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| Drinking Windows and Values |
| Drinking window: Drink between 2010 and 2014 (based on 5 user opinions) |
| Community Tasting History |
| Community Tasting Notes (average 89 pts. and median of 89 pts. in 67 notes) - hiding notes with no text | | | Tasted by trifecta on 7/5/2014 & rated 92 points: Fantastic bottle of pinot. Elegant nose with a touch of earth but solid red fruit. Soft mouthfeel but with midpalate heft. Resolved tannins and silky finish. Went awesome with smoked duck as well as mushroom risotto. (3392 views) | | | Tasted by travelme on 4/16/2013 & rated 89 points: Dark beautiful ruby/dark cherry red in color. Nose of spice box with a nice balance of acid and extremely smooth test. Initially it opened up slowly but it opened up quickly. On the palate, a nice flavor of cherry, strawberry and nice lengthy finish. A great sipping wine that was a great way to celebrate a day/evening with my father. (3874 views) | | | Tasted by trifecta on 3/31/2013: Nose was pretty funky on the PnP but blew off quickly. Great acid with a nice balance. Initially there was not much tannin, but as it opened up started picking up some grip from fine grain tannin. Strawberry and bing cherry with a hint of sour. Medium finish. Very nice wine. Paired well with roast turkey breast. (3984 views) | | | Tasted by KyleMittskus on 8/6/2012 & rated 89 points: This wine is in a great place. My notes are very similar to HitAnyKey's except I also got a medicinal quality on the palate. (4323 views) | | | Tasted by JavaMonkey on 6/21/2012 & rated 88 points: Three years since my last bottle, but very similar: Light garnet color. The nose has cherry, strawberry, cola, sandalwood, and herbs. Medium weight on the palate. Very nice depth and balance. Has some nice freshness. Tannins are a little light. The finish is medium length. (3438 views) | | | Tasted by HitAnyKey on 5/28/2012 & rated 90 points: Nose of white pepper & spice with earthy fruit. On the palate there is spice, raspberry/dark cherry/strawberry, some earthy components. Still a decent amount of tannins, so the wine has nice ageability but is also well integrated. (1539 views) | | | Tasted by garetjax_kison on 4/15/2012 & rated 88 points: Popped and poured with dinner. Medium bodied with good mouthfeel. Quite enjoyable. (1390 views) | | | Tasted by sophiesmom on 8/8/2011 & rated 89 points: Medium bodied, more blueberry fruit than most CA Pinot Noir. Heat has mellowed from the previous bottles we've opened. Very nice bottle. Highly recommend. (3006 views) | | | Tasted by Bill1100 on 6/19/2011 & rated 90 points: Had last of three bottles with Father's Day meal: ribeye steaks, steamed broccoli, garlic butter ciabatta bread. A little light to pair with steak, but an excellent wine in any case. We opened the bottle and let it sit for almost two hours before we sat down to eat. This wine opens up nicely after breathing for a while. Would definitely buy again. (2067 views) | | | Tasted by merryberry on 3/26/2011 & rated 88 points: Light magenta. Strawberry stems, leather, and spice on the nose. Medium bodied, raspberries, slightly bitter cherries, oak, zingy acid, rustic tannins, a bit of heat, and a medium + finish. Good, but not really pinot-like. (2122 views) | | | Tasted by HitAnyKey on 1/29/2011 & rated 91 points: 4th bottle of the tasting. One of the two best of the night. Big flavor, wonderful aromas. Bold and robust. (2283 views) | | | Tasted by Acohen on 1/17/2011 & rated 90 points: Very nice with good vibrant sweet red fruit and a little spice on the finish (2366 views) | | | Tasted by kas on 11/5/2010 & rated 91 points: really nice... (2482 views) | | | Tasted by TLR on 10/31/2010 & rated 90 points: very well balanced with a great aroma and nice blackberry flavors (2475 views) | | | Tasted by CCestaro on 10/9/2010 & rated 89 points: very solid pinot.....good fruit and a nice balance throughout the palate... (2788 views) | | | Tasted by nlassow on 9/21/2010: Wonderful