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| Community Tasting History |
| Community Tasting Notes (average 91.6 pts. and median of 92 pts. in 39 notes) - hiding notes with no text | | | Tasted by WineJ2019 on 5/20/2024 & rated 92 points: For a ~20yr old Calif PN this was very good and contradicts the notion of Calif PN as all fruit/cola that can’t age. On the other hand I wouldn’t say this massively evolved (versus the 2013 I had previously) but rather just held its structure/character. I’d drink in the next couple yrs if you have them (53 views) | | | Tasted by DougLee on 1/28/2022 & rated 93 points: Decanted for half an hour. Dark translucent ruby color. Nose of hawthorn, pine forest, black raspberry, plum blossom, wafting violets, hints of marine air. Layers of tart red and black raspberry, black cherry, grounding iodine, meaty sauvage, iron granules, and effortless gravitas on the palate. Bright acidity and fine-grained tannin. Long finish of coppery red fruit, brier, and satiny earth. Deepening as it ages, with years to go. (456 views) | | | Tasted by grafstrb on 3/24/2021 & rated 92 points: -- decanted 15 min. before initial taste --
-- tasted non-blind over 2 to 3 hours --
NOSE: "cool" red fruits --- red currant, red licorice rope, and perhaps a hint of raspberry; nice savory bent, with a light hit of Pinot funk (not brett); medium+ expressiveness.
BODY: garnet color of medium-light depth w/o obvious bricking; medium-light bodied.
TASTE: high acidity; no tannin; tart red fruits (cranberry; red currant); some red licorice here, too, as on the Nose; medium-light oak; alc. not noticeable; *fantastic* pairing with pork tenderloin and wild rice; some cherry. Well, here we are -- 15 years post-vintage -- and this wine has *finally* let go and relaxed. To be clear, this is still youthful, but it's finally giving of itself; it's been five years since my previous bottle, and the transformation that has taken place in that time is somewhat mind-blowing. This wine has been closed-in on itself for years -- possibly a decade -- and it's finally emerging. This still has a bit of a green/leafy edge to it, which is in line with previous showings, and is perhaps a reason to be cautious going too far out with it in the cellar, but still --- the progress this has made shouldn't be discounted. Drink or Hold.
50, 5, 13, 16, 8 = 92 (874 views) | | | Tasted by DougLee on 1/29/2021 & rated 92 points: Dark, barely translucent ruby. Slowly-releasing nose of pine forest, anise, violets, acrid raspberry, hints of beef blood. Dense, deep-set layers of raspberry, black cherry, iodine, iron, and compacted earth building on the palate with seemingly effortless persistence over several hours. Steely acidity and firm tannin leading to a long finish of sharp red fruit, iron particles, and slow, brooding grip. Young yet brimming with excellence. (631 views) | | | Tasted by RiddlingRack on 4/29/2020: Really good! Best Clos Pepe I've ever had. (851 views) | | | Tasted by pjhr on 12/18/2017 & rated 92 points: As delicious as the last bottle! (1339 views) | | | Tasted by pjhr on 12/13/2017 & rated 92 points: Vibrant red cherry, mushroom, and spice on the nose and lively palate with moderate acidity on the finish. Approachable, but still quite young. (1043 views) | | | Tasted by decaturwinedude on 8/8/2017: Big Arcadian Tasting in ATL (1997-2008) (Antico Posta): From our Arcadian tasting. Honestly, I got nothing on this one. (1727 views) | | | Tasted by jnewman77 on 11/25/2016: This is good with a nice nose showing pretty much full maturity now with dried red/blue fruits, sous bois, mushrooms, damp earth, hints of spice. The palate is good, but a touch thin with not as much depth as I've experienced from the Arcadian wines in the past. Good, but not great. (1302 views) | | | Tasted by ronte bello on 9/26/2016: Medium ruby. Funky bouquet. Needs air - opened after an hour and a half. Deep cherry fruit but with quite a bit of acidity. Should get better with more time. (1394 views) | | | Tasted by grafstrb on 3/5/2016: -- opened one hour before initial taste --
-- tasted non-blind --
NOSE: cherry; touch of damp earth; expressive.
BODY: ruby color of medium-light depth; medium-light to medium bodied.
