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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 90.3 pts. and median of 90 pts. in 109 notes) - hiding notes with no text | | | Tasted by ParkerT on 7/3/2021 & rated 90 points: Last bottle of a long ago acquired case at the winery during a barrel tasting weekend. So glad I held on. Served at a party and everyone raved - I got a taste....beautiful depth, fruit forward, but with smoothness I do not recall from previous bottles. Wish I had more. (513 views) | | | Tasted by ericindc on 4/20/2018 & rated 92 points: Still doing nice but needed at least 3hrs open. Alot more tertiary notes on the nose (dirt, some VA) alon with strong nose of black fruits and some mint. A touch hot on the nose. Taste was still black fruits, red fruits, minerality, alot of mature notes with mint. Full bodied, good tannic structure, solid acidity. Pretty hot, but still good for several years. (1346 views) | | | Tasted by ericindc on 9/20/2015 & rated 92 points: Still doing great. Strong nose of black fruits, mature notes, mint, dirt. Taste was still black fruits, red fruits, minerality, some mature notes with mint. Full bodied, good tannic structure, solid acidity. (3426 views) | | | Tasted by Winiac on 4/6/2015 & rated 89 points: Pleasant sweet fruit but lacks a bit on structure. Prominent oak. (3462 views) | | | Tasted by Tudz Drkl on 1/6/2015 & rated 90 points: Excellent. An expressive Pinot that is drinking perfectly right now. Everything is in balance: the fruit is quietly beautiful and complex, the acidity is brash and assertive and the nose is everything I love about pinot noir. In a few words this wine expresses place and is satisfying, balanced and integrated. (3719 views) | | | Tasted by sachinw on 11/17/2013 & rated 88 points: I popped and poured due to cellertracker tasting notes saying this was almost past its prime. Muted nose and slightly acidic. Not a bad wine but was really looking forward to it given experience with previous bottles. (4889 views) | | | Tasted by JPH104 on 11/2/2013: Nose muted - only oak note prevalent. Finished sharp and bitter. Not as I remembered it three years earlier. Possibly spoiled bottle. (4178 views) | | | Tasted by brooklynwine on 9/20/2013 & rated 91 points: This wine has developed well and now seems to have reached the end of its peak. Color: rusty red, showing its age; Nose: black cherry cola, dried berries, and a little soy sauce component. Really nice, a bit darker in profile than the last time a had it. Palate: You really get the black cherry cola on the palate. Some nice spice and the a bit of fig. This wine has good balance with smooth transitions from initial attack to finish. In my opinion it has reached its peak and should be consumed now.
Paired with cornish game hen, roasted potatoes and beets, and stuffing w/ gravy. Worked very well. (2607 views) | | | Tasted by John O' on 8/24/2013 & rated 95 points: Pinot report nailed it. Big, big wine. Lots of air great with a steak. Could have been mistaken for a cab (2553 views) | | | Tasted by grayfont on 6/1/2013 & rated 88 points: DC/Northern Virginia Off-Line II - "Blind Reds: Favorites vs. Underdogs" (My home, Falls Church, VA): tasted blind, this probably suffered from being right after two very bretty wines in the lineup. this is subtle, and easily could get lost in a crowded lineup like we had. Some interesting glue notes on the nose, and some faint cherry on the palate. (3350 views) | | | Tasted by JOJ on 4/11/2013 & rated 93 points: Very nice. Aromas of cranberry and cherry -- bright red fruit -- followed by hints of mineral and cut grass. On the palate, more cranberry and cherry -- bright and vibrant -- with nice tension. Mouth-tingling acidity is balanced by decent tannic structure, and leads to a mineral-tinged finish. Still youthful and may round out from here. (1570 views) | | | Tasted by cab_fran on 3/16/2013 & rated 92 points: Nice Sonoma pinot, hit this one at about the end of its peak. Strawberry fruit and muted cola, had this at dinner with BBQ chicken sandwiches. Refreshing to have a Cali pinot like this that sidesteps the alcohol heat trap. Would drink this over the next 6 months if you are still holding onto bottles. (1736 views) | | | Tasted by prof b on 12/31/2012: no notes taken, but very nice wine with decant (2028 views) | | | Tasted by WinePT on 12/24/2012 & rated 89 points: Light bodied Pinot. Red fruits and spice. Soft tannins. The fruit came through over time, while the spice predominated early on. (1699 views) | | | Tasted by Parnelli on 12/15/2012 & rated 91 points: Nice, nice wine! Cherries and cola with a little earth and some vanilla on the nose and palate. We took this to our favorite restaurant and drank it with another couple before the meal. 