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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 90.6 pts. and median of 91 pts. in 64 notes) - hiding notes with no text | | | Tasted by GalvezGuy on 12/12/2015 & rated 93 points: Found this lurking in a deep corner of the cabinet. Wonderful nose of pie cherry, rhubarb, cranberry, tea, and forest floor. On the palate, silky with cherries, rhubarb, orange tea, mushroom, and hints of spice. Probably does not get any better from here. Drink over the near term. (2185 views) | | | Tasted by Anthony Lombardi on 11/28/2014 & rated 84 points: Bumping this down a little. Slow ox'd a little over an hour. The oak barrels are still present on the nose, spicy aromatics with some candied red fruit. The palate is rich with sweet strawberry notes & carries a beautiful weight. I am wondering if that oak will ever fully integrate as it is still one of, if not the main component here. The finish shows some orange peel & black tea & lingers beautifully. (2484 views) | | | Tasted by FandL on 5/27/2014 & rated 90 points: Paired well with a smoked duck breast (gazed with a l'orange sauce) over a green salad. Had banana peacan bread and dipped it in the l'orange sauce and that too went with the wine as well. (2618 views) | | | Tasted by FandL on 5/13/2014 & rated 90 points: well received pinot at wedding reception. (2633 views) | | | Tasted by GalvezGuy on 11/6/2013 & rated 91 points: Consistent with previous notes. A little worrisome is the fact that there was some excess alcohol peeking through here. (3054 views) | | | Tasted by FandL on 10/4/2013 & rated 89 points: Paired nicely with a duck breast dinner.
Cork did break during removal so decanted and filtered. (1648 views) | | | Tasted by FandL on 5/29/2013 & rated 87 points: decanted for 1.5 hours. Oakiness is more prevalent since fruit flavors aren't there. there's still acidity that worked well with food. We'll probably consume the rest of this vintage this year. (1762 views) | | | Tasted by FandL on 9/7/2012 & rated 89 points: Paired with salmon dinner. Half bottle, Opened 30 min before dinner to breathe. A little oaky, at its peak to drink now. (2101 views) | | | Tasted by jbaron on 7/3/2012 & rated 91 points: Integrated oak, thank goodness. Still a bit of a lush around the edges- amorphous and muddy, but a very nice dinner drink. Very nice length, decent nose. (2040 views) | | | Tasted by GalvezGuy on 1/11/2012 & rated 92 points: Decanted six hours. The obvious oak of its youth has integrated very nicely. Great aromas of black cherry, mushroom, cranberry, rhubarb, vanilla, and spice. On the palate, black cherry, cranberry, red raspberry, spice, rhubarb. Nice smooth acidity with great tannic grip. Hold or drink with a long decant. Lovely stuff. (2242 views) | | | Tasted by eastover on 12/18/2011: Drunk at Lisa's Hanukkah dinner - enjoyed by all. (2252 views) | | | Tasted by eastover on 12/3/2011: Saturday night at home with Jilly's white clam sauce. (2178 views) | | | Tasted by eastover on 12/2/2011: Friday night at home - Maryann and Andy come over for a last minute wine and cheese meal. Wine a nice complement - double decanted. (1883 views) | | | Tasted by Blue Shorts on 11/26/2011: This is in an excellent place right now (.375ml). Beautiful nose, smooth taste, long finish. Delicious!!!! (1997 views) | | | Tasted by GalvezGuy on 11/10/2011: Decanted for two hours. Consistent with previous notes. (1934 views) | | | Tasted by RussW on 11/2/2011: Finally!! This wine has turned the corner and the oak has integrated. A very nice well balanced SCM pinot. Lots of cherry and cranberry with enough acidity to keep the fruit refreshing on the medium length spicy finish. I was beginning to wonder if the oak would integrate before the fruit faded. (1984 views) | | | Tasted by RussW on 7/17/2011: This wine continues to be dominated by oak. I didn't decant, but I drank it over 24 hours and this just never came together. This is my 5th bottle and at this point my least favorite Windy Oaks wine. I will hold off opening another until next summer. (2219 views) | | | Tasted by GalvezGuy on 2/12/2011 & rated 91 points: Decanted two hours. Nice pinot funk on the nose. Aromas of black cherry, spice, rhubarb, vanilla, cranberry. On the palate, cola, black cherry, spice, rhubarb, cranberry. Finishes with sharp acidity. Needs some more time, but has great bones. Hold or decant for a minimum of four hours. (2643 views) | | | Tasted by Anthony Lombardi on 1/30/2011 & rated 94 points: Decanted three hours. Gorgeous translucent ruby. Orange peel, raspberry and a smoky cure meat element bewitch you on the nose. Medium bodied and as graceful as a tap dancer to a Yo la Tengo song. Cranberry, more smoke, crushed black truffle and hint of cinnamon flood the mid palate, but much like the Windy Oaks Chardonnay tasted earlier this weekend, a firm acidic cut keeps the fruit in balance. Long, complex finish influenced by some Anise and raspberry is embellished by a firm tannic grip.
