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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 90.2 pts. and median of 91 pts. in 42 notes) - hiding notes with no text | | | Tasted by eastover on 12/16/2011: Friday night at home with lamb chops on the grill. Kids back home for winter break. Jess, Ben and Brian at dinner. Wine a little disjointed perhaps past it's prime? (4348 views) | | | Tasted by tthorn on 12/4/2011 & rated 83 points: I love Eric Kent wines, but this wasn't their finest hour. There's a barnyard funk to this one and some thinness that seems to be the bottle variation described earlier. There was still a touch of red fruit, but it just wasn't a standout like the others we've tried. Hopefully just an off bottle. (4401 views) | | | Tasted by eastover on 8/20/2011: Saturday night at home - after a trio to Philly. Enjoyed the wine with D'Angelos sausage - after some D'Brunos cheese. Nice - "darker" than the '06 - very nice. Still one bottle of each vintage in the cellar. (4343 views) | | | Tasted by mmmmWine on 6/5/2010 & rated 90 points: The wine looks Purple colored.
The legs are Medium.
It smells like Strawberry Jam, and Blackberry.
It tastes like Strawberry, Blackberry, and Strawberry Jam.
The body is Medium/Full.
The wine is textured Round.
The wine finishes Medium. (5665 views) | | | Tasted by rralls on 5/16/2010 & rated 91 points: Sat. wine lunch. (4892 views) | | | Tasted by rben_mvp on 2/25/2010 & rated 91 points: So I had an interesting experience with this wine as I started it out in a Riedel Oregon Pinot glass. Nice cherry aromas, a little spice that all carried into the mouth with a little minerality and a medium finish, very nice, enjoyable, not over the top Pinot. Then I tried it in one of those mondo Riedel Burgandy glasses and the nose was much more complex with earth, mushroom added to the fruit and spicde with more integrated feel in the mouth. Well done. (2637 views) | | | Tasted by S. Lorin on 6/22/2009 & rated 83 points: I had this wine one year ago and really enjoyed it. Unfortunately this bottle has devolved - it lost its fruit with only lingering sour cherry and rhubarb remaining - thin, light and acidic. It wasn't corked. Looking back on CT it appears there is some bottle variation. Drank over 2 nights. (2972 views) | | | Tasted by ebrown35 on 5/17/2009 & rated 88 points: The nose was intially pretty closed down, but opened after an hour or so to reveal spice, red fruit, and a bit of cola. One the palate, cherry, some baking spice and lively acidity, with a bit of disappointing finish. Overall I felt this wine was little simple, lacking any real complexity or interest. (2998 views) | | | Tasted by ian95762 on 3/21/2009 & rated 94 points: I'm not a huge Pinot drinker, but this was a damn good bottle of wine.Thats my novel. (3515 views) | | | Tasted by NPWolfe on 2/5/2009 & rated 75 points: What passes between spouses in offhanded comments is often illuminating into how they think about each other. My spouse is an obituary reader, I am not. The other day I asked her to hand me a section of the paper and she passed me the obituaries. I complained that she knew that I didn’t read the obituaries, to which she responded. “Oh yes you do, you read wine reviews”. A laugh on my part and the tension passed. In some ways it is an apt metaphor. We kill the wine and write up the death. I never thought I would become the vinolic combination of Charles Henri-Sanson and Robert McG. Thomas.
Based upon other Eric Kent wines I have consumed and the reviews on Cellartracker I was expecting a wine as fleshy as Elly May Clampett, but what I got was a wine as thin as Daisy May “Granny” Moses. Damn that bottle variation. The kind of brick red color at the edges that makes your first thought about the wine “uh oh”. In contrast to the other reviews a very light nose with a single aroma of cedar. Thin and light with lots of acid. Cedar and a little bit of cherry in the taste. Also kind of a chamomile and slippery elm bark tea with a squeeze of lemon thing, yeah clearly an herbal tea and lemon flavor going on. No flavor in the finish, but lots of acid. No lingering pot roast taste survived a swallow. This bottle was clearly off but not bad enough to label completely flawed.
