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|Community Tasting History|
Community Tasting Notes (average 17 notes) - and median of 92 pts. in hiding notes with no text
| ||Tasted by RLP805 on 2/25/2013 & rated 93 points: This one is still going strong and is at a perfect place to drink. Well balanced still has a good amount of fruit mainly dark cherry and berry. Some earthiness and leather on the front, nice long finish. Darn good for a 16 year old Cali PN! (445 views)|
| ||Tasted by BklynNeophyte on 2/24/2013 & rated 87 points: A bit of fruit (light red -- strawberry) remains, but this seemed past peak. A good deal of acidity. Still, I liked it.|
3 on the AF scale. (364 views)
| ||Tasted by adias on 12/24/2012 & rated 93 points: Yum. Opened up over about 1.5 hours. Beautiful color, wonderful finish, fantastic nose and still has good fruit after 15 years. (440 views)|
| ||Tasted by tlangle on 10/9/2012 & rated 94 points: mature brick colored ca pinot. opened up over 2 hours. showed better than 1994 opus one consumed same night (471 views)|
| ||Tasted by Decaturwinedude on 12/15/2011: Not good. Volatile acidity. Something weird here. Too bad as this is usually kick ass. (757 views)|
| ||Tasted by Dave Mci on 1/10/2009 & rated 97 points: This wine had it all, as we drank over the Christmas holidays. This wine was like a compote of red and black raspberry, swirling around and around my tongue. A very long and balanced finish simply made me close my eyes, tilt my head back and let the tasting experience wash over me. Sadly, this was my one and only bottle, and the winery no longer has it. I may need to check the auctions to see if any is out there. |
My best pinot noir ever! If it gets better than this - I cannot wait to try it! (1166 views)
| ||Tasted by Keith Levenberg on 2/10/2008 & rated 83 points: Arcadian with Joe Davis (AOC Bedford): Probably my least favorite in this lineup. It had a strong bacon scent that reminded me of syrah and a similar salinity to the palate that really suggested a heat-stressed vintage. But the longer it sat the more it began to show the benefits of its bottle age. The meatiness turned more gamey - kind of reminded me of Ribero del Duero funk now. Still, certainly a bruiser. (1498 views)|
| ||Tasted by chadm on 1/22/2008 & rated 90 points: Balance and elegant. A bit dirty with brett, which is a huge negative to me. Everything else was amazing. (1058 views)|
| ||Tasted by Ali on 5/11/2007 & rated 92 points: fully mature. Very nice upon opening but started fading after 2 hours. Drink em if you got em. (1314 views)|
| ||Tasted by thomaskeil on 1/28/2007 & rated 91 points: More of an intellectual pleasure than a hedonistic one. Starting with a brilliant translucent ruby red that seemed to make it's own light, we knew this was something different. The aromas, while interesting and multiple, were subtle and had to be coaxed forward. It had cherries, strawberry, forest floor, and a blend of funky stuff (mushrooms, earth, etc). There was a deep viscousness on the palate, and the flavors were light but persistent. This had great balance and drew you in with a different kind of pleasure (1214 views)|
| ||Tasted by RussW on 12/31/2006: I had no idea what to expect since this was by far the oldest CA pinot I have had. This is all about elegance and balance with fruit that is on the lean side. This is not a wine for folks that prefer in your face fruit which is no surprise since we are talking about an Arcadian. The color was a beautiful translucent light cherry with earth, mushroom, roasted meat, cherry and cranberry on the nose. The palate is balanced with good acidity that leads to a medium length structured finish with tart cherry, raspberry and strawberry. I continue to be amazed how different Joe's Pisonis are from other producers. Drank this with a delicious mushroom and lump crabmeat soup which was a nice match. If you still have this in the cellar I would recommend drinking up as this bottle was on the other side of its peak window. (1232 views)|
| ||Tasted by RJD on 4/1/2006 & rated 93 points: Well, I asked a while back for a mature Arcadian. This is the guidance Joe gave me. It figures that he should know! First opened at 5:30 and poured just a splash in my glass. An odd combination of scents: fried chicken and roses. I then left the cork out and put it the bottle back in the cellar until 7:00 (a modified Audouze methode). At 7:30 this wine was fantastic. Great integration yet I can complement the acid, tannin, funk and fruit individually. The tannins were, well, warm and cozy(I've never described tannin this way). The acid gave this a nice lively feel. The fruit was chocolate cherry, kirsch and maybe some strawberry. There was also some funk that to me was mushroomy. |
While I've heard various things about Arcadians, this wine to me was not Burgundian, yet not like the more recent Cali fruit forward Pinots (many of which I like). Maybe it was the bottle age, maybe it is Joe's style. In any event, this was a wine to me that was delightful and one that was unique in a sea of wines that are similar. To me, combined with the word good, unique is about the best complement I can give.
