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| Drinking Windows and Values |
| Drinking window: Drink between 2011 and 2014 (based on 21 user opinions) |
| Community Tasting History |
| Community Tasting Notes (average 86 pts. and median of 86 pts. in 14 notes) - hiding notes with no text | | | Tasted by gew71walsh on 12/12/2013 & rated 84 points: Probably a little past it's drinking period. Was light and fruit was past prime. Had had this a year or so ago and it was better. (2822 views) | | | Tasted by Fateful Destiny on 10/8/2011 & rated 88 points: Fine. Not remarkable, but not bad. (4769 views) | | | Tasted by Ben Christiansen on 6/23/2011: Full fruited and big on the palate, with Pinot spice across the palate. Big wine here, but not overdone, holds itself nicely. The oak could resolve out a little bit but hey, its 2008. Works at $24.
Bill Foley apperently owns 55% of all of Santa Rita Hills Vineyards. Not sure what that is saying exactly. (5005 views) | | | Tasted by KSWinegeek on 6/8/2011 & rated 85 points: Dark in color for Pinot. Cherry flavors and fruit forward. Had at Sutro's in Cliff House, San Francisco. (5083 views) | | | Tasted by dwaynelm on 5/24/2011 & rated 91 points: Cherry, blueberry. A lot of fruit but somehow restrained and balanced. Seamless acidity and a touch of tannin and earthiness. I'm taken by this although I don't think this fits the typical Pinot Noir profile. It is also much more opaque than most Pinot Noirs. (3015 views) | | | Tasted by mlb4msu on 3/6/2011 & rated 82 points: Overdone fruit bomb. Burned the back of the throat and was short on the finish. (2419 views) | | | Tasted by rjonwine@gmail.com on 2/28/2011 & rated 87 points: Sta. Rita Hills AVA 10 Year Anniversary Trade Tasting (RN74, San Francisco, California): Spicy tart cherry, sandalwood nose; tight, sandalwood, ripe cherry, spice, tart raspberry palate, needs 2-plus years; medium-plus finish 87+ points (2937 views) | | | Tasted by La Cave d'Argent on 11/23/2010 & rated 82 points: This wine has the appearance of a Cabernet. It shows a deep-to-opaque purple/ruby robe with a violet rim. The nose is clean and remains clean, showing (over a two hour aeration and tasting period) moderately intense aromas of black cherries, vanilla and smoke. Full-bodied on the palate, with low acidity and medium supple tannins. The flavors are primary and mirror the nose, and the middle palate is telling me that there is residual sugar on this fruit bomb. Medium, sweet and hot finish. This is an over-extracted Pinot which should prove to be a crowd-pleaser to those who have never tasted fine Burgundy or high-end Russian River Valley Pinot. While I don't expect it to be compared with Burgundy (vive la différence), I feel that this fruit-bomb is not much more than the oenophiles's version of a one-night's-stand. As such, enjoy...but know that it is meaningless. Drink now. (2391 views) | | | Tasted by dhammer53 on 8/24/2010 & rated 87 points: Expected cherry taste that didn't disappoint at the price. (2817 views) |
| By Richard Jennings
RJonWine.com (2/28/2011)
(Lincourt Pinot Noir Sta. Rita Hills) Spicy tart cherry, sandalwood nose; tight, sandalwood, ripe cherry, spice, tart raspberry palate, needs 2-plus years; medium-plus finish 87+ points 87 points |
NOTE: Scores and reviews are the property of RJonWine.com. (manage subscription channels) |
| Lincourt 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 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 Wikipedia |
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