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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 91.5 pts. and median of 92 pts. in 36 notes) - hiding notes with no text | | | Tasted by bdhanna on 12/22/2021 & rated 91 points: Agree with previous two notes, still in a good spot !!
Perfect cork, easily removed. Slightly oxidized color with medium clarity. Pomegranate, cranberry, and black tea. Great fruit and excellent winemaking from Ben Papapietro. Consumed over two days. My last bottle of the vintage. (318 views) | | | Tasted by bdhanna on 6/26/2021 & rated 91 points: Still tasting great !!
I agree with my previous tasting notes. A perfect cork after over a decade in the bottle, easily removed. Consumed this delicious Pinot Noir over two days and it held up well, great each day. Slightly oxidized ruby color with medium clarity. Great aging potential, I still have one last bottle of this vintage to see how much longer this wine will develop. (361 views) | | | Tasted by bdhanna on 3/16/2021 & rated 91 points: In a great spot, this wine is tasting extremely good right now !! I agree with my review of over half a year ago to a point. As I read my past review, it does not capture some of the nuances of this bottle, this bottle is more balanced. Is it bottle to bottle variation or just the infamous Pinot roller coaster of flavor.
The cork was perfect after over a decade in the bottle. I consumed this balanced Pinot Noir over two days. Deep ruby color with no oxidation, clarity medium. Aromas of pomegranate and cherry, flavors of cranberry, cherry cola, rhubarb, and black tea with a pleasant medium to long finish. Popped and poured, this wine really benefited from gentle oxygen since it was much more soft & integrated on day two. Great fruit with firm acidity made into a very balanced Pinot Noir of Pommard clone selection from Leras Family, Bucher, and Peters Vineyards in the Russian River Valley appellation of Sonoma County. This Pinot Noir is an age worthy wine and may have more years of life remaining. Fortunately, I still have two bottles of this vintage remaining in my cellar to revisit in a few months. A great winemaking effort from Ben Papapietro. (405 views) | | | Tasted by bdhanna on 7/21/2020 & rated 89 points: This wine needs food !! Perfect cork after a decade in the bottle. Consumed over two days, the fruit was more predominant on the first day and, as expected, on day two this wine has softened a little. Deep ruby color with no oxidation, clarity medium. Aromas of cranberry and acidic flavors of sour cherry with a medium finish. Not a totally balanced Pinot Noir. I have more and will have to see if it changes with a little more time. (418 views) | | | Tasted by underwds on 11/21/2018 & rated 93 points: Red cherry and red raspberry fruit. Nice sweet oak finish. Just the right amount of acidity to be good before dinner, and then good with the food itself. Color starting to turn brickish, and the finish was a bit short, so glad I drank it now. Great example of what I like in a CA Pinot. (732 views) | | | Tasted by jrobs7777 on 12/16/2015: Really good and getting better. Fine tannins. This is sitting in a perfect spot. Touch of cola and sweetness, but loads of sweet cherry, black cherry, raspberry and blueberry. This is on the dense, sweeter side. Concentrated. Still humming 3 days after initial opening. (1498 views) | | | Tasted by joet626 on 6/26/2015 & rated 92 points: Nice cherry taste that keeps going. Very good (1351 views) | | | Tasted by jasonrsa on 5/2/2015 & rated 94 points: Wonderful right now. Becoming a dusty, dull brick red in the glass with some hints of purple. Didn't take detailed notes, but had some classic RRV notes of cola and bing cherries with Burgundian elegance. Some crushed herbs on the nose, and faint spice on the medium-long finish. Expensive for RRV but stands out. (1566 views) | | | Tasted by kcp on 4/9/2015 & rated 87 points: Started out as expected of PPP, but after dinner, without food, it rather soured on the palate. Not