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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 89.5 pts. and median of 90 pts. in 72 notes) - hiding notes with no text | | | Tasted by Ellenkf on 1/11/2016 & rated 90 points: Garnet/soft brick color. Sour cherry, leather, some vanilla/caramel on the nose. Full bodied, savory herbs and sour red fruits-cherry, cranberry. Still holding together and lacking the typical cola fruit forward Cali pinots. Well made (3259 views) | | | Tasted by djkucera on 1/10/2014 & rated 90 points: Lovely floral notes on the nose. Light bodied, cola, red fruits. A little light on the finish. I wouldn't chance aging this any further - it has stood up well for 8 years, but my bet is that it's a little past its prime. Drink now and enjoy. (4568 views) | | | Tasted by BGK810 on 1/10/2014 & rated 90 points: Rich berry flavors and spice. Medium length finish. (4459 views) | | | Tasted by Ellenkf on 10/11/2013 & rated 92 points: Earthy umami aromas for days. Full bodied crowd pleasing beauty. No food necessary just pnp (4972 views) | | | Tasted by Sovinator on 7/29/2013 & rated 92 points: Excellent Pinot from Hartford (who is one of my favorite producers). Soft, elegant, and good balance between fruit and terroir. (4980 views) | | | Tasted by nkredich on 4/12/2013 & rated 89 points: Solid - nice cola and cherry flavor. Maybe a bit past its prime as the finish was pretty weak. Still a nice wine. Have a magnum that i will polish off this weekend; interested in how it stacks up. (3039 views) | | | Tasted by BoulderWine on 2/22/2013 & rated 90 points: Big and rich in the Hartford style. Well-balanced with nice flavors, with just a touch of sweetness. The oak shows through on the finish and on the nose but it is not overpowering. Drinking nicely now. The tannin structure suggests that it could go a little longer, but why wait? (2054 views) | | | Tasted by diggydan on 2/2/2013 & rated 90 points: A pretty transparent ruby core bricking towards the clear rim. The nose is all about ripeness, a fountain soda of sweet cherries and cola. An elegant mouthfeel and light-weight body belie the 14.4% alcohol on the label. The palate is very true to the nose with a great amount of sweet cherries finishing with CA cola. I gave this 90 points and I liked it, but it had almost too much sweet Sonoma/RRV cola. (2183 views) | | | Tasted by Loren Sonkin on 1/19/2013 & rated 90 points: Dinner with Friends, Rhys (2), Nickel, Hartford Court, Meandro: This was a bit divisive. It is a very feminine, earthy Pinot. Pale ruby in color. I loved the nose, earthy funk with some candied and fresh cherries. On the palate, this is demure and perhaps lacking for some. I found it delicious and welcome. (2506 views) | | | Tasted by jeff nowak on 10/28/2011 & rated 87 points: tasted at a party, not blind. after a sip of this and before i got a quick look at the bottle, i thought this was another oregon pinot that the host loves to pour. too dense for me, lacking nuance. it's an ok wine with no errors of commissiom. (4383 views) | | | Tasted by rocknroller on 4/10/2011 & rated 91 points: Minneapolis Wine Club Does Domestic Pinots for the Masters (Becky's House): Medium dark red color. Nice nose with raspberry dominating and strawberry in the background, cedar, and spice. The plalate is consisten with the nose and shows crisp acidity, adding a vanilla note to a medium finish. (4348 views) | | | Tasted by Gilmortal on 4/10/2011 & rated 94 points: Didn't realize this needs much time to open. Initial flavors were black fruit and ink, then over 3 hours it opened beautiful with a smooth finish. Some chalk, earth, raisin. The best Pinot I've had in years. (3865 views) | | | Tasted by Dhotchki on 2/14/2011 & rated 89 points: PNP. Nose with just a touch of sulfur but overall with spice notes of tobacco that is obscured by a smell of cherry cola and a hint of strawberry. Mouth is full of the berry and cherries from the nose. I don't get much spice in the mouth. Starts a bit flat then rapidly progresses to full flavor and kind of "hits you" full on. Lingers with a bit more alcohol than I usually like with enough tanins to allow this bottle to age longer. I agree with others: should decant this for several hours before drinking. (3917 views) | | | Tasted by cstir on 2/5/2011 & rated 89 points: Opened over an hour; good balance; dark cherry flavor with average intensity; modest finish. (3924 views) | | | Tasted by pdemaio on 1/24/2011 & rated 90 points: Light easy pinot. Nothing objectionable, but lacks complexity and highlights to rate higher. Cherry. (3890 views) | | | Tasted by Anthony Lombardi on 1/6/2011 & rated 89 points: Tasted over three days. Breathtaking apearance. Clear ruby red with a transparent rim. The first day, this shows tons of new oak mixed with cherry cola on both the nose and palate. Thankfully some acidity brings some balance, but this thing is like driving a car too fast. Way too much action and not enough base to keep things under control, so sealed and will check back.
