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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 90.6 pts. and median of 91 pts. in 23 notes) - hiding notes with no text | | | Tasted by VinoDiver on 12/16/2012 & rated 95 points: From magnum, beautiful nose with great bright red fruits. This is still going strong. (2191 views) | | | Tasted by VinoDiver on 4/23/2012 & rated 94 points: Consumed from Magnum as a pop and pour. This was delicious right out of the gate and drank extremely well over an hour. Ripe, plush fruits with nice structure, perfectly balanced. I can't imagine this getting any better, but was also not over the hill. (2387 views) | | | Tasted by JFish on 5/19/2010: My last bottle. On the nose I picked up less baking spice but a hint of clove and ginger mixed with the usual orange peel. Like the last bottle, tasted of cranberry and a hint of rosemary. Soft fruit and a velvety texture that just glides across the mouth. Acidity kicks up at the finish but it seems to me that this may be at or near its peak as it seems pretty resolved. Drinking very well. (2709 views) | | | Tasted by JFish on 1/13/2010: Popped and poured. Murky lignt purple in the glass. Does anyone make a pinot with a better nose than TRB? Baking spices and citrus/orange peel, mmm. On the palate though this was all about cranberries with a touch of pine/rosemary. A huge acidic burst followed to the end. Very tart. After a few hours the acidity moderated a bit. But it was much better with food (poached chicken breast and oven roasted fingerling potatoes w/thyme). (2819 views) | | | Tasted by WetRock on 10/3/2009: The Blind Crew at Sundried Tomatoe Cafe (Sundried Tomatoe Cafe, San Juan Capistrano): Bit cloudy this showed Christmas spice and cranberry with the spices really becoming big in the glass with a more menthol note and some caramel later. Bit chunky and disjointed with some tartness bite and grip. Nice ripe flavors but a bit all over. This is a nice look back and its easy to see that TRB has improved his handle on these the past few years. (2185 views) | | | Tasted by Frank Murray III on 10/3/2009: The OC Bagged Crew--October 2009 (Sun Dried Tomato Cafe, San Juan Capistrano, CA): Drank from mag (thank you, Sean). Pine needle/resin, sour cherry, strawberry with some truffle and supporting tannin on the finish. I thought Garys' vineyard at first but tasting blind, of course, was proven wrong. (3778 views) | | | Tasted by Frank Murray III on 7/25/2009: Of the entire vertical from 02-07 from mag that we tasted, this 03 was my least favorite. As it followed the 2002, the 2003 showed less complexity and came off a bit simple for me, even a hint of heat. Graphite, strawberry, leaner red fruits and the finish for me did not carry, clipped somewhat. (1483 views) | | | Tasted by Rangstrom on 4/23/2009 & rated 91 points: Uncorked an hour before dinner. Cloudy, attenuated ruby red. Throwing some sediment. Cranberry, orange and bing cherry on the nose. Fresh, but not overbearing, acidity. Tasty red fruits on the palate and on the finish. Holding very well, which is not the case for many of the '03 Calipinots. (1544 views) | | | Tasted by Al Ehrhardt on 3/11/2008: Love it! Great nose of pine, raspberries, floral notes, orange rind, and a hint of pinot funk. Pomegranite, sour cherries, spice, and a touch of anise. Cloudy, murky ruby. Well balanced with some nice acidity. (2042 views) | | | Tasted by Johann Von Mastiff on 8/19/2007 & rated 91 points: Love the color on this wine. its almost like watermelon neon. Obviously not filtered. This wine reminds me of Bass Philips minus the floating debris. That is a compliment. This wine has the same minty charachter.
Tons of stuff going on here. I love Pinots where color is almost an afterthough. Flavor galore here, including sour cherry, strawberrys, double mint gum and generous amounts of very good French oak (Franc Brothers??) (1841 views) | | | Tasted by Paul Lin on 7/28/2007 & rated 86 points: Rivers-Marie Dinner (Sage Restaurant - Newport Beach, CA): 101 cases produced. 50% new French oak. 13.3% alcohol. This bottle may have been slightly off because it seem rather herbal on the nose and thin on the palate. Beneath the herbal notes, however, I did detect some notes of wild strawberries, sous bois, and wood smoke. The midpalate seemed a bit hollow, although it finishes rather well. 86-87 points. (2641 views) | | | Tasted by Elkiholic on 11/24/2006 & rated 92 points: I double decanted this for sediment and found a fair amount. Served with broiled salmon and it paired very nicely. Very elegant pinot with modestly tart cranberry flavors and a nice smooth mouthfeel. Medium body. Nicely made and my wife's favorite producer right now. (2044 views) | | | Tasted by caldwell on 11/1/2006: Sour cherry, bright fruit, nice nose. Not a Pinot to get lost in, but a nice change from cab when required. (1637 views) | | | Tasted by Johann Von Mastiff on 10/5/2006 & rated 90 points: The color is a slightly coudy sort of pale crimson. Obvisouly this wine is not filtered as its a bit cloudy. Very smooth and spicy on the palate. Its both subtle and complex. Good acidty and just enough tannin. Drinking very well right now but will most likely improve over the short term. (2401 views) | | | Tasted by Lou Briccant on 11/22/2005 flawed bottle: Corked (2495 views) | | | Tasted by JimmyV on 10/15/2005 & rated 91 points: On day one, this was highly acidic and too tight to tangle with. Re-corked and on day two it really smoothed out. Lots of red fruit, bing cherry, a touch of vanilla, and a light oak touch. Needs time, or if that is not possible, 12 hours in a decanter. (2662 views) |
| Rivers-Marie 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 Sonoma CountyMendocino CountySonoma Coast * Sonoma Coast AVA (Wikipedia)
* Sonoma Coast AVA (Wine Institue) |
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