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2007
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| Community Tasting History |
| Community Tasting Notes | | | Tasted by Ben Christiansen on 10/14/2017: N a field of whopping burgundy this guy still holds. (853 views) | | | Tasted by Ben Christiansen on 7/22/2017: And its corked. (783 views) | | | Tasted by Ben Christiansen on 12/5/2014: Three different whiffs, three entirely different noses. Wow, pronounced. Bill says it smells like the tea at a Chinese restaurant. To me, smells like fresh crushed raspberries. And the palate is gorgeous. (1165 views) | | | Tasted by nzinkgraf on 3/11/2012: Waterford Staff Party 2.0 (Waterford Wine Co., Milwaukee): Uber-soft palate and still showing a touch of oak. Sweet fruit, but with med(-) tannin. Dark earth aspect and great with Lapierre Morgon Red Velvet Cake. (2523 views) | | | Tasted by Ben Christiansen on 8/1/2011: Amazingly great. Can't understand why some people think this would collapse in a short period of time. (1697 views) | | | Tasted by Ben Christiansen on 10/15/2010: Richard is very quick to point out that the fruit is fading. And he is wrong. The fruit is taking longer to show itself off. Its very interesting, having tasted this wine so often and so much and so endearingly, to see it begin to crawl into its shell. Where it used to be so happy, so joyous, so boyant and elemental on the cork pull; it now takes hours for to brighten up.
Because of this Richard feels it is done for, but I think he is completely wrong. Its just starting on the path to maturity. I will keep watching. (1623 views) | | | Tasted by Ben Christiansen on 8/16/2010: Deepening in color and becoming much darker. Also darking in its flavor. The rhubarb notes that I so enjoyed in its youth are becoming much more dark cherry. Still very delicious and all too easy to drink. (1632 views) | | | Tasted by Ben Christiansen on 7/5/2010: To be honest I sucked it down like I was a thirsty man in a desert. It was refreshing, utterly. More I cannot say. (1541 views) | | | Tasted by Ben Christiansen on 4/19/2010: Some people seem to be doubting this wine's age worthiness, which I don't understand because I think its drinking better and better. Such a beautiful note of fruit. (1273 views) | | | Tasted by nzinkgraf on 4/17/2010: cloudy and today hot pink in color. big and funky brown cracked wheat element on the nose. fairly earthy. spiced wild cherry. quite high pitched fruit aromatics. on the palate sweeter fruit presentation (next to 1999 Leroy Bourgogne Rouge) and just a hint of potpourri. long finish here with a banana whisper that leaves a question mark in my head. (1172 views) | | | Tasted by Ben Christiansen on 3/15/2010: There had been some discussion that this bottle might not last or "go the distance". Not trying to put words into anyone's mouth but, Richard, seemed to think it didn't quite have the same brightness it once did. I would submit that it is the same and rather we have grown used to its exuberance through repeated drinking. But in any case, the note:
Bright, pronouced aromas; where it used to be just utterly raspberry now with hints of sous bois or something else coming up. Reminds me of uttely delicious Burgundy. And in somewhat a response to the question of how long it will last, it reminds me of soft, elegant burgundies that seem to last a life time. So there, IMHO. (1193 views) | | | Tasted by Ben Christiansen on 2/19/2010: It isn't quite as exhuberant as it once was but the purity of fruit expression, both on the nose and the palate is incredible. The palate is so soft and sensual and becoming more complex with notes of green. Lengthy finish, I suppose could be longer but the drinkablity of it all entirely makes up for that. A little bit of banyard showing up that wasn't there before. So to sum up: still great. (1253 views) | | | Tasted by nzinkgraf on 2/19/2010: Arthritis Foundation Connoiseurs' Room (Pfister Hotel, Milwaukee): lightly cloudy with strawberry clarity of color. nose of wild strawberry. a dark ethereal and integrating oak component and some lead pencil. great aromatics with a green forest backdrop. hint of barn in the nose. ben calls out the medicinal side of my forest. way out on the finish there are thoughts of banana and and hints of carbonic maceration. (2193 views) | | | Tasted by Beavis77 on 2/19/2010: Smells like mature Burgundy. Incredible lightness to the nose with sweet red cherry and an herbal, earthy aspect.
Lighter bodied, with an ethereal quality that I associate with Burgundy. The strawberry and cherry flavors are sublime. An earthy, forest floor quality to it. So well balanced and complex. A long, long finish.
If I was tasting this blind, I would argue that this was Old World. I would’ve been positive on this choice, and I would’ve been wrong. Crazy good wine. (1520 views) | | | Tasted by Ben Christiansen on 1/13/2010: Second day open. Still has that pink color to it. Pronouced, stunning nose. now more herbal and funky but still with a purity of fruit to it. Palate has such a strong harmony to it. Damn this is excellent wine. Lengthy finish. A stunner. (1397 views) | | | Tasted by al-Zabba on 1/13/2010: Today, (2nd day open apparently) it's coming across as red grapefruit...so different, so interesting...I would say 'screw the rest of what's on the table', on many other days...except today a good amount of Washington wines are on that table, so I'll refrain. (1490 views) | | | Tasted by Ben Christiansen on 12/12/2009: Oh I'll get you a cigarette. (1338 views) | | | Tasted by al-Zabba on 12/5/2009: What can I say? This little pinot that could, DID. It did it, and then it did it again, and then it woke you up in the middle of the night for some more.
I think I need a cigarette. (1476 views) | | | Tasted by nzinkgraf on 5/6/2009: Hobo, Banyan, Folk Machine (Waterford Wines Milwaukee): tasted blind with a three hour decant. color of dark rose, a bit cloudy in appearance. very aromatic. showing lots of barnyard on the nose. piquant at the front of the tongue. lingering medium length finsih. the palate shows more fruit than wine #1 (2000 Domaine Leroy Clos de Vougeot) with wet rock and dried flower for nice harmony on the palate. (1913 views) | | | Tasted by nzinkgraf on 4/8/2009: cloudy hue, verging on the color of dark pink rose. (like the adelsheim) the nose!!!! cherry to raspberry mingled with delicate oak smoke. such complexity. some leesy peanut buttery note. wildly intertwined. rocky outcroppings. such aromatic expression. quite rich texture on the palate for being so light. is that the cloudy??? long finish with fruit tickle at the front of the tongue. 20 secs.... quite an impressive range of spice on the nose as we let this one open up. Leather and some musk, so ready to go now, but... (1183 views) | | | Tasted by Ben Christiansen on 3/30/2009: Did I mention that this is actually potter valley? Not in medicino. Sorry I didn't update the note. In any case I think this is terrific stuff and shows qutie a deft hand in wine making. Nicely spicy, vibrant acidity (almost punchy), pure fruit, and leaves me wishing for more. What greater compliment is there for a beverage? (1505 views) | | | Tasted by Ben Christiansen on 1/21/2009: Lovelingly pure pinot says Richard. Just like Leroy says Ben. This is a hell of a pure pinot with wonderful texture. (1453 views) |
| Folk Machine Producer websitePinot 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 Central Coasthttp://www.ccwinegrowers.org/links.html
http://www.discovercaliforniawines.com/regional-wine-organizations/
http://beveragetradenetwork.com/en/btn-academy/list-of-winegrowers-association-in-central-coast-california-274.htm
Central Coast AVA WikipediaMonterey County Monterey Wines (Monterey County Vintners & Growers Association) |
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