External search
Google (images)
Wine Advocate
Wine Spectator
Burghound
Wine-Searcher
Vintages
2021
2020
2019
2018
2017
2016
2015
2014
2013
2012
2011
2010
2009
2008
2007
2006
2005
2004
2003
2002
Show more
From this producer
Show all wines
All tasting notes
|
| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 90.1 pts. and median of 90 pts. in 222 notes) - hiding notes with no text | | | Tasted by mats13 on 6/27/2021 & rated 90 points: From mag. A little tired? Or just not much going on. (1565 views) | | | Tasted by eporres on 9/27/2019 & rated 92 points: Lost just a step from last tasting notes. Somehow a touch fruitier and yet a little less refined 3 years after my last tasting note. Still, a great expression of terroir 12 years later. Paired with homemade pizza. Yum (2292 views) | | | Tasted by bestdamncab on 5/31/2019 & rated 90 points: Nose of black cherry fruit, cigar box, and dry forest floor, more of the same on the palate, medium body, tasty, touch simple, mouth filling fruit, almost rich fruit, slightly past peak drinking, suggest you enjoy now, and a long, long finish. (2527 views) | | | Tasted by timewithwine on 10/23/2017: A deep and unapologetic burgundy. The nose is intense with smokey cherry, star anise, cinnamon and earth. A bit spoffolated as to the intensity of the extraction, but, damn, it gets your attention. Intense cherry on the palate, but it has a distinct smokey quality ... and that’s not bad. Not a great deal of complexity, but it wasn’t really expected. Tannins almost resolved but not entirely smooth. From 375 ml, which is to say, if you have a 750 of this, give it more time; it needs it. Sediment: none. 14.5% alc. With grilled cheese (Nosturno salumi, cheddar and Italian truffle cheese). Recommended. (1212 views) | | | Tasted by jluce on 12/30/2016: Delicious, well rounded. (5208 views) | | | Tasted by Winiac on 11/30/2016 & rated 87 points: Alcoholic and oaky. Abundance of fruit make it tolerable. (4429 views) | | | Tasted by Winiac on 11/18/2016 & rated 88 points: Somewhat acloholic and over oaked. (4332 views) | | | Tasted by Winiac on 11/17/2016 & rated 88 points: A bit hot a too much oaky. (3833 views) | | | Tasted by NoTrollingerPlease on 9/23/2016 & rated 88 points: Clear, medium purple, intense color. Quite unusual for a Pinot. Medium+ intense nose driven by primary and ripe (overripe), sometimes cooked fruit. Musk and hints of lovage. Interesting but certainly untypical for Pinot.
Dry, does not taste brought or like marmalade as the nose might promised. Still closed, very firm tannin, a bit bitter (wine fault?), oak. Finish is rather short. Potential? Well it won’t die in the next years, but I doubt that this wine will improve over time (4184 views) | | | Tasted by Oh Dae-su on 9/22/2016 & rated 85 points: Dunkles und sehr kräftig gesättigtes Granatrot mit vermutbarer Transparenz und reichlich Verfärbungen in der Koronalregion. So könnte man die momentane Farbe des Goldeneye Pinot ganz trefflich beschreiben. In der Nase konnte ich jede Menge an krudem und herb wirkenden Holz, Tabak, schüchternem Liebstöckel, Teer und so manche dunklen getrockneten Kirschen ausmachen. Dazu ein recht ätherisch-würziges Parfüm das mich an Trockenfleisch, etwas Moschus, getrocknetes Moos und einer erwähnenswerten Menge an Alkohol erinnerte. Nicht gerade unkomplex das Ganze. Aber auch nicht sonderlich harmonisch oder all zu sehr an Pinot Noir erinnernd. Am Gaumen wirkte er leider noch etwas alkoholischer. Frucht war bis auf die schon erwähnten getrockneten Kirschen und leicht angekochter Beerenfrucht kaum zu erschmecken. Dafür zeigte sich aber jede Menge an Teer, Tabak, leicht staubiger Erdigkeit, anstrengend süßes Karamell und weitere eher herb-holzige Attribute. Sein Tannin war immernoch ganz schön zünftig und die Säure durchaus präsent, wenn auch nicht sonderlich raffiniert wirkend. Der eigentliche Druck am Mittelgaumen war beachtlich, seine Länge hingegen leider nicht so sehr überzeugend. Viel erinnerte mich bei diesem Wein nicht an Pinot Noir. Auch nicht so sehr an kalifornischen Pinot Noir. Das muss ich leider zugeben. Diesen wichtigen Punkt außer Acht gelassen, konnte er sicherlich mit einigen beachtlichen und eher pinot-fernen kräftigen und würzigen Attributen aufwarten. Mehr als ein maues so la-la konnte ich in ihm für mich und meine Zunge leider nicht entdecken.
