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| Drinking Windows and Values |
| Drinking window: Drink between 2011 and 2013 (based on 11 user opinions) |
| Community Tasting History |
| Community Tasting Notes (average 86.1 pts. and median of 88 pts. in 16 notes) - hiding notes with no text | | | Tasted by swifty846 on 5/12/2013 & rated 90 points: The 1 year wait from the last bottle was well worth it. Very enjoyable. (3113 views) | | | Tasted by The Bob on 4/6/2013: First cookout of season at Jeff's w salty salmon. Didn't care for it. (3327 views) | | | Tasted by kmmtcg on 3/25/2013 & rated 88 points: I would agree with Mike Kopanski. Definately not what I expected and not like PN. Interesting but not great (3157 views) | | | Tasted by Mike Kopanski on 11/17/2012 & rated 88 points: Not exactly what I expected, but a neat wine all in all. What is different is a smokey, earthy, even rhubarb, spicy overtone, that is not very Pinot like, but still tasty. On second thought, this might be a hint of eucalyptus from a tree nearby. This is big and rich for a Pinot. The color is as dark as Merlot. The nose is the kind of smokey we get from heavy toast oak, with big blueberry and cherry. There is also a briary spiciness on the nose. The fruit is very rich, maybe influenced by oak and lees, spicy blueberry. Something makes it bitter on the roof of the mouth. Maybe a little short on the acid. The finish is more lees and oak interfering with the bright fruit. This wine is confusing my senses. They may have something here. That cedar/evergreen /eucalyptus flavor keeps appearing. and it is not all bad. (3649 views) | | | Tasted by bbeissler on 4/24/2012 & rated 89 points: A bit more rustic than expected for a Pinot Noir. This wine is quite complex on the nose with bold raspberry, aged oak, vanilla, and a woodsy rustic characteristic. The rustic feel continues on the palate with fruit forward berry flavors, clove, and hickory. A nice finish with a touch of mocha. (4182 views) | | | Tasted by bbeissler on 4/6/2012 & rated 92 points: On the nose this wine has hints of aged hickory, currants, and plum. The bouquet is somewhat smoky as well, with notes of dark chocolate, strawberry, roasted almonds and raisin. This wine is very rich and complex with a pleasant, lingering finish. Seems as if it would only get better with age. Enjoyed with grilled fillets mignons. (1569 views) | | | Tasted by vinovin on 8/21/2011 & rated 88 points: Wife loved it. Well balanced with bright berry flavors with a hint of jammy fruit. Will buy again= great value. (2019 views) | | | Tasted by smphelps on 4/23/2011 & rated 80 points: Some wines are not a good value because although good, they are expensive. Others are not a good value because although reasonable in price, they are quite average. This is the latter. Drinkable for sure, but just a bit thin, a bit tart, a bit short and completely uninteresting. (2167 views) | | | Tasted by 3daywinereview.com on 9/25/2010 & rated 84 points: Strawberry, spice, coffee and scorched earth. On the palate sweet fruits, coffee and spice. Short and bitter finish. Not a real balanced wine. (2200 views) |
| Pietra Santa 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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