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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 89.8 pts. and median of 90 pts. in 82 notes) - hiding notes with no text | | | Tasted by casjf on 4/16/2024 & rated 87 points: This bottle didn’t have the level of smoke taint that was in the previous bottle I had. The smoke is still there, but not as overwhelming. Red cherry, plum, black pepper. (73 views) | | | Tasted by casjf on 7/19/2022 & rated 85 points: Smoke flavor is unmistakable. Can taste red cherry underneath the smoke. (395 views) | | | Tasted by Ereynoldnelson on 8/27/2017 & rated 92 points: Ripe cherry, vanilla an absolutely fabulous bottle with lamb chop. I think it was drinking perfect when I had it this summer. (2099 views) | | | Tasted by bdhanna on 7/27/2016 & rated 85 points: Duckhorn could not escape the smoke in Anderson Valley the summer of 2008. Most premium Pinot Noir producers bulked out their Anderson Valley fruit in 2008. The smoke taint dominates this wine with acrid aromas and sharpness on the tongue. I wish I did not have two more bottles to suffer through. The second label "Migration" faired slightly better and have improved slightly with time. I'm not sure the Goldeneye will improve with more time. (2836 views) | | | Tasted by BigBoy_Sonoma on 4/8/2016 & rated 89 points: Cranberries, plums, spice, herbal notes, smokey oak. B+ (3065 views) | | | Tasted by Wrkolbeck on 12/27/2015 & rated 88 points: Still a big wine for a Pinot, smoky fruit flavors still very distinct. Not the best from Goldeneye (3113 views) | | | Tasted by paul canet on 12/7/2014 & rated 91 points: Le vin nous a tous surpris, tres subtil avec des aromes de fumée, acidité bien controlé.
Excellent (3903 views) | | | Tasted by PEZ941 on 9/5/2014 & rated 92 points: Very smokey like original tasting (2989 views) | | | Tasted by Baron Slick on 7/18/2014 & rated 88 points: Smoke-filled aromas of cherries, lead pencil, pine, forest floor, and earth. Long and mineral driven, the palate is on the fuller end of the spectrum, displaying subtle fruit, scorched earth, and an infusion of crushed rocks. The copious amounts of smoke notwithstanding, this is adequately balanced. The winemaker produced a decent wine from a vintage that suffered tremendous smoke damage from raging wild fires. (2346 views) | | | Tasted by BigBoy_Sonoma on 2/13/2014 & rated 90 points: Noise still has some smoke.
Strawberries, plums, Asian tea, tobacco, fruit, smokey oak. B
+/A- (2744 views) | | | Tasted by winelover1808 on 2/8/2014 & rated 89 points: a bit too much cola and sweetness without more balanced acidity. but a nice pinot just not outstanding (2567 views) | | | Tasted by VAD on 6/2/2013 & rated 90 points: Nice fruit. very smooth (3146 views) | | | Tasted by 1964vintage on 4/20/2013 & rated 89 points: Mild fruit, structure, and finish. Expected more from Goldeneye and didn't provide a good QPR. (2722 views) | | | Tasted by nharkins on 3/15/2013 & rated 91 points: the SMOKEY taste was incredibly unique (2547 views) | | | Tasted by agorman on 2/12/2013 & rated 90 points: Beautiful deep red color, almost opaque, negligible legs. Weak nose; we expected fruit. Donna detected bacon on the tongue immediately; we both got smoke, but not unpleasant. Fruit was muted, but certainly there - soft berries, also a bit of earth. A little dryness on the front of the tongue, but smoothed out and finished very nicely. A little bite on the sides of the tongue. Bitterness toward the back, but not overwhelming. Overall, we like it al lot. We'll finish the bottle soon, probably tomorrow. (2406 views) | | | Tasted by CMN on 1/13/2013 flawed bottle: Dark purple color. Nose reveals smoke and bacon obscuring purple fruits.
This wine is obviously tainted. Smoke flavors mask the red and purple fruits. Medium- body, ample acidity and soft tannins.