http://wine-zeit.blogspot.de/2016/09/goldeneye-winery-pinot-noir-2007.html (1696 views) | | | Tasted by eporres on 8/30/2016 & rated 93 points: Drinking beautifully now. Dark cherry, tobacco, earth, black tea, long finish. Drink now. (1783 views) | | | Tasted by orange boy on 7/2/2016 & rated 92 points: amazing, fresh, balanced proper fruit great with steak (2157 views) | | | Tasted by bestdamncab on 7/14/2015 & rated 90 points: Nose of black cherry fruit, tobacco, cinnamon, and forest floor, more of the same on the palate, mouth filling and tasty, medium body, and a long, flavorful finish. (3741 views) | | | Tasted by bestdamncab on 6/2/2015 & rated 91 points: Nose of bacon, black tea, dark cherry, plum, and allspice, more of the same on the palate, mouth filling, medium body, at it's best, drink up, long, long finish. worth the $42 at auction. (3418 views) | | | Tasted by cos65 on 9/18/2014: Medium cranberry colored. The initial candied sweetness from its youth have given way to more earthy cola flavors. This has been a very dependable, restaurant styled, Pinot. From 375
Hides it's 14.6% well (5113 views) | | | Tasted by Fusions33 on 9/13/2014 & rated 92 points: Drinking very nicely right now. Tannins are round and smooth, fruit showing well and all components are working harmoniously together. (4830 views) | | | Tasted by Ombibulous on 8/23/2014 & rated 91 points: This is easily one of the best Pinots I've ever had, though I'm not a big fan of Pinot. Not really dark, but there's more flavour than you would expect from the colour. Depth to the flavour, with a nice, long, lingering aftertaste ("finish," as everyone always says) that is delightful. (4564 views) | | | Tasted by JOJ on 6/27/2014 & rated 92 points: Nose of a classic Anderson Valley pinot -- blueberry, menthol and wet Earth, with secondary notes of wild berry and black tea. On the palate, luscious black cherry and blueberry, with more menthol and some Indian spice. Prominent tannin is counterbalanced by a nice acidic streak. Definitely on the big side, but well balanced. Nicely done. (3680 views) | | | Tasted by EMark on 6/27/2014 & rated 88 points: Pretty, red translucence in the glass. Very gentle, close to earthy, maybe, mushroomy nose. Very light on the tongue. Thankfully, does not blast me with cherry flavor at the tip of the tongue. It definitely firms up as it moves past the tongue and palate. The initial lightness frightened me, at first, but in the back of the mouth firm tannins and supporting acids make this one more enjoyable for me. (3491 views) | | | Tasted by pdadams66 on 5/5/2014 & rated 89 points: Deep red center, red rim with some signs of age.
Sweet, blackberry, raspberry, plums, roast pork, roses, smoked bacon, some brandied oranges.
Smooth, a little cooked (but pleasant), high toned vine notes, meaty, violets, raspberries and underripe strawberries, good acidity and tannin still, good length of red fruit with some greener notes.
Very good Anderson Pinot, drinking well now, but will probably get better over the next year or two. (2574 views) | | | Tasted by MrPinot on 4/26/2014: Drank with Carol, Tony, Adam, Sue and Essie at the 2014 Oscar party (2800 views) | | | Tasted by pdadams66 on 4/6/2014 & rated 89 points: Deepish red center (deeper than expected for Pinot), red/purple rim with moderate signs of age.