TASTE: smooth; intense cherry licorice flavor; high acidity; 13.7% alc. well-hidden; it's been a bit more than six years since I've checked in on this wine, and it's developing slowly, but well --- not as tight as it used to be, but it still requires some coaxing at this point in time; excellent wine that will surely continue to improve in the cellar. (1320 views) | | | Tasted by jasonh on 4/2/2015: I had this over a few nights. The nose was a bit off with slight touch of VA or something volatile. Not too bothersome but it is there. On the palate there was terrific berry fruit but on the palate there seemed to be something off as well. Maybe a touch of brett. Still a lot of structure and will need time. If drinking now, give lots of air as this was improved on the second day (left with cork out). But the potential "off" elements did not change. (1541 views) | | | Tasted by stevenjstein on 6/19/2014 & rated 93 points: This needed a little time to open up, but when it did, it really showed well. Has the bright red Sta. Rita Hills fruit, but not as ripe or concentrated as some. Somewhat Burgundian in character. Has great notes of earth, forest floor, and maybe a bit of mushrooms. Good structure and acid backbone. Should have time left. (1574 views) | | | Tasted by brigcampbell on 6/16/2014: Tom & Tami's French and California Extravaganza: Bingo! Love it. Beautiful garnet color and brilliant clarity, I see that in a number of arcadian wines. Raspberry, cherry, spice, and medium toast oak. (2180 views) | | | Tasted by Frank Murray III on 6/14/2014: Chardonnay Blind--CA and France @ Tom Moore's Place (Tom's House): This was opened on the fly, following about a 15 wine lineup of bubbly and mostly chardonnay. I tell you what, this drank damn good. I bet it saw 30 mins of total air before the bottle was nearly empty, as was my glass. Herby, stony, red and blue fruit. Would have liked to sample this today with a fresh palate. (2378 views) | | | Tasted by Bubbleheads on 4/14/2014 & rated 91 points: Wonderful wine, restrained as usual, relative to other Santa Rita Hills wines. Nice nose of cherry, with earthiness that I like, a small amount of oak, some minerality, and spices. Flavors of tart black cherry, well integrated tannins and excellent acidity. Lingering cherry and minerality on the finish. Tasted with salmon with melted brown sugar and pepper, grilled on a plank. Others enjoyed it with a grilled steak. Excellent food wine! Joe Davis (winemaker/owner) does a great job making ageable pinot's using fruit from some of the best vineyards. (1401 views) | | | Tasted by jwsmith on 5/5/2013 & rated 93 points: Really nice balanced wine reminds me of a wine form the Cote De Nuits. (1901 views) | | | Tasted by Giacomo on 11/22/2012 & rated 91 points: Thanksgiving dinner, 2012, low to med color density, ruby, moderate nose on opening ; a touch thin, perhaps a bit too cool still, classic Arcadian tart finish, med length finish, red fruit. Strawberry, on the nose and palate, after approximately 1 hr. , body became more dense, palate richer, a well made wine, harmonious, balanced, less than extraordinary, but delicious , it is this good because of Joe Davis, IMHO (1686 views) | | | Tasted by thomaskeil on 11/13/2012 & rated 90 points: PnP. Nose features red fruit with a good dose of Asian spice (mainly cinnamon) and some floral notes. Palate starts with medium plus fruit intensity that leads you to believe the texture will be soft, but then the acidity builds and finishes a bit tart. Fine tannins as well. With food the tartness subsides, but I think this could use some more cellar time to develop and integrate. (1587 views) | | | Tasted by Weston3220 on 4/16/2012: Arcadian Winery Visit (Lompoc, Wine Ghetto): Rich Nose, Dark Pinot Profile, Tart, Floral, needs time slightly Powdery (2441 views) | | | Tasted by SanFranSoxFan04 on 2/12/2012 & rated 90 points: PWTG California Pinot Noir Tasting (Wine Bank, Menlo Park): Blind flight of 5 2005/2006 CA Pinots and 1 Burg. Group's #3 wine, My #5
Wet basement, cigar. Light body, oak, comes off as well aged BDX. (2846 views) | | | Tasted by DougLee on 10/24/2011 & rated 92 points: Having just returned home after a trip to the Central Coast including a lovely tasting with Joe Davis, we had to pop this bottle and watch Sideways to commemorate our trip. Served chilled straight from the cellar. Darker ruby color. Refreshing nose of raspberry, cherry pits, anise, iodine, violets. Pure, beautifully-rendered black raspberry and bing cherry flavors draped over a steely spine of structure and tannins, with tart acidity in spades. Long, ringing finish of red fruit and grip. Trademark concentration and depth of flavor. Such a thoroughbred, early in its course. (1786 views) | | | Tasted by sehill on 9/3/2011 & rated 88 points: Opened and poured, this showed well on the palate but contained some elements on the bouquet that detracted from the overall impression of the wine. The aromatics show a volatile acidity element that overpowers the underlying fruit. The wine shows wonderful balance on the palate with understated fruit and a lengthy finish. A bottle of this wine not showing the volatile acidity aromatic would most likely provide and outstanding experience. (1666 views) | | | Tasted by DougLee on 7/3/2011 & rated 92 points: First taste of this wine. Popped and poured to accompany grilled salmon. Dark ruby color. Nose of iodine, licorice, black cherry, violets. Rich, concentrated black raspberry fruit on the palate with layers of thyme, anise, earth. Realistic degrees of sweet tartness indicating the youth of this wine. Moderate acidity and strong tannins. Long, grippy finish with mostly primary fruit vying with hints of iron and earth. Definitely a wine for the long haul with lots of promise on this striking early showing. (1582 views) | | | Tasted by jreis on 5/10/2011: Lovely nose of cranberry, strawberry and cool forest floor. Still very, very youthful and tight on the palate, much bigger and more masculine on the palate - still needs several years to settle down. (1807 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| Arcadian Producer website
Inspired by the great traditions of Burgundian winemaking, Joseph Davis has been making Arcadian Pinot Noir, Chardonnay and Syrah in California's Central Coast region since 1996. Using French artisan methods and hands-on vineyard management, Joe's Arcadian label consistently receives high marks from the world's most respected wine writers. Following his gut instinct allows him the complete realization of his dream and his mission remains to make wines that fully express the uniqueness of the vineyard and the region while capturing the voluptuous flavor of the grape and the kiss of cool California breezes and warm sunshine. Traditionally, Joe harvests fruit with much more modest sugar levels and much higher natural acidity than many of his fellow growers. The belief that Arcadian wines will continue to evolve in the bottle for years to come and that this continued evolution will ultimately produce a much more interesting wine is what drives Arcadian's--and Joe's---philosophy of winegrowing.
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.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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