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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 91.5 pts. and median of 91 pts. in 2 notes) - hiding notes with no text | | | Tasted by pavel_p on 3/3/2022 & rated 90 points: Bought a set of Fromm’s Pinots several years back and thought it was time to check in on their mid tier Selvenen. Pnp. A very healthy matt garnet, not showing its 9 years of age. Pretty nose with some whole cluster joining the fruit, the palate cannot entirely hold up, round and fairly rich dark fruit but lacking delineation. With more air the richness fades a bit and you get more earthy notes starting to dominate. Short to medium finish.
Good but fairly simple Pinot, curious to see if Fromm’s top two wines show similarly or better in the good 2013 vintage. (470 views) | | | Tasted by Doni.Bertolami on 7/23/2015 & rated 93 points: I should drink more wines from my home country. What a trememdous effort by Fromm. The nose is very classic with strawberries, bacon, smoke, violets, cinamon and chalk. On the palate this pinot is well structured with moderate oak, perfect harmony of acidity and tannins and good lenght. This almost has some northern rhone syrah flavours except from the blueberries and spicyness. The wine opened up during the evening and was best after 3 hours when the bottle was gone. The Selvenen will be even better in 3-5 years down the road. These pinots from the top producers in the bündner herrschaft are getting better year by year and outshine many a burgundy and German spätburgunder in the same (and higher) price range. If you have a chance to get it don't hesitate and buy as many as you can get. (1415 views) |
| 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.Selvenen On weinlagen-infoSwitzerland On weinlagen-infoEastern Switzerland On weinlagen-info |
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