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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 87.1 pts. and median of 86 pts. in 18 notes) - hiding notes with no text | | | Tasted by redlegs on 11/22/2018: still great after all these years (661 views) | | | Tasted by chadrich on 10/25/2012 & rated 86 points: Nose is a little green/stemmy with cinnamon and cherry. Palate is black cherry a bit of toffee or Carmel. Initially a little hot. Decent but not a great QPR. (2647 views) | | | Tasted by la dut on 4/11/2012 & rated 89 points: Light, cherry skin color with little viscosity. Surprisingly light for a California Pinot, which in my experience are normally much more extracted.
Fresh and fruity on the nose, with cherry, strawberry, and cola, with undertones of mocha, walnut, cinnamon, orange blossom, and myrtle.
A solid medium body with food-friendly acidity, and a bit of a tingle on the tongue. The tannins are soft and a little powdery. Cherry juice, Indian spices (cardamom, coriander, etc.), ginger, and cinnamon that hold out through the mid-palate, finishing with dark chocolate, black tea, and moss.
An overall pleasant experience. The relatively high alcoholic content (14.5%) is noticeable, but only slightly so on the palate. (2823 views) | | | Tasted by jbehrendt on 11/11/2011 & rated 89 points: Enjoyed with baked salmon. Always a reliable pinot noir. (2761 views) | | | Tasted by bmarshall on 11/21/2010 & rated 86 points: Solid and straightforward... Cherry fruits. (3372 views) | | | Tasted by ethralls on 3/16/2010 & rated 90 points: Light ruby color. Cherry, hint of cinnamon and clove. Black cherries, red fruit and slight minerality but finish is a little disappointing (3202 views) | | | Tasted by CabIsKing on 11/27/2009 & rated 87 points: A bit thin in the mouth and finish but a healthy nose of strawberry, nuts and cherries. Not one of my favorites. (1605 views) | | | Tasted by wineshaman on 9/10/2009 & rated 89 points: My last bottle and the best so far. Rich strawberry and raspberry through out the nose and palate. Silky smooth finish that lasted 30 seconds. Some coarse sediment, so I would recomend decanting. (1580 views) | | | Tasted by wineshaman on 4/24/2009 & rated 86 points: Drink soon, it's starting to loose what little it had. (1661 views) | | | Tasted by wineshaman on 11/2/2008 & rated 88 points: This bottle showed better than the last one I had. Lots of juicey fruits, very soft and smooth, like many CA pinots still lacks terroir, but a pleasure to drink, however not a good QPR. (1467 views) | | | Tasted by THaas on 10/8/2008 & rated 84 points: Cranberry, cherry, and spice in both nose and mouth. Enjoyable, but a little one-dimensional. (1304 views) | | | Tasted by redlegs on 9/29/2008: One of the better Pinots I have had. Interesting nose, a bit thin on Taste with a nice finish. Wait 6 months to a year if you can. (1347 views) | | | Tasted by wineshaman on 8/2/2008 & rated 86 points: Very light in color , almost rose. Strawberry and a touch of cherry in the nose with simular flavors on the palate, not to sweet, with a slight bitterness on the finish. Worth maybe $15 not $30. (1268 views) |
| Iron Horse Vineyards Producer website
9786 Ross Station Road
Sebastopol, CA 95472Pinot 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 County |
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