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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 88.4 pts. and median of 88 pts. in 17 notes) - hiding notes with no text | | | Tasted by Lychee on 7/23/2017: Fruit forward with aromas of blueberry jam and still very drinkable despite the recommended drink by year date on cellar tracker. (811 views) | | | Tasted by Atwellian on 7/16/2015 & rated 85 points: Black cherry color with slight bricking. Cola and cherry nose. Sweet, cherry and raspberry. Dry with some sugary crust, a bit weak, shortish finish. Day 2 Savory elements coming out, still a bit weak in mid palate with a truncated finish. A tad too simple. (978 views) | | | Tasted by wineretriever on 2/9/2015 & rated 91 points: Drinking beautifully now. Plush red fruit, floral notes, good minerality, decent backbone of acidity. Impressed. (1154 views) | | | Tasted by melaniebaird on 3/23/2013: Tobacco, leather, barn floor. Great! (1459 views) | | | Tasted by christophee on 4/27/2012 & rated 89 points: Garnet with medium viscosity in the glass. Black cherry, bramble, vanilla and kirsch on the nose. Medium body and young with bramble, black fruit, tar, oak and coffee on the palate. Medium finish. (1897 views) | | | Tasted by cliffkol on 4/16/2012 & rated 88 points: Willamette Valley - Tasted at winery: Quite different from Oregon Pinot Noirs. Overwhelming earthy, forest floor flavors support the dark berries, cherries, vanilla and florals. Not my style, but a good wine. (2797 views) | | | Tasted by Miceri on 11/30/2011 & rated 89 points: Medium red; nose somewhat closed, sweet tones of licorice; very well structured and quite light/elegant given its high alcohol level, quite tight to begin with but opening somewhat up after an hour or so, overall impression though is that it is quite closed, but elegant; I like it (1558 views) | | | Tasted by Loren Sonkin on 7/3/2011 & rated 89 points: Sineann wines and whole bunch of other stuff (Our home): Interesting Pinot. Lovely nose. Some funk, macerated cherries, bit of forest floor. On the palate, this lacked some intensity. Pete described it as savory and I think that works. Its very nice to be sure, but not at the level of his better Pinots IMO, but that may just be a stylistic thing. For those who think Sineann Pinots are too full throttle (something I disagree with), they may like this more than I. (2378 views) | | | Tasted by David_T on 7/3/2011 & rated 87 points: It was interesting to compare the one New Zealand pinot noir in Sineann's lineup with the others, all from Oregon. As soon as I tasted it, I knew it was NZ, as it screamed cherry and was a bit lighter and had less noticeable earth/tannins than the others. Still quite nice. (1452 views) | | | Tasted by radman1 on 6/17/2011 & rated 88 points: Cranberry, but not much depth yet. Give it another 2 years and try, but then drink. It won't have much life left. Very soft and delicate. (1139 views) | | | Tasted by David Paris (dbp) on 5/28/2011 & rated 85 points: Memorial Day weekend tasting (Willamette Valley/Ribbon Ridge, Oregon): A big boy at 14.8% alcohol. Huge spicy alcohol coming through fully on the nose. The palate is soft and shows heavy tobacco leafs which are quite nice, coupled with a dark berry pie. Spice and alcohol are also prominent. The finish shows tons of alcoholic spice. (1762 views) | | | Tasted by winejnky on 1/2/2011 & rated 88 points: Typical NZ Pinot Noir; light and plummy with plenty of minerality, more expansive after some air time; similar to a typical generic AOC Bourgogne, nice but not remarkable. (1099 views) | | | Tasted by manonthemoon on 7/23/2010 & rated 88 points: Notes from day 2. Dark red in color. Nose of raspberry, cranberry, with a little earth. Palate was very red with red raspberry, cranberry, licorice, little earth/herb going on. The finish average in length and the wine would probably go well with food as there is acid noticable. Balanced, average wine.EDIT. Showed actually better on day 3 than day 2, deserves another point for that. Drink or hold. 50+5+11+15+7 (1287 views) |
| Sineann 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.New Zealand New Zealand Wine (New Zealand Winegrowers)South Island Noeth Island (wine-pages.com)Marlborough Gisborne (New Zealand Wine)Marlborough .co.nz/home.htm Gisborne |
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