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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 90.6 pts. and median of 91 pts. in 110 notes) - hiding notes with no text | | | Tasted by GrapeScott on 11/30/2022 & rated 89 points: My second bottle in a few weeks from a new auction purchase. This is still drinking beautifully and good value for the sub-$20 price tag. Lots of cherry fruit, some spice, good acidity, and while a touch ripe/sweet, not overblown. Fell apart a bit on day 2, so I wouldn't give it much air, but still in a good place. (686 views) | | | Tasted by rnellans on 10/18/2016 flawed bottle: Oxidized (6134 views) | | | Tasted by yonster24 on 12/10/2015: Not bad at all. Dried cherry, touch of vanilla, earth, raspberry on the nose. Light and bright on the palate. Light/medium body. Nice acidity in the back-end with a med+ finish. This won't get any better so I would say drink up. (6777 views) | | | Tasted by mrfroopy on 10/3/2015 & rated 88 points: Too ripe and candied for my taste. Very cherry cough syrup. Not particularly complex. Also maybe waited a year or 2 too long. Still, a decent drink if you like this sort of thing.
Day 2 much more complex,but way more heat and even more like Robitussin. Dense chewy.
I do not like the spiky heat or the cherry cough syrup.
Girlfriend likes this kind of wine and liked it a lot.
therefore a decent rating, and I appreciate that for what it is, its good, I just don't like this style of wine.. for me 78 points.. as I could not drink a full glass. (7040 views) | | | Tasted by RonniePiemonte on 12/17/2014 & rated 90 points: Oaky Alchy nose. Very acidic silky entrance. Bright lively cherry fruit with long fresh finish. Tannins fully integrated as well as the wood. Balanced. Most likely at its peak. Great example of the appellation. (7478 views) | | | Tasted by Deadhead on 12/7/2014 & rated 92 points: This was the best bottle of this vintage we have had. Bright lush fruits. Quite enjoyable. (7035 views) | | | Tasted by Deadhead on 11/9/2014 & rated 90 points: Drinking well... (2919 views) | | | Tasted by Tgood on 9/21/2014 & rated 92 points: Dull med ruby, restaurant too dark to eval for ambering but probably a little there given the brownish dull hue to the ruby, anyway nice effusive aromatics with some fading ripe red fruit on a host of forest and tobacco notes, bright enough acids hold the package together (2562 views) | | | Tasted by Deadhead on 6/14/2014 & rated 90 points: Red fruits. Balanced. Bright. (2642 views) | | | Tasted by DougLee on 4/28/2014 & rated 90 points: Lovely nose of red raspberry and anise, with some florals. Licoirce, anise, and black cherry on the palate. Quite alcoholic. (2262 views) | | | Tasted by VinoDiver on 4/12/2014 & rated 89 points: Spring 2014 Wine Dinner: A touch bitter compared to others in the flight, but still a nice nose and structure. It did however drink better on day 2 as the bitterness seems to have dissipated. (2618 views) | | | Tasted by theodore3 on 9/10/2013 & rated 90 points: Drinking well. (2742 views) | | | Tasted by Edclr on 6/2/2013 & rated 93 points: Ditto last note. (2964 views) | | | Tasted by ey1294 on 4/17/2013 & rated 92 points: - Garnet color with slow forming legs and aromas of strawberry jam, cedar and raspberry. It's in total harmony and has flavours of cherry, licorice anise and bacon with a medium body. Polished texture with a long finish - Ready now, showing perfectly. Star Anise on the nose. Cherry syrup finish. (2981 views) | | | Tasted by Lunan on 10/6/2012 & rated 93 points: Beautiful with popcorn (3892 views) | | | Tasted by Edclr on 9/5/2012 & rated 93 points: this is aging beautifully. Now in it's prime. vary balanced. Fruit still vibrant, but going into more secondary stages, which is very good. acidity still very good, but the balance on this baby, along with a very long finish, is what stands out now. (4088 views) | | | Tasted by HenryW on 9/2/2012 & rated 91 points: Strawberries on the nose and palate. The palate also features a fine earthy minerality. The acidity lends an overall impression of freshness and vitality. (4379 views) | | | Tasted by WaitinginManassas on 3/12/2012 & rated 90 points: Drinking very well now. Red fruit, black cherry, a hint of licorice, not hot at all. Good medium finish. Glad I popped this now, as it's drinking beautifully. Thinking about having some smopked duck breast along with it. (4318 views) | | | Tasted by Nutty08 on 2/20/2012 & rated 91 points: Big nose of black cherry, licorice and cola. Palate is fruit forward, with fine tannins and finishes with pinot funk and earth. Nice fruit forward pinot with plenty of spice and structure. Drinking well now. (3874 views) | | | Tasted by macker100 on 2/18/2012 & rated 90 points: Nice nose of black cherry/raspberry with some heat, vanilla. Very sweet on the palate, with cherry jubilee, black jam, mocha. Despite sweetness, does have a silky feel and nice balance with acidity. Finish somewhat dry, though with tang and spice with length. (3315 views) | | | Tasted by DavidDay on 1/16/2012 & rated 90 points: Red fruit on the nose, a nice velvety texture on the palate, I think it will last a few more years, but I wonder if it will get much better. (3532 views) | | | Tasted by Pluecht on 1/15/2012 & rated 88 points: A little past it's prime. Slow to open, jammy. Better last year. Drink now. (3470 views) | | | Tasted by xwine on 1/10/2012: Pop 'n pour, and I'm met with a big hit of VA. Seems to blow off fairly quickly. Red fruit profile, with decent acidity. Showing pretty well. (3261 views) | | | Tasted by wallstreet on 1/9/2012 & rated 90 points: Drinking well, a 30 minute decant helped the wine open up. A little spice on the mid palate, but a good effort by Mr. Sussman. A crowd pleaser last night. (3482 views) | | | Tasted by the godfather on 12/27/2011: big and fruity but not overdone. some heat but overall nice (3378 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| Radio-Coteau Producer website2006 Radio-Coteau Pinot Noir La NeblinaWinery TN: Rose petal, black cherry, Santa Rosa plum, cocoa powder and freshly turned soil notes on the nose coalesce on the savory midpalate, with darker fruit flavors coming to the fore. Slightly chewy tannins provide traction for bright black cherry fruit on the lengthy medium-bodied finish while a hint of dark clove spice lingers beneath. Drinking well now, but will cellar through at least 2012.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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