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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 90.6 pts. and median of 91 pts. in 36 notes) - hiding notes with no text | | | Tasted by Gravity on 2/10/2014 flawed bottle: not my first bottle from this producer that has been corked... too bad. Anybody else having this problem? (1987 views) | | | Tasted by profiler54 on 6/27/2012 & rated 91 points: Popped and poured 30 min later. Served in Riedel Vinum Burgundy stems. @ 65 F . Medium intensity garnet color pronounced nose and palate of black cherry, barnyard, baking spice and herbs. Medium body... Palate was dry with medium acidity and low to medium tannins, with a pronounced intensity of fruit, spice and oak.. Big fruit forward California styled pinot (2463 views) | | | Tasted by Gravity on 12/31/2011 flawed bottle: corked (2655 views) | | | Tasted by profiler54 on 12/16/2011 & rated 92 points: Popped and poured 30 min later. Served in Riedel Vinum Burgundy stems. @ 65 F . Medium intensity garnet color pronounced nose and palate of black cherry, barnyard, baking spice and herbs. Medium body... Palate was dry with medium acidity and low to medium tannins, with a pronounced intensity of fruit, spice and oak.. Big fruit forward California styled pinot (2623 views) | | | Tasted by fultonjf on 6/15/2011 & rated 92 points: No formal notes, but a superior effort start to finish (1908 views) | | | Tasted by RJandGB on 5/1/2011 & rated 92 points: One of the nicest Santa Rita Hills Pinots we've enjoyed. Very rick, dark berry color and flavors. Well balanced. Drinking very well right now. Paired with a salmon dinner with a fresh corn, tomatoe, avacado salsa and aspargus - very good. Compared very favorably to Belle Glos Taylor Lane at the same dinner. (1577 views) | | | Tasted by pjhr on 12/31/2010 & rated 92 points: As delicious as the last bottle! (1737 views) | | | Tasted by jdiv on 7/6/2010 flawed bottle: Badly corked - bought at Bottle Barn (now 800 miles away) over 3 1/2 years ago. Oh well. (2392 views) | | | Tasted by blaine on 4/10/2010 & rated 92 points: Wow, this was absolutely fantastic. Best bottle of Siduri ever for me. No formal notes, but totally balanced, lush, but with the right amount of acid as well. Fresh. Paired with a chicken picatta, with meyer lemons, it had the acidity to hold up. Not a blockbuster finish, bit a nice lingering finish. Waited a bit on this one, worth it. (2119 views) | | | Tasted by Roentgen Ray on 11/29/2009 & rated 91 points: Medium color. Dark sweet fruit with some simple spice. Enjoyable. (2254 views) | | | Tasted by TwistedArmadillo on 11/27/2009 & rated 91 points: Drank this against the Emeritus William Wesley 07 and the Lynmar 04 Pinots; absolutely fantastic wine. Well balanced, typical Pinot nose, with a smoky gruyere mid-palate finish. (2223 views) | | | Tasted by MBrown on 10/12/2009 & rated 92 points: Really wonderful right now in my opinion. Purity of fruit really shining through. (2490 views) | | | Tasted by gutt22 on 9/27/2009: 14.1% alcohol. Black cherry color. Youthful but pretty and balanced. Attractive nose of black cherry, blackberry, rich earth, and a touch of spice. In the mouth, plush and balanced while retaining a linear focus. Excellent purity of fruit with solid concentration, along with plenty of earthy complexity. Bright acidity. Long finish that shows just a touch of oak that helps smooth it out. Delicious wine that is rich yet elegant. A- (2306 views) | | | Tasted by pjhr on 8/7/2009 & rated 92 points: Alluring dark cherry and floral aromas and flavors with wonderful texture and finish. (2327 views) | | | Tasted by fultonjf on 3/9/2009 & rated 91 points: Managed to hold off until now on this. Glad I waited as this is drinking really well. Red cherry and rasberry are very forward. Nice earth undertones. A stellar effort. Looking forward to tasting my other three as they develop. Estmate they will improve until 2011 and then drink well for another 2 years. (2737 views) | | | Tasted by Senso-beak on 12/15/2008 & rated 91 points: Chose this for the annual vineyard spotlight blind tasting, and squared it off against the Loring Cargasacchi offering, thus providing a rare controlled tasting of winemaker influence. This checks in at 14.1% compared to 13.7% for the Loring, in a 2005 vintage that was unusually cool, leading to a lighter style and lower alcohol than we are used to seeing in more recent years. Decanted for 1 hour prior to the blind tasting.
