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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 91.3 pts. and median of 92 pts. in 147 notes) - hiding notes with no text | | | Tasted by Jeffmiller42 on 9/15/2023 & rated 95 points: Still going, even though it was well past its ideal drink range. Very surprised at its ability to hold up so well still great acidity and great body featured in a dinner with a variety of aged wines. This one was paired with carbonara. I would drink this again, and like to see how long it can go before it tails off. (186 views) | | | Tasted by brianofthevine on 7/27/2022 & rated 93 points: Very nice after 16 years of age. Red cherry, red raspberry, and plums up front. Notes of baking spice, cola, and subtle earth. Still has some good acidity and nice long finish. (680 views) | | | Tasted by Paul Lin on 2/7/2021 & rated 90 points: A really pretty wine. Notes of red cherries, strawberries, and raspberries. Balanced. (1206 views) | | | Tasted by Wine_in_HD on 10/24/2019 & rated 94 points: Had a bottle of this wine 5 months ago and rated it an 85. What a bottle variance. This bottle was delicious! (1398 views) | | | Tasted by Bwalter17 on 6/28/2019 & rated 89 points: Past its prime. Dark color. Subtle nose. Smooth, syrupy berry notes, balanced, not a long finish. Needs food and on its downward slope. (1327 views) | | | Tasted by Wine_in_HD on 5/14/2019 & rated 85 points: not sure if it was a bad bottle or provenance which was from Wine Bid, but it was below expectations. (1386 views) | | | Tasted by RonniePiemonte on 6/10/2018 & rated 90 points: Fully integrated. Smooth and balanced. Palate coating. Fruit is to the sweet side. Very nice. (1593 views) | | | Tasted by UpfromtheCellar on 10/21/2017 & rated 91 points: Drinking very nicely right now with floral and berry notes on the approach and a nice uplifting presence on the palate. A balanced wine with lighter fruits - think strawberries and raspberries, a hint of savory and acids in check but supporting the whole package. Much better integration than when tasted last back in 2013 and the mid palate/finish has become much more pronounced. Or maybe the frontal assault has finally toned down allowing the rest of the wine to show through....... (1424 views) | | | Tasted by DBenke on 12/10/2016 & rated 92 points: Drinking very nice at 10 years (1911 views) | | | Tasted by nymetz on 7/1/2016 & rated 92 points: very smooth, silky and full of berry fruit. Still has many years left (2350 views) | | | Tasted by Knicksfan on 11/4/2015 & rated 91 points: Nice Cali PN; holding up quite nicely. (2945 views) | | | Tasted by pmarlo on 6/3/2015 & rated 92 points: Had over two days. Fruit has diminished but more complex flavors are present. Not bereft of fruit. Cork broke up but wine stayed well. Very floral bouquets and a grape drink flavor. Not a detraction because not syrupy or overdone, just detectable. Felt dense on the palate as if the fruit had changed to deeper flavor and structure. A nice surprise for and '06. (3365 views) | | | Tasted by Thad on 1/4/2015 & rated 92 points: Ready to drink, more spice than fruit but plenty of both, took a while for the smoky oak to drop off.
drank it with lamb and was perfect (3713 views) | | | Tasted by rdsboca on 3/30/2014 flawed bottle: I found this wine to be totally port like. Not sure if it was a bad bottle. Don the drainer. (4355 views) | | | Tasted by Kevdog on 12/21/2013 & rated 90 points: Interesting wine, It is big which is how I like my pinot with good fruit on the front. Maybe it needs more time (Tannins are still fairly strong) or a longer decant (we decanted about an hour and open in bottle about an hour). Lacks a bit of complexity, polish, or finish. Not sure any
of these will evolve in cellar but I would give a few more years if I had more. (4185 views) | | | Tasted by davidspieker on 11/29/2013 & rated 90 points: Dark ruby color. Aromas of cinnamon, clove, and dark cherry. Nice full body with some heat. Well integrated with enough acidity for food but lacks complexity. (3769 views) | | | Tasted by candyman on 8/20/2013 & rated 90 points: delicious (3933 views) | | | Tasted by jshufelt on 8/5/2013 & rated 93 points: Last of our bottles, and the best one so far. Pop and pour. In the glass: clean ruby red, with nice legs. On the nose: cherries, nutmeg, cinnamon, and a bit of pine. On the palate, a smooth and silky pinot, with a good blend of fruit, spice, and minerality. Still some unresolved tannins on the finish, but nothing that gets in the way of enjoyment. (3765 views) | | | Tasted by UpfromtheCellar on 6/3/2013 & rated 88 points: Wow, lots of lovers here with commensurate high scores. Good for you!! As for me I'm afraid the train has left the station for Oregon (not everything but many, many) with restraint, brooding possibility, fresh ripe but not over ripe fruits, acids, length, richness without fat sweet Cali candy (perhaps it all the same clone they use??).