the first time this has happened. (1352 views) | | | Tasted by VAD on 11/10/2014 & rated 92 points: Excellent Wine. Great balance and nice fruit (1542 views) | | | Tasted by flwinos on 4/26/2014 & rated 91 points: Popped and poured. Definitely needed about 30 - 45 minutes of air to open up. Acidity was not balanced when first opened. After some air, this was drinking very nicely. No detailed notes as was not paying attention. (1326 views) | | | Tasted by magic2coop on 4/17/2014 & rated 91 points: Still has that familiar cola and cherry. Nice finish (1176 views) | | | Tasted by Tom Warden on 10/18/2013 & rated 91 points: Dark fruits...some licorice on the nose. Some tart cherry(?) on the pallet...nice Pinot, not extraordinary but very nice. A bit more French than Californian. (1557 views) | | | Tasted by boreddoughboy on 9/29/2013 & rated 93 points: Beautiful nose with slightly charred wood with bright fruit. Strawberries give way to taste that persists. Really good effort. (1557 views) | | | Tasted by Madkat on 8/31/2013 & rated 93 points: I agree 100% with Snoman on the taste profile. This is a very elegant pinot which is by no means a typical Cali pinot. The balance is perfect and is very food friendly. Paired with a vegetable lasagna and spinach salad... food and wine heaven. The juicy acidity of the wine was great and the flavors held up and complemented the meal. Wish I had more to see how this continues to develop. (1727 views) | | | Tasted by Gravity on 6/29/2013 & rated 94 points: one of the best ppp's I've had (1531 views) | | | Tasted by Snoman on 5/27/2013 & rated 93 points: Medium dark garnet in glass, clean rim and impressive aromatics of cherries, forest floor and spicebox. Palate reflects this in layers of red and wild cherry, some rhubarb and pomegranate notes, loads of Asian spice and cinnamon on the finish. Wonderful bottle. (1448 views) | | | Tasted by Big S on 4/7/2013 & rated 94 points: more of a Burgundrian style, very classy and elegant. (1277 views) | | | Tasted by sarlyb on 10/4/2012 & rated 87 points: Needs 30min to warm up, then very good (1863 views) | | | Tasted by Tubulus on 8/7/2012 & rated 88 points: Great rich flavors, but needed a bit more of an acid backbone to balance things out. (1469 views) | | | Tasted by snaff on 7/19/2012 & rated 95 points: Wonderfully fragrant and complex. Herb garden and crushed raspberries on the nose. Rich diverse flavors of subtle spice, pine forest, red cherry and currants. Long lingering finish. (1496 views) | | | Tasted by emf on 4/1/2012: This was really good. Medium bodied with some smokiness and red fruit on the nose. On tasting there was red raspberries, cranberries , smoke and some bacon fat. Nice smooth finish. (1407 views) | | | Tasted by JCaress on 12/11/2011 & rated 92 points: Young but superb. Full finish, tart strawberry that lingers to a sweet finish. Great with ribs. Should get better with bottle age. (1561 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| By Stephen Tanzer
Vinous, May/June 2012, IWC Issue #162
(Papapietro Perry Pinot Noir Pommard Clones Russian River Valley) Subscribe to see review text. | By Gregory Walter
PinotReport, Issue #72 (6/1/2011)
(Papapietro Perry Winery Pinot Noir Pommard Clones Russian River Valley) Login and sign up and see review text. |
NOTE: Scores and reviews are the property of Vinous and PinotReport. (manage subscription channels) |
| Papapietro Perry Producer Website
Papapietro Perry is Ben Papapietro and Bruce Perry. They made their first Pinot Noir in 1998. In the 1970's, Ben had helped Bert Williams (see Williams Selyem Winery) make Pinot in Bert's garage in Sonoma County.
Papapietro Perry Winery specializes in small lots of handcrafted, single-vineyard designate Pinot Noir and Zinfandel produced from the finest grapes in the Russian River, Anderson and Dry Creek Valleys. In addition, they produce a limited amount of Chardonnay. Pinot 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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