External search
Google (images)
Wine Advocate
Wine Spectator
Burghound
Wine-Searcher
Vintages
2008
2007
2006
2005
2004
From this producer
Show all wines
All tasting notes
|
| Drinking Windows and Values |
| Drinking window: Drink between 2006 and 2012 (based on 6 user opinions) |
| Community Tasting History |
| Community Tasting Notes (average 91.2 pts. and median of 92 pts. in 72 notes) - hiding notes with no text | | | Tasted by J @ y H @ c k on 11/30/2014 & rated 88 points: An extremely pleasant and excellent California pinot noir that is beginning to take on the characteristics of maturity. Too bad this is my last one. Tertiary fruit flavors are opening up. A bit on the light side. There is still a bit more Cali pinot funk/cola flavor that is not my favorite, which keeps me from rating this in the outstanding category. My brother-in-law, who is not a pinot fan, commented that this had a lot more fruit than most cali pinots. (1352 views) | | | Tasted by jasonh on 4/3/2013: No longer a beauty. I very nice wine in its youth but now, too much of a VA thing going on and fairly hot. Not sure much pinot from Cali in 2004 are holding on. (1727 views) | | | Tasted by lewisrise on 3/9/2013 & rated 70 points: Nose of rotting cherries. Very flat and one dimensional. Too old. Had to throw out. (1630 views) | | | Tasted by lewisrise on 8/28/2011 & rated 93 points: Nose of cranberry and pomegranate Well integrated and still quite fruit forward. Not as robust as 4 years ago but still a killer pinot. (2459 views) | | | Tasted by lewisrise on 4/24/2010 & rated 89 points: Dark cherry and cotton candy on the nose. Very burgundian with dark cherry and pepper. (2668 views) | | | Tasted by Tejano on 2/16/2009: Cranberry garnet in color, and a pleasant nose of red fruit highligted by dark cherry and a little spice underneath. Good entry and a firm grip a mid palate showing resolved fruit textures that still had a very good frame and acidic balance. Held over to finish on day two and this was just as firm as day one...very nice personality. (2275 views) | | | Tasted by J @ y H @ c k on 12/31/2008 & rated 91 points: Age has served this wine very well. The nose is now a strong tart cherry. The color is darker than I expected, clean red wine color and opaque unless you hold the decanter up to the light, but not quite as dark as the Bressler Cab we had after it. The palate is red fruit and what I have to call mature pinot funk because I don't know what else to call it. When young I'm not a big fan, but when older, it's a pleasant balance that adds complexity. None of those bad things that people complain about in CA pinot like cherry coke and "too sweet and syrupy." Finish is average. (2042 views) | | | Tasted by Bushwood on 12/28/2008 & rated 89 points: This bottle was much better than the 04 Rancho Ontiveros I had earlier in the month. On the nose it showed dark red fruits, funk and clove. The wine was nicely balanced with the acid integrated on a medium finish. (2346 views) | | | Tasted by Frank Murray III on 9/3/2008: Been 2 years since I drank one of these, with this bottle tasted here being my last one. Upon opening, there was a poignant note of cinnamon stick, which was a cool signature, but this faded into the total picture as the wine breathed out. Enjoyed the wine intially last night with john dory done in a madras-curry sauce, with the final glass tonight representing this TN. A nice plush wine that contrasts against some real fresh acidity. Red fruit flavors of raspberry and plum, along with some apple skin (akin to the acidity). The aromatics on this wine remain compelling, with an herbal/clovy aroma that works quite well (reminiscent of whole cluster winemaking I would guess). Probably the best Dain I have drank to date and sorry to see this last one go, given the acidity, aromatics and cool red flavors. Deliciously done, Dain. (1731 views) | | | Tasted by mdstenner on 7/27/2008 & rated 93 points: I would imagine drinking close to a point now. An incredible nose that fills the room with dark chocolate, cola, and berries, this is a full-bodied hedonistic delight to drink. Drinks well with salmon, as well as steak. (1742 views) | | | Tasted by Tejano on 7/11/2008: Dark firm color and a wandering nose of tart dark cherry and raspberry with some wafting smoke and spice in the background. This holding its own with a firm and very fruit forward grip that seemed to be more rounded than what I remember...but still had a light framework that did lend to nice lenghty finish. Good to the last drop... (1836 views) | | | Tasted by lewisrise on 6/14/2008 & rated 91 points: Third bottle I've drank over the past 2 years. Decanted 1 hour. Nose is very burgundian and not as fruit forward