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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 90.4 pts. and median of 90 pts. in 128 notes) - hiding notes with no text | | | Tasted by alpha_ori on 3/14/2020 & rated 93 points: Unexpectedly good! I don't know what it was like in its youth, but it tastes so alive for fifteen-year-old. So good. I keep skipping my allocation in the name of financial austerity or whatever. What am I thinking? (835 views) | | | Tasted by NY Wino on 2/19/2012 & rated 93 points: Decanted and drank over 3 hours. Ruby red color, the nose has spice, alcohol and red fruit. The wine has continued to improve and evolve with more time in the btl. There are lots of cinnamon spice notes along with tangy acidity. The finish is long with cinnamon and toasty oak flavors. Really nice after 8 years. (5393 views) | | | Tasted by JOsgood on 12/15/2011: Drank great. Dark in color. Big and ripe in style. Has improved since my last taste. Long finish. (5396 views) | | | Tasted by gutt22 on 8/8/2011: 14.4% alcohol. This has always been a very impressive Radio-Coteau, and it remains so. Black cherry color. No signs of age. Beautiful nose of black cherry, rich earthy notes, and a touch of mineral-laced spice. In the mouth, quite rich and on the darker side of the fruit spectrum, with black cherry and blackberry coupling beautifully with the darker earth notes. The acidity lends vibrancy and tang still, with a long finish. Just a very pleasant wine that has fleshed out and integrated well. A-/A (5471 views) | | | Tasted by SMG on 6/9/2010 & rated 90 points: Did not decant. Drinking well, although I have not had this in almost two years, it seems to have lost a little of its fruit and is a little lighter than I recall the last bottle. I think I enjoyed this more in its youth with all the fruit. It did seem to improve a little with some air time, so a 1 hour decant would probably be the way to go. (6423 views) | | | Tasted by Edclr on 4/27/2010 & rated 88 points: I was underimpressed. expected more. (5598 views) | | | Tasted by Knicksfan on 2/2/2010 & rated 86 points: I would drink these - seem to be on the downside to me. (2550 views) | | | Tasted by JOsgood on 12/26/2009 & rated 89 points: Dark in color. Big Cali Pinot. Nice spice and good concentration. Well balanced with a good finish. (2642 views) | | | Tasted by the godfather on 12/26/2009 & rated 92 points: a classic RRV beauty! (2605 views) | | | Tasted by PatLee on 10/22/2009: Popped and poured. Nice cranberry, spice. Definitely vanilla from oak, but a nice rounded flavor profile. Balanced and good for food. (3114 views) | | | Tasted by NY Wino on 7/29/2009 & rated 92 points: Decanted and drunk over 3 hour period. Deep ruby red color with a bouquet of ripe cherries, black licorice and some alcohol. The wine has really nice red fruit flavors, followed by blueberry and some spice. There is excellent acidity and the finish is quite long with notes of vanilla. Overall a really good Sonoma pinot at a reasonable price. (2836 views) | | | Tasted by dbkitc on 7/5/2009 & rated 89 points: Tough to taste versus KB. More restrained and a bit more vanilla. Good wine that lacked fireworks. (89) (2984 views) | | | Tasted by pjhr on 4/22/2009 & rated 92 points: As delicious as the last bottle! (3189 views) | | | Tasted by drend on 4/17/2009 & rated 85 points: Stronger than I would prefer (3317 views) | | | Tasted by gutt22 on 3/1/2009: 14.4% alcohol. This wine just never disappoints. Rich black cherry color. Fabulous aromatics, filled with black cherry, juicy plum, minerals, spice, and a distinct earthy, dirt note. Luscious, round, balanced, and full of life in the mouth. The fruit stands front and center, with its juicy and clearly delineated flavors. It's supported by tremendous complexity, layers of spice and earth that lead to lively acidity. Long finish that just bursts forward with the fruit flavors. Tremendous stuff. Showing better than I remember. A-/A (3316 views) | | | Tasted by xwine on 2/11/2009: Pleasant but fairly simple nose of cherries; palate is nicely textured, with decent acidity. Drinking very well now. (3376 views) | | | Tasted by martuna on 1/1/2009 & rated 91 points: Delicious with excellent finish. (3957 views) | | | Tasted by orcharddude22 on 12/31/2008 & rated 91 points: I think this is the last bottle in my cellar. This was originally the least desirable pinot of Eric's lineup but after drinking 18 of these it is a winner. We served this as one of the wines at our son's wedding last year and burnt through a dozen or so. It is still drinking strong, great nose of red fruit and earth with a fruit forward taste profile. Not terribly complex but a solid pinot. (3382 views) | | | Tasted by yogester on 12/31/2008 & rated 89 points: blueberry, clean and crisp juicy fruit. lovely smooth mouthfeel. just missing that "something special" that a $40+ pinot needs IMHO. tasty bottle though (3524 views) | | | Tasted by JScott on 12/28/2008 & rated 89 points: More funk than I remember, but still an extracted, big style of pinot with mostly red fruits. (3362 views) | | | Tasted by Pool Boy on 12/16/2008 & rated 90 points: Fruit and elegance in a glass. Garnet color. Nice faint smokiness, pulverized fallen leaves, many brown spices, and more. I liked it. 90-91pts. (3271 views) | | | Tasted by zheem on 12/5/2008: I didn't take notes on this bottle, but remember a slight sourness that was unpleasant. Could be awkward stage as i often like this wine. (3422 views) | | | Tasted by caboychuck on 10/22/2008 & rated 90 points: Garnet color. Nose is very nice with strawberry, spice, smokey fire, forrest floor, rasp liqueor and a little cola. Palate almost matches nose to a tee with a little black tea. Really enjoyed. (3179 views) | | | Tasted by DougLee on 9/8/2008 & rated 87 points: Nose was closed and there was a bit too much licorice for my taste. Fruit was not forthcoming as much as previous bottles. Pleasant but not outstanding. Could have been a suboptimal bottle. Judgement reserved. (3298 views) | | | Tasted by SMG on 9/7/2008 & rated 90 points: Did not decant. Drinking nicely right from the start. Lots of sour cherry and some raspberry along with a bit of earth. I don't think this will improve any, but it will be fun to see what happens to this in a couple years. (3411 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| Radio-Coteau 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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