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| Community Tasting Notes (average 90.6 pts. and median of 90 pts. in 47 notes) - hiding notes with no text | | | Tasted by Frank Murray III on 11/17/2018: 5 years since my previous TN, and at that time I thought the wine would drink best in/around 2015. I lost sight of my TN and the bottle sat in my cellar but I saw PIntag's TN today so I thought I'd pull my final bottle and give it a whirl. Opened this about 2 hours ago. Some pinot funk infuses the aromatic with a nice presence, as well as into the palate. I also notice what seems like some wood, akin to a toasted barrel note. Not sure how much wood was used 12 years ago, which in 2006 was really the final vintage before Wells took on the philosophy change to his winemaking. I respectfully want to differ with PINtag's note, as there is to me a good amount of stuffing left in this bottle, showing as a dark apple and raspberry quality, with residual grip in the wine (probably helped by the light chill I put on the wine). The red fruit frames the core of the wine, remaining to me fresh and still vivid. At 12 years old, I would look for some component of aged quality in the wine, yet I don't find it. The color remains intact, there is no spice box or other aged aromas/flavors, just a cool core of fresh red fruits with the apple. I don't see any rush to open remaining bottles if you have them, provided they drink like this one, which coincidentally I sourced from Winebid back in 2015. This pursuit of tasting wines, writing TNs and sharing is not about finding truth as much as it is sharing perception, which is subject to vary from palate to palate. (2140 views) | | | Tasted by PIntag on 11/16/2018: 13.0% abv. Recent WineBid purchase.
Cork in surprisingly good shape (especially after seeing the previous note describing it as "disintegrated"), as it came out in one easy piece and was barely stained a few millimeters up.
In any case, the nose was pretty reticent but showed some earthy and yes, graphite as noted below. Not particularly attractive, but interesting.
On the palate, this had nice, silky mouthfeel but the fruit was really faded. Acidity was lacking a bit as well which left this seeming a bit flat and over-the-hill. Not bad at all, but not super enjoyable. An interesting look into a well-made domestic Pinot that is not ageworthy. Not sure what factors into this, inferior fruit; young vines; wine-making technique? Some of each?
Edit: Also, virtually no sediment at all. Not really scoring this since it is obviously well past peak, but would be 85-86 if I was. (1735 views) | | | Tasted by Tallhoyalawya on 7/18/2016 & rated 91 points: Cork disintegrated but the wine was still great. (2739 views) | | | Tasted by rjoyer on 1/31/2015: My last bottle. This wine was real hard to get a read on from the nose, as it never did give up much (despite being open for more than ~16 hours). The "bouquet" gave little to no fruit flavors and I think FMIII got it right in describing it mostly as graphite. Thankfully, the palate was much more giving. What I found was a wine focused, with some good energy with a core of red apple skin and dark cranberries. There's good acidity, which keeps it all fresh and linear. This was a nice drink, and it is too bad it was my last bottle, as I think another 1-2 years would put it into its optimal drinking window for my palate. (3494 views) | | | Tasted by MichielV on 8/29/2014 & rated 90 points: W grilled chicken. Good solid pinot, good color, cherry nose and fruity on palate at first. Then it turned steely after 1 hour. Dinish was ok. Drink now. (3609 views) | | | Tasted by MichielV on 6/29/2014 & rated 90 points: W salmon fom grill. Good wine. Nice mature color, decent restrained nose and mostly reddish fruit/cherry flavors. Good finish. This is at the top. Drink now. (2783 views) | | | Tasted by snowman94114 on 5/11/2014: rich, thick, nice tannins. 92pts. Definitley ready now (2820 views) | | | Tasted by Frank Murray III on 11/2/2013: One year between bottles, and this is my last 06 MT in the cellar. My note from 2012 and drinking the wine now, there are similarities and for what it's worth, this note is like that one having the advantage of 24 hrs of air. Similar to the last bottle, showing black cherry and red apple. The wine is still texturally soft, akin to the remark I made in my 2012 note about lacking 'finesse'. Graphite on the nose with this bottle, not something I found last time. What I find now is a plumper wine, yet enough cranberry in the finish to give it some lift, some decent acidity. I'd not age this much more and would recommend hitting this wine in the next 1-2 years, say before end of 2015. It's ready now and drinking fine. (1698 views) | | | Tasted by pjhr on 5/12/2013 & rated 91 points: Similar tasting notes to previous bottle. (1636 views) | | | Tasted by pjhr on 3/6/2013 & rated 91 points: Drinking better than last year and improved with 8 hour slow-ox, with richer sour cherry notes on the finish from what I remember. (1609 views) | | | Tasted by rralls on 2/23/2013 & rated 90 points: Solid but uninspiring. (1606 views) | | | Tasted by sw92130 on 12/29/2012 & rated 88 points: Not fruit forward, some interesting structure, but all in all not very interesting. I was really expecting more. I have one left to give it another shot. (1563 views) | | | Tasted by eltejano on 11/22/2012 & rated 91 points: grerat balance between nice berry flavors and some back of the tongue minerals. I could have decanted it more, but it was really nice with the thanksgiving feast (1908 views) | | | Tasted by Haggis on 10/20/2012 & rated 91 points: Almost two years down the road since my last bottle. This fine pinot has put on a little more weight. The cherry/raspberry/strawberry fruit pie is still there, but the rustic, earthy, minerality is better expressed. This is still a definite "hold," but drinking well now with a 3-5 hr decant. Probably will begin to peak in 2014-15. (1590 views) | | | Tasted by Frank Murray III on 8/29/2012: 18 months between bottles. The one here has been open for about a day so good aeration to offer some perspective. Enjoying with a light chill. Listed alc on bottle of 13.0%. So, to where this wine stands with 5 years of age....drinking with a fuller profile, broad across the palate. Black cherry, raspberry, candy red apple and watermelon. While it lacks in the Copain finesse that the wines show in more recent vintages, the fruit here is present, juicy and satisfying. There's acid remaining so I'd not say there is a big rush but I would say in my view that I don't expect the wine to improve as there is not a lot of other structure present. I'd say this wine is at peak and with the one bottle I have left, I will drink before 2014. (2059 views) | | | Tasted by pjhr on 2/15/2012 & rated 90 points: Dark cherry and earth on the nose and palate with excellent balance and tasty acidity on the finish with a hint of freshly sliced apple . (1690 views) | | | Tasted by CasaHernandez on 11/17/2011: Incredibly enjoyable. Delicious and can't really add much more to what everyone else has already said. (1881 views) | | | Tasted by MichielV on 8/12/2011 & rated 90 points: W chicken. Margaret & Bill visiting. Had after hartford court seven bench. This is more restrained. It got better but i am uncertain about "very good". It has life left but not more than 5 ys. The ten anniversary. Cherry and indeed i like the red apple characteristic. Good wine. (2115 views) | | | Tasted by IAMVLAD on 8/1/2011 & rated 88 points: enjoyable but very young. a bit of a medicinal taste that faded. (2358 views) | | | Tasted by GWH on 4/28/2011 & rated 92 points: Need to stop doing this with Copain Wines...I buy three of each, drink one in the first 30 days, another 6 months later and finally save the last bottle for 2-3 years down the road only to be surprised at how fresh and vibrant the wine still is and alas disappointed that I did not wait longer. I have to admit that I would not have detected the strong red apple flavor without the previous notes, but it is very prevalent and actually pretty enjoyable considering that this is not a taste I normally look for in my Cali Pinots. What is most noticeable to me is the subtlety of aromas on the nose, a little rhubarb pie in a glass. This may not ever get any better, but I really wish I had another bottle to find out. Saving half the bottle for day 2 in hopes to get a glimpse into the wine's future. (2452 views) | | | Tasted by Frank Murray III on 3/17/2011: Copain Visit To Taste The 2009s and 2010s (Copain Winery In RRV): This wine is in a very good place, really has rounded out into a beautifully crafted wine. Pure red apple, gentle and delicate, along with raspberry, even some game. Yet, it still has some rocky/mineral qualities and give this wine a few more years, stick it alongside something from the Cote de Or, tell me it can't hang right there. Really just shining now and will get even better. (3037 views) | | | Tasted by amateurwino on 12/25/2010 & rated 92 points: Isn't it great when a wine changes your mind about something? For months now I've been gravitating toward the feeling that Burgundies have a fresh liveliness that you can't seem to get in a California pinot without the acidity feeling shrill - but this bottle bucks that trend. The fruit profile is very much like my last tasting - tangy but fairly deep red fruits evocative of raspberry, cranberry, rhubarb, and the like. There is some structure here as well, with an ever-so-slight herbal vegetal edge