Whatever. This 06 is not showing its age as its showing its construction. Its everything upfront - big aromatics, powerful attack on the front palate and then....... wait for it..........(keep waiting)...........and then: Tada! nothing. invisibility. Wait, lets start that again. BIG ATTACK. MASSIVE. AND NOW......nothing. a little wimpy mid palate short finish. HUH?!
Thats about it. Sorry guys but this wine could do better. It scores as high as it does because of the BIG MASSIVE ATTACK. But thats not really enough to carry it over the wall.
I think the folks at Dumol have to undertake a major reconstruction in how they approach Pinot going forward if they are really going to take it to the next level that they need to do. I have dropped off their wine mailing list this year (hurray for all of those clamoring to get a spot no doubt) as I increasingly find that their wines don't age all that well.
I realize that this review has been more about me than the wine but just read the last 4 reviews and you get the pic. The numbers are over inflated in 3 of the 4 but the comments are spot on: OK wine beginning to fade. Decent but nothing spectacular. Just decent. Would you really go out and buy a bottle for $55 if you weren't already stuck with some you bought earlier? (3467 views) | | | Tasted by pjhr on 3/17/2013 & rated 92 points: Not quite up to the last bottle. Delicious earthy notes in this bottle but a bit angular on the finish. (3259 views) | | | Tasted by MJTed on 2/16/2013 & rated 91 points: Last bottle and I'd drink if I had some. Medium bodied with nice balance of primary red fruit and earthy notes. Well rounded and smooth but no defining personality. (3322 views) | | | Tasted by signotim on 12/24/2012 & rated 86 points: just ok. did not compare favorably to other vintages of Dumol Pinot that I have had. (3168 views) | | | Tasted by Wino from Michigan on 10/11/2012 & rated 92 points: Very nice pinot -- ready to drink (3600 views) | | | Tasted by Sizeola on 9/15/2012 & rated 93 points: Quite good. Lots of berry components. Its was a mouthful. (3500 views) | | | Tasted by buckeye76 on 9/2/2012 & rated 91 points: CHERRIES, EARTHINESS, AND SPICE IN THE NOSE AND FLAVOR. MEDIUM TO LONG FINISH. (834 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| DuMOL Producer Website; Founded in 1996, DuMOL is dedicated to crafting highly nuanced, vineyard-focused Pinot Noirs and Chardonnays from distinctive sites in the cool-climate Russian River Valley. Winemaker, Viticulturist and Partner Andy Smith leads a small and experienced team at DuMOL, to craft wines of depth, clarity and elegance through attention to detail in the vineyards and vintage-specific winegrowing. DuMOL believes the best fertilizer is the footsteps of the farmer and is dedicated to a portfolio of estate and grower-partner vineyards primarily within a 10 mile radius. Expanding upon twenty-five years of experience, DuMOL also grows and produces small-lot Syrah, Cabernet Sauvignon, Chenin Blanc, and Mencía from some of the finest vineyards in Sonoma and Napa. The full DuMOL portfolio is released through allocations to the mailing list, with select wines distributed to top restaurants worldwide.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 Sonoma CountyMendocino CountyRussian River Valley Russian River Valley Winegrowers Association | Wikipedia |
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