'Wow' was the buzzword by us and the proffered sample for our waitress. (707 views) | | | Tasted by ecola on 12/7/2012 & rated 93 points: Really delicious. Pure red cherry and a little red raspberry. Silky smooth from start to finish. There is a depth to the flavors that makes this special. Softening tannins. (1555 views) | | | Tasted by ericindc on 10/27/2012 & rated 94 points: Same as previous notes. Great Cali Pinot. Still doing great. (1719 views) | | | Tasted by joet626 on 7/1/2012 & rated 87 points: Disappointing. Light in texture and color; missing the sweet cherry flavors that normally abound in PP Pinot Noir. Could be past optimal drinking window. (2185 views) | | | Tasted by ecola on 6/27/2012 & rated 92 points: Aromas and flavors of red cherry, cola, a little herb, and cinnamon. Medium body with an unbelievable smoothness to it. Long finish with subtle earth and a little rhubarb. (1902 views) | | | Tasted by mranderson on 5/12/2012 & rated 88 points: nice enough... Earthy notes, muted fruit with balanced tannin. Expected more from PPP (1887 views) | | | Tasted by Pluecht on 5/8/2012 & rated 86 points: Cherry, blueberry and a hint of blackberry. Very light, lacks structure, 15 second finish at best. Weak effort. (1896 views) | | | Tasted by Adventr.us on 5/6/2012 & rated 88 points: It's pleasant enough but so far not a lot going on. Hoping it shows some more life with some air. (1675 views) | | | Tasted by corkscrews on 4/13/2012 & rated 89 points: A nose of dusty earth and cherry, medium amber in color. A medium to full bodied Pinot, with dark cherry, currants, earthy and dusty spice finish. Had always wanted to try this wineries Pinot, was good but a bit short of my expectations. (1778 views) | | | Tasted by Rich S on 4/12/2012 & rated 90 points: Consistent with previous bottle although lighter in color than my last bottle. Sweet red fruit profile on the nose and palate. Very silky on the mouthfeel and finish. A smooth, balanced, easy drinking (if somewhat simple) pinot. (1803 views) | | | Tasted by hamiltoncd on 4/10/2012 & rated 88 points: A bit disappointed by this. On initial opening, beautiful color and floral notes. red fruit predominated. I thought it had real promise. Unfortunately, it became rather muted, and much less complex as time went. I'm just not sure where the wine went? (1902 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| By Gregory Walter
PinotReport, Issue #57 (5/1/2009)
(Papapietro-Perry Winery Pinot Noir Elsbree Vineyard Russian River Valley) Login and sign up and see review text. |
NOTE: Scores and reviews are the property of PinotReport. (manage subscription channels) |
| Papapietro Perry Producer Website
Papapietro Perry is Ben Papapietro and Bruce Perry. They made their first Pinot Noir in 1998. In the 1970's, Ben had helped Bert Williams (see Williams Selyem Winery) make Pinot in Bert's garage in Sonoma County.
Papapietro Perry Winery specializes in small lots of handcrafted, single-vineyard designate Pinot Noir and Zinfandel produced from the finest grapes in the Russian River, Anderson and Dry Creek Valleys. In addition, they produce a limited amount of Chardonnay. 2007 Papapietro Perry Pinot Noir Elsbree Vineyardfrom the winery
Medium ruby color; complex dark cherry aromas with earthy notes; deep, rich, earthy black cherry fruit, with spice and cola notes; good structure and balance; long finish. Complex, lush and deep. Drink now through 2011
WINEMAKER’S NOTES:
The Leras Family Vineyard, located in the heart of the Russian River Valley off Woolsey Road, is planted with Pommard clones that are approximately 12 years old, as well as newer vine clones 115, 667 and 777. This vineyard embodies earthiness and minerals, the signature of Pinot Noir grown in the Russian River Valley. We have carefully refined our winemaking techniques in a way that defines our unique Pinot Noirs, separating the grapes by clone during fermentation and aging. This gives us many more blending options. We cold soak the grapes two to three days before adding several different types of yeast, cultured specifically for Pinot Noir. During the seven to twelve days it takes to ferment, we handpunch each fermenter, sometimes as often as five or six time a day to ensure that the temperature doesn’t get too warm. Once the juice is fermented, we press the fruit and move the wine into Francois Frères French oak barrels, and then age for 11 months before bottling.
TASTING NOTES:
Garnet red in color leading to a highly aromatic nose of bing cherries, plum, and smoke. The entry is velvety on the palate with rich flavors of cherry, cassis, and hints of strawberry giving way to earthy minerals, and toast. The wine is medium- bodied, lush and extremely well balanced leading to a long, persistent fruit-driven finish. Drink now through 2011.
WINE PROFILE:
Varietal: 100% Pinot Noir
Appellation: Russian River Valley
Harvest Dates: Sept. 8-9 2007
Brix at Harvest: 24..5°
Alcohol: 14.5%
T.A.: 0.615g/100ml
pH: 3.71
Residual Sugar: Dry
Cooperage: 11 months in
François Frères
French oak,
50% new,
50% 1 & 2 –year old
Bottled: Aug 8 ,2008
Production: 1195 cases 750 ML
SRP: $49/750ml, $108/1.5L
Source:https://web.archive.org/web/20100814041615/http://www.papapietro-perry.com/assetdl.php?file=34Pinot 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 CountyRussian River Valley Russian River Valley Winegrowers Association | Wikipedia |
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