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| Drinking Windows and Values |
| Drinking window: Drink between 2010 and 2014 (based on 4 user opinions) |
| Community Tasting History |
| Community Tasting Notes (average 89.2 pts. and median of 90 pts. in 16 notes) - hiding notes with no text | | | Tasted by TeamKV on 11/16/2015 & rated 85 points: Falling fast off the back end of the bell curve. (1526 views) | | | Tasted by cns on 1/10/2013 & rated 91 points: Really good California Pinot. Although it has more fruit than other regions, this wine really had a lot of balance and also a good amount of acidity. A really wonderful wine and reasonably priced. (2131 views) | | | Tasted by leehman on 11/19/2012 & rated 90 points: Very fruity, as I gave it no time to open. Tasty as always. (2311 views) | | | Tasted by RobertDwyer on 10/18/2012 & rated 91 points: Fairly dark garnet color, slightly translucent. I thought this was an outstanding, serious California Pinot Noir. Typical markings on the nose - ripe strawberries, dark cherries. A desirable herbal streak runs through the entire experience. Light on its feet but ample viscosity with a tiny touch of heat and an incredibly long finish. Really nice wine.
Not a hint of smoke taint in case you were wondering. 490 cases produced. 13.9% alcohol. (3047 views) | | | Tasted by crispino on 5/29/2012 & rated 84 points: Pours a translucent dark ruby color. Smells bright and fruity, of red berries. A little bit of a spicy, boozy aroma as well. The taste is a lighter end Pinot - tart cherries and cranberries up front, for a while, with some tasty brambly berry flavors to back it up. Light tannins, with very little grip. A light-moderate finish, with a little residual tartness but little of the spiciness in the nose. Overall a farily smooth drink, even right out of the bottle. Could probably down quite a bit of this in one sitting. (2530 views) | | | Tasted by air guitar & pinot noir on 5/13/2012 & rated 89 points: Medium red in color. Some tart red cherry aromas and flavors. A bit of an herbal undertone. Moderate acidity with wild strawberry and red raspberry flavors. (1443 views) | | | Tasted by copdyke on 5/11/2012 & rated 87 points: A little tart and a little sweet on the end. Too much like welch's grape juice for me. I don't know if I will be revisiting this wine. (1290 views) | | | Tasted by air guitar & pinot noir on 10/2/2011 & rated 90 points: Some bright red cherrry notes on the nose with a bit of bramble. Some tartness on the palate that softens with a bit of time in the glass. Some spiciness as well as a good blend of raspberry, dark cherry and some cranberry notes. It is lifted with some nice acidity and good overall balance. I think this is a very nice value. (1093 views) | | | Tasted by danieladx on 8/11/2011: Wouldn't repurchase. Tart cherries and herbs with definite smoke. (1188 views) | | | Tasted by Steve Brickley on 3/1/2011 & rated 89 points: Great QRP. Quite approachable now although could go to 2014. Barnyard on the nose and by taste. light fruit, herbs, mid-palate evident, light acid, smooth. (1126 views) | | | Tasted by rjonwine@gmail.com on 4/27/2010 & rated 89 points: Taste of Mendocino (107 wines from 35 producers tasted) (Golden Gate Club, Presidio, San Francisco, California): Spicy cherry, red fruit nose; cranberry, tart red fruit palate with green notes; medium finish (2848 views) |
| By Richard Jennings
RJonWine.com (4/27/2010)
(Drew Family Cellars Pinot Noir Gatekeepers) Spicy cherry, red fruit nose; cranberry, tart red fruit palate with green notes; medium finish 89 points |
NOTE: Scores and reviews are the property of RJonWine.com. (manage subscription channels) |
| Drew Family 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 North CoastThe North Coast American Viticultural Area (AVA) in California, covering more than three million acres, includes Napa, Sonoma, Mendocino and Lake counties, and portions of Marin and Solano counties. (see The Wine Institute for more information)Anderson Valleyhttp://www.avwines.com/anderson-valley-appellation-map/
Anderson Valley stretches from Yorkville Highlands (located in a highland meadow straddling the upper Rancheria Creek and upper Dry Creek watersheds) through Boonville (located on Anderson Creek) and Philo (located on Indian Creek) to Navarro (located on Soda Creek). Rancheria, Anderson, Indian and Soda creeks are tributaries to the Navarro River, which flows north and west through the coastal range to the Pacific Ocean; Dry Creek flows south into the Russian River watershed in Sonoma County. The main stem of the Navarro River begins less than a mile south of Philo at the confluence of Anderson Creek and Rancheria Creek. The mouth of the Navarro is 10 miles (16 km) south of Mendocino, California. Encompassing 315 square miles (816 km²), the Navarro River watershed is the largest coastal basin in Mendocino County.
Such unique geography results in a wide diurnal range, with daily high and low temperatures occasionally diverging 40 or 50 degrees. This enables Pinot Noir growers to keep acid development in line with sugar and flavor formation through long, warm Indian summers. It also makes for superb Gewurztraminer and Riesling, giving rise to the valley’s annual Alsatian Varietals and Pinot Noir festivals.
The climate in the Anderson Valley appellation is tempered by cool marine air. Steep hills and mountains surround rolling to nearly level alluvial terraces. The dominant natural vegetation is a mixed forest of Coast Redwood, various native oak varieties, and Douglas-fir. Elevation ranges from sea level to 2,500 feet (760 m). The average annual precipitation ranges from 35 to 80 inches (900 to 2000 mm). The average annual temperature is about 53 °F (12 °C), and the average frost-free season ranges from 220 to 365 days. Towards the coast the summers are cool and moist with frequent fog, while the interior Anderson Valley proper features a warm to hot summer climate similar to nearby interior regions, with daytime highs occasionally in excess of 100 °F (38 °C).
Visitors to the Valley should come prepared for cool evenings and warm days. Locals dress in layers year round. |
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