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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 90.7 pts. and median of 91 pts. in 58 notes) - hiding notes with no text | | | Tasted by Paul Lin on 10/19/2022 & rated 90 points: A really pretty wine, with notes of Queen Anne cherries, strawberries, raspberries, and rose hips on the nose. Still substantial on palate, with good silky texture and mouthfeel. The acidity is a bit forced, but overall quite nice. (491 views) | | | Tasted by Senso-beak on 10/24/2021 & rated 88 points: Opened and poured. Nearing the end of our Siduri bottles - Lively fruit laden with plums, cherries and pomegranates. Good acidity and freshness still. Will update more. (625 views) | | | Tasted by Paul Lin on 6/6/2021 & rated 88 points: Definitely needed some air for the funk to blow off. About an hour later, it was singing. Bright cherry notes in a balanced frame. Didn’t seem particularly complex, even with the age, so I’d say there’s no reason to hold onto it any longer. (704 views) | | | Tasted by ews3 on 5/10/2014 & rated 89 points: nose shows cranberry and other red fruits, earth, but smells slightly heat damaged (PALCB closeout) with a touch of caramelization. palate is quite charming. med(+) acid creates a very refreshing palate, which shows lots of red fruit and also has some herbal notes. heat damage is not as evident on the palate. medium finish leaves acid behind that works well with food. Very nice, especially for the $24 closeout price, even if some of the bottles may not be 100%. (4452 views) | | | Tasted by dontime on 2/1/2013: Very enjoyable, especially at the state monopoly store sale price of $24. Bigger than the 2007 Sea Smoke Botella consumed later in the evening, more powerful fruit, bigger finish. Lack a bit of finesse in comparison, but well worth the tariff. If scoring 90-92. (3608 views) | | | Tasted by Spl232 on 11/23/2012 & rated 75 points: Very disappointed with this wine. Way to flabby with a very unpleasant taste on the finish. Overall just boring and not worth the price. (3295 views) | | | Tasted by P&F on 8/20/2012 & rated 92 points: The nose is lovely, maybe a little alcoholic but 5 minutes in a glass with some swirling helped that along. Initially a little bit of earth, but for my nose and Rand's palate there is quite a lot of cherry cola. The taste is perfectly balanced with a bit of bitterness on the finish that is very nice, like bitter cherries. Maybe a little almond and licorice. The finish is medium, and also very persistently pleasant. Rand loves it and would like more. (3431 views) | | | Tasted by cbkamp on 4/8/2012 & rated 91 points: The nose started out with a lot of barnyard - almost smelled like a syrah. Over time, the pinot aromas came out. Bright strawberry and cherry but with a big dose of earth. Not forest floor - a dirtier smell which was quite nice. The acidity was nice and balanced by delicious red fruit and red licorice. Plenty of earthiness on the palate as well. This is in a great spot - drink up. (1859 views) | | | Tasted by RJandGB on 3/10/2012 & rated 90 points: Dark rich color. Very earthy nose and palate. Not too much oak. Well paired with salmon and risotto. Plenty of cherry fruit. (1287 views) | | | Tasted by onthenose on 12/24/2011 & rated 90 points: Deep dark color. Lots of big oak and dark fruit on the nose. Soft tannins at the start, big mouthful of flavor. Spice and tannins show mid-palate. Tons of fruit and oak on the finish. Some alcohol does show through. Best to decant. (1445 views) | | | Tasted by Nedder_travels_the_world on 11/22/2011 & rated 95 points: HUGE nose cherries, red fruits, some earth,
great acidity, bright fruits, tannins still remain - could go several more years but man is this drinking well. agree with previous tasting notes that it needs food to show it's true potential. (1603 views) | | | Tasted by pjhr on 6/7/2011 & rated 92 points: Delicious black cherry and earthy aromas and flavors with a lovely finish. (1759 views) | | | Tasted by pjfriesen on 6/6/2011 & rated 93 points: Sorry this was my last bottle. Excellent!! (1851 views) | | | Tasted by VinoKep on 1/2/2011 & rated 92 points: strawberry & spice. light & elegant. great central coast pinot. (2632 views) | | | Tasted by gutt22 on 12/25/2010: 14.1% alcohol. Dark cherry color. Lovely nose, showing a touch of funk, blackberry and black cherry fruit, and rich earthiness. In the mouth, a bit lighter fruit profile than that of the nose, with pure black cherry fruit, spicy notes, and damp earth. Bright acidity and excellent back end structure. A really lovely wine. A- (2113 views) | | | Tasted by t4drman on 10/2/2010 & rated 90 points: Pair this beauty with the right food and you will know what others have known for centuries. This wine has all of the positive attributes you could want from this varietal. Not heavy handed, but delightful in the bright fruits it brings in its taste. The nose of the solid earth from whence it came. A real treat for all to enjoy. I wish I had more as it will last for quite a while. (2280 views) | | | Tasted by glaze3 on 5/15/2010: Decanted 1 hour, drank over 3. Huge nose of red fruits and cinnamon. Palate is dominated by strawberry, ripe cherries, and incredible spice (cinnamon, nutmeg) very enjoyable and somewhat hedonistic as it's not an elegant wine, but more of a full flavored delicious style. Still some nice acidity and tannic structure that keep the fruit and spice in check. (2429 views) | | | Tasted by kgmobley on 3/8/2010 & rated 91 points: Wonderful Purity. Drinking very with 30 min if air and proper temp 60 to 70 degrees. (2705 views) | | | Tasted by Nedder_travels_the_world on 2/5/2010 & rated 95 points: this wine is fantastic right now. wow!
