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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 89.8 pts. and median of 90 pts. in 99 notes) - hiding notes with no text | | | Tasted by tomlee on 1/2/2023 & rated 92 points: Ruby red in color. 14.4% ABV. Intriguing nose of red fruits, sarsaparilla, spice cake and forest floor. Medium body with exquisite acidity. Fruit forward and opulent. Cherry, cranberry, pomegranate and spice on the palate. Delicious and an absolute pleasure to drink but lacking the finesse and elegance I have come to expect from the Rochioli Single Vineyard Designates. This should drink well to the twenty year mark. (565 views) | | | Tasted by zinnut on 7/7/2022 & rated 90 points: This has obviously lost some fruit but it is still drinking very well. Color has bricking. On the nose black tea. Cranberries, black cherries, some smokiness. Still has some tannins which are probably never going to resolve. But a delicious RRV pinot. Drink. (587 views) | | | Tasted by peterk on 6/27/2021: Not bad - better than ratings suggest! (976 views) | | | Tasted by Nothung on 5/30/2020 & rated 94 points: PnP and drunk over about 2 hours, didn’t fade. Drinking really well. A beautiful wine. (1162 views) | | | Tasted by hadlieh2 on 2/22/2020 & rated 90 points: Drank w friends over dinner of chicken thighs w sundried tomatoes and olives. Wine was gone! Before we could comment on his tasty it was! (1113 views) | | | Tasted by Nothung on 11/23/2019 & rated 90 points: A bit past its prime. Better on the nose than the palate. Still, a very nice bottle of wine. (998 views) | | | Tasted by tomlee on 10/6/2019 & rated 92 points: Ruby red in color. 14.4% ABV. Beautiful nose of red fruits, cloves, baking spices and forest floor. Medium body with exquisite acidity. Fresh and silky. Black cherry, cranberry, earth and minerals on the palate. Tremendous length on the finish. More Burgundian in style than I am accustomed to from Rochioli but not a bad thing. Best over the next 2-3 years. (1112 views) | | | Tasted by buckeye76 on 7/13/2019 & rated 91 points: Similar notes as previous tasting. Black cherries, raspberries, and floral notes in the nose with cherries, plums, blackberries and black raspberries in the flavor. Medium to full bodied and a medium length finish. (877 views) | | | Tasted by rosenst1 on 3/17/2019 & rated 88 points: PnP. Dark red. Typical RRV Pinot nose of berry compote. Still rough on the palate and the finish; better than previous bottles but still not my idea of good New World Pinot noir. (884 views) | | | Tasted by Cali vino on 2/24/2019 & rated 90 points: I agree. Cherries on the nose, medium finish. (847 views) | | | Tasted by dlduchon on 3/24/2018 & rated 84 points: Found another bottle. Drink up, or unload at auction. Similar to the other reviews. (1299 views) | | | Tasted by buckeye76 on 6/24/2017 & rated 90 points: Cherries, raspberries, and floral notes in the nose with cherries, plums, and berry fruits in the flavor. Medium length finish. (1835 views) | | | Tasted by dlduchon on 3/2/2017 & rated 82 points: I found one more bottle tucked away. I decanted this from cellar temperature. When cold it had a refreshing finish that faded as it warmed. Laura and I both got Robitussin on the nose (a RRV TRAIT), but the wine is past its prime if it ever had one. For the price, a $70 Burgundy in 2008 is so far superior to this wine, especially drinking it today. (1975 views) | | | Tasted by dlduchon on 11/28/2016 & rated 84 points: Drank my last bottle with Thanksgiving leftovers to use it up. This bottle was the same as my recent review. Past its prime. However it was far superior to a Williams Selyem 2009 that we also drank with my it that was like mentholated cherry cough syrup. (2203 views) | | | Tasted by dlduchon on 11/23/2016 & rated 84 points: Purchased from the winery at release and cellared since. A hint of cherry cordial on the nose with soy