that brings to mind apple skin and darker notes of tea, with a tiny hint of pine needle/ underbrush that appears in a lot of the Copain wines, although I don't think it comes from stems in this case. The acidity here is notable for lending a great juiciness with verve, and a touch of oak rounds out the tangy fruits with a hint of a caramel-like note that gives this just enough sweetness to make this accessible. This compares very well with a several '06 and '07village wines I've tasted recently from Roumier and Fourrier - perhaps not as much earthiness but just as much mouth-watering juiciness, and fruit that may be the most pleasing in the group. Reinforces for me that this is one of the best pinot producers in California, recognizable as a Copain wine, with a lot of similar characteristics to offerings from Rhys. An excellent showing that indicates the depth of Wells Guthrie's lineup, ranging from Kiser bottlings to Wentzel and to this, all performing at a very high level. (2764 views) | | | Tasted by WetRock on 12/4/2010: California Vs Burgundy Blind (Frank Murray's Casa): Served blind. Ripe baked fruits on a round candy like nose. Little bit volatile. Broad and clean palate. Very juicy at the finish. Clearly Cali. Never would have guessed Copain though this bottling has never wowed me as much as some of the others. (3647 views) | | | Tasted by Frank Murray III on 12/4/2010: Burg Dinner (CA and France--Served Blind!) (Murray Casa): This was Robo's bottle. Well decanted before the event and served in the decanter, too. Seemed still a bit grippy to me. Red apple, a soil note which I liked and very nice length and medium weight. Was actually my #2 wine of the red flight and for the group, got 5 votes (no 1st, however), 11 total points and finished overall in 3rd place. (3712 views) | | | Tasted by Haggis on 12/2/2010 & rated 90 points: My notes are similar to those I posted last year (8/7/2009), so I will not repeat everything here. Suffice it to say that this is still very youthful. Sprightly and crisp on day 1, with a little more heft and balance on day 2. Definitely still a "hold." (2838 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
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Producer Location (Google Maps)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 North CoastThe North Coast American Viticultural Area (AVA) in California, covering more than three million acres, includes Napa, Sonoma, Mendocino and Lake counties, and portions of Marin and Solano counties. (see The Wine Institute for more information)Anderson Valleyhttp://www.avwines.com/anderson-valley-appellation-map/
Anderson Valley stretches from Yorkville Highlands (located in a highland meadow straddling the upper Rancheria Creek and upper Dry Creek watersheds) through Boonville (located on Anderson Creek) and Philo (located on Indian Creek) to Navarro (located on Soda Creek). Rancheria, Anderson, Indian and Soda creeks are tributaries to the Navarro River, which flows north and west through the coastal range to the Pacific Ocean; Dry Creek flows south into the Russian River watershed in Sonoma County. The main stem of the Navarro River begins less than a mile south of Philo at the confluence of Anderson Creek and Rancheria Creek. The mouth of the Navarro is 10 miles (16 km) south of Mendocino, California. Encompassing 315 square miles (816 km²), the Navarro River watershed is the largest coastal basin in Mendocino County.
Such unique geography results in a wide diurnal range, with daily high and low temperatures occasionally diverging 40 or 50 degrees. This enables Pinot Noir growers to keep acid development in line with sugar and flavor formation through long, warm Indian summers. It also makes for superb Gewurztraminer and Riesling, giving rise to the valley’s annual Alsatian Varietals and Pinot Noir festivals.
The climate in the Anderson Valley appellation is tempered by cool marine air. Steep hills and mountains surround rolling to nearly level alluvial terraces. The dominant natural vegetation is a mixed forest of Coast Redwood, various native oak varieties, and Douglas-fir. Elevation ranges from sea level to 2,500 feet (760 m). The average annual precipitation ranges from 35 to 80 inches (900 to 2000 mm). The average annual temperature is about 53 °F (12 °C), and the average frost-free season ranges from 220 to 365 days. Towards the coast the summers are cool and moist with frequent fog, while the interior Anderson Valley proper features a warm to hot summer climate similar to nearby interior regions, with daytime highs occasionally in excess of 100 °F (38 °C).
Visitors to the Valley should come prepared for cool evenings and warm days. Locals dress in layers year round. |
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