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2003
2001
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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 90 pts. and median of 90 pts. in 29 notes) - hiding notes with no text | | | Tasted by thomaskeil on 12/3/2011 & rated 87 points: PnP. Firm, dark, ample almost syrah-like fruit that has a little brambly spice. Still with tannins and etoh. Opened midweek with pasta, and it performed okay in this context. Not recommended for lighter fair. (2135 views) | | | Tasted by drcbarroso on 3/26/2011 & rated 85 points: Wonderful nose on opening, but soon thereafter there was nothing. Drink these up! (2479 views) | | | Tasted by thomaskeil on 8/26/2010 & rated 89 points: Opened with trepidation, but this did quite well. PnP. Aromas of brambly cherries, asian and baking spices which were all quite forward and gave a sense of richness. On palate it had medium plus intensity fruit and spice that filled the mouth, but it was a little disjointed with heat protruding and lacking acid/mineral of interest. The fruit character and spice make this appealing and give it a chance at developing some further interest with age. (2371 views) | | | Tasted by tonyvelebil on 8/13/2010: Popped and poured. Drink soon as the fruit was fading on this well stored bottle. Lots of alcohol with a little spicy fruit underneath. Very disappointed. (2867 views) | | | Tasted by windypinot on 5/7/2010 & rated 88 points: The nose is definitely the high point for this wine; beatiful blend of dark berries and cola; finish is heavy/hot and no where near as pleasing; agreed that there is still life in this wine, but not one of my favorite Siduri '03 efforts (2410 views) | | | Tasted by stufis on 4/4/2010 & rated 88 points: Nice; still showing structure and backbone, and the nose was a killah. Came across as more of "Hi, I'm a high end PN. Do you like me?" vs a "Hi, I'm a uniquely distinctive PN based on the following..."
BTW, the 88 it rated is a very high end ranking on my planet, just so ya know... (1380 views) | | | Tasted by The Drunken Cyclist on 2/21/2010 & rated 91 points: Once again, I disagree with the tasting window. This wine is doing just fine! Lots of red berry fruit on the nose. A little hot initially, but a great mouthfeel and lingering finish. Has some time left as well. (1357 views) | | | Tasted by drend on 5/30/2009 & rated 90 points: Just terrific. (1625 views) | | | Tasted by david-greenwald@comcast.net on 2/7/2009 & rated 89 points: A nice bottle of wine although not overpowering as others of the same vintage and area. Still got good fruit and has resolved tannins. drink up! (1544 views) | | | Tasted by davidspieker on 6/20/2008 & rated 91 points: Dark ruby color. Rich and balanced blackberry flavors. (1766 views) | | | Tasted by BonnieM on 3/28/2008: Pop and Pour. Very nice nose of brambly fruit, beautifully integrated, ready to drink. One taster said figs. (1741 views) | | | Tasted by pjhr on 11/24/2007 & rated 92 points: Lovely blackberry aromas and flavors with impeccable balance and tasty tannins on the finish. (1845 views) | | | Tasted by Screameagle on 2/27/2007 & rated 89 points: Saw the previous glowing note so I thought I would try my lone bottle of this pinot. Pop and pour and was very impressed by the fact that the wine exploded in the glass with a great nose. Didn't live up to it's initial billing however but was very enjoyable none the less. (2162 views) | | | Tasted by Winetex on 2/18/2007 & rated 89 points: VinoCellar.com 4th Anniversary Celebration (Wineries and John Ash Restaurant, Santa Rosa, CA): Tasted at the winery as part of the VinoCellar.com 4th Annual Celebration. Notes from memory (!): Very dark in color. It had an aromatic nose of spicy cherries and cola. Integrated and drinking well. Stylistically a bit darker than I care for in Pinot. (3279 views) | | | Tasted by PeterH on 2/16/2007 & rated 92 points: This is the best Siduri Pinot I've had to date. Nice integration, good red pinot flavors, good length. Not at all 'tangy'. Not 'hot' or unbalanced. Like a mixture of 2/3 good Calif Pinot and 1/3 good 1er from Vosne Romanee. Really nice Calif Pinot. (2925 views) | | | Tasted by shaferguy91 on 1/19/2007 & rated 90 points: Decanted 1 hour. (2157 views) | | | Tasted by PeterH on 6/16/2006 & rated 92 points: The best Siduri I've had to date. Not as primary or or as 'hot' as others. Like 2/3 Calif mixed with 1/3 Gevrey Chamb. (3275 views) | | | Tasted by DFC on 5/20/2006 & rated 92 points: Decanted for 45 minutes. Medium-bodied wine that is dark ruby in color. On the nose, cherry cola and light spice. On the palate, black cherries, blood orange, x-mas spice, and sweet vanilla oak. Beautifully balanced and mouth-coating wine with a 40-second finish. Bright acidity here, but not too much. Very nice pinot! (2562 views) | | | Tasted by Lou Briccant on 1/27/2006 & rated 89 points: Nice nose of black fruits, chocolate and possibly a little flower scent. I decanted this for about 30 minutes. Poured a small amount, but it was showing very little. Waited another 30 minutes, still not alot going on. Because dinner was ready and our dinner guest was on a tight schedule, we went ahead, but this wine never showed alot over the next 45 minutes. The blackberry and black cherry flavors do give me alot of hope for this wine though. If you have any, wait at least another year before you open one. (2592 views) | | | Tasted by sounder66 on 4/16/2005 & rated 89 points: Brilliant ruby red with pronounced legs and medium color intensity. Intense nose features black cherry, earth, and a hint of spice. This full bodied wine tastes like black cherry and earth with a touch of oak. Fairly complex wine with light tannins on a moderately long finish. Enjoyable, but at $65 it has a low qpr. (2704 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| Siduri 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 Central Coasthttp://www.ccwinegrowers.org/links.html
http://www.discovercaliforniawines.com/regional-wine-organizations/
http://beveragetradenetwork.com/en/btn-academy/list-of-winegrowers-association-in-central-coast-california-274.htm
Central Coast AVA Wikipedia |
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