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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 87.3 pts. and median of 88 pts. in 31 notes) - hiding notes with no text | | | Tasted by capnkirk on 3/30/2013 & rated 89 points: this is a fun wine with a burgundian lighter style of winemaking that brings out the richness of pinot noir without the heaviness of other styles. (6675 views) | | | Tasted by Ellenkf on 11/5/2012 & rated 92 points: Beautiful ruby color, smoky but soft and refined. Absolutely hitting its stride. (7170 views) | | | Tasted by ggolec on 11/10/2011 & rated 87 points: Cloudy red out of the bottle. Campfire and some wet leaves come through on the nose. Popped and poured and followed for a couple hours. There's definitely quite a bit of smoke in the mouth but the fruit is there in a complementary sense. Fairly light-bodied with light-medium tannins. Didn't change much in the time we drank it. If you're sensitive to smoke steer clear. If you're not, this is a perfectly enjoyable wine for those seeking to avoid full-bodied new world pinots. (8763 views) | | | Tasted by J @ y H @ c k on 8/19/2011 & rated 89 points: A gift from a friend who is ITB on the french side of things. Popped and poured. Right out of the gate, you notice that there is none of that cola/funk that is so common in Cali pinots. For me, that's a plus. Thne principal flavor components are spice and minerals, with fruit being a secondary component. There's pepper and allspice with cherry in the background and maybe a tiny bit of strawberry even further behind that. My personal preference is a bit more fruit and that would bring this wine into the outstanding category. Whoever wrote the note in CT that there are $10 Cali pinots that are as good needs to get his taste buds checked for diminished functionality. This is not a fruit bomn, not that I dislike fruit bombs, but its got nice balance and a very pleasant overall taste profile with no negative characteristics. (9101 views) | | | Tasted by 4iron on 5/1/2011 & rated 88 points: pretty darn good (9476 views) | | | Tasted by 4iron on 2/18/2011 & rated 90 points: Very good, just a touch more complex and this would be serious juice. (4343 views) | | | Tasted by Jack on 10/20/2010 & rated 88 points: Quench 2010 (W Hotel): Fruity,fun. Light and soft. Easy to like. (5420 views) | | | Tasted by Geo58 on 10/13/2010 & rated 83 points: Cherries but thin. Ok but not for the price (4654 views) | | | Tasted by chefpete on 9/14/2010 & rated 75 points: I don't like - just as good as a $10 bottle of pepperwood (4596 views) | | | Tasted by smokeshowing on 9/13/2010 & rated 84 points: Shared this wine with good friends during the first annual Casa de Rose wine tasting extravaganza. Upon opening we all noticed a bit of a funky scent that I can only describe as being barnyard, or more accurately, and this is not all that enticing, but the smell of a pig farm on a warm summer day.
Do you actually think that would stop us from nurturing this little bottle with the cute label into a drinkable state. Hell no! We let this little one breathe for an hour and the funky, skunky stink seemed to dissipate only to be replaced with the typical Pinot fruit scents of bright cherries and a hint of plum.
That cherry component made the trip from the nose to the palate, but there was still what I can only describe as a rustic flavor that while not off-putting, was a bit challenging at times.
This wine, while having outstanding label art, was just a serviceable Pinot Noir that we will probably not add to the cellar in the future.
