This Brown Ranch pinot noir has evolved and is in its mature prime. Pulled out of my cellar and drank about a half hour after opening the bottle. Now reddish brown with a bouquet of mushrooms, raspberry and earth. Smooth on the palate with residual tannins, lingering finish. Over a few hours the aroma, body and flavor held up. Easily mistaken for an old world Grand cru red burgundy from Cote de Beaune. Pinot noir from California is not often long-lived. Wines from the Brown Ranch vineyard are an exception.
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Drank because CT recommended drinking by 2015. Disagree, especially if you appreciate older wines. Just beginning to show some age characteristics visually, nose, and palate (for me- caramel). The first thing I noticed was the beautiful texture. Medium plus level fruit intensity, dark fruit, a bit of heat on the finish, some oak on the nose, low level Acid , a very nice hint of tannin on the finish. 4/5, would definitely buy older vintages from saints bury brown estate again.
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Decisively old world style with crunchy cherry and stewed fruit notes. tannins taffetta, long finish and cool climate style. great acid and balance. nice at 10 years
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Raspberry and pepper aroma. Rasbberry, cassis, plus some vanilla and cola on the palate. A little hot on the finish (label says 14.5% alcohol), but overall a nice wine. I'm not a big fan of Cali Pinot Noir, but this is better than most. However, I wouldn't buy this again, for me the QPR just isn't there. For $35 I could have bought a decent burgundy, or an excellent Oregon, and I would have liked it a lot more.
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Popped and poured, no sediment, 14.5 abv. Everything about this reminded me of a young Aussie grenache: nose of sweet fruit, spice and pine forest; thick in the mouth with glycerine and gobs of fruit; palate of sweet fruit, warm spice, noticeable alcohol (but not out of line compared to other Calipinots), acid that felt manipulated, and a note of licorice. A pleasant drink for this style, but relatively expensive and not very pinot-like to my tastes.
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The wine is thin and has a medium ruby color. Cherries and mint on the nose. The wine tasted better after decanting for an hour. The finish was decent with mild acidity and some tannins. This wine did not appeal to my palate.
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This wine was a deep ruby with a medium thin consistency. The nose was a nice balance of forest floor, cherries, berries, and spice. The palate was a good mixture of earthiness and cherries. This medium bodied wine had a light finish, with soft tannins ans acidity.
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4/21/2020 - HDash Likes this wine: 92 Points
This Brown Ranch pinot noir has evolved and is in its mature prime. Pulled out of my cellar and drank about a half hour after opening the bottle. Now reddish brown with a bouquet of mushrooms, raspberry and earth. Smooth on the palate with residual tannins, lingering finish. Over a few hours the aroma, body and flavor held up. Easily mistaken for an old world Grand cru red burgundy from Cote de Beaune. Pinot noir from California is not often long-lived. Wines from the Brown Ranch vineyard are an exception.
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11/28/2018 - Giacomo Likes this wine:
Drank because CT recommended drinking by 2015. Disagree, especially if you appreciate older wines. Just beginning to show some age characteristics visually, nose, and palate (for me- caramel). The first thing I noticed was the beautiful texture. Medium plus level fruit intensity, dark fruit, a bit of heat on the finish, some oak on the nose, low level
Acid , a very nice hint of tannin on the finish.
4/5, would definitely buy older vintages from saints bury brown estate again.
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7/3/2012 - WineDoctors wrote: 91 Points
Decisively old world style with crunchy cherry and stewed fruit notes. tannins taffetta, long finish and cool climate style. great acid and balance. nice at 10 years
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9/6/2010 - Armando B wrote: 90 Points
Drank with friends. No nootes other than tasty, balanced, ond very well liked by the table.
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5/25/2009 - wineshlub wrote:
Raspberry and pepper aroma. Rasbberry, cassis, plus some vanilla and cola on the palate. A little hot on the finish (label says 14.5% alcohol), but overall a nice wine. I'm not a big fan of Cali Pinot Noir, but this is better than most. However, I wouldn't buy this again, for me the QPR just isn't there. For $35 I could have bought a decent burgundy, or an excellent Oregon, and I would have liked it a lot more.
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3/2/2009 - spacewrangler wrote:
For new world pinot noir lovers. My palate has changed since this was one of my first "big" purchases back in 2004. Def ripe, with sweet plummy fruit.
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2/11/2008 - paulst wrote: 87 Points
Moderate blackberry cassis with some length and balance; moderate complexity.
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12/7/2007 - Fat Hobbit wrote:
Popped and poured, no sediment, 14.5 abv. Everything about this reminded me of a young Aussie grenache: nose of sweet fruit, spice and pine forest; thick in the mouth with glycerine and gobs of fruit; palate of sweet fruit, warm spice, noticeable alcohol (but not out of line compared to other Calipinots), acid that felt manipulated, and a note of licorice. A pleasant drink for this style, but relatively expensive and not very pinot-like to my tastes.
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3/19/2007 - ak_househunter wrote: 84 Points
Ruby color. Earth and fruit. Smells like a fall day. I like it....not too bad for a birthday bottle on a tough day.
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2/25/2007 - jaymiedeemer wrote: 88 Points
The wine is thin and has a medium ruby color. Cherries and mint on the nose. The wine tasted better after decanting for an hour. The finish was decent with mild acidity and some tannins. This wine did not appeal to my palate.
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12/3/2005 - mmurry wrote:
This wine was a deep ruby with a medium thin consistency. The nose was a nice balance of forest floor, cherries, berries, and spice. The palate was a good mixture of earthiness and cherries. This medium bodied wine had a light finish, with soft tannins ans acidity.
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7/30/2005 - Burgundy Al wrote: 92 Points
International Pinot Noir Celebration; 7/28/2005-8/1/2005 (Willamette Valley OR): Floral start with great spice, boysenberry and red cherry. Similar on palate with earthy hints in background. Nice balance. Better in another 2 or 3 years.
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