A word about the oak. These can show quite oaky when young, but the decant, the lighter hand with ripeness and the acidity keeps this wonderfully integrated. Right there with Rhys and Ceritas as my holy trinity of California Pinot Noir. (2901 views) | | | Tasted by Mike Dildine on 12/30/2010 & rated 91 points: I've commented on this wine several times in the past. Suffice it to say, it continues to evolve and improve with time.
Jim and Judy do good work! (2823 views) | | | Tasted by eastover on 12/9/2010: Thursday night at home - crab cakes and salad. Thursday before a vacation day to start the 2010 Biscotti production. Wine just fine - reliable Estate Cuvee. (2919 views) | | | Tasted by swillpower on 11/15/2010: Opened 1 hour prior. Has all the WO hallmarks...strawberry,spice, fresh bread, orange zest. Still a bit emphatic on the oak influence, so give it a bit of time, much like I meant to do but opened this by accident instead of the 06 Wood Tank! Still, a fine drink. (3344 views) | | | Tasted by stufis on 10/16/2010 & rated 92 points: Popped n poured. Air helped a lot; bit more tart than I recalll from prior vintages, but it has all the stuffing and lengthy palate I expect. (3205 views) | | | Tasted by GalvezGuy on 9/2/2010 & rated 92 points: Thought is finally time to pop one of these. Served with roast chicken. Popped and poured. Great nose, pie cherry, ripe red raspberry, cola, spice, black tea, faint mushroom. On the palated, pie cherry, red fruits, vanilla, spice, cola, black tea. Nice sappy transition to a crisp finish. Outstanding, good value. Drink with a long decant or hold. Glad I have many more. (3352 views) | | | Tasted by zscheiner on 8/22/2010 & rated 89 points: From 375ml, decanted half-hour. Cherry pie on the nose, distinct note of carmelized sugar. Tart cherry on the palate, nice acidity, hint of spice. Touch of wood and a hint of heat but otherwise very nice. (3442 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| By Josh Raynolds
Vinous, November/December 2009, IWC Issue #147
(Windy Oaks Estate Pinot Noir Estate Cuvee Schultze Family Vineyard Santa Cruz Mountains) Subscribe to see review text. | By Allen Meadows
Burghound, October 2009, Issue #36
(Windy Oaks Estate Pinot Noir Estate Cuvée Villages Red) Subscribe to see review text. | By Richard Jennings
RJonWine.com (3/28/2010)
(Windy Oaks Estate Pinot Noir Estate Cuvée Schultze Family Vineyard) From 375 ml - very light red color; sandalwood, baked cherry, bright red fruit nose; tart cherry, strawberry, oak palate; medium-plus finish (largely RC212 yeast with some Assmannshausen yeast fermented barrels) 91 points |
NOTE: Scores and reviews are the property of Vinous and Burghound and RJonWine.com. (manage subscription channels) |
| Windy Oaks Estate 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 Santa Cruz Mountains Santa Cruz Mountains Winegrowers Association | Wikipedia
Once referred to by wine writers as the Chaine d'Or -- or "golden chain" -- the Santa Cruz Mountains AVA sits above Silicon Valley, running along the craggy range next to the Pacific on some of the prettiest parts of Northern California. The area supports more than 75 wineries, despite being limited by geography and high land prices.
In 1981 the Santa Cruz Mountains Viticultural Appellation became federally recognized, one of the first American viticultural areas to be defined by geophysical and climatic factors. The appellation encompasses the Santa Cruz Mountain range, from Half Moon Bay in the north, to Mount Madonna in the south. The east and west boundaries are defined by elevation, extending down to 800 feet in the east and 400 feet in the west. |
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