http://fearnowine.com (4701 views) | | | Tasted by PSUSteve on 7/26/2010 & rated 86 points: I can't really decide if I like this or not. It needs a ton of air. I think I will wait some time before the next bottle. (4932 views) | | | Tasted by Minkey on 7/23/2010 & rated 88 points: The nose shows cherries and barn yard with a bit of manure making a showing. The palate is light, not overly fruity but definitely shows red cherries, mild tannins. (4946 views) | | | Tasted by Jimbot on 7/7/2010 & rated 84 points: Sadly, I must confirm my disappointment with this one after returning to it after a second interrupting bottle. Tart, meaty (like jerky), kinda skunky. The wine was sound... yet simply brutish and unpleasant. Most of this bottle was dumped. (5343 views) | | | Tasted by smphelps on 6/28/2010 & rated 87 points: Light to medium ruby red. Lighter feminine floral style dominated by cherry pie, vanilla and light spices. Not complex, but pleasant. (5164 views) | | | Tasted by Tiborones on 6/27/2010: Blossom, Aria, Las Vegas...Didn't go well with our gourmet Chinese food pairings. This was super tight and it never opened up. Second bottle from Hirsch and there's nothing that stands out about either one. Perhaps Hirsch wines need some patience. (5097 views) | | | Tasted by nrau on 6/25/2010 & rated 89 points: Medium-bodied, with a richer earthiness to it, touch of spice (5374 views) | | | Tasted by kennyg on 5/25/2010 & rated 85 points: Mild pinot funk on the nose. Young taut pinot with moderate tartness and limited complexity. Last glass was clearly the best with brighter cherry notes becoming more evident. Acidity complemented baked flounder well. Will benefit from cellar time and score may improve somewhat as well (5434 views) | | | Tasted by amateurwino on 4/10/2010: Tasted but notes lost; I don't think I was that enamored with this one. (5108 views) | | | Tasted by Nutty08 on 4/9/2010 & rated 89 points: Expansive nose of black cherry and Pinot funk. Crisp palate, some plum and hints of spice and lengthy finish of oak, plum, currants and hints of bacon. Good, just not distinctive as it has similarnprofile to many other Cali pinots. (5457 views) | | | Tasted by dhammer53 on 2/1/2010: Not a bad wine for $60 at Ouest in NYC. Light color. Delicious at pop and pour, but no real improvement to talk about over the next 60 minutes. There was a fruity and smokey element to the wine. Everyone (non-geeks of course) enjoyed this. Me too! (6101 views) | | | Tasted by KeithAkers on 11/14/2009 & rated 88 points: Chicago Pinot Days-2009 (Navy Pier, Chicago IL): nose: nice and soft nose of dark red cherries, red berries, some spice tones as well as red fruits
taste: very good medium feel with pretty tones of dark red cherries, red berries, and a good amount of red fruits
overall: a real nice pinot. Good aromatics with a nice feel and tones, this is perfect for drinking right now (6372 views) | | | Tasted by AllRed on 11/14/2009 & rated 86 points: Pinot Days Chicago (Navy Pier, Chicago): Aromas of baked cherry and allspice. Baked cherry tones on the palate, with an odd musty quality on the finish. (6078 views) | | | Tasted by beezer6 on 11/13/2009 & rated 86 points: Pinot Days 2009 (Navy Pier - Chicago, IL): Lean and tart. One of my least desireable wines of the day. (7007 views) | | | Tasted by EMichels on 10/30/2009 & rated 90 points: Big bright cherry nose; Bright fruit (5787 views) | | | Tasted by rjonwine@gmail.com on 10/25/2009 & rated 91 points: 2009 Pinot on the River Grand Tasting (112 wines tasted) (Rodney Strong Vineyard, Healdsburg, California): Big baked cherry, cherry pie, vanilla, spice nose; baked cherry, cherry pie, vanilla, spice palate; medium finish 91+ pts. (6453 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| By Josh Raynolds
Vinous, May/June 2010, IWC Issue #150
(Hirsch Vineyards Pinot Noir The Bohan-Dillon Sonoma Coast) Subscribe to see review text. |  By Gary Vaynerchuk
Wine Library TV, A Thinking Man's Wines - Cru Beaujolais and Pinot Noir Tasting, Episode #871 (6/9/2010)
(Hirsch Bohan Dillon Pinot Noir) #1; COLOR-medium; NOSE-earthy; some nice red fruit and bacon fat; PALATE-the fruit is exploding on the mouth; a hint of leather; the flavor is quite nice and pretty well made for the price point; drinking quite well; the alcohol is nicely contained for such a young Pinot; this is spectacular for the price point; showing great fruit; GV-90 90 points | By Richard Jennings
RJonWine.com (10/25/2009)
(Hirsch Vineyards Pinot Noir The Bohan-Dillon) Big baked cherry, cherry pie, vanilla, spice nose; baked cherry, cherry pie, vanilla, spice palate; medium finish 91+ pts. 91 points |
NOTE: Scores and reviews are the property of Vinous and Wine Library TV and RJonWine.com. (manage subscription channels) |
| Hirsch Vineyards Producer Website
On weinlagen-infoPinot 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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