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| Drinking Windows and Values |
| Drinking window: Drink between 2009 and 2014 (based on 56 user opinions) |
| Community Tasting History |
| Community Tasting Notes (average 92.5 pts. and median of 92 pts. in 12 notes) - hiding notes with no text | | | Tasted by Jahull03 on 8/9/2015: very nice right now. not particularly profound in its complexity, but a very nice mid-weight pinot showing mature, but still lively. (1058 views) | | | Tasted by nzinkgraf on 2/24/2015: True black cherry. Mature Cherry. Dark Ludens aroma. Very mineral aroma a la CndP. Medium plus acid, medium minus tannin. Citrus rind, and dried flower. 13.8% ABV. Moss, brown sugar and elegant spice. Wow. Not really all too mature in aroma or on the palate. I'd say drink to 2022 at least. Holding up particularly well. Lemongrass and sweet spice. Color is showin some orange at hte rim. There is some sous bois amongst the fruit, but just a touch. Very mineral palate. Wow.
Really holding on Day 2. Dark cherry savory spice. Big acid and fleshy texture. Bouquet and complexity. Flower and mineral palate. Ripe cherry. Solidly med/+ aciD. Relatively high for a new world PN.
Longest tenured btl in my cellar, bought during harvest at DG in 2007. (1130 views) | | | Tasted by Counselor Chris on 7/7/2014 flawed bottle: Badly corked. Too bad, I know from my penultimate bottle how terrific this wine would have been. (1286 views) | | | Tasted by nzinkgraf on 4/9/2011: ruby color with big raspberry fruit aromas. an exciting deep wintergreen aroma pulls me into the core of this wine. pronounced and complex aromatics. loads of minerality in the nose. very suave and layered palate. fine med tannin. palate is marked by med+ alcohol and it's imposing medium body. wonderfully taut medium+ acid. on a medium+ finish. (1890 views) | | | Tasted by Malia Ten Yulna on 10/4/2009 & rated 92 points: had this with a tuna and fois gras combo with dried cherrya nd fig which worked really well. This was classid Pinot on the nose with lots fo earth; still has room to soften but was not too tanic at all; lots of berry and would recommend with anything that calls for a serios pinot that deserves fruit; well balanced and any tanin will soften with decanting or time. This is not so big that it should not be considered as a traditional pinot; Really good -- one step away from great. (2219 views) | | | Tasted by pkbackman on 8/29/2008 & rated 92 points: Outstanding. Only had about a glass. We decanted for 2 hours. Elegant wine with an expressive nose, cherry's and a touch of spice on the mid palate. Lingering finish. Would have liked to have just sat and drank this all night. Perfectly complimented the BBQ Salmon, but didn't need food to be great. (1354 views) | | | Tasted by tanglenet on 2/8/2008: Tasted at the winery. Bright cherry fruit with dark spices and a dry finish. Very Good. (1414 views) | | | Tasted by P.Robert on 11/21/2007 & rated 93 points: Was a delicious bottle. I had the Freestone a couple weeks ago and was so impressed I went back and ordered more plus some of the McDougall. Wow on the nose, lots of earthy smells, gorgeous red fruit predominant, clove/spice, almost cinnamon...
Ripe cherries, more red fruit, pomegranate, strawberry, and tart rasberry. the tartness is refreshing, plenty of acidity, hint of smokiness on the finish which is long and strong, tannins give you a little pucker factor sweet tart style....skittles galore.
Very fruity, but well balanced, and given the site the core of red fruit shows up nicely. Refreshing, yet serious juice..I have yet to be disappointed from these guys. Could drink this all night long. I am giving the edge to the McDougall at the moment though the Freestone is very close.
Would highly recommend. (1797 views) | | | Tasted by Winetree on 10/27/2007: In the glass it shows the vivid Bing cherry, candied cranberry and mineral elements. With further time in the glass, the overtones of Asian spices and an almost peaty element lift the core of fruit. In the mouth, the voluptuous fruit is balanced by bright acidity, and a solid structure for food pairing and aging potential. The tannins are particularly fine and sweet, resulting from the long ripening season. This is a Pinot to pair with a great filet, sharp (but not funky) cheeses, or a well made coq au vin (1126 views) | | | Tasted by drdebs on 7/3/2007 & rated 92 points: Pinot Days (San Francisco, CA): Loved this Sonoma Coast wine, with its distinctive notes of earth and truffles amid the red berries. (2271 views) |
| Dutton-Goldfield 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 CountySonoma Coast * Sonoma Coast AVA (Wikipedia)
* Sonoma Coast AVA (Wine Institue) |
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