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| Drinking Windows and Values |
| Drinking window: Drink between 2011 and 2014 (based on 8 user opinions) |
| Community Tasting History |
| Community Tasting Notes (average 91.2 pts. and median of 91 pts. in 55 notes) - hiding notes with no text | | | Tasted by Parnelli on 8/1/2015 & rated 91 points: Drinking very nicely right now. Red cherries and earth on the nose and palate. Very smooth. Nice balance of fruit, oak and acidity. Very enjoyable! (2025 views) | | | Tasted by gingerbreadman on 11/3/2014 & rated 89 points: Deep and dark. I enjoy the bold pepper and tobacco tones mixed with the typical Pinot notes of berry and earth. Nice. Probably not much life left though. (2255 views) | | | Tasted by gingerbreadman on 8/31/2014 & rated 88 points: My rating has changed not because I have changed my opinion of the wine but instead I have revised my scale. This is the best if the PP Pinot Noirs that we purchased. More depth, better balance and acidity although a little thin in tannic content. It is a little too fruit forward for my tastes but a very nice PN which pairs well with Salmon and would also be good with heartier meals. (2261 views) | | | Tasted by travelme on 7/17/2014 & rated 93 points: An outstanding Pinot. Light ruby in color with outstanding cherry and forest floor aromas. Great balance and acidity. A top notch Pinot. I really love Papapietro's balance and synergy. Highly recommended and sadly my last bottle. (2357 views) | | | Tasted by td1836 on 6/14/2014 & rated 92 points: Drank on father's day with dad. These wines are so smooth, filled with stewed cherry fruits, some spice, very thin tannins, extremely fruity but not jammy. Would have enjoyed a little more earthy component, but a great all around wine. (1882 views) | | | Tasted by tominasia on 4/25/2014 & rated 91 points: Delicious - one of my all time favorite Pinot Noirs (681 views) | | | Tasted by gingerbreadman on 4/18/2014 & rated 89 points: Deep and full of berry flavours with good acidity and thin tannins. (953 views) | | | Tasted by alpha_ori on 9/27/2013 & rated 93 points: After being part of the wine club for awhile, and having friends who were part of it, we've had a lot of Papapietro '08s. To the point where we stopped drinking what we had for a few years. But I have to say -- this is drinking amazingly well right now. (1173 views) | | | Tasted by tominasia on 9/8/2013 & rated 91 points: Delicious. Rich taste of black cherry, berry, and currant forward with the right balance of acidity and tannins. Wonderful with food or for sipping on its own. I'll be buying more. (998 views) | | | Tasted by joet626 on 4/26/2013 & rated 90 points: Very nice. Light and sweet with cherry flavors. Perfect aperitif (1216 views) | | | Tasted by td1836 on 12/31/2012 & rated 93 points: Deep ruby color, only slightly transparent. On the nose I am getting sweet cherries, tangerinne, and some forest floor, with a background of spices. Dark dried cherry, balanced acididty, and a tangy component, maybe a little raspberry. Silky texture, smooth round fruit but enought acidity to not make it a fruit bomb pinot. It flows into a wonderfully long finish that is so pleasant. (444 views) | | | Tasted by garetjax_kison on 12/24/2012 & rated 90 points: Popped and poured with appetizers. Dark color. Bright fruit. Nice balance. (1400 views) | | | Tasted by flwinos on 11/22/2012 & rated 93 points: Decanted for about an hour. Mostly cola on the nose. Cherry, raspberry and cola on the palate. Nice finish. Big fan of this wine. (1345 views) | | | Tasted by VAD on 10/14/2012 & rated 93 points: Drinking very well right now. (1260 views) | | | Tasted by mattmalone on 9/27/2012 & rated 91 points: Deep ruby color. Tart cherry balanced with underlying notes of baking spices, meaning it avoids becoming a fruit bomb. Great pinot. (1453 views) | | | Tasted by Fishboy on 7/6/2012 & rated 90 points: Great Pinot (1203 views) | | | Tasted by wolfonthehill on 6/29/2012 & rated 93 points: Decanted for 45 minutes. Deep ripe fruit like a plum... balanced beautifully to avoid venturing into "zin-land". Beautiful ruby color in the glass, but not as deep a color as the complexity on the palate would suggest. Spectacular with spicy fish tacos, as a bit of spice got pulled out of the wine. (1163 views) | | | Tasted by td1836 on 6/17/2012 & rated 91 points: Dark cherry and earth, nice acidity, a little spicy. Juicy and balanced finish. (432 views) | | | Tasted by underwds on 4/9/2012 & rated 92 points: Very fruity without venturing into jamminess. A subtle bit of oak, and a cranberry-ish acidity on the end that made it excellent with seared ahi. Good ruby color and silky mouth feel. This is a good example of what P-P is known for.
7/24/2014 Still bright and fruity, with a good food finish.
2/22/15 Fruit is starting to taper off and tannin asserting itself as a bit bitter, not so much seeds and stems. (1172 views) | | | Tasted by leonardo_de_araujo on 3/31/2012 & rated 92 points: As I read on another review (and I loved it), a tangy cherry nose and even more clear in mouth.
You know that feeling of sucking an orange .. that orangy spiciness...
this wine has great nose and awesome balance and fruit concentration.
An american Pinot noir at its best...
very elegant and not a fruit bomb... (1154 views) | | | Tasted by flwinos on 1/29/2012 & rated 92 points: Popped and let breathe for about 15 minutes. Drinking very nicely with a healthy dose of fruit up front and a nice finish. (1610 views) | | | Tasted by VAD on 1/1/2012 & rated 93 points: Bright ruby color, great flavor. Very fruit forward. Excellent Pinot (1455 views) | | | Tasted by VAD on 12/31/2011 & rated 93 points: Excellent. Great fruit and very smooth (1473 views) | | | Tasted by gingerbreadman on 11/26/2011 & rated 91 points: Very nice indeed. (1657 views) | | | Tasted by AllRed on 10/8/2011 & rated 91 points: TNs: PapaPietro Perry Visit: Bright ruby color. Notes of cherry, baking spices- nutmeg and cinnamon. Cherry and red fruit flavors with nice underlying acidity and a lingering cherry finish. Balanced. (1902 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| Papapietro Perry Producer Website
Papapietro Perry is Ben Papapietro and Bruce Perry. They made their first Pinot Noir in 1998. In the 1970's, Ben had helped Bert Williams (see Williams Selyem Winery) make Pinot in Bert's garage in Sonoma County.
Papapietro Perry Winery specializes in small lots of handcrafted, single-vineyard designate Pinot Noir and Zinfandel produced from the finest grapes in the Russian River, Anderson and Dry Creek Valleys. In addition, they produce a limited amount of Chardonnay. 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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