I searched for this wine after the Grape Radio spot. While I will continue to thoroughly enjoy wines like Brian's and Adam's (which are wonderful wines but different from Joe's), I am a new fan of Arcadian wines as well. To me this is the great thing about wines: how they can be so different, yet so enjoyable. (1527 views)
| ||Tasted by Jozefs on 11/26/2005 & rated 91 points: Expressive nose with red fruits, smoke, kirsch and sweets. Ripe and mouth filling on the palate, with lots of red fruit, fine acidity and sweet tannins. A bit hot, but very nice nonetheless. Still has a future. Who said Californian Pinot Noir couldn't age (a bit)? (1898 views)|
| ||Tasted by whostler on 5/3/2005: The color was a slightly cloudy translucent garnet, reminiscent of but slightly darker than the Grand Cru Burgundies I’ve tried recently. The nose was impressive, starting with a meaty funk as the bottle was opened but settling in with red fruit accompanied by numerous grace notes that would pop out. At various times I got clove, cinnamon, soy sauce, pine needle, sous bois and roses. On the first day the palate suffered a bit from the Burgundian problem of party on the nose, not so much showing on the palate. What did show was a fair amount of stemmy spices, quite a bit of remaining grip and good balance but a sense of buried potential as well. The second day wasn’t as expressive on the nose but the palate still wasn’t doing much although the tannins and stems had softened a bit. The third day was interesting as the tannins and stems had finally resolved and the Cali nature of the fruit was finally able to show. A lovely, very pure red cherry had emerged from its shell. I can only conclude this wine simply isn’t ready yet but if it does what I think it can do, look out! Give it another three to five years and let’s see what happens. (2117 views)|
Arcadian Producer website
Inspired by the great traditions of Burgundian winemaking, Joseph Davis has been making Arcadian Pinot Noir, Chardonnay and Syrah in California's Central Coast region since 1996. Using French artisan methods and hands-on vineyard management, Joe's Arcadian label consistently receives high marks from the world's most respected wine writers. Following his gut instinct allows him the complete realization of his dream and his mission remains to make wines that fully express the uniqueness of the vineyard and the region while capturing the voluptuous flavor of the grape and the kiss of cool California breezes and warm sunshine. Traditionally, Joe harvests fruit with much more modest sugar levels and much higher natural acidity than many of his fellow growers. The belief that Arcadian wines will continue to evolve in the bottle for years to come and that this continued evolution will ultimately produce a much more interesting wine is what drives Arcadian's--and Joe's---philosophy of winegrowing.
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, Germany, the U.S., Canada, Australia, New Zealand, Croatia, Serbia, Italy, Austria, and so forth, with varying degrees of success.
Pisoni VineyardVineyard: Many wineries make wine from Gary Pisoni's vineyard. Here's a Wines & Vines article specifically on the vineyard.
From Kosta Browne Winery
Perched at an altitude of 1,300 feet, Pisoni FALL Vineyard, the brain child of Gary Pisoni, overlooks the Salinas Valley to the east. People told Gary grapes would never grow in this location. The determined Gary proved them all worng and has successfully displayed what the site can produce in the world-class wine coming from this special place. Because the valley opens to Monterey Bay, cold fog intrudes from the Pacific Ocean, blanketing the valley on a daily basis. The fog and prevailing ocean winds make the mountain estate one of the coolest growing regions in the state. The 45 vineyard acres at Pisoni Vineyard are divided into small blocks that follow the contours of the mountains. The lean, decomposed-granite soils are very well drained, stressing the vines and forcing their roots deep into the earth in search of water and nutrients. More than 85% of the land remains in its natural state of native grasses, Coastal Live Oaks and prolific wildlife. In 2008, we were generously offered two and a quarter tons of fruit from this highly coveted vineyard. In 2009 we received just a bit more. We have a wonderful relationship with the Pisoni family and are honored to work with their prized vineyard and look forward to making this wine for many years to come.
©2012 Kosta Browne Winery
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USA WineAmerica (National Association of American Wineries) | Free the Grapes!
California California Wines (Wine Institute of California)
California is one of the most diverse wine regions in the world, with almost 100 grape varieties grown in over 100 viticultural areas, including dozens of different microclimates and soil types, as well as a very individualistic set of winemakers, many with international experience, which adds to and deepens that diversity.
Central Coast Central Coast Wine Growers Association
Santa Lucia HighlandsAppellation: Wine Artisans of Santa Lucia Highlands | Winegeeks article