Day 2 is a bit more like it. Still shows new oak on the nose, but a pleasant orange peel component has peeked through and the cherry aspect has dialed back to a more manageable level. The mouthfeel has improved as well. The fruit isn't as flabby and is in better balance with the acid. It is still a mouthful as it sits on the fringe between medium and full bodied. Raspberry and orange peel fill up your mouth and linger quite nicely. The finish reminds me of the same quality of sorbet. Nice and refreshing.
Overall a nice bottle of wine, but one that wouldn't show that well as a pop and pour or a quick drink at a restaurant. The air did it a favor.
89 points (3927 views) | | | Tasted by CasaHernandez on 8/3/2010: Actually enjoyed this Pinot. I'm not usually a fan, but this one had more flavor than other pinots I've tasted. More fruit, more richness, more body. Would consider buying more of this. (4286 views) | | | Tasted by DaveZack on 8/1/2010 & rated 91 points: Bought this bottle at the Russian River Valley winery's tasting room for $45 and drank with BBQ'd salmon steaks with grilled veggies. This is a typical/classic No Cal Pinot, meaning it's dark and rich. The nose is redolent of earth, pepper, spice, and berries. The flavor profile, surprise-surprise, is redolent of earth, pepper, spice, and black cherries and berries. This wine leans towards the sweet/ripe side, at 14.4% alcohol. Though not at all Burgundian, this is a classic No Cal Pinot, with an abundance of pepper, spice, and fruit, with a rich, nicely oaky, smooth, lingering finish. If you worship typical red Burgundy, this is not your bottle. If you lose sleep dreaming of classic No Cal Pinots, this IS your bottle. Not as good as Hartford's 2005 Hailey's Block Pinot (we scored that Pinot 94 points), this is still a wonderfully rich, seductive, delicious, smooth Pinot. Not exactly cheap, but if you're into California Pinots, you can't go wrong with this bottle. (4418 views) | | | Tasted by Naso on 6/5/2010 & rated 89 points: Funny how the taste buds change bottle to bottle. The second bottle of this wine was sooo much better than the first. Nice cherry medium body wine . (4764 views) | | | Tasted by Surfdoc on 5/21/2010 & rated 90 points: Nose of black cherry, forest floor and a bit of spice. Rich and silky with ripe fruit flavor and a soft overall profile. Not too complex but enjoyable to drink. (4887 views) | | | Tasted by toothy7 on 4/27/2010 & rated 82 points: What a disappointment. The fruit is very thin and the oak over powers. It's sort of a mess, has no balance and structure to it. It tastes nothing like the 05, which I loved. I'm hoping it was a bad bottle, or just not my day. (4931 views) | | | Tasted by lynarthur on 4/6/2010 & rated 91 points: Really liked this wine after it giving it time to open up. Initially a little tight but became smooth and well balanced. Wish we had more of these. Had a great nose and once giving it some air time it really got good. (5054 views) | | | Tasted by Naso on 3/19/2010 & rated 87 points: Small wine that misses the mark. For the price there are much better pinots out there (5116 views) | | | Tasted by CongerCellar on 3/8/2010 & rated 89 points: Med body, Dark red color, dark red fruit (berry, cherry, strawberry, cranberry, blackberry), earth, spice, moldy or wet wood, high alcohol taste/hot, and just a hint of orange peel. Tasted better after it opened. (5370 views) | | | Tasted by Lanny21 on 2/21/2010 & rated 90 points: Very nice. (5389 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| By John Szabo, MS
WineAlign (7/6/2009)
(Hartford Court Land's Edge Vineyards Pinot Noir, Sonoma Coast red) Subscribe to see review text. | By David Lawrason
WineAlign (1/29/2009)
(Hartford Court Land's Edge Vineyards Pinot Noir, Sonoma Coast red) Subscribe to see review text. |
NOTE: Scores and reviews are the property of WineAlign. (manage subscription channels) |
| Hartford / Hartford Court Producer Website
Addt'l Info for this part of the Jackson Family Wine EstatesPinot 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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