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2010
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| Drinking Windows and Values |
| Drinking window: Drink between 2012 and 2020 (based on 1 user opinion) |
| Community Tasting History |
| Community Tasting Notes (average 90.1 pts. and median of 90 pts. in 28 notes) - hiding notes with no text | | | Tasted by Rieslingfan on 3/9/2021: Final bottle from my cellar, and it's still showing a fresh side, as well as elements of development. If i had a few more bottles I would be in no rush to drink them. Raspberry and red cherry fruit touched with a hint of spice, is supported by integrated acidity, and just a little hint of tannin. It really doesn't show any hint of old or even fully mature, so if anyone still has bottles, check in. It's fun to drink now. (823 views) | | | Tasted by stevetimko on 2/12/2020: Kicking ass and taking names. We had wagyu-buffalo burgers with truffles and the earthiness of this went well with the truffles. Savory and more dark fruit than red fruit. Loved the nose but hard to describe. I think of roots in a dry gravel streambed. Glen liked it quite a bit. He thought he detected green stems but I didn't find that. Jim Cowan said this wine needed eight to 10 years in a cellar to come around. It's drinking well now. Jim Cowan said it was Hellenthal fruit. (552 views) | | | Tasted by fredb on 5/8/2019: Medium-dark red color. Aromas of smoke, cherry, sous bois, and a hint of hoisin. Palate has a meaty core with cherry and strawberry framing. There's a stripe of what I perceive to be green stem notes that interrupts the red fruit and earth notes. Not as good now as it was at release (to my tastes). Not sure if it ages out of the current phase to a more positive future. Hold? (797 views) | | | Tasted by MLipton on 2/3/2019: Significantly more developed than my previous bottle, it's now showing more secondary development and savory character. It still has a wealth of fruit, darkening some from the previous bottle and with plenty of acidity to keep it in balance. A great effort. Bravo, Jim! (853 views) | | | Tasted by Neecies on 3/30/2017: Still showing that prickly pear, almost grapefruit-bitterness on the finish; otherwise it's quite sweet and monotone. Can't honestly relate to it as 100% pinot noir (vs. containing some grenache). (1298 views) | | | Tasted by Meerlust on 3/7/2017 & rated 90 points: Light, strawberry red color with no bricking. Both the nose and the palate display pure red fruit - cherry, raspberry, and strawberry, and a touch of spice and light toast. Structurally, this light-bodied wine has balanced acidity and fully integrated tannins. Overall, this wine is beautifully understated with pure, unmanipulated Sonoma fruit. It defines lightness on the palate with ample fruit intensity. Great effort, Jim. (1043 views) | | | Tasted by Neecies on 2/8/2017: So in 2013 I was going to revisit this wine after six or nine months and instead three years passed. And I'm glad, not sure I've had trusted it for distance but it's in a good place now with interesting secondary nuances. Not much California pinot typicity, though--more strawberry in character, with notes of prickly pear and pepper. Could be mistaken for grenache. (959 views) | | | Tasted by timewithwine on 6/2/2015: This Pinot never seems to fail with either the crowd or the food. Balanced, food friendly, but not requiring food, the medium leaning light mouthfeel is juicy with black cherries on the attack and then broadens to a finish of cola and black olives. 13.9% alc. No sediment. With seared tuna in a deconstructed Nicoise salad. Recommended. (63 views) | | | Tasted by stubbie999 on 1/15/2015: Made for food, and in a great place for drinking. By itself, maybe a little soft in the mid palate these days; with dinner, a joyful easy wine that makes the food better. What a bargain. (1691 views) | | | Tasted by wendyinwlv on 7/13/2014 & rated 89 points: A very nice balanced light pinot. Bright cherry flavors too. (1904 views) | | | Tasted by stubbie999 on 6/27/2014: Roast chicken and salad? Yup, this is the wine. So food friendly, nicely balanced, speaks of Sonoma Coast and of Pinot without complication or manipulation. Has lost a step of the bright fruit, but that's been replaced with some more savory, brothy notes that are welcome. (1516 views) | | | Tasted by DaleW on 3/14/2014: More restrained and less primary than a bottle soon after release. To me this is drinking better than the Bennett Valley, a fine juicy midbodied PN with sweet cherries, a cinnamon-y spice note, and a little smoked meat. Good acids, nice finish,. B+ (1729 views) | | | Tasted by stubbie999 on 2/27/2014: Continues to develop and improve, showcasing more integration of the savory and herbal qualities as the fruit becomes less primary. Nicely balanced, exceptional with roast chicken (as always), and headed in a really interesting direction. If I had to quibble at this moment in its evolution, I'd say there's a tiny bit of fruit sweetness on the finish that hasn't eased into the whole yet - though food smooths that out considerably. I keep trying to hold on to these, and somehow the bottles keep getting empty. Really, really good. (1579 views) | | | Tasted by MLipton on 2/1/2014: Our first bottle of this was a complete winner with crispy roasted duck for Chinese New Years. It manages to very effectively straddle the chasm between Burgundy and California, with the fruit of the latter coupled to the restraint of the former. Lovely acidity and a touch of spice in the finish only add to the appeal of this beautiful Pinot Noir. (1079 views) | | | Tasted by Meerlust on 1/23/2014 & rated 90 points: Strawberry red with watery rim. Pure, red-fruited nose of cherry, earth, and spice. The palate displays lovely cherry, red raspberry, spice, and earth. The vibrant acidity frames the fruit perfectly in this light-bodied wine. The finish is packed with pure, red fruit and has good length. Overall, this is a very enjoyable, unmanipulated version of pinot noir. I look forward to pairing in with baked mahi mahi. (861 views) | | | Tasted by sachsen on 12/9/2013 & rated 90 points: Not big and bold like some CA pinots, but a lot of red cherry classiness. (925 views) | | | Tasted by tooch on 9/8/2013 & rated 88 points: Dinner with the Jim's (Chez Simo Bistro): A really great Sonoma Coast pinot, and definitely speaks to its locale. The fruit was elegant and brambly with some subtle mushroom notes underneath. Very nicely balanced wine with a lot of character. (1885 views) | | | Tasted by Neecies on 5/20/2013: Even to the last drop in the bottle this wine seemed to be holding back on both aroma and flavor, so for now a bit single-dimensioned (cherry). Will check again in six to nine months. (987 views) | | | Tasted by 14frimaire on 2/24/2013: Interesting to have this right after the Impénitents. They are of a muchness, though this is quite a bit spicier. (1119 views) | | | Tasted by rjonwine@gmail.com on 9/9/2012 & rated 90 points: 2012 22nd Annual Family Winemakers of California Tasting; 9/9/2012-9/10/2012 (Festival Pavilion, Fort Mason, San Francisco, California): Light medium red color with pale meniscus; floral, sous bois nose; tart cranberry, sous bois, mineral palate; medium-plus finish 90+ points (3185 views) | | | Tasted by 14frimaire on 8/25/2012: Serving temperature is very important on this wine -- I really liked it immediately on pulling the cork, at cellar temperature: bright red fruits and a nice texture. As it warmed the alcohol started to stick out (1672 views) | | | Tasted by Rieslingfan on 6/24/2012 & rated 92 points: Bright red fruits with just a hint of herbs around the edges. Refreshing and well delineated. In short - very drinkable. Gone in short order. (1948 views) | | | Tasted by stubbie999 on 11/21/2011: On the paler side for a California Pinot, and a little hazy, but certainly not lacking in snappy fruit. Raspberry, strawberry, cherry - all the red fruits here, along with with an earthy, herbal, minerally core. Speaks clearly of the Sonoma Coast, and while not particularly Burgundian, it's cut from the same cool climate cloth as many of its 'West of the West' brethren. Lots of up front presence on a nimble frame, it will be interesting to see where it goes with a little time in the bottle. Spot on with lightly seared tuna steaks, grean beans and lemon-thyme pearled barley. Or, in my wifes typically terse and spot-on assessment, "Tell that Florida Jim guy we like his wine." (1772 views) | | | Tasted by 14frimaire on 11/19/2011: Jonathan and Gail come to NYC (Il Corso): Very primary, this is dominated by red fruits at this stage, with a Morgon-ish type of profile. I like this better today than the Bennett Valley. (2107 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| By Richard Jennings
RJonWine.com (9/9/2012)
(Cowan Cellars Pinot Noir) Light medium red color with pale meniscus; floral, sous bois nose; tart cranberry, sous bois, mineral palate; medium-plus finish 90+ points 90 points |
NOTE: Scores and reviews are the property of RJonWine.com. (manage subscription channels) |
| Cowan Cellars 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 Sonoma CountyMendocino CountySonoma Coast * Sonoma Coast AVA (Wikipedia)
* Sonoma Coast AVA (Wine Institue) |
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