External search
Google (images)
Wine Advocate
Wine Spectator
Burghound
Wine-Searcher
Vintages
N.V.
From this producer
Show all wines
All tasting notes
|
| Drinking Windows and Values |
| Drinking window: Drink between 2009 and 2012 (based on 17 user opinions) |
| Community Tasting History |
| Community Tasting Notes (average 86.1 pts. and median of 86 pts. in 61 notes) - hiding notes with no text | | | Tasted by fuzzy Phil on 7/31/2016 & rated 90 points: I've had this for at least 6 years in the cellar. Aged very nicely. Good maderization. (2107 views) | | | Tasted by wprev on 2/14/2016 & rated 90 points: excellent, pleasant, charming (676 views) | | | Tasted by JDV.DDSPHD on 1/5/2014 & rated 89 points: Chalky notes on the notes with some apricot and hint of lemon peel. Nice acidity but not as much minerality as I would like to balance this out. Definitely more some strawberry (yep I swear I can taste a bit of strawberry) with some pear, and apple. Lacking complexity and depth but decent sparkling. (1109 views) | | | Tasted by Steadyjohn on 1/1/2014 & rated 88 points: This is a very tasty sparkliing wine. Easy to drink. Maybe too easy. Enjoyed itall by itself. (2778 views) | | | Tasted by wprev on 8/14/2013 & rated 90 points: incredible balance price and quality; crispy, solid, fruit, (987 views) | | | Tasted by Lyubomir Lefterov on 5/12/2013 & rated 87 points: Light pink in color, fresh, hint of strawberries, mild bubbles, fantastic qpr (826 views) | | | Tasted by danielk168 on 12/25/2012 & rated 85 points: Not really my style, I prefer nutty yeasty type. (4799 views) | | | Tasted by Mike Kopanski on 4/30/2012 & rated 84 points: I was a little disappointed. Compared to their stellar Blanc de Blancs, this one was a little flat and lifeless. The bubbles were very small and quite inactive. The color was kind of like new motor oil, something like caramel. There is plenty of viscosity and mouth feel, but a little short on the flavor. Not all that bad, but there are so many others in this price range. Finish is a touch yeasty, and not very long. (3368 views) | | | Tasted by daver852 on 7/1/2011 & rated 84 points: Fairly underwhelming. Rather dark color, fairly fragrant, fruity nose, bland on the palate, sweet, short finish. Not awful, but not memorable, either. Basic grocery store bubbly. (3690 views) | | | Tasted by BoboJangles on 5/13/2011 & rated 86 points: Light copper in color. Subtle berry flavors and alittle bit of yeastiness. It's only very slightly off-dry, making it a good match for a wide range of foods. Very good QPR. (3626 views) | | | Tasted by Fay711 on 10/2/2010: Yummy! Light and fruity. It's no chandon though (2130 views) | | | Tasted by subtlet on 6/25/2010 & rated 86 points: Strawberry scents show on the nose, as well as crispy Indian nan. The palate shows clean strawberries, with the seeds intact. The bubbles surprise me, as I don't feel them until fairly late on the palate. Crazy. The flavors are pretty simple, but this is an enjoyable sparkler. (1537 views) | | | Tasted by benlisch on 5/6/2010 & rated 88 points: Exuberantly fruity pear, orange, citrus with some toast on the finish; tangy and refreshing with plenty of spritz, but not a particularly refined mousse. (3054 views) | | | Tasted by Laurence on 12/31/2009 & rated 81 points: Skip it.
There are much better Cava's and bubbly's from South Africa in this price range. (6225 views) | | | Tasted by bruce61 on 7/3/2009 & rated 89 points: This was an above average "cheap" sparkling wine. The true beauty of the wine was what we were celebrating! (6393 views) | | | Tasted by jamieirving on 5/9/2009 & rated 84 points: Decanter New World Fine Wine Encounter (The Royal Lancaster Hotel, London W2): A rather miserly tasting sample, so struggled to get very much! Slight tinge of pink in the glass. The nose shows bready, lemony aromas. The palate shows crisp acidity and yeasty characters. (4016 views) | | | Tasted by garambler on 3/29/2009 & rated 87 points: We had this with lunch on 3/29/09.It had strawberry, almond, toast and minerals on both the nose and palate. It had a nice mouth feel and found it to be quite pleasant. (2297 views) | | | Tasted by Champagneinhand on 12/22/2008 & rated 85 points: nice blanc de noirs, bubblier than any previous sparkler including cristal. super acidic, gave me serious heartburn. maybe letting it sit for a hour might improve that point. tastes similar to gloria ferrer. (6401 views) | | | Tasted by Champagneinhand on 12/22/2008 & rated 86 points: About the same as last time, which was good but this must sit for at least one half hour to get the drink set up right, then you can enjoy its heavy acidic red fruit based noir. (6562 views) | | | Tasted by beezer6 on 12/5/2008 & rated 87 points: Binny's Champagne Gala Tasting (Binny's South Loop - Chicago, IL): Binny's South Loop Champagne Gala Tasting. (4975 views) | | | Tasted by BrandrB on 10/3/2008 & rated 85 points: Method Champenoise. Light metallic-pink in color. Just a slight mousse. Not much of nose at first, but light berry flavors detectable after a while. Nice quite dry style but with plenty of strawberry and light toast flavors. Short – but pleasant – finish. Very good value. (3082 views) | | | Tasted by wertyu on 6/29/2008 & rated 86 points: Slightly pink, nice sharp acidity overlays the fruit - good taste, nice balance of dry - acid - fruit, hint os sweetness (3132 views) | | | Tasted by mkparker on 4/28/2008 & rated 85 points: Very nice. Had one glass on its own. Even