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| Community Tasting Notes (average 86.1 pts. and median of 86 pts. in 54 notes) - hiding notes with no text | | Tasted by Riccomi on 1/16/2012 & rated 89 points: I was pleasantly surprised. Great price above average Pinot. If still available I'll but another. (5492 views) | | Tasted by rlleigh on 8/4/2011 & rated 70 points: Wine was bad (6078 views) | | Tasted by muppetry on 3/10/2011: Definitely cherry. Not sweet. (6910 views) | | Tasted by snaff on 1/23/2011 & rated 84 points: A simple crowd pleaser. Cherry and vanilla notes. Easy drinking with Pizza. (7503 views) | | Tasted by jjk1973 on 1/2/2011 & rated 87 points: Basic PN, decent value for price paid; Used remainder for mulled wine and it was perfect! (7726 views) | | Tasted by BravoPapa on 12/9/2010 & rated 88 points: Spice and floral notes on the nose. Plums and dark cherries on the palette, along with some chocolate notes. Smooth oak on the finish. Very good. (4462 views) | | Tasted by baseballvino on 11/15/2010 & rated 88 points: Medium weight, woodsy with spice notes, some oak. Tannins are present, but mild, good fruit. Clove, plum, raspberries.
Very good QPR (3027 views) | | Tasted by Jpmancin on 10/2/2010 & rated 84 points: De chop house, bueno pa diario (4908 views) | | Tasted by Mvm on 7/19/2010 & rated 83 points: Gina bought me this wine at baubles lobster. The start of my wine tasting. (5300 views) | | Tasted by jackeyn on 6/2/2010 & rated 85 points: we both enjoyed this (5160 views) | | Tasted by chrisvonsimson on 4/12/2010 & rated 84 points: Too sweet. But well balanced. Smooth. (5561 views) | | Tasted by cgwine on 4/2/2010 & rated 84 points: Pretty good Pinot. Not very expensive. (5337 views) | | Tasted by Leestert on 3/28/2010 & rated 82 points: Liked one in the resteraunt, but this one is a bit flat. Still good for the money. (5328 views) | | Tasted by Dreric@healthsprout.com on 3/16/2010 & rated 95 points: Laura liked it a lot!! (5519 views) | | Tasted by abbondanza on 1/28/2010 & rated 87 points: Spicy nose, plum bouquet. (5472 views) | | Tasted by RobinHeimdahl on 1/2/2010 & rated 85 points: Initially very bitter and sour without the pinot-smoothness. The wine got much better when it was cold (12-14 degrees) and after a while in the glass. The wine smoothened out and startedto get really good after an hour or so. (5407 views) | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| Hob Nob Vineyards 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.France Vins de France (Office National Interprofessionnel des Vins ) | Pages Vins, Directory of French Winegrowers | French Wine (Wikipedia)
Wine Scholar Guild vintage ratings
2018 vintage: "marked by a wet spring, a superb summer and a good harvest" 2019 vintage reports 2021: "From a general standpoint, whether for white, rosé or red wines, 2021 is a year marked by quality in the Rhône Valley Vineyards. Structured, elegant, fresh and fruity will be the main keywords for this new vintage." 2022 harvest: idealwine.info | wine-searcher.comLanguedoc Roussillon Inter Sud de France | Vins Languedoc-Roussillon
Wine-Searcher.com: http://www.wine-searcher.com/regions-languedoc-roussillon
Financial Times Article (June 19th 2010 Andrew Jefford):http://bit.ly/bLDytg
Financial Times Article (June 5 2010 Jancis Robinson): http://bit.ly/8ZerX2
David Schildknecht (7th June 2010) Languedoc-Roussillon Best Producers:http://bit.ly/do0LQa Vin de Pays d'OcThere are three tiers of Vin de Pays: regional, departmental and local.
There are six regional Vin de Pays, which cover large areas of France. The most voluminous contributor to this category of wines is Vin de Pays d'Oc, from the Languedoc-Roussillon area in Mediterranean France.
Each regional Vin de Pays is divided into several departmental Vins de Pays, of which there are about 50. The names are derived from the French departments in question and the limits exactly the same than the department's borders. For example, Vin de Pays du Gard is one of the Vins de Pays produced within Vins de Pays d'Oc using grapes from the Gard department .
The local, or zone-defined Vin de pays are numerous, and may take its name from some historical or geographical phenomenon, such as Vin de Pays des Marches de Bretagne or Vin de Pays des Coteaux de l'Ardeche, or even a more locally specific variant.] The boundaries of a zone may reflect a consistent terroir, rather than an administrative convenience, and could potentially in the long run achieve the status of an AOC.
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