper her. God vin, mangler litt fylde og dybde? (865 views) |
| Chanin Producer website
Gavin Chanin winemakerPinot 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 Central Coasthttp://www.ccwinegrowers.org/links.html
http://www.discovercaliforniawines.com/regional-wine-organizations/
http://beveragetradenetwork.com/en/btn-academy/list-of-winegrowers-association-in-central-coast-california-274.htm
Central Coast AVA Wikipedia |
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