though this bottle was relatively old, it was fine. Mixed the rest to make Peach Ginger Bellini's. Even better! (3149 views) | | | Tasted by Wino Joe on 4/12/2008 & rated 88 points: This is a very good sparkler. Bubbles a little large - expanding in the mouth - but still a consistent creamy goodness. Solid fruit nose & dry crisp black & red berry notes w/ a creamy mouth feel. Medium finish & great balance. (2256 views) | | | Tasted by jfp on 2/7/2008 & rated 88 points: Light pink in color, enough to look like a rose. Coarse bubbles and an aggressive mousse. The nose has honey, lemon custard, and a bit of yeast. On the palate, this is sharply acidic and smooth at the same time. Quite nice! (3417 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| Domaine Ste. Michelle 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.Washington Washington Wine Commission | Credit to Washingtonwine.org for this article
Washington Wine
Washington State is a premium wine producing region located in the northwest corner of the United States. Although a relatively young wine industry, it is now the nation's second largest wine producer and is ranked among the world's top wine regions. Washington wines are found nationally in all 50 states and internationally in more than 40 countries.
Wineries
With 30,000+ acres planted, the state has ideal geography and conditions for growing premium vinifera wine grapes. Primarily grown on their own root stocks, the vines produce grapes of consistent quality, resulting in strong vintages year after year. While its focus is on Chardonnay, Riesling, Merlot, Cabernet Sauvignon and Syrah, the region also produces a wide range of other spectacular whites and reds.
Growers
Winemakers from all over the world have chosen to establish themselves in Washington, where they can create wines reflecting this region's unique characteristics. Their hand-crafted wines are receiving wide acclaim from critics regionally, nationally and internationally for their consistently high quality. Many of them have received scores of 90 and above from the major wine media. Overall this is a higher percentage than other leading wine regions.
Regions
As the state's fourth largest fruit crop, the Washington wine industry is an important contributor to the long-term preservation of Washington agriculture. The industry is committed to sustainable agricultural practices and conservation of water resources.
Washington State is a premium wine producing region located in the northwest corner of the United States. Although a relatively young wine industry, it is now the nation's second largest wine producer and is ranked among the world's top wine regions. Washington wines are found nationally in all 50 states and internationally in more than 40 countries.
Varieties
Washington produces more than 20 wine grape varieties - a ratio of 56 percent white to 44 percent red. As the industry matures and experiments, it finds many grape varieties that thrive throughout Washington's microclimates. There are more than 16,000 vineyard acres of red wine varieties statewide.
History & Vintages
Washington's wine future is limitless. As consumers discover the quality of Washington wines, demand continues to grow nationally and internationally. New acreage and wine varietals are being planted and new wineries are opening at a remarkable pace. Washington State is recognized as a premium viticultural region around the world.
State Facts
Washington's wine industry generates more than $3 billion to the state economy. It employs more than 14,000 people, directly and indirectly, with projections to add nearly 2,000 more jobs by 2006. In terms of tax revenues accrued to the state and federal government, wine grapes are among the highest tax generators of any agricultural crops. Furthermore, Washington wine tourism attracts nearly two million visitors annually contributing to the positive growth of local and regional economies.
Washington State - the perfect climate for wine = ideal growing conditions, quality wines, business innovation, lifestyle, and social responsibility. All are key elements of this world-class wine industry.
Vintages
"2008 and even more so 2010 and 2011 were cool, even cold vintages (think: 2002 in the Barossa) without the extreme ripeness, extract and higher alcohol that had become the norm in the state’s post 1995 world. 2008 was manageable but the duo of 2010/2011 nearly caused a “great depression” in Washington State." - Jon RimmermanColumbia Valley Columbia Cascade Winery Association
The Columbia Valley AVA lies mostly in Washington state, with a small section in Oregon. The Cascade Range forms its western boundary with the Palouse regions bordering the area to the east. To the north, the Okanogan National Forest forms a border with the AVA and Canada. It encompasses the valleys formed by the Columbia River and its tributaries, including the Walla Walla River, the Snake River, and the Yakima River. The Columbia valley stretches between the 46th parallel and 47th parallel which puts it in line with the well known French wine growing regions of Bordeaux and Burgundy. The northern latitude gives the areas two more hours of additional daylight during the summer growing season than wine regions of California receive. The volcanic and sandy loam soil of the valley offers good drainage and is poor in nutrients, ideal in forcing the vine to concentrate its resources into the grape clusters.Columbia Valley Columbia Valley Winery Association |
|
