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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 90.7 pts. and median of 91 pts. in 48 notes) - hiding notes with no text | | | Tasted by FLI on 5/1/2020 & rated 90 points: Clean, easy drinking, low ABV. Very nice (1413 views) | | | Tasted by toddvh on 4/13/2020 & rated 91 points: showing well - has a few years left but drinking great now (1291 views) | | | Tasted by toddvh on 3/17/2019 & rated 89 points: Good red fruit. Soft tannins. Age is showing nicely. (1497 views) | | | Tasted by lockestep on 4/11/2018 & rated 90 points: Not overly complex but presenting well at this time. Pleasant without food and worked well with salmon done in a soy/honey sauce. Not sure if there is any upside left so would err on the side of drinking now. (1971 views) | | | Tasted by Outplaying on 11/19/2017: Consumed in a flight along with a Patricia Green 07 reserve. Slightly fruitier, with a citrus/orange rind and pine needle note. Soft mouth feel but adequate acidity. As far as California Pinot's go, this is nicely restrained. My last bottle, but it would be fun to try this in 5 - 7 years. (1904 views) | | | Tasted by Outplaying on 5/3/2017: Some orange rind and pine needle on the nose. I am struggling to identify anything in particular on the palate, but I am enjoying the wine. There is plenty of fruit here, but it's not too big or ripe. Not much tannin, but enough acidity that this should continue to drink well for a while. I am finding that I like the 2011 vintage. We won't rush to drink our last bottle. (1481 views) | | | Tasted by lockestep on 1/2/2017 & rated 90 points: In a good place right now. Not overly complex, but solid effort. Near term drinker. (1802 views) | | | Tasted by Nanda on 3/18/2016 & rated 92 points: Pop n' pour. Full, perfumed nose is savory with a bouquet of dried herbs and spices (seemingly stem driven) with dried cherry and cranberry in the background. The palate is light-to-mid weight with generous juicy acidity. Fresh red fruit profile with intense herb. Plenty of life in this appellation Pinot -- should go another 5+ years. (2213 views) | | | Tasted by beezer6 on 12/25/2015 & rated 91 points: Light red fruit. Spicy qualities. Zesty finish. (2223 views) | | | Tasted by bu11itt on 12/23/2015 & rated 91 points: Nose: Intially quite funky with a strong barnyard (reductive) that eventually gives way to crisp red raspberry notes. I think I'm picking up a slight floral component as well.
Palate: Bright with crunchy red fruit. It's slightly angular and tart with strong cherry/strawberry flavors.
Finish: There is a spicy, savory aspect at the end that adds contrast to the slightly candied fruit.
Thoughts: Lean, sharp and evolving. Not much I can say beyond it's a great wine. (2188 views) | | | Tasted by mrfroopy on 12/19/2015 & rated 93 points: Beauty. Lithe, pure red fruit...just beginning to develop. 2011 coolness... I wish all vintages were like this in CA. (1942 views) | | | Tasted by brianmik on 11/29/2015: Relatively fruity, and all red fruit (mostly raspberry and strawberry), however, a few notes of pine came through. Notable acidity. (1763 views) | | | Tasted by Nanda on 10/4/2015 & rated 92 points: Full, complex aroma is herb and spice driven with red raspberry and cherry consistently in the background. There's a pronounced anise kick on the back end of the nose. Palate is mid-weight with bright, fresh acid leading the way. Red fruited profile with less flavor complexity on the palate when compared to the nose. Medium, fresh finish. In a good spot now, but I suspect this may develop favorably with more time. (1591 views) | | | Tasted by stubbie999 on 11/9/2014: A little more than a year since my last note on this wine - and it's done the bottle good. Some of the fruit has pulled back a bit, giving the savory structure more room to shine. Really shows its Sonoma Coast breeding with the crunchy fruits and the zippy minerality. This is the first Pinot from Pax that hits the same sweet spot that his Syrahs regularly do for me. Yum and classy. (1831 views) | | | Tasted by whits on 11/7/2014 & rated 91 points: cloudy appearance, fragrant with a bouquet of red and blue fruit, light but energizing, lively and refreshing, intense upfront with bright cherry tones, follows with cranberry and minerals, well made and drinkable by all means alone or with a good meal, the acid shows well at a cooler temperature and the fruits shine as it warms, a beauty, long finish (1813 views) | | | Tasted by Frank Murray III on 8/18/2014: My 4th bottle. It struck me this time, looking at this bottle and the alc level and how that # creates dialogue, energy in conversations about wine. Early on, I was taken to the idea of the #, that it meant something could appear under the cork: perhaps less weight, the color of the fruit impression and perhaps a vote in favor of wines that were moving things back in another tasting direction. Along the way, I stopped being passionate about the # for the sake of it, instead seeing the # as simply a style and/or vintage output, but as I age, also a wine that would be a little less harder on my body. In general, I seemed to have really just fallen into the lower alc side of the spectrum, I guess for all these named reasons and I really like the wines at these alc levels. Opening this wine last night, I am reminded of the 12.4 number, yet the way the wine drinks, it's full of terrific texture, depth of spicy strawberry, raspberry and something 'other', like soil and a cool tartness, things that make the wine seem alive to me. Not barnyard this time, thankfully too. Even some cracked spice, like a pepper on the aromatic. Super wine for my palate, another that works well for those like me who enjoy the cooler, leaner aspects of the '11 vintage and also the style that Pax sought here. Drink window? Lots of time left here, as the acidity is ample. Another 5 years? Probably. (2514 views) | | | Tasted by cartime on 3/15/2014 & rated 89 points: Tart red and blue fruits, pine, and sous bois on the nose. Very earthy palate with tart cherry and mineral flavors. Good acidity. (2437 views) | | | Tasted by Gator96 on 3/2/2014 & rated 92 points: Aspen après ski (2331 views) | | | Tasted by french16 on 2/1/2014: Polaner: Ripe with a touch of oak. Round. Hint of pickle on the nose with is actually nice. Palate is more forward. Hard to see anything "pinoter" here.