Follow Up: The winery reads Cellar Tracker and read this review. Noting that I had a bottle that was off they included a free bottle in my next order. Kudos to the winery - that kind of attention to detail is really amazing. Also it shows just how important CellarTracker is becoming to producers. (3714 views) | | | Tasted by peternelson on 12/13/2008 & rated 87 points: Doug & Tina’s: Big oaky ok monster of a Pinot; thick, rich, too much;14.8% (1209 views) | | | Tasted by Saintaz on 12/12/2008 & rated 92 points: Had this last night so I have to write this from memory.
Great fragrant nose. Big fruit with a nice mineral finish that lingers. This gets better after opening for 2 hours.
The 05 is tasting better than the 06. (3000 views) | | | Tasted by mgl on 8/27/2008 & rated 93 points: Fabulous (3151 views) | | | Tasted by atun53 on 7/12/2008 & rated 88 points: Much better than the first bottle. Nice candied cherry flavors did not have the thin palate or disjunct feeling. Would buy again. (3194 views) | | | Tasted by pakabear on 3/25/2008 & rated 91 points: Great nose, cherry and some brown sugar and spice on the tail end. The palate has good balance, with good medium red fruit and a mushroomy flavor on the mid-palate. Quite good, surprised me a bit. (3444 views) | | | Tasted by scott davis on 2/10/2008 & rated 91 points: Perfumed aromas of earthy mineral and wild berry fruit. Palate of creamy cherry, floral, and raspberry flavors over black tea and spice. Tight on the attack; medium weight with a smooth mouthfeel and very crisp acidity on the lingering finish. (3609 views) | | | Tasted by Big_Al on 1/19/2008 & rated 93 points: decanted 90 minutes. big nose - spice and fruit. big taste - fruit forward coupled with pinot spice. long smooth finish - no heat. perfect example of a new world pinot and excellent QPR!!! fantastic - rebuy. (3777 views) | | | Tasted by ian95762 on 1/16/2008 & rated 92 points: Needs a little more time. Fine work for a P/N. (3740 views) | | | Tasted by Schemer on 11/24/2007 & rated 90 points: So much better than the first bottle I drank a month ago. Much less of the alcohol, much more of the fruit and spice, but well balanced. Wonderful perfume. Maybe the last bottle was a fluke.. I have a couple more left... (3718 views) | | | Tasted by atun53 on 11/11/2007 & rated 84 points: Very nice nose, gobs of red fruit. Thin on the palate with sour cherries, strawberry, and the sharp acidity. Seemed to be very disjointed, maybe going through a dumb phase? Splashed half the bottle in the decanter for a couple of hours, started to gain some weight, going to try sitting on it for 9-12 months. First bottle from EK that didn't meet my expectations. (3751 views) | | | Tasted by mgl on 10/21/2007 & rated 95 points: The finesse and elegance of this wine is wonderful. A bit of fruit and herb with a great perfume. I love this wine. It has a long finish, is mellow and velvetty. Medium body and very balanced. Luscious sweetness and a zesty acidity. (3841 views) | | | Tasted by Schemer on 9/30/2007 & rated 80 points: intense with a lot of fruit, but also a bit of alcohol that tended to obscure. A real let down from the 04 which I really enjoyed. (3831 views) | | | Tasted by TheOtherPoster on 9/7/2007 & rated 92 points: Beautiful ruby color with a hint of lightening at the edge. Great nose of red and some blue fruit, forest floor, spice, and cola... this is California pinot! Medium bodied, red fruits, spice and earth. Nice finish, too. Great job, Eric Kent Winery! (4081 views) | | | Tasted by matthen on 7/4/2007 & rated 93 points: Opened and poured. Wonderful aromas of forest floor, cherry and spice are followed by rich, concentrated flavors of blackberry, plum, cherry, blueberry and spice. There is a little heat of high alcohol, but the finish is wonderful and is mouth coating. (4170 views) | | | Tasted by drdebs on 7/3/2007 & rated 94 points: Pinot Days (San Francisco, CA): Best pinot noir of the entire tasting. Absolutely outstanding in every way. Meaty with luscious berries and lovely acidity. Loads of creamy blackberry fruit and spice give it complexity. (5274 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| Eric Kent Wine 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 CountyRussian River Valley Russian River Valley Winegrowers Association | Wikipedia |
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