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| Drinking Windows and Values |
| Drinking window: Drink between 2019 and 2025 (based on 4 user opinions) |
| Community Tasting History |
| Community Tasting Notes (average 91.2 pts. and median of 91 pts. in 15 notes) - hiding notes with no text | | | Tasted by Sanlucar on 1/8/2021 & rated 91 points: Cherry and dried wildflowers in large proportions, then cranberry, oak / cedar, rhubarb and straw. Good balance of acid and sugars; not too ripe or tart, but finishes very short and probably will not last many more years. (1482 views) | | | Tasted by Dancingsams on 3/8/2020: Doug & Robin’s Favorite (1513 views) | | | Tasted by Frijole on 11/1/2019: silvery brownish burgundy red, medium clarity, cloudy, ruby hue
Nose: raspberry, cola, cigar, silver, clove, black pepper, chocolate, vanilla, silver, minerals, earth, oak
Pal: raspberry, plum, cola, cigar, tobacco, siver, dirt, wet earth, black pepper, green pepper, minerals, oak
Feel: medium, savory, touch cloying
Finish: medium
Don't see the Pommard aspect from previous note
T8 (1641 views) | | | Tasted by MattMauldin on 5/26/2019 & rated 92 points: Clear medium-ruby color. Aromatics of black cherry, clove & smoked paprika spices, damp earth, leather and old cedar. Fig jam and cherry fruit on the palate with thick and plush layers of spices - gingerbread, cardamom seeds and black tea, along with an underlying earthiness. Harmonious ripeness, acid, texture and structure. Nice middle density and weight - both richness and elegance. Fine round tannins, lingering depth on the finish. Showing very well, early secondary stage. Excellent. Drink/hold. A real eye opener on how well this West Paso Robles microclimate and soils can do with Pinot Noir. (1862 views) | | | Tasted by brigcampbell on 11/8/2017: Not many Paso pinots I like but this is the best and very well made. Nose is a little muted but that could be because the table next to us ordered garlic fries and they stunk. There's cherry, leather, cinnamon, sandelwood and a burnt oak note. Good acidity and fine tannins make for an age worthy wine. I'm still mystified how they make this wine in Paso next to the 101... Just enjoy. (1641 views) | | | Tasted by Frank Murray III on 11/8/2017: Poured blind. I thought this wine showed really well. Hard cherry candy, rose petal, moderate acidity and some dusty tannin in the finish. In all, this is a more delicate, medium weighted, lighter colored wine that really surprised me as a PN from the Paso area. Terrific. (3048 views) | | | Tasted by brigcampbell on 1/18/2017: Sparky Celebrates his "Double Nickel"; 1/16/2017-1/18/2017 (Paso Robles, California): What a treat to find this style of Pinot Noir hiding in Paso. Hint of reduction on the nose and mushroom. This caught my attention immediately, excellent. Red berry, cinnamon and a red hot spicy finish. Wow, I'm in shock. (2088 views) | | | Tasted by Frijole on 7/7/2016: medium plum red, lots of clarity, silvery hue
Nose: blackberry, plum, vanilla, cola, tobacco, wet earth, stones, silver, black pepper, oak
Pal: blackberry, plum, raspberry, stones, cola, dark chocolate, orange rind, wet earth, tobacco leaf, silver, clove, black pepper, oak
Feel: medium, full, broad
Finish: medium
T9C8
Perhaps like a Pommard, like an Otago (1128 views) | | | Tasted by Mike Kopanski on 5/23/2016 & rated 91 points: Pretty impressive to be registered as Monopole. At the tasting room they say this may be the vintage of the century with a very early harvest and small concentrated berries. Very dark for a Pinot. Though it tastes great now, this is a young wine with the kind of potential that can only be realized with some time. Pouring from the bottle in the tasting room we can only surmise what to expect. This is Pinot lovers Pinot. Ridiculously Burgundian for California. Ripe concentrated cherry on the nose and palate. Big for a Pinot. Obviously tremendous changes and improvements with time in the glass. Wet leather and brown spice join the fruit on the nose. Luscious fruity and earthy finish. (844 views) |
| By Josh Raynolds
Vinous, Paso Robles Can’t Stop Winning (Feb 2020) (2/1/2020)
(Windward Vineyard Monopole Pinot Noir Central Coast Red) Subscribe to see review text. |
NOTE: Scores and reviews are the property of Vinous. (manage subscription channels) |
| 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 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 WikipediaPaso Robles Paso Robles Wine Country Alliance
Set apart by unique climate and geography, Paso Robles Wine Country provides prime growing conditions for more than 40 varietals planted over 26,000 acres of vineyards. More than 300 wineries craft this fruit into premium wines, gaining recognition around the world. The fruit, the wines and the distinct environment have quickly made Paso Robles California's third largest and fastest growing wine region. |
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