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| Drinking Windows and Values |
| Drinking window: Drink between 2007 and 2011 (based on 88 user opinions) |
| Community Tasting History |
| Community Tasting Notes (average 88.1 pts. and median of 88 pts. in 27 notes) - hiding notes with no text | | | Tasted by Tarrant on 10/13/2008 & rated 85 points: Decent Pinot, but had characteristics of other grapes in the sense that it was 'bigger' than most Pinot's we've had of late (Petit Sirah/Syrah?), not as refreshing and perhaps a bit past it's time as the fruit seems to have waned - It was dark red, medium bodied with notes of plum, cherry, spice and vanilla on the nose, decent overall structure, quite tannic still with the fruit taking a back seat on the front palate, smooth on the finish with medium length (85 Points). (3123 views) | | | Tasted by NPBWineGuy on 12/28/2007 & rated 89 points: A pleasant surprise. Smooth and light with strawberry overtones. Nice finish. (3631 views) | | | Tasted by sunalsorises on 12/8/2007 & rated 87 points: Interesting pinot. More old world than fruit forward CA pinot from Sonoma and Santa Barbara. Fruit at the tip but the finish is short. (3653 views) | | | Tasted by kcsteve on 6/15/2007 & rated 89 points: Beautiful light ruby. Sour,tart cherry with a hint of earthyness and vanilly. Medium heat. Last of my stash. Shared with friends and all enjoyed this bottle. (4133 views) | | | Tasted by bmarshall on 5/28/2007 & rated 90 points: I thought that this was a very nice Pinot... medium ruby red color. Nose of strawberry, cherry and some minerals. Medium bodied palate has lots of red fruit, some minerals, fresh acidity and a solid finish. Not overly coomplex, but a nice expression of a Cali Pinot. (3570 views) | | | Tasted by kleinahoe on 5/10/2007 & rated 88 points: good drinking wine for the middle of the week (1961 views) | | | Tasted by wabi47 on 2/2/2007 & rated 84 points: smooth glycerin makes mouthfeel very nice; the oak/vanilla is a bit much for the modest bing cherry and earth base; not complex enough to hold much longer, as you will only get more vanilla than fruit; ok with food; (2217 views) | | | Tasted by SuitePhoto on 1/23/2007 & rated 89 points: Typical Saintsbury lightness – in the glass and on the pallet. Nice cherry flavors, but not overly complex. (2367 views) | | | Tasted by kcsteve on 1/18/2007 & rated 89 points: 4th Bottle consumed in the past 12 months. This was the best of the lot. Wine had settled down a bit. Heat was not as great as in prior bottles, and the cherry aroma and taste was more forward. (2655 views) | | | Tasted by Dusty Bear on 1/1/2007 flawed bottle: Corked. (2356 views) | | | Tasted by kcsteve on 10/22/2006 & rated 88 points: Aroma is consistently cherry with Saintsbury. Carried through to tart or sour cherry on the palate. Heat in throat. Great cherry finish but not long. Bit of oak, not overdone at all. One of our favorite food wines. 4th bottle tasted at our Fall Wine Tasting. (2821 views) | | | Tasted by dbarco on 9/30/2006 & rated 88 points: Medium body, noticeable acidity and alcohol. Nice rounded cherry and plum flavors, some spice and earthiness. Enjoyed it with grilled halibut with vegetable ratatouille. (2599 views) | | | Tasted by kcsteve on 9/27/2006 & rated 88 points: As always, a solid Pinot. Cherry with sweek oak. Nice mouthfeel. I have always loved the cherry finish of this wine. Great wine for about any food. I always have a few of these on hand for a "food emergency" or just to share with friends over conversation. (3025 views) | | | Tasted by VinoDude on 8/14/2006 & rated 89 points: Wonderful bottle at a great price. (3068 views) | | | Tasted by tendring on 7/13/2006 & rated 87 points: Medium pinot colour with no age.
Slightly dumb nose with some gentle fruit.