Lively nose of crushed red plums, cherries and raspberries, slightly waxy (in a good way), some violets, broken slate.
Smooth and rich in the mouth, raspberries, tart cherries and cola, balancing acidity still, a hint of burlap and underripe strawberries in the background, a little spicy, some sandalwood and cedar on the long finish.
Quite impressive, gives the impression of a good Pommard in there somewhere, drinking very well now. (2476 views) | | | Tasted by Bodes on 4/5/2014 & rated 92 points: Drank from half bottle. Hitting on all cylinders tonight. Complex, medium bodied. (2102 views) | | | Tasted by SkeBum on 3/9/2014 & rated 92 points: Wine drank from magnum. Nice nose with some floral notes a little cherry, palate is smooth with a nice balance of acid and tannins. Overall a nice California pinot, not over the top with the fruit or alcohol. (2369 views) | | | Tasted by bestdamncab on 8/10/2013 & rated 90 points: Second night from magnum, lovely nose of cedar, cinnamon, earth, tobacco and dark cherry fruit, more of the same on the palate, lovely and richer tasting, medium body, medium/long finish. (4291 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| By Allen Meadows
Burghound, October 2011, Issue #44
(Goldeneye Winery Pinot Noir - Anderson Valley Villages Red) Subscribe to see review text. | By David Lawrason
WineAlign (11/10/2010)
(Goldeneye Pinot Noir, Anderson Valley red) Subscribe to see review text. | By John Szabo, MS
WineAlign (11/4/2010)
(Goldeneye Pinot Noir, Anderson Valley red) Subscribe to see review text. | By Richard Jennings
RJonWine.com (6/27/2010)
(Goldeneye Pinot Noir Anderson Valley) Cranberry, tart cherry nose; tight, tart cherry, raspberry palate; medium finish 90 points |
NOTE: Scores and reviews are the property of Burghound and WineAlign and RJonWine.com. (manage subscription channels) |
| Goldeneye Producer website 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 North CoastThe North Coast American Viticultural Area (AVA) in California, covering more than three million acres, includes Napa, Sonoma, Mendocino and Lake counties, and portions of Marin and Solano counties. (see The Wine Institute for more information)Anderson Valleyhttp://www.avwines.com/anderson-valley-appellation-map/
Anderson Valley stretches from Yorkville Highlands (located in a highland meadow straddling the upper Rancheria Creek and upper Dry Creek watersheds) through Boonville (located on Anderson Creek) and Philo (located on Indian Creek) to Navarro (located on Soda Creek). Rancheria, Anderson, Indian and Soda creeks are tributaries to the Navarro River, which flows north and west through the coastal range to the Pacific Ocean; Dry Creek flows south into the Russian River watershed in Sonoma County. The main stem of the Navarro River begins less than a mile south of Philo at the confluence of Anderson Creek and Rancheria Creek. The mouth of the Navarro is 10 miles (16 km) south of Mendocino, California. Encompassing 315 square miles (816 km²), the Navarro River watershed is the largest coastal basin in Mendocino County.
Such unique geography results in a wide diurnal range, with daily high and low temperatures occasionally diverging 40 or 50 degrees. This enables Pinot Noir growers to keep acid development in line with sugar and flavor formation through long, warm Indian summers. It also makes for superb Gewurztraminer and Riesling, giving rise to the valley’s annual Alsatian Varietals and Pinot Noir festivals.
The climate in the Anderson Valley appellation is tempered by cool marine air. Steep hills and mountains surround rolling to nearly level alluvial terraces. The dominant natural vegetation is a mixed forest of Coast Redwood, various native oak varieties, and Douglas-fir. Elevation ranges from sea level to 2,500 feet (760 m). The average annual precipitation ranges from 35 to 80 inches (900 to 2000 mm). The average annual temperature is about 53 °F (12 °C), and the average frost-free season ranges from 220 to 365 days. Towards the coast the summers are cool and moist with frequent fog, while the interior Anderson Valley proper features a warm to hot summer climate similar to nearby interior regions, with daytime highs occasionally in excess of 100 °F (38 °C).
Visitors to the Valley should come prepared for cool evenings and warm days. Locals dress in layers year round. |
|