and candied as last time. Dark cherry, nutmeg, and slight asian spice on nose. Spicy cherry, pomegranate, with a finish that has a hint of creamy milk chocolate. Very long 60 second finish. (1951 views) | | | Tasted by Colima74 on 6/13/2008 & rated 89 points: With birthday dinner (chicken pomodoro). Some fading in the glass that surprised me, but bright flavors, cola and tart/sweet cherry. Throwing a lot of sediment. Good. (2034 views) | | | Tasted by Pool Boy on 6/12/2008 & rated 87 points: Decent pinot, but a bit on the sweet side (again). Nice brown spices appearing as well as a nice core of fruit -- but it lacked in real depth and the finish was a tad short. Still not bad at all. 87pts. (1686 views) | | | Tasted by Rangstrom on 5/31/2008 & rated 92 points: DDS, in his latest newsletter, says this bottling is "the bomb right now". I take it that is a good thing, since this is clearly a step up from the bottle I opened last year. An evocative nose from cork extraction on. I gave the bottle a couple hours of air, but the sweet dark fruits didn't need much coaxing. Nice structure and a lively dance on the tongue (I didn't expect such vibrant acidity from an '04). I generally prefer Dain's Syrahs, but it will difficult to top this showing. (1999 views) | | | Tasted by mdstenner on 3/1/2008 & rated 92 points: Tasted with Dain. Complex nose of cinnamon, coffee, cocoa. Spicy in the mouth, with cola flavors, and cinnamon of course. Not quite as full-bodied as when last tasted, Dain is saying the 2004 is shedding baby fat and on this showing, that is spot on. Good tannin level, and the acidity is still there for a few more years of aging. Perfect balance. (2122 views) | | | Tasted by thelostverse on 2/14/2008 & rated 93 points: Opened for Valentine's Day dinner at Montarra. This is drinking well right now. Appearance shows no signs of aging. Nose is packed with cherry - black and sour. Palate is more of the same, with a little less nutmeg and spice than my first bottle. My wife swears she tasted some tobacco and leather, but I didn't find any. Nice acidity and medium finish. (2237 views) | | | Tasted by BonnieM on 1/6/2008: Our last bottle. Wonderful funky Pinot nose. Lots of sweet fruit, cherry and strawberry with some spice . Nuances are beyond my taste buds at this juncture but this bottle was finished in very short order. (2310 views) | | | Tasted by tanglenet on 12/25/2007: Served Christmas Eve. Opened and decanted approximately 2 hours. A good solid wine, but did not stand out for me against the Peay. Lots of fruit and a good finish, but lacked some nuances. Good. (2266 views) | | | Tasted by tanglenet on 11/18/2007: Opened and not decanted. Big nose of sweet strawberries, dark cherries, spice and citrus; on the palate, clove, spices and high acidity with a dry, peppery finish. I remember this having more fruit and it doesn't seem to be there. Don't know if it needs to be decanted or if it's on the downside of it's lifespan. Good. (2350 views) | | | Tasted by mdstenner on 11/17/2007 & rated 94 points: This might be the finest showing of Beauty yet. Gained considerable weight since last tastes in August 2006. A beautiful and sensual, seductive nose of cola, berries and spice, with a full-bodied mouthfeel, full of rich cinnamon, cocoa and milk chocolate. Delectable. (2216 views) | | | Tasted by BonnieM on 8/21/2007: I think this was corked. (2658 views) | | | Tasted by tanglenet on 5/26/2007: Took to M&Y for dinner. Tennis shoes on the nose with citrus and cherries. A warm bodied wine with loads of dark sweet spice. Very good wine. (2668 views) | | | Tasted by rjonwine@gmail.com on 4/14/2007 & rated 93 points: Wild and Gamey OL at the Youngs' (Yquem, Musar, Goubert, SQN and more) (Chez J.R. and Renee, San Jose, CA): Focused rich blackberry, brown sugar, prune and framboise nose; rich, concentrated, mouth coating palate of raspberries, blackberries, brown sugar; hot medium-plus finish 93+ pts. (2175 views) | | | Tasted by lewisrise on 1/26/2007 & rated 92 points: Great nose, cotton candy. Spicy at first, once decanted, cherry cola and cinnamon. (3118 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| By Richard Jennings
RJonWine.com (4/14/2007)
(Dain Wines Pinot Noir American Beauty Amber Ridge Vineyard) Focused rich blackberry, brown sugar, prune and framboise nose; rich, concentrated, mouth coating palate of raspberries, blackberries, brown sugar; hot medium-plus finish 93+ pts. 93 points |
NOTE: Scores and reviews are the property of RJonWine.com. (manage subscription channels) |
| Dain Wines 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.Amber Ridge Vineyard Details on weinlagen-infoUSAAmerican 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 |
|