Nice aromatics of earth, red and dark fruits. Color was the exact same as the Loring. Sweet raspberry fruit forward, moreso than the Loring. This bottle shows more of the SRH appellation high note mineral zing than the Loring, which showcases more smoky notes....leaving an impression that this is a brighter more airy wine. The mid-palates of both offerings were velvety blueberry. Silky cherry, shale rock and watery glycerin components linger through the finish. This Siduri offering went more quickly than the Loring FWIW. Both good Pinots, Peter C., should be proud of this 10 year old vineyard. (2580 views) | | | Tasted by tanglenet on 11/21/2008: Opened not decanted and served with homemade pizza. Strong, sappy black cherry notes on the nose. On the palate: black fruit with orange citrus, black tea with some heat on the finish. Tasty. Good to Very Good. (2572 views) | | | Tasted by tanglenet on 9/22/2008: Opened not decanted. Ooh, I think I opened this too soon. Dark cherry in color. Very dark fruit (without much to differentiate it) and a touch of dry gin and cherry on the nose. A dry attack with reticent and somewhat watery fruit with orange and lemon rind with a dry citrus finish. This needs some air to blossom. Will revisit and post again.
Agree with Winetex's note below: as it opens up on the nose, more black bramble berry fruit with some toast (sort of reminds me of breakfast). On the palate: a broadening and expanding taste of sweet blackberry fruit, a little heat, spice, citrus and a splash of watery berry juice (like that left at the bottom of a jar that had fresh berries in it). Still dry on the finish and a little bit thin in the middle, but a Good solid drinker. (2598 views) | | | Tasted by shapida on 8/28/2008: Popped and poured. Light clear red color in the glass. Interesting aromas of baking spice, cherry and some earth. On the palate, red fruits, some flowers and more of the baking spice that was very evident on the nose. Good length to the finish with a lasting flavor of cherry. Relatively light bodied and easy drinking. (3003 views) | | | Tasted by JOJ on 4/6/2008 & rated 87 points: Representative of this vineyard and appellation, but not distinctive in any way. Earth, dark cherry and dark fruit. Hint of spice and pepper. No nuance or subtlety. Not a good value at all. (2769 views) | | | Tasted by riccodog13 on 11/3/2007 & rated 87 points: Some somber notes on this pinot- Red fruit, oak, baking spice and soy sauce. While the fruit is apppealing, the wine just seems to be lacking any mid-palate weight. Might just need a little more time. Drink 2008-2011. 87? pts. (2913 views) | | | Tasted by matthen on 5/15/2007 & rated 92 points: Delicious aromas of earth, forest floor, spice and cinammon. The flavors of cherry, strawberry and mocha are well integrated and the finish is seamless. Wonderful. No need to decant or cellar for long, this is great straight out of the bottle. (3170 views) | | | Tasted by tanglenet on 3/4/2007: Tasted at the Siduri Open House during the Russian River Wine Road. Quick notes: strong spice with cinammon and touches of must; great balance and acidity. Very good and bought 2 bottles. (3231 views) | | | Tasted by mmurry on 3/3/2007 & rated 92 points: California Wines other than Napa or Sonoma (Farpointe Cellar): This was a wonderful Pinot. The nose had a nice mix of cherry and mocha. There was also a touch of forest floor and the faintest note of strawberries. The palate was silky and had the same cherry mocha mix as the nose, as well as a bit of spicy. The tannins were very solid and the finish went on a long time. (3695 views) | | | Tasted by rjonwine@gmail.com on 3/3/2007 & rated 92 points: Russian River Barrel Tastings (Siduri, Lynmar, Woodenhead, Swan, Marimar) (Russian River, California): Smoky, tart cherry nose; tasty, concentrated, rich, tart cherry, with good grip and sweet tannins; medium finish (2835 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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