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2009
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| Drinking Windows and Values |
| Drinking window: Drink between 2011 and 2015 (based on 5 user opinions) |
| Community Tasting History |
| Community Tasting Notes (average 87.5 pts. and median of 88 pts. in 143 notes) - hiding notes with no text | | | Tasted by wordek on 8/2/2018 & rated 95 points: It's been years since I consumed the last of my collection - I don't recall specifics but in my mind this is the very definition of an amazing pinot noir - subtle fruit flavors, smooth leather and soft tannins on the finish. Simply put, one of the best Woot Cellar offerings that was ever made. I wish I had more! (821 views) | | | Tasted by whiskywine on 2/17/2018 & rated 89 points: I have no idea how the ratings work, but I just opened a bottle and it is better than ever. It needed a bit of time to breath as there was a little "funk" at first, but it went down really well. (857 views) | | | Tasted by VoiceofC on 12/23/2015 & rated 91 points: Still going strong. No hurry to drink the 2 we have left. (2696 views) | | | Tasted by ccrida on 8/27/2015 & rated 88 points: Better on day one after an hour, still some brightness. Tired after 1/2 the bottle was recorked and left in the fridge overnight... (2734 views) | | | Tasted by merryberry on 6/24/2015 & rated 88 points: Similar to last time, though no longer as fresh. Drink up. (2798 views) | | | Tasted by Wicked Panda on 12/3/2014 & rated 89 points: Nice drinker. Tannins are very soft. Drink now (2829 views) | | | Tasted by klezman on 11/27/2014: Quite tasty, and had picked up a little more earth again from the last bottle, but the funk blew off relatively quickly. This was just a fantastic wine and I wish Peter/David had made more of this or more vintages of this. By leaps and bounds the best Pinot at this price point I've ever had. (4000 views) | | | Tasted by hcnate on 11/1/2014 & rated 89 points: Last bottle from the original Woot purchase. Really nice and velvety. I don't sense a lot of funk, but really a nice amount of juiciness - almost heading toward a big red. (1213 views) | | | Tasted by mike808 on 10/22/2014 & rated 90 points: Pop'n'pour: smooth, no heat, good fruit
30 min: even more mellow. Not a fruit bomb, just solid pinot, and no tannins.
1 hr: starting to get acidity from the oxidation.
Must drink more/faster. Amazing buy.
So glad I cellared. (1308 views) | | | Tasted by Ajrod27 on 9/27/2014: This one is doing great right now! Sadly, I have only one remaining. To drink or to hold, that is the question. (1445 views) | | | Tasted by hcnate on 5/3/2014 & rated 89 points: Power packed Pinot. Seemed more fruity and jammy than I remembered from earlier bottles. Still solid. (1201 views) | | | Tasted by klezman on 12/28/2013: PnP it's roughly as I remember, even slightly more perfumed maybe. Deep cherry and some cola notes, but not overly sweet or cloying. Doesn't have as much mushroom or funk as I remember, but still tastes great. (2628 views) | | | Tasted by merryberry on 11/29/2013 & rated 89 points: Shimmering brownish garnet. Cloves, spice box, and chocolate raspberrry nose. Medium to full bodied, cranberries, strawberries (especially on the mid-palate), pepper, well integrated tannins, good acid, and a well rounded medium length finish. Best bottle yet. (1450 views) | | | Tasted by discombobulated on 3/29/2013: nose: very fruity, vanilla, blueberry, raspberry, sherry. nice mouthfeel. A little sweet (fruity) tasting. Petrol on the finish. (2102 views) | | | Tasted by foobarski on 3/20/2013 & rated 90 points: My last bottle :-( Still wonderful, tart and tangy, better the longer it sits in the glass. (2324 views) | | | Tasted by klezman on 2/7/2013: Still rocking the $13 Pinot Noir world. Earthy and earthy. It's got plenty of time left. (2764 views) | | | Tasted by Presidio Wine Bunker on 11/1/2012: My colleague woodwardcellar said it perfectly; it's the greatest woot red of all time. (2647 views) | | | Tasted by foobarski on 10/24/2012 & rated 90 points: No changes yet, fortunately. (2321 views) | | | Tasted by bsevern on 8/17/2012 & rated 85 points: Picked up for $15 at the winery, a bit more I believe then the woot offering, but still fair considering it's been long since sold out.
I decanted it, for a good hour+ before my first glass. Even after the decant, on the nose and palate it was hot, not as hot as some wines I've had, but enough to detract from the overall experience. Aside from the alcohol, the nose was nice, deep dark fruit, bit of forest floor, and a touch of allspice. Much of this carried to the palate. Initially the alcohol made the wine disjointed, but after several hours it finally blew off, leaving the same profile on the palate as the nose. This is a decent, average, inexpensive Pinot. I have one more bottle, and am glad that I didn't go crazy buying a case or any additional bottles as there are far better Pinot's for the same and slightly higher price point (the $15 2007 BV Ramel comes to mind). Although to be fair, the BV was heavily discounted, vs simply being a budget wine. (2413 views) | | | Tasted by costacasa on 8/16/2012 & rated 86 points: Not as impressed with this wine as others seem to be. Reminds me of a band , like Coldplay, that's past it's prime...or , like Coldplay, was never really "all that". I gave this plenty of air time...did not improve much over 4 hours. (1979 views) | | | Tasted by foobarski on 8/7/2012 & rated 90 points: Nothing has really changed yet, and that's a wonderful thing. Earth and vegetables and fruit. (1936 views) | | | Tasted by foobarski on 5/25/2012 & rated 90 points: STRONG note of asparagus on the nose!
Still getting nice berry notes on the palate, and a little cherry cola. Very nice. (1787 views) | | | Tasted by merryberry on 4/3/2012 & rated 86 points: Consistent with prior TN. In fact, it's so consistent, I will quote now what I said then, over a year ago: "See-through red. Raspberry, spice and cedar nose. Light bodied but full flavored with tart cherries, oak, cranberries, tannins that make an appearance then disappear, good acid, and a relatively short finish. Pleasant and nice for the price." I'm sad that it hasn't evolved even a little bit, but after all it was only $12. (2122 views) | | | Tasted by mschauber on 3/17/2012 & rated 84 points: Decent PN, probably didn't give it enough time to air. Very high acid levels. Gave remainder of bottle to my guest as I hadn't been over impressed with the first bottle either. I think as a rule of thumb, I'll avoid woot cellar wines. Based on other reviews another year or two may improve this wine. (2635 views) | | | Tasted by richardhod on 3/16/2012 & rated 87 points: Good, basic PN, with flavours as described last time, but entirely outshone and overshadowed by the Roessler La Brisa opened alongside it! (2632 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| Woot Cellars Producer website
2009 Woot Cellars Pinot Noir D’ONTSPILLE LE BLACKProduced and Bottled by Wellington Winery
100% Pinot Noir
100% Sonoma Coast
Clones: Predominately 116, 777 and Pommard
All fruit cold soaked 3-5 days, fermented in open top tanks with frequent punchdown
Aging: 10 months in 60 gallon french oak, less than 15% new oak
Listen to Voicemail from winemaker Peter Wellington talk about the wine.
Here is the Wine.Woot blog for this wine.
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 Sonoma CountyMendocino CountySonoma Coast * Sonoma Coast AVA (Wikipedia)
* Sonoma Coast AVA (Wine Institue) |
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