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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 88.9 pts. and median of 90 pts. in 26 notes) - hiding notes with no text | | | Tasted by galewskj on 12/22/2013 & rated 89 points: The nose is rustic and old world. The taste is pretty standard RRV pinot noir dominated by fruit. (2804 views) | | | Tasted by Sir Long Pour on 12/9/2013 & rated 87 points: Nice Burgundy style wine - however, I think the Fiona Hills are much better when young and bright - aging didn't help this wine but it was tasty. (2801 views) | | | Tasted by vinovin on 9/9/2013 & rated 88 points: Caifornian burgundy- nice fruit, high acidity, high alcohol. Slight complexity with tart cherry finish. (2839 views) | | | Tasted by ecola on 8/6/2012 & rated 89 points: Aromas and flavors of fresh black cherry, cola, and some brown spices. Medium body with solid acidity. Moderate length finish. Would make a very nice food wine, maybe with an herb crusted pork loin. Very smooth from start to finish. (3511 views) | | | Tasted by punchdown on 7/7/2012: Fruit was faded and there was noticeable brett. Maybe in a down/weird stage, but enjoyed much more in the fall of 2010. (3585 views) | | | Tasted by HopScotchnWine on 7/3/2012 & rated 90 points: Fruit is starting to fade, definitely time to drink this solid Russian River Pinot. (1380 views) | | | Tasted by jimmyandbrooke on 4/23/2012 & rated 90 points: Very good. Lighter Pinot. Nice acidity. Pepper on the finish. Tart bright fruit. (1613 views) | | | Tasted by jimmyandbrooke on 1/1/2012 & rated 90 points: Nice strawberry color and strawberry on the nose. Bright fruit with acid. Cork was completely saturated, which, considering our last bottle that tasted spoiled, makes me think this run may have had some issues. We will try to drink these sooner rather than later. Of course, your mileage may vary. Drinking well now. (1861 views) | | | Tasted by jimmyandbrooke on 9/12/2011 & rated 73 points: Very astringent. We didn't finish this bottle. I think it was spoiled. (1773 views) | | | Tasted by the godfather on 8/14/2011: pretty nice cali pinot, i rather enjoyed this (1726 views) | | | Tasted by craig1colo on 7/30/2011 & rated 86 points: Great pinot color, nose is a bit light, as is the fruit. (1955 views) | | | Tasted by missesthe90s on 7/11/2011 & rated 80 points: Sadly underwhelming on the second try. Excellent showing at the winery, but fell flat after about 8 months in the cellar. Diluted, lifeless, not able to stand up to much of anything in terms of food. Interesting strawberry note on both the nose and palate, but not much else. (1990 views) | | | Tasted by jaalbr1685 on 6/20/2011 & rated 92 points: Really nice. Good combination of strawberry and pepper with cherry/berry and warm baking spice. Held up over the two days we drank it. I would buy again if PC's shipping wasn't so expensive. (2173 views) | | | Tasted by TEDL on 4/29/2011 & rated 89 points: Tried this at Bouchon in Napa, we had to pair a wine with Mussels and Duck Neck Sausage.
Turned out to be a winner, enough that we tracked down six bottles for home. (2085 views) | | | Tasted by ecola on 4/24/2011 & rated 90 points: Soft aromas of red cherry, cranberry, and a little toasted oak. Very silky moutfeel. Drinking very tight right now but may open up with some air. Dry and tannic on the finish. (2093 views) | | | Tasted by yourdad on 3/14/2011 & rated 92 points: Paired with smothered pork chops and collard greens. Perfecto. (2317 views) | | | Tasted by silbakor on 12/19/2010: dry, spice, stone, dark & bright fruit, nice balance & long finish. (2579 views) | | | Tasted by missesthe90s on 10/12/2010 & rated 92 points: Tasted @winery (10/12/10): This is a stellar PN. Northern Burgundian in character with dried cherries and earth/truffle notes. Not at all overripened as is often the case with CA PNs (imo). Excellent acidity balance. Wonderfully complex. Like drinking velvet. My favorite of the current lineup at Porter. (2835 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
(Porter Creek Vineyards Pinot Noir Fiona Hill Russian River Valley) Subscribe to see review text. |
NOTE: Scores and reviews are the property of Vinous. (manage subscription channels) |
| Porter Creek Producer Website
Producer Location (Google Maps)2007 Porter Creek Pinot Noir Fiona Hill Vineyardwinemaker:
very expressive, unique vineyard designate wine. the nose has aromas of wild berries and forest floor, a weighty mid palate and long silky finish.Pinot 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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