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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 89.8 pts. and median of 90 pts. in 16 notes) - hiding notes with no text | | | Tasted by tomoem on 2/20/2024 & rated 91 points: Some of my favorite Pinot Noir's are from AP Vin. I just received these from an auction and I must say that this particular one is so fruit forward, with berries, cherries and some fig. Lots of slight age to it where underbrush,compote, and mushrooms emerge at the mid palette. Still aromatic with berries and a musky wood barrel note. (98 views) | | | Tasted by jbehrendt on 12/28/2014 & rated 92 points: Last of my 2009s. Had with family Christmas brunch. We all agree the Pinot's from A.P. Vin are our favorite California Pinots. (1132 views) | | | Tasted by underwds on 7/14/2013: Black cherry and pomegranate fruit, but not much else. A bit of stickiness on the finish more than tannin or acid. Got lucky with our food pairing (Spanish) and didn't need much acidity or structure to counterbalance anything.
11/28/2015 Same observation as last time, but noted a little licorice this time around. (2128 views) | | | Tasted by gordoyflaca on 8/2/2012 & rated 90 points: Rich and sparkly. Smells like AP Vin. (2277 views) | | | Tasted by brianofthevine on 3/17/2012 & rated 91 points: Red cherry, cinnamon spice, and vanilla notes. (877 views) | | | Tasted by jbehrendt on 3/10/2012 & rated 90 points: Paired with salmon for my 69th birthday. Really a very nice pinot noir. One of my favorite California pinots. (2231 views) | | | Tasted by atun53 on 3/9/2012 & rated 82 points: Not sure what went wrong here, but it was a hot syrupy mess. One dimensional black cherry kool aid kind of thing. No acid, did not go with food. Bought as a counterpoint to the Sojourn, I can hardly believe it came out of the same vineyard. Terrible QPR. (1697 views) | | | Tasted by wffinn on 2/5/2012 & rated 90 points: Bouquet of fresh hay and herbs, pleasant fruit, strong finish. Did not seem to evolve over the several hours from start to finish. (1472 views) | | | Tasted by RobertDwyer on 11/26/2011 & rated 88 points: An enjoyable enough Sonoma Coast Pinot but pitchy at points and all over the map. One minute it's tart, the next it's hot, the next it's overly herbal. Quite a disappointment at this price point. (1998 views) | | | Tasted by flyinburrito on 10/5/2011: Sulphur nose. Completely disjointed on the palate. No fruit. High alcohol and harsh on the back end. Serious technical problems with this wine. Undrinkable. (1214 views) |
| A.P. Vin Producer website
“One sip of California Pinot Noir was all it took. My life as I knew it would change forever,” explains owner & winemaker Andrew P. Vingiello.
A.P. VIN was established in 2003 to fulfill the dream of its owner, Andrew P. Vingiello. After taking his first sip of artisinal California Pinot Noir he set out to learn as much as he could about this unique style of bold, complex wine. In 2003 Andrew worked his first wine harvest and found that his passion for handcrafted wine extended beyond just consuming it. Andrew created the very first vintage of A.P. VIN in 2003 from Garys’ Vineyard. While only 150 cases were produced, it was enough to win the acclaim of well-known publications. The name A.P. VIN originates from Andrew’s name (Andrew P. Vingiello) and the logo represents his signature on each bottle produced. While managing to keep his day job during production of the first few vintages of A.P. VIN, it was in 2005 that Andrew decided to fully dedicate himself and his career to his passion for creating unique wines. Shortly thereafter, Andrew moved his production and wine-making from Lompoc to San Francisco, where he could tend to the wines closer to his home.
Today, A.P. VIN produces approximately 2,000 cases of vineyard-designated Pinot Noir (and now a Syrah as well under the TRICK label) and is focused on making wines of the highest quality, which Andrew believes starts in the vineyard. From the vineyard and row locations to the farming style of each grower, every element adds nuances and subtleties that result in a superior wine.
Out of business as of 2020.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 CountySonoma Coast * Sonoma Coast AVA (Wikipedia)
* Sonoma Coast AVA (Wine Institue) |
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