well balanced Pinot Noir. Just the right amount of earth and plenty of fruit and floral notes. Will buy again. (2756 views) | | | Tasted by gvmoore on 8/11/2010 & rated 89 points: Nice medium-heavy body, fuller than your typical pinot. Blueberry and cherry flavors. A little age has probably helped, not noticing the heat mentioned in my prior notes. Solid overall. (2874 views) | | | Tasted by Bill1100 on 7/26/2010 & rated 90 points: My second of three bottles. I'll just paraphrase my tasting note from Feb. 2010: No need to cellar this any longer as long as you decant the wine for a short period before drinking. It's even better the next day. Lots of fruit, beautiful color and pleasant finish. One of my favorites. (2983 views) | | | Tasted by Cabfrancophile on 7/10/2010 & rated 85 points: Showing more very ripe Pinot qualities with some roasted fruit. Ginger, spice and fig on the nose. Good structure and acidity, though. Full bodied. Dark, ripe fruit flavors with some oak on the finish. Very California in style, well made. Don't see this developing, though, unless you like Pinot heading in the less fresh direction. Should have nice cross-over appeal as it is definitely a Pinot but has enough body, ripe fruit and extraction for a Cab drinker. (3009 views) | | | Tasted by shalansky on 5/10/2010 & rated 87 points: Less fruity than a typical CA pinot. Seemed closer to an OR or Burgundy. Decently balanced, although I was hoping for more complexity. (3268 views) | | | Tasted by tarheel17 on 4/8/2010 & rated 86 points: This bottle is better than the one I opened previously, though I still find this wine a little hot. Candied, with a bit of brambly dust to it. It doesn't have a lot of finesse to it, but it does deliver what is expected from CA. At $21, it's kind of a so-so deal: I wouldn't necessarily repeat the experience for that price, but I'm not upset about it. (3722 views) | | | Tasted by midai on 3/6/2010 & rated 84 points: Tart cherry and lighter than I remember vs. at the tasting room. Even though I decanted for 2 hours, the alcohol seems to dominate the experience, so not rating better than "good". It actually seemed better the second day so will cellar the others for another year. (3648 views) | | | Tasted by Cabfrancophile on 3/4/2010 & rated 86 points: Dropped a bit of the big fruit from before, but showing some heat on the finish. Good spicy cranberry, underbrush and burnt caramel on the nose, not super effusive. Full body, still lively fruit and acid on the attack. Coffee and earth on the finish aside from a bit of heat. Has a good seam of tannin, moderate acid. The oak and heat detract a bit, but this really delivers a very pleasing varietal Pinot for the price. No need to wait, and probably the alcohol and acid will show more as the fruit dries out. (3752 views) | | | Tasted by Bill1100 on 2/27/2010 & rated 90 points: No need to cellar this any longer as long as you decant the wine for at least an hour before drinking. It's even better the next day. Lots of fruit, beautiful color and pleasant finish. (3575 views) | | | Tasted by gvmoore on 1/27/2010 & rated 88 points: Medium-heavy body, fuller than your typical pinot. Cherry and strawberry nose. Blueberry and cherry flavors, a bit tart and still too much heat for my preferance. Still a very solid pinot. (3728 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| Roessler Producer website2007 Roessler Pinot Noir BluejayOur 2007 Bluejay Pinot Noir starts off with a deep nose of dark fruit and sweet oak which continues as it opens to include earthy qualities of forest floor and mushroom. The mouthfeel is textured with rich tannins, and while the palate is much redder in fruit character than the nose, there is still a good blend of dark and red fruit. Mushroom, chocolate, smoke, and spice layer the palate, bringing a complex balance of fruit, earth, and structure through a long, textured finish.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. |
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