Luscious fruit in the mouth, soft tannins, good balance, good length, will peak in five years. (731 views) | | | Tasted by JonGray on 7/6/2006 & rated 95 points: Intense Bouquet Of Jammy SWEet Cherry Fruit Intermixed With Loamy Soil, Subtle New Oak, Apple Skin, And Spice. It Is Fleshy And Medium-bodied, With Good Underlying But Unobtrusive Acidity As WEll As Tannin. This Is A Delicious Pinot...(WA) (1124 views) | | | Tasted by ltfuzz on 7/4/2006 & rated 87 points: This bottle enhanced a multitude of foods at La Fondue. Everything from the swiss cheese fondue to ostrich broiled in garlic butter to chocolate. A good choice for a special occasion where one doesn't know what's for dinner! (2778 views) | | | Tasted by kcsteve on 7/4/2006 & rated 88 points: Not powerful, but a consistent wine from Saintsbury (3030 views) | | | Tasted by pickhardt on 4/11/2006 & rated 88 points: Very pleasant. Not spectacular, but nice. Great mouth-feel. (2926 views) | | | Tasted by MichaelJennings on 3/26/2006 & rated 88 points: Initial off odors blew away, revealing a modest, rather straightforward cherry-scented bouquet. Rather nice mouth feel: velvety but not too soft. A nice bottle at a fair price. (3011 views) | | | Tasted by Swirlygirl on 1/18/2006: good. will try this one again. the nose was fantastic, with bright red fruit and wet trampled leaves. upon tasting it, the fruit was perky but not overwhelming and it had a softer mouth feel. this is an elegant wine, certainly not complex or deep by any means, but is very approachable and friendly. (3239 views) | | | Tasted by Gulelin on 1/12/2006 & rated 89 points: Fruity aroma. Great balance (tasting note from journal). (1669 views) | | | Tasted by mjayer on 12/31/2005 & rated 88 points: Very good pinot. Smooth dark red cherry flavours with nicely integrated sweet-oak. Just a touch of wet-earth. Not terribly complex, but done in a nice clean style (not overblown or jammy). Great food wine. (3181 views) | | | Tasted by jrufusj on 9/30/2005: 2005 Fall Vendors Sale (Tokyo American Club): Strong initial whiff of sweet wood on nose, which gives way to bright red fruit and a little herb. Very clean and bright. Theme continues on the palate, where the wine has reasonable concentration, but very little weight. A little mineral joins the red fruit on the finish, where the oak again becomes a wee bit intrusive. Experience with prior vintages suggests the oak should integrate. If it does, this should become a good example of a clean, elegant, bright red-fruit pinot with just a little mineral to mix things up. (4148 views) | | | Tasted by peternelson on 9/9/2005 & rated 88 points: Heritage: Balanced, big, ripe flavors. Good (925 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| By Gregory Walter
PinotReport, Issue #37 (4/15/2006)
(Saintsbury Pinot Noir Carneros) Login and sign up and see review text. | By Stephen Tanzer
Vinous, January/February 2006, IWC Issue #124
(Saintsbury Pinot Noir Carneros) Subscribe to see review text. |
NOTE: Scores and reviews are the property of PinotReport and Vinous. (manage subscription channels) |
| Saintsbury Producer websiteSaintsbury Pinot Noir CarnerosVINEYARDS
When sourcing Pinot Noir fruit, we seek those Carneros vineyards that offer diversity in both aspect and clonal selection. The result is a complex and vibrant Pinot Noir most reflective of the Carneros region.
Appellation: Carneros
Clones: Swan, Pommard, Dijon 115, 667 and 777
Terroir: Carneros is known for its loam and clay soils and a mixture of flat land and rolling hillsides, which has the reliable marine fog that rolls in every evening and burns off mid-morning.
TASTING NOTES
Pretty but concentrated aromas of rose petal, dark cherries, cocoa, anise and cardamom. Sweet cherry and plum entry with a zesty mid palate reminiscent of baking spices, leading into an elegant, lingering finish.
Suggested Pairings: The richness of this wine pairs well with meats such as lamb, duck, and stewed curries, as well as artisanal cheeses and wild mushrooms. 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 Napa / SonomaSONOMA: The Yorkville Highlands AVA, approved in 1998, is located in the southwestern corner of Mendocino County, between Sonoma County's Alexander Valley to the South and Mendocino County!s Anderson Valley to the North. The region is 25 miles long, roughly in the shape of rectangle and bisected by Highway 128 which runs the length of the AVA. The region!s terrain is hilly and forested, with elevations ranging from 1,078 to 2,442 feet above sea level.
The distinguishing features of the Yorkville Highlands AVA are rocky soils with a high gravel content and the climate, which is cooler than Alexander Valley but warmer than Anderson Valley, and significantly cooler at night than the surrounding areas.CarnerosStraddles the southern ends of Napa & Sonoma Counties. |
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