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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 91.4 pts. and median of 91 pts. in 28 notes) - hiding notes with no text | | | Tasted by shaferguy91 on 11/6/2023 & rated 93 points: Still drinking very well. (195 views) | | | Tasted by SMHalps on 5/24/2022 & rated 94 points: My final bottle of this vintage, and I really enjoyed it. I had this with dinner at a Turkish restaurant with my wine group. It was a big hit with everyone. I snuck this into a Grenache tasting and it was either the favorite or 2nd favorite for all of us. (445 views) | | | Tasted by DoubleMagnum on 5/24/2022 & rated 87 points: My least favorite of the lineup. Too big, too extracted, hot. It drinks like Zinfandel. Don't understand the Burgundian references here. Would probably pair well with BBQ ribs. (502 views) | | | Tasted by peterk on 12/28/2021: Wonderful Pinot Noir - almost Burgundian (454 views) | | | Tasted by Tuscan Heart on 12/16/2020 & rated 94 points: Great firmness, acidity, depth and balance that could easily confuse it with Burgundy. A real surprise, given it’s age. (506 views) | | | Tasted by Schwarzer Hund on 12/16/2020: Dark red color, mixed berry nose upon opening, dense and luscious fruit on palate, nice balance with acidity, beautiful long fruit-laden finish. Gotta love this little triangle plot at Rochioli. (609 views) | | | Tasted by SMHalps on 1/24/2020 & rated 94 points: Opened, but not decanted, at a NYC restaurant with my wine group. We had this alongside a 2014 Martinelli Pinot Noir Wild Thyme Vineyard. Very Burgundian. It was a toss up between which wine was the group favorite, depending on how old you enjoy your American Pinots. The restaurant Somm and I, preferred this wine. The fresh fruit of this wines youth has given way to dried cherry fruit, with a light, but long finish. (584 views) | | | Tasted by dlduchon on 7/11/2019 & rated 79 points: To strong in its youth, no improvement over time. Tired and high alcohol, unbalanced. Difficult to drink. Just think what a great premier cru Burgundy that you could get for $80 that is light years ahead of this wine. Napa Cab drinkers might love it, somebody apparently does. (638 views) | | | Tasted by hadlieh2 on 4/12/2019 & rated 94 points: Had w salmon. Pnp. So good we have none left to leave a note about. Sorry (578 views) | | | Tasted by rosenst1 on 12/28/2018 & rated 91 points: PnP. Cellared since release. Medium dark red. Spicy nose of dark berries; blackberry, currants, and perhaps cherry. Quite full on the palate with a spicy finish, which is a combination of acidity and perhaps the fruit beginning to fade. Typical Rochioli SVD; lovely flavors and fruit but not a lot of complexity or finesse, except perhaps West/East Block. (521 views) | | | Tasted by pjhr on 11/24/2016 & rated 94 points: Continues to drink beautifully with vibrant red cherry and floral notes on the nose and layered palate with hint of sandalwood on the long finish. (1317 views) | | | Tasted by pjhr on 7/15/2015 & rated 95 points: Vibrant red cherry and floral notes on the nose and layered palate with hint of sandalwood on the long finish. Drinking beautifully. (1637 views) | | | Tasted by nieuwoudt on 6/2/2014 & rated 86 points: too simplistic for a single vineyard Rochioli... bright cherry bomb (2257 views) | | | Tasted by Laguna Red on 10/11/2013 & rated 90 points: I thought it needed a few more years or at least a couple of hours in the decanter. We popped and poured. Very Rochioli but I thought it was a bit alcoholic on the finish. Lots of dark fruit and some leather. Enjoyed it but will wait a few more years before the rest is opened (2398 views) | | | Tasted by Fred44 on 9/10/2013 & rated 96 points: Premier Cru California (2266 views) | | | Tasted by Didman on 4/16/2013 & rated 91 points: Still very young and fresh. Should come around in a few years to be rather special. (1743 views) | | | Tasted by yovinny on 2/10/2013 & rated 91 points: This wine really comes around after an 1 1/2 hour decant. Still very youthful.
Hold for a year. (1519 views) | | | Tasted by kthornton78 on 12/25/2012 & rated 88 points: perhaps it's just young or this is an off bottle, but blah. typical RRV flavors of cola and cherry with overly aggressive oak without much acidity. fleeting flavors with no real finish. will wait and hope my other bottle doesn't resemble la crema quite so much. (1033 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| By Antonio Galloni
Vinous, The Best of Sonoma (Feb 2012)
(Rochioli Pinot Noir Three Corner Sonoma Coast) Subscribe to see review text. | By Josh Raynolds
Vinous, May/June 2011, IWC Issue #156
(Rochioli Vineyards Pinot Noir Three Corner Vineyard Russian River Valley) Subscribe to see review text. |
NOTE: Scores and reviews are the property of Vinous. (manage subscription channels) |
| J. Rochioli 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 CountyRussian River Valley Russian River Valley Winegrowers Association | Wikipedia |
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