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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 91.7 pts. and median of 92 pts. in 30 notes) - hiding notes with no text | | | Tasted by WineJunkieWest on 11/23/2023 & rated 91 points: Cranberry, raspberry, cherry, smoke and spice box on the nose and palate. Opened and aerated about 20 minutes before serving. Needed the airtime, as the acidity and tannins created more sour cherry than cherry. As the meal progressed, the wine really came into balance. Served with an apple stuffed pork loin, smashed new potatoes, and carmelized pancetta brussels sprouts. Lovely pairing!
The fruit is beginning to fade but this is still a very nice Pinot, no residue. I wouldn't hold it much longer. (111 views) | | | Tasted by VlgJeff on 3/12/2023 & rated 88 points: Slo-oxed about 20 minutes and continued to open. Some light aromas of dark red fruit and earth on the nose. The medium bodied palate showed these same dark red fruits and earth, along with balancing acidity, and totally integrated tannins.
It has been almost 3 years since our previous bottle of this wine and while the wine remains in balance it has definitely faded and is showing its age. Drink up! (208 views) | | | Tasted by DBdeParis on 12/29/2021: Decanted off ample sediment 1/2 hour in advance. Surprisingly bright and fresh nose and palate. On the ripe side but still decent acidity and with complexity of flavors. Glad we opened this now. (669 views) | | | Tasted by VlgJeff on 4/22/2020 & rated 90 points: PnP. Initial nose was musky, and palate gave only some red fruit with overwhelming acidity. After 15+ minutes of slo-ox, the nose cleaned up and yielded dark red fruit and earth. The medium bodied palate showed, in abundance, these same dark red fruits and earth, along with juicy, but balancing acidity, and totally integrated tannins. There was no sediment. The wine should hold for another couple of years. (940 views) | | | Tasted by BHRH on 8/23/2019 & rated 89 points: Extremely sweet cherry fruit - not terribly complex or sophisticated. More up front then on the mid-palate of finish. Did not fare well with other blind tasters who had some relatively negative reviews... (915 views) | | | Tasted by La Cave d'Argent on 8/23/2019 & rated 86 points: This deep ruby wine serves up aromas and flavors of spice cake, Montmorency cherries, raspberries and sassafras. Medium-bodied, fresh and with nicely integrated alcohol (listed as 13.5%), it supports its flavors with ample ripe tannins. While the middle palate thins a bit, the resurrected finish is medium in length. There is certainly nothing technically wrong with this Pinot, but it is somewhat simple and unmemorable. Drink now-2022. (1187 views) | | | Tasted by msuwine on 2/4/2019 & rated 88 points: This sour and angular Pinot seems lost between two worlds; a little fruit-heavy at the beginning, and a little acid-heavy on the end, it ends up tasting like a mess. Light garnet in color, medium in body, nose of strawberry, pomegranate, and straw. Tastes of raspberry, cherry cola, anise, and spices, with a brief, sour, and stemmy finish. 13.5% alcohol.
