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| Drinking Windows and Values |
| Drinking window: Drink between 2018 and 2029 (based on 11 user opinions) |
| Community Tasting History |
| Community Tasting Notes (average 92.7 pts. and median of 92 pts. in 10 notes) - hiding notes with no text | | | Tasted by James Kim on 3/27/2020 & rated 91 points: Decanted. Initially, tart cranberries, herbs, and moderate volatile acids. Now 2.5h after decant, mild balsamic aromas with flowers, cranberries and tart cherries. Palate w tart cherries and mild cranberries, herbs, flowers, and bark. Fantastic acids. Light bodied w elegant texture and very mild tannins. So lively, juicy, full of life and character. Time and air definitely helps to bring the wine into balance. Agree w MartyL - needs 2 - 3 h of air for the wine to come together. The last sip at 3 h after decant was the best. I still think that the wine would benefit w more age to bring the wine into better harmony. Open the last bottle in 3-5 yrs. (829 views) | | | Tasted by MartyL on 5/2/2019 & rated 92 points: Consistent with previous note. As it warms in the glass and gets some air, the tartness recedes a bit and more of the fruit and floral aromas emerge. I'd suggest giving this an hour or two in the decanter. (950 views) | | | Tasted by christyler on 4/10/2018: Poor showing tonight. Nose and palate were both quite tired. There’s also a weighty acrylic thing going on - alcohol pushed too high? Totally different from my last bottle. (1377 views) | | | Tasted by Kirk Grant on 6/7/2017: This is really good...Roses dominate the nose with scents of earth and tomato leaf. The palate is lithe and as tight as the body of a gymnast. There's a tartness and a hint of green on the palate that seems like there may have been some stem inclusion. This is a light-bodied, high acid, vision of beauty with what can be done with Pinot Noir in Germany...while this is quite lean and might be considered as austere by some on the palate. It offers up a promise of what can be achieved in Germany with this beautiful grape... (1788 views) | | | Tasted by James Kim on 11/28/2016 flawed bottle: Tasting group with German theme. Smacked with acetone and then more acetone on first sniff. After about 1.5h, acetone recedes into the background but never goes away. What's left is a light bodied, almost austere palate of sour cherries, herbs, green stemminess and minerals. Poor showing on this day. (1126 views) | | | Tasted by MartyL on 8/31/2016 & rated 93 points: Outstanding stuff. Effusive aromatics of spiced red fruit. Good weight on the palate and lip-smacking acidity. A different animal than Pinot from Burgundy but I like this very very much. Terrific with food. More like this please. (1742 views) | | | Tasted by christyler on 8/7/2016 & rated 93 points: Great showing - I enjoyed this more than the single vineyard wines from 2013. Very light body, amazing nose. (1695 views) | | | Tasted by Kirk Grant on 6/3/2016: I opened this more for an understanding than any other reason...I've already had the Buntsandstein & Muschelkalk from this vintage. What's waiting for those of you that have it? As we might expect, this follows those two offerings quite closely...but this has a bit more depth on the nose, is seems a bit more robust on the palate. A quick sniff offers beautiful hints of roses, light and delicate notes of red fruits, with blend of spices and earth lingering in the background. The palate is light and delicate with a whisper of red fruits that linger nicely as the acidity cuts across the palate. A wine that will only improve with time and patience in the cellar. Outstanding! (1601 views) |
| 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.Germany Wines of Germany | The Association of German Prädikat Wine Estates (VDP) | How to read a German wine label | Geographical Information Down to Single Vineyards
#2014 Vintage Notes:
2014 Vintage Report by Terry Theise
2014 Vintage Report by Wine Spectator
"My gut still tells me the Saar (and to some extent) the Ruwer are better overall in 2014 than the more storied areas of the Mosel proper, but those that spent the requisite time living in their middle-Mosel vineyards made some of the most electric and "feathery" Riesling in a long time (maybe the finest in 20 years - yes, it's true!)" - Jon Rimmerman (Of course only a very short historical memory would call the Saar and Ruwer less 'storied' than the middle Mosel - jht)Baden interactive map and details on weinlagen.info |
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