nose: cherry bomb with strawberry essence
taste: consistent with previous notes but i am convinced the previous naysayers just had a bad bottle dont appreciate pinot. this wine is kicking ass.
drink now or hold - really glad i have more of this (2698 views) | | | Tasted by markjahnke on 12/31/2009 & rated 89 points: This was wine number one on New Year’s Eve, and unfortunately it was popped and poured as there was no time to decant. From previous bottles, I think that this wine definitely benefits from a few hours in the decanter before serving. Regardless, it was still drinking well, but not the Siduri that I have grown to love. Typical ruby pinot color in the glass, with a nose of cherry, and spice. Definitely some other black fruits on the nose, but nothing really stood out. There were also some hints of spice, and a bit of earthiness to it, but it didn’t have that typical Wes Hagen Clos Pepe nose for whatever reason. On the palate, the fruit almost seemed over ripe, but again, this bottle was a bit different than other bottles we have consumed. It was definitely lacking that “Siduri shine” that I have grown to love, with some plum and sour cherry that stood out on the palate. No sweetness on this wine to say the least compared to other bottles, but it was still very drinkable, just not as enjoyable as I remember. There was some good acidity on the finish, but a bit more heat than I remember. All in all, a nice wine, but it paled in comparison to other bottles. Still worthy of 89 points. (2704 views) | | | Tasted by grafstrb on 9/26/2009: -- popped and poured --
-- tasted non-blind over a couple hours --
This was pretty disappointing given it's great performance on 8/9/08. This bottle showed nice red fruits on the palate and nose, but this fruit was obscured by heavy oak. Bummer. (2798 views) | | | Tasted by LelouchViBritannia on 8/28/2009 & rated 92 points: California Wine Tour; 8/27/2009-8/30/2009 (Sonoma/Spring Mtn/Napa/Santa Cruz): Super Ripe, nose of Pomegranate, cherry, smooth, mid palate atk, medium long finish. 91-92. Impressive for 2006. (4370 views) | | | Tasted by vinopa on 7/1/2009 & rated 92 points: medium cherry red...Nose: dark fruit and earth....Palate: tart cherry and rasberry and a touch of spice..well balanced and complex..Pretty acidic on the finish...A very tasty and elegant pinot..Will age extreamly well...Hold 2-4 years in your cellar and you will be happy.. (3081 views) | | | Tasted by FieldingYost on 3/18/2009 & rated 90 points: Ripe red cherry, raspberry, blueberry notes, pure and airy. This is bright, sweet, and acidic, with the same fruit themes, maybe some plum, and heat on the finish as well. I like the clarity, but give this a couple more years of age, and let the acidity resolve. (3141 views) | | | Tasted by amateurwino on 3/14/2009 & rated 93 points: One of my favorites from the barrel weekend megatasting visit to Siduri. This had depth of flavor. (3248 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| By Gregory Walter
PinotReport, Issue #54 (11/1/2008)
(Siduri Wines Pinot Noir Clos Pepe Vineyard Santa Rita Hills) Login and sign up and see review text. | By Josh Raynolds
Vinous, November/December 2008, IWC Issue #141
(Siduri Wines Pinot Noir Clos Pepe Vineyard Santa Rita Hills) Subscribe to see review text. | By Allen Meadows
Burghound, 4th Quarter, 2008, Issue #32
(Siduri Wines Pinot Noir Clos Pepe Vineyard Red) Subscribe to see review text. | By Richard Jennings
RJonWine.com (3/8/2009)
(Siduri Pinot Noir Clos Pepe Vineyard) Light medium strawberry red color with clear meniscus; cherry, baked cherry nose; tasty, baked cherry palate with depth and good acidity; medium finish 91+ pts. 91 points | By Richard Jennings
RJonWine.com (8/25/2008)
(Siduri Pinot Noir Clos Pepe Vineyard) Berry and black fruit nose; tasty big berry palate; medium finish 91+ pts. 91 points | By Richard Jennings
RJonWine.com (6/28/2008)
(Siduri Pinot Noir Clos Pepe Vineyard) Medium dark cherry color; nice tart strawberry, spice and dried cherry nose; ripe and rounded spicy cherry and red fruit palate with a touch of allspice, slightly hot; medium finish 90+ pts. (all destemmed) 90 points |
NOTE: Scores and reviews are the property of PinotReport and Vinous and Burghound and RJonWine.com. (manage subscription channels) |
| 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.Clos Pepe Vineyard Clos Pepe VineyardUSAAmerican 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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