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| Drinking Windows and Values |
| Drinking window: Drink between 2014 and 2016 (based on 10 user opinions) |
| Community Tasting History |
| Community Tasting Notes (average 90.5 pts. and median of 90 pts. in 51 notes) - hiding notes with no text | | | Tasted by studleytrey on 3/8/2019 & rated 91 points: Well, this is the last of a 6-pack of 3/ea. '06 and '08, and man, they've been fantastic and I've long wished I'd have bought more than I did. For shits and giggles I just checked wine searcher and they're going for $130/ea. right now and I only paid $15!!! Crazy.
Anyway, this one's a transparent garnet in the glass with bricking edges. It actually smelled like a smoky turd on the pop, but fortunately evolved nicely with a bit of airtime into dark red fruits, dill, lemon, cedar, fennel, dry spice drawer, and just a light earthy funk like damp soil on the farm. I enjoy the dill component on this. Medium body and finish, medium (+) acid, and flavors of cherry, raspberry, lemon, orange peel, cola, leather, dried spices, and a touch of mineral. I'm sorry to see these go, but certainly enjoyed the journey. (863 views) | | | Tasted by bdhanna on 4/22/2018 & rated 90 points: Tasted over three days. Aromas indicative of Baciagalupi fruit with vibrant flavors of chocolate raspberry on day one evolving to mulled red fruit compote & red hots on day three. A particularly long lingering finish throughout. However, it is nearing the end of life, but is still showing very well for now. (1152 views) | | | Tasted by kietkopelli on 7/12/2017 & rated 93 points: This wine is still rockin'! The spices and are really showing well. It's also developing a mossy profile almost Scotch like. (1809 views) | | | Tasted by studleytrey on 11/25/2016 & rated 91 points: Similar to my '15 note. Transparent garnet color. Aromas of cherry, cranberry, cinnamon red hot candies, smoke, lemon, dried meat, and dill pickles. Medium body, medium(+) acid and finish, and flavors of cherry, black cherry, black tea, orange and lemon peel, cinnamon, and dried spices that linger. I really wish I bought more of these at the '06/'08 deal pack pricing. (1862 views) | | | Tasted by Rmjchen on 11/6/2016 & rated 90 points: Don't remember what the last bottle was like but this one was delicious integrated tanins, luscious fruit. Quite enjoyable (1757 views) | | | Tasted by Rmjchen on 10/5/2015 & rated 90 points: It seems to have taken on more dimension since the last bottle. (2543 views) | | | Tasted by cstatile on 5/9/2015 & rated 91 points: Fantastic lastbottle shot in the dark for 15 bucks. I generally steer clear of California Pinot but this is quite good. Showing well now. (2336 views) | | | Tasted by njgolfer on 4/19/2015 & rated 90 points: Fantastic QPR. Nicely balanced and drank great for 3 days. Consistent flavors with other notes on this wine. (2017 views) | | | Tasted by WineCenturyAZ on 2/15/2015 & rated 90 points: Translucent brick in the glass, aromatic earthy nose, bit hot, palate is balanced with fine acidity and tanins, cherry, cassis, cacao and A long fruit forward finish. Perfect accompaniment to smoked pork chops, mashers and red cabbage. (2052 views) | | | Tasted by kietkopelli on 2/14/2015 & rated 92 points: I think Studleytrey and Siloak has is dead on. This is a great QPR wine that probably will not improve with age but really delicious now. I too prefer the 2006 over 2008 for slightly more fruit and less cinnamon. (1951 views) | | | Tasted by siloak on 2/9/2015: Smoke 'em if you got 'em. As in drink it if you own it. At least that's my thoughts on bottle one of a Last Bottle purchase. And that's not in a bad way, but this isn't going to improve. Pop and pour. Secondary flavors are predominant(which is not a knock) and it really doesn't speak of place anymore. Gets a tad acidic with more air. (1053 views) | | | Tasted by studleytrey on 2/9/2015 & rated 91 points: Delicious, just like the '06, but missing that little bit of extra nuance that age seemed to bring that one. I will be drinking through the rest of my '06s before moving back to these, but really you can't go wrong with either one at this point. Transparent crimson color with a bit of bricking. Aromas of red fruit, cinnamon (red hot candies coming through strong here), cola, earth, funk, and dill. Medium body, medium+ acid and finish, with flavors of black cherry, cola, leather, and dill. What a nice discovery in this one. Paired well with sweet potato fritters with poblano peppers and pinto beans, but would work with the standard wide gamut of pinot friendly fare. Well done. (1454 views) | | | Tasted by mazik on 1/8/2015 & rated 92 points: Clear light ruby in the glass; complex, almost perfumed nose with violets and strawberry and forest floor; red fruit dominates the palate, no tannins to speak of, ending on a caramel or butterscotch note, short finish. Lots of charm, but it's a shy retiring sort of wine. (1240 views) | | | Tasted by winegr on 1/4/2015 & rated 90 points: Classy elegant wine. Shows a bit too much heat for a pinot, but Classic Russian river pinot wit elegance, fruit, and some spicy sandalwood notes. (1543 views) | | | Tasted by garetjax_kison on 12/19/2013 & rated 90 points: Popped and poured. A nice well rounded PN.. Nice rich flavors flavoring "old world" clones. (2261 views) | | | Tasted by rjquillin on 6/2/2013: Nose of earth, mushrooms, restrained fruit, no alcohol to speak of and carries true to the palate, still light, and now tart of cherries. This isn't an in-your-face PN. It's subtle, in a good way for me at least. A bit of acid to balance things out, and now a nice smooth tannic-fruit finish I wish would linger jut a bit more. This is a nice pleasant sipper on it's own or it's got enough stuffing to hold up to light to medium food stuffs. I'm pleased. (3340 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| Macrae Family Winery Producer website2008 Macrae Family Winery Pinot Noir Bacigalupi VineyardHarvest Date: September 17, 2008
Composition: 100% Bacigalupi Vineyard - Russian River Noir Clones YYYYY & XXXXX
Open Top - Punch Down Fermentation
100% French Barrel Aged - 35% New French Barrels
100% Malo-Lactic
Bottled: Filtered in August 2009
Release Date: March 1, 2010
Alcohol: 14.7%
pH: 3.79
TA: 5.86 grams/Liter
Residual Sugar: nilPinot 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.Bacigalupi VineyardIn 1956, Helen and Charles Bacigalupi purchased 121 acres of prime vineyard land along Westside Road, in the heart of the Russian River Valley. In 1964, they were among the first in the area to plant Pinot Noir and Chardonnay. The Bacigalupi family grapes garnered fame in 1976 when they were used to make Chateau Montelena’s winning entry in that year’s Paris Tasting. The oldest vines that remain on the property were planted in 1967 on St. George rootstock and are a mix of head trained and cordon-trained vines. This historic block is one of the main components of our Bacigalupi Chardonnay blend.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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