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| Drinking Windows and Values |
| Drinking window: Drink between 2009 and 2013 (based on 75 user opinions) |
| Community Tasting History |
| Community Tasting Notes (average 86.5 pts. and median of 88 pts. in 28 notes) - hiding notes with no text | | | Tasted by tbailey540 on 10/22/2023 & rated 88 points: Good fruit still (107 views) | | | Tasted by xsivjosh on 5/4/2012 & rated 88 points: Up front fruit. Medium finish. Pop and drink. (5100 views) | | | Tasted by xsivjosh on 7/23/2011 & rated 90 points: Dellicious, as always. Lots of cherries and cassis. Ready to drink upon opening ( or soon thereafter). Should still be good for a few more years (longer than it'll last in my cellar). And always a good buy. (5516 views) | | | Tasted by ecola on 2/3/2011 & rated 87 points: An easy drinking pinot. Very smooth flavors of black cherry and a little spice with very mild tannins. Would go well with pork loin. ($15) (5523 views) | | | Tasted by Ronandsheila on 12/29/2010: SAMs steakhouse (5680 views) | | | Tasted by JonGray on 9/3/2010 & rated 90 points: Nice pinot - rich and spicy. Loved and bought more. (5185 views) | | | Tasted by NuTricks on 8/9/2010 & rated 90 points: I love the wine. I call it the Pinot w/ balls! All the purists can complain('tho there's nothing to support it being a blend) but I like it! No barnyard, no merde, no earthy funk, nice red fruit and balanced. (2409 views) | | | Tasted by tbailey540 on 8/4/2010 & rated 85 points: Full nose of fruit Little heavy in the mouth lots of strawberry. I like it but heavy (2299 views) | | | Tasted by BigShlo on 7/23/2010 & rated 70 points: Not going to list sensory analysis. Poor score is only because I hate when wineries blend Syrah into Pinot Noir. I hope this practice stops, or if it continues, only happens in the under $10 class. I'm sure some people will enjoy this wine, but I feel conned. Please don't call it Pinot if the blend takes it from something characteristic of Pinot to something far different. I don't know what this wine is comprised of and what the percentage blends are, but my guess is up to 10% Syrah. If this wine is 100% Pinot, it's just not my style. It's for lovers of heavily extracted bigger wines not lithe Pinots with finesse nor great Burgundies. (2398 views) | | | Tasted by BigShlo on 7/23/2010 & rated 88 points: Wine info says 100% Pinot Noir, so now I'm adding sensory analysis. Big aromas of strawberry, a little herbaceous (clove?). Explosive fruit on the palette, some raspberry. Heavier yet smooth mouthfeel as described above. 25 second finish. Very, very big fruit and some spice. Again, many folks will really enjoy this. 50 + 5 + 11 + 16 + 6 = 88. (2413 views) | | | Tasted by rjonwine@gmail.com on 6/25/2010 & rated 90 points: 2010 Pinot Days Grand Tasting (plus trade tasting); 6/25/2010-6/27/2010 (Fort Mason, San Francisco, California): Tart berry, black cherry nose; tart cherry, tart raspberry, baked cherry palate; medium finish (3432 views) | | | Tasted by Joelene on 5/24/2010 & rated 79 points: hot mess (2445 views) | | | Tasted by Stdunham on 5/18/2010 & rated 84 points: Had all of the components to show it was from SLH, but was a bit hot on the finish. Solid food wine, and at $15 from PLCB I may pick up a few more for summer grilling. (2603 views) | | | Tasted by Muchacho on 5/11/2010 & rated 85 points: OK. Pretty heavy and dark for a pinot. I liked the subtle black liquorish flavor though. (2467 views) | | | Tasted by tsdv on 4/30/2010 & rated 79 points: Not good. Very dark color (something in here besides pinot). (2739 views) | | | Tasted by dontime on 4/28/2010 & rated 86 points: Medium bodied and ruby in color. The nose hits you like a field of strawberry flowers - very nice and a sign of good things to come. On the palate more strawberries and cherries with a portion of violets and a background of pepper spice. Nice balance. A very nice value at $15 here is PA. (1614 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| By Allen Meadows
Burghound, October 2009, Issue #36
(Hahn Estates/Smith & Hook Winery Pinot Noir Santa Lucia Highlands Villages Red) Subscribe to see review text. | By Richard Jennings
RJonWine.com (6/25/2010)
(Hahn Pinot Noir SLH) Tart berry, black cherry nose; tart cherry, tart raspberry, baked cherry palate; medium finish 90 points |
NOTE: Scores and reviews are the property of Burghound and RJonWine.com. (manage subscription channels) |
| Hahn Producer website
During the 1790s, Spanish missionaries recognized the rare soils and favorable climate of the Santa Lucia Highlands of Monterey and planted grapevines there. Yet nearly two hundred years later when our founder Nicolaus (Nicky) Hahn and his wife Gaby first purchased land in the Highlands, cattle, sheep and horses ranged over the hills. Vineyards were a secondary concern. Nicky immediately saw that the land he’d purchased was destined for greater things than grazing stock. He wasted no time. In 1980, the Hahns released their first wine from the SLH. A mere eight years later, Nicky led the charge to establish SLH as an American Viticultural Area, a dream he saw realized in 1991.
We know that other people have said this but we also know that it’s true: wines are made in the vineyard. We’re the proud stewards of six estate vineyards in Monterey County, four of which are located in the world-class growing region of the Santa Lucia Highlands and two others in the esteemed Arroyo Seco appellation. At Hahn, we are dedicated to crafting unique wines that reflect these superior vineyards along with other auspicious plantings.
Winemaker Greg Freeman
Born and raised in Houston, Texas, Greg received his Bachelor of Science in Microbiology and Chemistry from Stephen F. Austin State University in 1989. Since then, he has embarked on a myriad of careers, including a stint in a nuclear chemistry lab, bartending in New Orleans and commercial fishing in Alaska. He landed at Hahn Estate in July of 2003 working as a lab technician and has since been promoted to winemaker. Greg considers working at Hahn Estate to be his dream job. A former musician and chemist, Greg learned how to make wine on the job. His wines reflect the terroir and seaside climate of morning fog and afternoon winds. Greg also serenades his wines in barrel with bagpipes…. and they seem to like it, given what’s in the bottle.2007 Hahn Pinot Noir SLHWinery Notes: 'This ruby-hued Pinot Noir beckons from the glass with fragrant aromas of violet, black cherry and oak. Notes of pepper and strawberry jam lead to a luscious core of ripe red berries. Hints of earthiness, citrus and vanilla add to the complexity, and a silky, sleek finish makes this wine a true palate-pleaser.'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 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 WikipediaSanta Lucia HighlandsAppellation: Wine Artisans of Santa Lucia Highlands | Winegeeks article
AVA Website
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