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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 91.6 pts. and median of 92 pts. in 34 notes) - hiding notes with no text | | | Tasted by James Kim on 8/27/2022: A Night of Rochioli (Mostly West Block) (Classic Dallas): Some red brick shading toward garnet color. Very shy aromas and didn't perceive much. Palate with nice dried and fresh cherries, brown leaves, some medicinal herbs. Full but elegant body. (926 views) | | | Tasted by llink on 11/24/2021 & rated 92 points: Popped and poured. Spicy, dusty cherry nose with a whiff of cherry cola. The palate is deep and robust, bright red fruit, medium acid. Soft finish as the the tannins are resolved.Having sampled a few of these 2001 Rochioli Pinots with age, my assessment is that this vintage is aging really well. (1126 views) | | | Tasted by Areschnabel on 8/18/2021 & rated 90 points: Lost in the cellar series.
Cork was fine. Garnet color, not brick, but slightly opaque. Nose was savory fruit and black cherry, confirmed on the palate with complex savory flavors. Medium long finish. It had a lot of life left in the bottle. (1200 views) | | | Tasted by bavaur on 5/23/2021 & rated 94 points: Served at cellar temperature and decanted for an hour. Sexy nose, lots of depth with many herbs and spices alongside some big red and black fruit. Not at all tight, very giving and expressive. On the palate this unfurls some more and reveals some liquorice and undergrowth before finishing with some Asian spices. Drinking fantastically, not on the downslope at all. (1251 views) | | | Tasted by soyhead on 6/26/2019: limited notes - savory, slightly soda-pop-y, and still very much alive (1790 views) | | | Tasted by chcook on 12/30/2018: PNP. cork perfect. color dark ruby with minimal signs of age. nose has rhubarb and cherry cola, with five spice and what is interpret at oak in the background. swishing shows minty fruit and there is a glaze over the alcohol somehow that coats the mouth. finish is med long already. sipping this shows plummish fruit, five spice and super smooth. this is wonderful tonight. will not wait to see if this changes because it is great now (1278 views) | | | Tasted by Jeffsta on 7/10/2016: Still a big wine, nice, but not very varietal. (2298 views) | | | Tasted by dpolivy on 7/8/2016: Vindredi (Bellevue, WA): Tasted blind. Pepper, smoke, and a little bit of VA. Nice red cherry fruit is still fresh, rounded out with some spice. Bigger body is balanced out with plenty of acid. Showing age around the corners, but the fruit is still there. (2532 views) | | | Tasted by dfcrutcher on 8/2/2015 & rated 88 points: Still drinkable, but fading. Was best right immediately after uncorking, and deteriorated over several hours. Not good at the end. (2536 views) | | | Tasted by norsktorsk on 3/29/2015 & rated 94 points: Beautiful. (2380 views) | | | Tasted by tomlee on 12/17/2014 & rated 94 points: Light crimson in color. 14.2% ABV. Red fruits, forest floor and baking spice on the nose. Remarkably complex and exceptionally balanced. Delicate yet powerful. Cherries, pomegranate, rhubarb, mushroom and cloves on the palate. Great finish. Holding up well for a 13 year old California Pinot Noir but it will never get better than it is right now. (2568 views) | | | Tasted by ffjxc on 9/22/2014 & rated 86 points: Light, lost its fruit. One dimensional. Pulled from a temperature controlled environment. Clearly on its downside. (1678 views) | | | Tasted by mmurry on 6/2/2012 & rated 92 points: Cherry and forest floor on the nose, along with baking spice and pomegranate, and some floral notes at the end. Rich and juicy on the palate, with cherry and earth, some pomegranate and spice on the mid-palate, and a nice floral finish. (2788 views) | | | Tasted by Minkey on 6/2/2012 & rated 92 points: The nose is musky with hints of mushrooms, red berries, and slight touch of anise. The palate is well balanced with mild acidity, showing red berries with a touch of anise. (3191 views) | | | Tasted by peterk on 5/14/2012 & rated 93 points: Cherries and raspberries - dense and sweet and aromatic. Lovely. Drink up. (2549 views) | | | Tasted by Lunan on 3/1/2010: From "2010 Tasting notes by Tom Rochioli":
Dark red, with some signs of age. Sweet cherry fruit with the classic anise aroma in the background. Little oak influence in the nose or mouth. Almost sweet fruit with firm acidity and refined tannin. Drink now to 2011. (3310 views) | | | Tasted by pgordon62 on 1/29/2010 & rated 92 points: Cherry compote, dried blackberry, kirsch, rose petal, damp rock and a gamy edge. Medium to light bodied. The refreshing finish highlights bright red fruits, clove and slate. The oak is now integrated, leaving a graceful, complete wine. (3388 views) | | | Tasted by gutt22 on 9/12/2009: 14.2% alcohol. Interesting nose, atypical for Pinot. Quite ripe, with more blackberry fruit than anything else, and a touch of funk. This seemed pretty ripe. The palate was lush and texturally compelling, but somehow it didn't totally add up to scream Pinot at you. Beautifully balanced, impressively concentrated. This was a terrific wine to drink, but it's not scoring based on varietal correctness. A- (2547 views) | | | Tasted by LoireFan on 3/3/2009 & rated 92 points: But way too young. (2739 views) | | | Tasted by Hermes on 2/21/2009 & rated 92 points: The nose was fabs...earthy, open and gamey. The color was a dark garnet with a cloudy swirl of candy at the bottom. Lightler on the palatte than I expected, but still brought good fruit and hints of flora. I would say this bottle was ready to open and enjoy! (2889 views) | | | Tasted by wineismylife on 7/6/2008 & rated 91 points: WIML91
Tasted July 6, 2008 at an offline.
Opened and served immediately. Garnet to dark garnet color in the glass, clear hue throughout. Nose of rose petals, berries and cherries. Flavors of berries and cherries. Medium acidity, tannins and body. Drink or hold. (2759 views) | | | Tasted by stevetimko on 5/11/2007 & rated 87 points: Perhaps the most interesting wine of the seven served in the blind taasting. A big, over-the-top nose of earthiness. I didn't like the nose. It wasn't as bad the Windward, but it didn't seem pleasant. Structured with darker fruits and a decent finish. This one might still be a work in progress. If so, it has a ways to go. The host noted it was the most expensive wine in the formal tasting. (3061 views) | | | Tasted by pgordon62 on 3/24/2007 & rated 92 points: A fat nose of black raspberry, loamy earth and lots of sexy oak. Plush on the palate with round black fruits and licorice. The finish shows good grip and some char. Showy and undeniably well made, but lacks anything exotic. Needs another 2-3 years to integrate the oak and hopefully reveal a little more complexity. (3105 views) | | | Tasted by jamiekutch on 5/20/2006: Marcassin Martinelli, William Selyem, Rochioli, blind shootout; 5/19/2006-5/21/2006: With a slight earth and dirt nose and red fruit profile including rasberries and cherries, this was only moderatly different than the prior two. From the earthy nose, I felt it was the William Selyem Precious Mtn. (4661 views) | | | Tasted by Greg W on 3/18/2006 & rated 89 points: Blind pinots - de Vogue, Rochioli, Faiveley, Kosta Brown, Cristom: Tasted blind. Wine #5 of 7. Very big wine. Dark color. Dark fruit on the palate - a streak of licorice. Almost a little too much. I like the "big" pinot style, but this one isn't in balance to me tonight. Maybe needs time to settle down. (5764 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| 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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