I much prefer their very good syrah to this pinot. (2417 views) | | | Tasted by Erikjay on 12/30/2013 & rated 91 points: Red fruit; strawberries, sour cherry. Herbal notes and something a bit funky. Flowery perfume and simply beautiful. Pinot the way it should be. Viva the Californian revolution! (2039 views) | | | Tasted by theronware on 11/30/2013 flawed bottle: Second bottle of two. Unlike the first, this one has a distracting element of barnyard. Don't mind a touch of this in my chinon and burgundies. In the context of a CA pinot, though, I find it jarring and quite at odds with the subtly sweet fruit flavors. (1894 views) | | | Tasted by stubbie999 on 8/27/2013: Brief note. Lovely; the stem inclusion adds a nice level of herbal interest, though perhaps its a bit early yet for full integration. A bit weightier than I was expecting at 12.4%, but that's not a complaint, just an observation. This ought to be better with some more time. (2076 views) | | | Tasted by Finare Vinare on 8/10/2013 & rated 91 points: Family dinner with Le Francophile (Stockholm): Unfiltered looks, and hands-off nose. Perfumed, dark-berried pinot with notes of hiprose, rhubarb, liquorice, and ginger, besides a veritable abundance of undergrowth and fresh herbs. Silky smooth on the palate, with a really soft and user-friendly balance. Rich in flavours, low in alcohol (12,4%), acidity not higher than medium. Our only objections would be a slight lack of midpalate focus, a slightly soft-cooked quality to the fruit, and a hint of soapiness to the mouthfeel. But that's just minor complaints to a highly drinkable wine in a sympathetic and interesting style. By what we hear, the winemaker Pax Mahle uses at least 35% stems, and sometimes up to a 100%. (3314 views) | | | Tasted by swade on 6/24/2013 & rated 91 points: Inviting raspberry and fresh cut rhubarb aromas. Round entry, semi-sweet and über juicy. Red fruited from entry to end. This is layered with cherry juice, cranberry, with the tartness of the cranberry carrying through to the finish and seeming to wash over an undercurrent of salinity. There is a lingering, tart finish. No hard edges here. I found the mid palate fruit energetic and generous. 91 (2894 views) | | | Tasted by Frank Murray III on 6/18/2013: Opened last night. This bottle lacks the barnyard element of the last bottle's note I wrote a few months back. FWIW, the alcohol is listed ar 12.4%. The fruit here shows a more glossy tone, although the texture fattens up at a warmer temp, which I'd expect. Even in that, it maintains the cranberry acidity. Terrific watermelon, cranberry and lots of strawberry--no blue or black notes here. The fruit has a real nice ripeness, not overdone and yet expressive. Long finish, again from the acidity, along with a cherry hard candy. This is yet another 2011 that reflects both nice acid and bright red fruit. I really enjoy this wine, now my 3rd bottle. Probably should get another 3 bottles of it again and lay a couple down. Excellent......to portray a complete picture, I finished the last glass on Day 3 and the wine plumped up some, adding a black cherry note, so darkening the red fruit but also adding some gamey flavor, maybe from the stems but increasing the complexity. Still has the acid, just a little fuller texture, less delicate. (2402 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| By Antonio Galloni
Vinous, Sonoma...A Thrill a Minute (Jul 2013)
(Wind Gap Pinot Noir Sonoma Coast) Subscribe to see review text. | By John Gilman
View From the Cellar, May/Jun 2013, Issue #45, Recently Tasted Old School and Neo-Classical American Wines
(Wind Gap “Sonoma Coast” Pinot Noir (Sonoma)) Login and sign up and see review text. | By Josh Raynolds
Vinous, May/June 2013, IWC Issue #168
(Wind Gap Pinot Noir Sonoma Coast) Subscribe to see review text. | By Richard Jennings
RJonWine.com (2/4/2013)
(Wind Gap Wines Pinot Noir) Medium dark red violet color; lifted, ripe cranberry, cherry puree nose; fresh, ripe cranberry, cherry puree, mineral palate with medium acidity; medium-plus finish 91+ points (40% whole cluster; no new oak; 12.4% alcohol) 91 points |
NOTE: Scores and reviews are the property of Vinous and View From the Cellar and RJonWine.com. (manage subscription channels) |
| Wind Gap Wineshttp://www.windgapwines.com/'> Producer website
Website "Website currently on hold" as of 20191117.
Likely due to sale.
Archives can be found at
https://web.archive.org/web/*/http://www.windgapwines.com/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 CountySonoma Coast * Sonoma Coast AVA (Wikipedia)
* Sonoma Coast AVA (Wine Institue) |
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