sauce. Faded fruit on the palate. Attenuated finish,that lacks balance at this time. A tired wine, but, perhaps long lived for a RRV wine. Drink up or you will be further disappointed. (2115 views) | | | Tasted by davidspieker on 10/5/2016 & rated 90 points: Dark ruby color. Spicy dark cherry and plum aromas. Consistent with added raspberry and cola flavors. Rich texture with a little heat and lengthy finish. (1944 views) | | | Tasted by jeff nowak on 9/3/2016 & rated 91 points: Interesting to read my previous notes. Recently, I've been highly critical of some 07s. This is my last Rochioli of any vintage or vineyard. And it's pretty good. I give up. Never in my life did I expect this to show well. Nevertheless...it's big ass, but pulls it off. I don't see additional cellar age helping it along. While the fruit is retained, attack. Why risk it? This will never be delicate/nuanced. It's no red burg. Go with it, and enjoy. (1952 views) | | | Tasted by fredb on 8/10/2016: Medium, bright red color with limited transparency. Sweet cherry, cola, plum, and sassafras on the nose. Palate has an initial hit of chewy, roasted tannins that are a complete distraction. With some food, these are masked to reveal a very pretty strawberry, raspberry, and cherry red fruit base with some black truffle and cola notes that carry into a medium-long finish. After getting the tannins out of the way, I found myself liking this quite a bit. Drink or hold. (1437 views) | | | Tasted by hadlieh2 on 3/11/2016 & rated 92 points: Opened for an hour before pouring, did not filter. There is light sediment in the bottle. It smells like fig, mushroom and forest floor. The body is light/medium. The wine has smooth texture. The wine has low acidity. last glass a day later- very nice. drink up in the next year. (1578 views) | | | Tasted by Minnesota on 1/2/2016 & rated 92 points: One point higher one year later. Final bottle. (1650 views) | | | Tasted by Knicksfan on 9/9/2015 & rated 92 points: Showing well. (1693 views) | | | Tasted by eponto on 7/28/2015 & rated 90 points: Tertiary kicking in now. Concentrated dark cherry fruits, ever so slight olive and barnyard. Tannins integrated. Nice balanced structure now. Go for it.
A little bit of time now. Brett still there. More RR style coming through compared to pop-n-pour which seemed atypical Middle reach. Enjoying it.
Crumbly cork. WTF? (1913 views) | | | Tasted by andolini on 4/12/2015 & rated 90 points: Popped and poured. Not giving up much on the nose, still tight on first sip. Opened up quite a bit over a few hours -- brambly, not very fruit forward, and restrained. But enough complexity and subtle notes of spice to keep it interesting. (1974 views) | | | Tasted by Knicksfan on 12/28/2014 & rated 92 points: A stronger showing than my last bottle. Tasty fruit, not too extracted, red fruits predominately. (1793 views) | | | Tasted by CMCLR on 12/20/2014 & rated 85 points: Dry tannins, not good (1808 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| By Allen Meadows
Burghound, October 2009, Issue #36
(Rochioli Vineyards and Winery Pinot Noir Little Hill Villages Red) Subscribe to see review text. | By Josh Raynolds
Vinous, May/June 2008, IWC Issue #138
(Rochioli Vineyards Pinot Noir Little Hill Vineyard Russian River Valley) Subscribe to see review text. | By Richard Jennings
RJonWine.com (7/4/2013)
(J. Rochioli Pinot Noir Little Hill) Dark cherry red color; brown sugar, black cherry, black raspberry nose; juicy, black cherry, black raspberry, light brown sugar palate; medium-plus finish 92+ points 92 points |
NOTE: Scores and reviews are the property of Burghound and Vinous and RJonWine.com. (manage subscription channels) |
| J. Rochioli 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 Sonoma CountyMendocino CountyRussian River Valley Russian River Valley Winegrowers Association | Wikipedia |
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