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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 89.5 pts. and median of 90 pts. in 24 notes) - hiding notes with no text | | | Tasted by Meerlust on 4/16/2017 & rated 87 points: Garnet/orange center with watery, pink rim. Red-fruited nose of raspberry and cherry as well as faint orange blossom and a wisp of smoke. Tart, cranberry profile with black tea and a touch of bitterness initially, but the bitterness dissipated with air while the fruit seemed to brighten. Medium-bodied with vibrant acidity. Overall, this was a solid, if not spectacular, example of a Californian pinot noir that lasted 10 years and is still drinking well. (988 views) | | | Tasted by Meerlust on 3/12/2013 & rated 88 points: Purple/red color with a violet rim. The expressive nose is red-fruited with hints of root beer and white pepper. Cherry and raspberry with some sharp notes initially, but the sharp notes receded with air and morph into earthy flavors. Moderate acidity and medium-bodied with a short, earthy finish. Overall, the nose is lovely, but the palate did not deliver. With air, this wine opened up to show more depth and nuance. (2219 views) | | | Tasted by Wino Laurie on 8/31/2012 & rated 90 points: Bright cherry fruit, typical of Sonoma, with wonderful white pepper notes. We needed to decant the wine, because the cork deteriorated. However, it really opened up this winner from Benovia and allowed the complexity of the wine to come through. I enjoyed it with my visiting sister in law. Terrific on it's own!! (2279 views) | | | Tasted by Chainthroer on 2/22/2012 & rated 91 points: Medium dark ruby color; a little opaque due to being unfiltered and unfined. Aromas of cherry, some raspberry, strawberry and pomegranate, spice, oak. Decent fruit in the mouth; pleasant to drink. This time I get a long, lingering finish. A tad better than when last tasted a few months ago. (2657 views) | | | Tasted by Chainthroer on 10/7/2011 & rated 90 points: Lightish on the rim; ruby color. Nose of cherry, raspberry, pomegranate, spice and oak. Not big or complex fruit in the mouth, but decent. A finish on the back palate of medium duration. The nose is the best part of this wine. Overall, a pleasant wine. (2647 views) | | | Tasted by elefkowitz on 1/28/2011 & rated 90 points: Very nice. Been almost two years since my last taste and the extra time definitely helped bring this wine together. Glad I saved a few! (2696 views) | | | Tasted by petitblanc on 12/4/2010 & rated 89 points: Pretty, darkish ruby with hints of deep violet. On the nose, a kiss of sweet dough, cassis, some sear of alcohol. On the palate, the nice if restrained rosy, berry flavors are slightly overpowered by the 14.3% alcohol. Medium finish. A very cheery wine, despite the heat. Bistro Ralph in Healdsburg. (1539 views) | | | Tasted by WinstonWolfe on 9/24/2010 & rated 87 points: meh (1561 views) | | | Tasted by PortFanatic on 11/17/2009 & rated 91 points: Light ruby color. Cherry and pomagranite nose. Very obviously Pinot. Wonderful fruit, with just enough structure to keep it fresh. Very Impressive! Certainly one of the best non-vineyard designated "Sonoma Coast" wines I've had. (1850 views) | | | Tasted by Acohen on 9/25/2009 & rated 91 points: great cherry nose and good red fruit with spice and clove (1824 views) | | | Tasted by tlinch on 7/27/2009 & rated 89 points: Still young but shows good characteristics. Good fruitiness without being jammy. (2026 views) | | | Tasted by hammie1234 on 7/1/2009 & rated 90 points: Found this to be very approachable, well balanced on the palate. At $19, great QPR. (2130 views) | | | Tasted by psirah on 5/29/2009 & rated 86 points: Light red color with big red fruit nose. Nose and wine somewhat one-dimensional, with red cherry fruit dominating the wine. The mid-palate revealed unripe tannins and had no finish.
50+4+13+14+5 (2170 views) | | | Tasted by elefkowitz on 5/29/2009 & rated 90 points: Great, fruit forward pinot. Still pretty young -- I look forward to having more down the road. (2495 views) |
| By Gregory Walter
PinotReport, Issue #61 (12/15/2009)
(Benovia Winery Pinot Noir Sonoma Coast) Login and sign up and see review text. | By Josh Raynolds
Vinous, May/June 2009, IWC Issue #144
(Benovia Winery Pinot Noir Sonoma Coast) Subscribe to see review text. |
NOTE: Scores and reviews are the property of PinotReport and Vinous. (manage subscription channels) |
| Benovia Producer website2007 Benovia Pinot Noir Sonoma Coast//Benovia:// Harvest Notes: The winter and spring were highlighted by less than average rainfall for the North Coast of California. The dry weather and mild temperatures in spring allowed bud break, flowering and fruit set to complete evenly and slightly ahead of schedule. The summer was cool and dry with low mildew and rot pressure. By fall, warm temperatures in August and September helped in producing grapes with thick skins and intense flavors. September and October cooled off and allowed for extended hang and even maturation. The year was capped off with perfect weather at harvest and the grapes with outstanding potential. Winegrower Notes: Selected blocks from our estate vineyards and a handful of small growers are united to create this blend. In farming each site our intent is to maximize the character and individuality of place and we do so utilizing the most progressive viticultural techniques. The blend is also a collection of heirloom clones of Pinot Noir like Calera, Swan, Pommard, and Martini as well as newer French selections Dijon 114,115, 667,777 and 828. Harvested a night or early morning the fruit was rigorously hand sorted prior to destemming and then berry selected before open top fermentation.
Tasting Notes: Seductive and detailed aromas of crushed raspberry, vanilla-infused cherry and sandalwood introduce this powerful and intense Pinot Noir. On the palate the wines juicy mouthfeel is supported by centered acidity building with fruit through the mid-palate to the fine grain tannins on the finish. Beautifully balanced this intriguing Pinot Noir offers both precision and opulence. 1,022 cases produced. /http://www.benoviawinery.com/images/mediaImages/downloads/WN_PN_07_SonCoast.pdf//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 Sonoma CountyMendocino CountySonoma Coast * Sonoma Coast AVA (Wikipedia)
* Sonoma Coast AVA (Wine Institue) |
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