I don't know what Rusty Gaffney (PinotFile) was tasting here, but - to me - this Pinot just isn't that good. I tasted on the same night as Pinots from Rhys, Cattleya, and Kosta Browne, and this was a distant fourth place. I wish these folks all the best, but this bottle just wasn't ready for prime time. (2674 views) | | | Tasted by millerarner on 9/15/2018 & rated 93 points: Our first Big Basin Pinot. Won’t be our last. Good complexity and balance. The integrated acidity gives the red berries a nice mouth watering quality on the palate, so if you’re not careful it will disappear quickly. The nose is the star, and the only reason we didn’t kill the bottle in less than an hour after pouring the first glasses. A little time in the decanter really woke things up, and the notes of mushroom, earth, and holiday spices were kind enough to emerge before the fruit starts fading. (859 views) | | | Tasted by jemccray64 on 12/31/2017 & rated 94 points: Great SCM Pinot! Strawberry, earth, and spice. (1032 views) | | | Tasted by norsktorsk on 7/11/2017 & rated 90 points: Thin, not my favorite. (1237 views) | | | Tasted by WineJunkieWest on 5/19/2017 & rated 90 points: Tannins were still very bright. I will wait another year before opening the next bottle. Much potential, as the wine smoothed out over the course of the evening. (799 views) | | | Tasted by jemccray64 on 3/8/2017 & rated 90 points: Red berries, pine forest floor, hints of spice on the nose. Delicious but loaded with tannins. Opened up nicely after two hours in the decanter. I would let this one sit for another year or so (1309 views) | | | Tasted by JOJ on 2/18/2017 & rated 90 points: Black cherry and plum on the nose, with a smoky accent and a savory/meaty note. Palate is blackberry and plum, cut but a nice citrus streak. Loads of acid, and hint of wet stones. Complex, and should improve as it settles down. (1517 views) | | | Tasted by Gruffalius on 7/19/2016 & rated 94 points: Big, red fruit. Just delicious!! (1406 views) | | | Tasted by tekygeek on 9/5/2015 & rated 95 points: Thought I was drinking Burgundy. Gorgeous after 45 mins. (1918 views) | | | Tasted by Wine Canuck on 8/28/2015 & rated 92 points: This was awesome, as expected. It pours lightly cloudy, translucent and fully red. The nose is of red currant jelly, dried cranberries, wet soil, thyme, cardamom, cinnamon, pine sap, smoke and strawberry jam. Showing it's 42% whole cluster fermentation via a lot of added complexity. Despite Big Basin using carbonic maceration on these Pinots lately I didn't find any of the bubblegum notes that I tend to dislike. My only complaint at the moment is that the red fruit is a bit large scaled and I would like to see it calm down as it ages and hopefully integrates.The palate has just what I like; low dusty tannin, high red fruited acid and a medium plus finish replaying many of the elements of the nose. Very enjoyable with grilled BC Coho Salmon. (1903 views) | | | Tasted by jemccray64 on 7/12/2015 & rated 93 points: Complex Floral aromas, red current, and a bit of oak on the nose. Flavors of rich red fruits with a long earthy finish (1337 views) | | | Tasted by rjonwine@gmail.com on 3/22/2015 & rated 92 points: Light medium cherry red color with pale meniscus; aromatic, fresh, tart cherry, baked raspberry nose; tasty, tart cherry, tart baked raspberry palate with near medium acidity; medium-plus finish (40% whole cluster; 13.5% alcohol) (586 views) | | | Tasted by kosinski on 3/6/2015: Aroma: wildflowers, cedar, blueberries, loam.
Palate: blueberry cobbler, wet earth, plum, cedar. Velvety texture. Soft tannin. Good structure. Moderate complexity. Drink early. (1420 views) | | | Tasted by jemccray64 on 2/28/2015 & rated 95 points: Too early, but we couldn't resist. Delicious with lavender and violent aromas, Santa Cruz forest, Carmel and great structure (1190 views) | | | Tasted by Mike Dildine on 12/27/2014 & rated 93 points: 13.5% abv. Medium light ruby. Bright aromas of cloves and cinnamon. A delightful red fruit and spice palate impression. Deep, but very light on its feet. Great job by Bradley! (1205 views) | | | Tasted by jemccray64 on 12/20/2014 & rated 93 points: Ripe plum, violet, rose petal and subtle spice scents, plum and strawberry on palate. Put awY for another year. (987 views) | | | Tasted by BornToRhone on 11/22/2014 & rated 90 points: 750ml; PnP; Opened this wine within the week it arrived at my offsite. A bit darker crimson while still mostly translucent. Obviously no bricking. Nose of strawberry, currants, cherry, and cinnamon and white pepper spice. On the palate, medium intensity strawberry, currants, slightly stemmy flavor (vegetal), cinnamon and clove. Moderate to low tannins with slightly stiff acidity. Tasted without food and was a bit untamed - would be better with food or wait a year or two to calm down. (1032 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| By Allen Meadows
