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| Drinking Windows and Values |
| Drinking window: Drink between 2011 and 2017 (based on 5 user opinions) |
| Community Tasting History |
| Community Tasting Notes (average 88.5 pts. and median of 88 pts. in 16 notes) - hiding notes with no text | | | Tasted by HDash on 4/21/2020 & rated 92 points: This Brown Ranch pinot noir has evolved and is in its mature prime. Pulled out of my cellar and drank about a half hour after opening the bottle. Now reddish brown with a bouquet of mushrooms, raspberry and earth. Smooth on the palate with residual tannins, lingering finish. Over a few hours the aroma, body and flavor held up. Easily mistaken for an old world Grand cru red burgundy from Cote de Beaune. Pinot noir from California is not often long-lived. Wines from the Brown Ranch vineyard are an exception. (717 views) | | | Tasted by Giacomo on 11/28/2018: Drank because CT recommended drinking by 2015. Disagree, especially if you appreciate older wines. Just beginning to show some age characteristics visually, nose, and palate (for me- caramel). The first thing I noticed was the beautiful texture. Medium plus level fruit intensity, dark fruit, a bit of heat on the finish, some oak on the nose, low level
Acid , a very nice hint of tannin on the finish.
4/5, would definitely buy older vintages from saints bury brown estate again. (908 views) | | | Tasted by WineDoctors on 7/3/2012 & rated 91 points: Decisively old world style with crunchy cherry and stewed fruit notes. tannins taffetta, long finish and cool climate style. great acid and balance. nice at 10 years (3054 views) | | | Tasted by Armando B on 9/6/2010 & rated 90 points: Drank with friends. No nootes other than tasty, balanced, ond very well liked by the table. (3387 views) | | | Tasted by wineshlub on 5/25/2009: Raspberry and pepper aroma. Rasbberry, cassis, plus some vanilla and cola on the palate. A little hot on the finish (label says 14.5% alcohol), but overall a nice wine. I'm not a big fan of Cali Pinot Noir, but this is better than most. However, I wouldn't buy this again, for me the QPR just isn't there. For $35 I could have bought a decent burgundy, or an excellent Oregon, and I would have liked it a lot more. (3753 views) | | | Tasted by spacewrangler on 3/2/2009: For new world pinot noir lovers. My palate has changed since this was one of my first "big" purchases back in 2004. Def ripe, with sweet plummy fruit. (3301 views) | | | Tasted by paulst on 2/11/2008 & rated 87 points: Moderate blackberry cassis with some length and balance; moderate complexity. (3118 views) | | | Tasted by Fat Hobbit on 12/7/2007: Popped and poured, no sediment, 14.5 abv. Everything about this reminded me of a young Aussie grenache: nose of sweet fruit, spice and pine forest; thick in the mouth with glycerine and gobs of fruit; palate of sweet fruit, warm spice, noticeable alcohol (but not out of line compared to other Calipinots), acid that felt manipulated, and a note of licorice. A pleasant drink for this style, but relatively expensive and not very pinot-like to my tastes. (2125 views) | | | Tasted by ak_househunter on 3/19/2007 & rated 84 points: Ruby color. Earth and fruit. Smells like a fall day. I like it....not too bad for a birthday bottle on a tough day. (1905 views) | | | Tasted by jaymiedeemer on 2/25/2007 & rated 88 points: The wine is thin and has a medium ruby color. Cherries and mint on the nose. The wine tasted better after decanting for an hour. The finish was decent with mild acidity and some tannins. This wine did not appeal to my palate. (1851 views) | | | Tasted by mmurry on 12/3/2005: This wine was a deep ruby with a medium thin consistency. The nose was a nice balance of forest floor, cherries, berries, and spice. The palate was a good mixture of earthiness and cherries. This medium bodied wine had a light finish, with soft tannins ans acidity. (2314 views) | | | Tasted by Burgundy Al on 7/30/2005 & rated 92 points: International Pinot Noir Celebration; 7/28/2005-8/1/2005 (Willamette Valley OR): Floral start with great spice, boysenberry and red cherry. Similar on palate with earthy hints in background. Nice balance. Better in another 2 or 3 years. (1483 views) |
| By Jancis Robinson, MW
JancisRobinson.com (9/29/2006)
(Saintsbury, Brown Ranch Pinot Noir Carneros Red) Subscribe to see review text. | By Gregory Walter
PinotReport, Issue #33 (11/15/2005)
(Saintsbury Pinot Noir Brown Ranch Carneros) Login and sign up and see review text. | By Stephen Tanzer
Vinous, May/June 2005, IWC Issue #120
(Saintsbury Pinot Noir Brown Ranch Carneros) Subscribe to see review text. |
NOTE: Scores and reviews are the property of JancisRobinson.com and PinotReport and Vinous. (manage subscription channels) |
| Saintsbury 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 Napa / SonomaSONOMA: The Yorkville Highlands AVA, approved in 1998, is located in the southwestern corner of Mendocino County, between Sonoma County's Alexander Valley to the South and Mendocino County!s Anderson Valley to the North. The region is 25 miles long, roughly in the shape of rectangle and bisected by Highway 128 which runs the length of the AVA. The region!s terrain is hilly and forested, with elevations ranging from 1,078 to 2,442 feet above sea level.
The distinguishing features of the Yorkville Highlands AVA are rocky soils with a high gravel content and the climate, which is cooler than Alexander Valley but warmer than Anderson Valley, and significantly cooler at night than the surrounding areas.CarnerosStraddles the southern ends of Napa & Sonoma Counties. |
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