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| Drinking Windows and Values |
| Drinking window: Drink between 2011 and 2012 (based on 4 user opinions) |
| Community Tasting History |
| Community Tasting Notes (average 85.1 pts. and median of 85 pts. in 39 notes) - hiding notes with no text | | | Tasted by nd1der on 2/3/2013: Decanted for an hour. A very light bodied wine with a rosy color and medium legs. The nose was cherry, plum and mushrooms. The cherry and plum continued on the palate along with rose petals. Finishes short. Pleasant enough on its own; it paired well with pork chops that were well seasoned, seared and finished in the oven. (4674 views) | | | Tasted by krenshaw on 9/5/2012 & rated 84 points: quite good.. had it with some panko garlic chicken and it complimented very well.. not heavy on the alcohol, but smooth enough to show it was there.. very drinkable (5322 views) | | | Tasted by TLDossett on 12/23/2011 & rated 91 points: Very nice Pinot. (6649 views) | | | Tasted by Coleman on 11/18/2011 & rated 88 points: Very nice Pinot. Dark, lots of blueberry and plum. Nice balance and mouthfeel. (6835 views) | | | Tasted by Jasonmitchell32 on 10/21/2011 & rated 74 points: Metallic tasting. Very light tasting and not a string smell. (6997 views) | | | Tasted by phillywinefinder on 9/21/2011: easy price, easy drinking, doesn't get in the way, goes with everything http://bit.ly/nLCz7X (3713 views) | | | Tasted by brousehouse on 9/14/2011 & rated 85 points: Applesauce on the nose. Cinnamon spice during drink with clean finish. Less dark fruit makes for a delightful change of pace (3393 views) | | | Tasted by Coleman on 1/14/2011 & rated 88 points: Nice fruit, a little closed at first. Opens up nicely, good mouthfeel, good QPR. (3694 views) | | | Tasted by Coleman on 12/9/2010 & rated 89 points: This is a really nice wine. Very nice nose, palate is bigger than most Pinots at this price. Blueberry, raspberry and plum, with a little sweet spice. (3705 views) | | | Tasted by golfwine on 11/25/2010 & rated 83 points: Although quite simple, we're talking about a sub-$10 bottle of wine and so, considering the level of what you'll usually encounter in that price range, a strong argument could be made that this wine over-delivers. In fact and in all fairness, compared to their Monterey County bottling, this provided much more intrigue and so, I'd probably not hesitate buying more. (3789 views) | | | Tasted by 818wines on 11/9/2010 & rated 87 points: Very light, both in color and flavor. Pronounced cherry and strawberry. Easy drinking. Good wine with lighter food. Should work for Thanksgiving. (3789 views) | | | Tasted by Mariobnskn on 4/29/2010 & rated 89 points: We finished this wine in 3 hours. It's that good. Really subtle and drinkable. A little woodsy on the nose with some dark fruit. It has some peppery accents, but might be too faint for people who like bigger, bolder wines. However, the subtlety makes it an excellent food wine. (4026 views) | | | Tasted by ctbob on 2/26/2010: Not sure I'd peg this as pinot, but it's a completely drinkable soft red for $7 with no serious flaws other than a small sour note on the finish (3652 views) | | | Tasted by luchavino on 2/23/2010 & rated 85 points: Lots of earth with some musty incense on the nose. The palate is slightly smoky with medium body that has some raspberry, vanilla, licorice and mild peppery spices. (3821 views) | | | Tasted by alandf on 2/18/2010 & rated 86 points: Like the first bottle, but without soap. (3881 views) | | | Tasted by alandf on 1/30/2010 & rated 87 points: Drinkable, but not Pinot-ish for me. More like a blend, with simple dark fruit, and a strange but non-interfering hint of soap on the nose. (3864 views) | | | Tasted by Snoman on 10/16/2009: Follow up to an earlier tasting. Makes me wonder if there are some other varietals blended in, as a gamay-like flavor is developing in the bottle. Granted it's still very young, but there are some off-PN flavors opening up---not bad, just not Pinot Noir's signature. (4040 views) | | | Tasted by Cellar de Latour on 10/6/2009: Really nice. Light, velvety and smooth and up front. Plum and cherry with a bit of spice at the end. (4155 views) | | | Tasted by Snoman on 9/27/2009 & rated 83 points: Pleasant enough juice, non-offensive flavors of red fruit and rose petal; no discernable layering or complexity, no acidic or tannic structure. This would be a 70, if the fruit quality wasn't there. (4059 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| Castle Rock 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 Wikipedia |
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