The Anderson Valley fires of 2008 definitely left an imprint on this wine. This is not unenjoyable on its own merits, but the smokiness puts the flavor profile closer to a Syrah than a Pinot Noir. In fact it doesn't really resemble a Pinot at all with the smoke taint and is therefore rated as FLAWED. (2589 views) | | | Tasted by SABRCW on 10/17/2012 & rated 88 points: Very smoky flavor. Resulted from fires that season. Not bad, but very different. (2486 views) | | | Tasted by Ericln on 7/18/2012 & rated 88 points: As told by others, very smoky or even earthy, slightly dry and not too much fruit on pallete, but still a rather nice Pinot
Shared with friends at dinner at Mastro's and many indicated they really liked it (2790 views) | | | Tasted by mattyboy_ on 7/13/2012 & rated 90 points: Smoke taint has toned down since I last tasted back in Feb @ winery. Black and red berry fruits are shining through. nice acids and well balanced now. still some dusty tannins on the back end but in a nice place now. (2563 views) | | | Tasted by airbull76 on 6/22/2012: Serious smoke taint on both nose and palate; lacking in fruit, and has a lot of bitterness on the finish. (3033 views) | | | Tasted by Kesnel on 4/6/2012: - Crimsom color with medium forming legs and aromas of raspberry and walnut. It's lacking fruit and has flavours of raspberry and walnut with a light/medium body. Smooth texture with a medium finish. (2756 views) | | | Tasted by gossba on 2/24/2012 & rated 88 points: Good, but nothing exciting here (2857 views) | | | Tasted by BigBoy_Sonoma on 2/4/2012 & rated 86 points: Noise full of smoke.
Charcoal, tobacco, fruit, smokey oak. B (983 views) | | | Tasted by Shoredog on 1/1/2012 & rated 88 points: Taste and smell of smoke abounds. Nice accent to a smoked pork belly, but too much smoke to enjoy over a whole meal. (3335 views) | | | Tasted by last chance on 12/2/2011 & rated 87 points: 2nd bottle of the evening. (3929 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| By Jancis Robinson, MW
JancisRobinson.com (2/27/2012)
(Goldeneye Pinot Noir Anderson Valley Red) Subscribe to see review text. | By Sara d'Amato
WineAlign (1/20/2012)
(Goldeneye Pinot Noir, Anderson Valley red) Subscribe to see review text. | By David Lawrason
WineAlign (1/18/2012)
(Goldeneye Pinot Noir, Anderson Valley red) Subscribe to see review text. | By John Szabo, MS
WineAlign (1/10/2012)
(Goldeneye Pinot Noir, Anderson Valley red) Subscribe to see review text. |
NOTE: Scores and reviews are the property of JancisRobinson.com and WineAlign. (manage subscription channels) |
| Goldeneye Producer website 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 North CoastThe North Coast American Viticultural Area (AVA) in California, covering more than three million acres, includes Napa, Sonoma, Mendocino and Lake counties, and portions of Marin and Solano counties. (see The Wine Institute for more information)Anderson Valleyhttp://www.avwines.com/anderson-valley-appellation-map/
Anderson Valley stretches from Yorkville Highlands (located in a highland meadow straddling the upper Rancheria Creek and upper Dry Creek watersheds) through Boonville (located on Anderson Creek) and Philo (located on Indian Creek) to Navarro (located on Soda Creek). Rancheria, Anderson, Indian and Soda creeks are tributaries to the Navarro River, which flows north and west through the coastal range to the Pacific Ocean; Dry Creek flows south into the Russian River watershed in Sonoma County. The main stem of the Navarro River begins less than a mile south of Philo at the confluence of Anderson Creek and Rancheria Creek. The mouth of the Navarro is 10 miles (16 km) south of Mendocino, California. Encompassing 315 square miles (816 km²), the Navarro River watershed is the largest coastal basin in Mendocino County.
Such unique geography results in a wide diurnal range, with daily high and low temperatures occasionally diverging 40 or 50 degrees. This enables Pinot Noir growers to keep acid development in line with sugar and flavor formation through long, warm Indian summers. It also makes for superb Gewurztraminer and Riesling, giving rise to the valley’s annual Alsatian Varietals and Pinot Noir festivals.
The climate in the Anderson Valley appellation is tempered by cool marine air. Steep hills and mountains surround rolling to nearly level alluvial terraces. The dominant natural vegetation is a mixed forest of Coast Redwood, various native oak varieties, and Douglas-fir. Elevation ranges from sea level to 2,500 feet (760 m). The average annual precipitation ranges from 35 to 80 inches (900 to 2000 mm). The average annual temperature is about 53 °F (12 °C), and the average frost-free season ranges from 220 to 365 days. Towards the coast the summers are cool and moist with frequent fog, while the interior Anderson Valley proper features a warm to hot summer climate similar to nearby interior regions, with daytime highs occasionally in excess of 100 °F (38 °C).
Visitors to the Valley should come prepared for cool evenings and warm days. Locals dress in layers year round. |
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