Burghound, Oct-14, Issue #56
(Big Basin Vineyards Pinot Noir - Lester Family Vineyard Red) Subscribe to see review text. | By Josh Raynolds
Vinous, May/June 2014, IWC Issue #174
(Big Basin Vineyards Pinot Noir Lester Family Vineyard Santa Cruz Mountains) Subscribe to see review text. | By Antonio Galloni
Vinous, Santa Cruz Mountains – A Study in Terroir (Jul 2014)
(Big Basin Vineyards Pinot Noir Lester Family Vineyard Santa Cruz Mountains) Subscribe to see review text. | By Richard Jennings
RJonWine.com (3/22/2015)
(Big Basin Vineyards Pinot Noir Lester Family Vineyard) Light medium cherry red color with pale meniscus; aromatic, fresh, tart cherry, baked raspberry nose; tasty, tart cherry, tart baked raspberry palate with near medium acidity; medium-plus finish (40% whole cluster; 13.5% alcohol) 92 points |
NOTE: Scores and reviews are the property of Burghound and Vinous and RJonWine.com. (manage subscription channels) |
| Big Basin Vineyards Producer website
Big Basin Vineyards was founded in 1998 in the Santa Cruz Mountains next to Big Basin Redwoods State Park, with a new winery building completed in 2003. Proprietor and wine maker Bradley Brown sources his wines from three Estate Vineyards - Rattlesnake Rock, Old Corral Block and Homestead Block. All of the Estate vineyards are planted to Alban Selections on steep hillsides with mudstone and shale soils - 7 acres of Syrah, 2 acres of Grenache and 1 acre of Roussanne - and are farmed organically. Additionally, Bradley works closely with Coastview Vineyard located at 2400 ft on a mountain top in the Gabilan Mountains overlooking the Salinas Valley and Monterey Bay (several miles due south of Mt. Harlan). He has contracted with the vineyard to purchase Syrah planted in 1998 and to bud over certain sections of the vineyard to Pinot Noir and Grenache (in 2008) and plant a new block to an Alban selection of Syrah. This vineyard is also farmed organically and managed according to Bradley's direction. Beginning in 2006, Big Basin started making Pinot Noir sourced from the Santa Cruz Mountains. As of 2009, Big Basin is making three different single vineyard Pinots from the Santa Cruz Mountains (Alfaro Family, Lester Family and Woodruff Family Vineyards), plus the Pinot from Coastview Vineyard in the Gabilan Mountains.
Best known for Syrah, but also makes Pinot Noirs and blends.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.Lester Family VineyardLocated in the cool climate of Pleasant Valley Road in Corralitos, less than 5 miles from the Pacific Ocean. The vineyard has been managed by viticulturist Prudy Foxx since she planted it for the Lester Family. This vineyard shows the true terroir of the area.
DETAILS
Appellation: Santa Cruz Mountains
Varietals: Pinot Noir
Clones: 2A (Wädenswil), Pommard, Mt. Eden, Swan, 115
Planted: 1998
The Lester Family Vineyard is tucked amid towering redwoods in Corralitos, this undulating 14-acre expanse of vines sits at an elevation of 600 feet. The site is stunning—gorgeous to the eye, and the grapes are happy, too. Only five miles from Monterey Bay—one of the deepest, and therefore coldest, bays in the world—the vineyard thrives in soils of sandy loam. Working with owner Dan Lester, award-winning viticulturist Prudy Foxx planted the site to Pinot Noir, Syrah, and Chardonnay back in 1999, eschewing herbicides and other chemical treatments. Foxx is a well-loved figure in Santa Cruz wine circles, and, given the acclaim the Lester Family and Big Basin wines have received, it was quite a coup for a small producer like Tim Telli to secure some fruit from Lester Vineyard for himself.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 Santa Cruz Mountains Santa Cruz Mountains Winegrowers Association | Wikipedia
Once referred to by wine writers as the Chaine d'Or -- or "golden chain" -- the Santa Cruz Mountains AVA sits above Silicon Valley, running along the craggy range next to the Pacific on some of the prettiest parts of Northern California. The area supports more than 75 wineries, despite being limited by geography and high land prices.
In 1981 the Santa Cruz Mountains Viticultural Appellation became federally recognized, one of the first American viticultural areas to be defined by geophysical and climatic factors. The appellation encompasses the Santa Cruz Mountain range, from Half Moon Bay in the north, to Mount Madonna in the south. The east and west boundaries are defined by elevation, extending down to 800 feet in the east and 400 feet in the west. |
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