External search
Google (images)
Wine Advocate
Wine Spectator
Burghound
Wine-Searcher
Vintages
2018
2017
2016
2015
2014
2013
2012
2011
2010
2009
2008
2007
2006
2005
2004
2003
2002
2001
2000
1999
Show more
From this producer
Show all wines
All tasting notes
|
| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 90.6 pts. and median of 91 pts. in 37 notes) - hiding notes with no text | | | Tasted by prism on 7/15/2020 & rated 94 points: From memory, terrific. I can begin to see where all roads lead to Burgundy; this is simply outstanding Pinot Noir. (1091 views) | | | Tasted by markcic on 12/6/2018 & rated 92 points: Just a great bottle of pinot noir. Has not changed since I last tried a bottle in April of 2016. Red fruit on the nose. Red Berries and red plums and some currants on the palate with a hint of cinnamon. Moderate to long finish. Totally enjoyable. (1933 views) | | | Tasted by 1961Vintage on 2/21/2018 & rated 93 points: Really well made. A great experience. (2201 views) | | | Tasted by prism on 4/24/2017 & rated 93 points: Very happy with this good QPR. Medium weight, energetic. Red raspberries and plums. Some years ahead, but very much in its drinking window. Delicious. Drink or hold. Not particularly Burgundian; but rather a lively, well-made California Pinot Noir. (2842 views) | | | Tasted by mazik on 7/18/2016 & rated 91 points: Complex nose with floral notes, spice, oak, earth. Bright ruby in the glass, light body and mouthfeel with very fine tannins. Raspberry and plum on the palate with a dry finish. (3505 views) | | | Tasted by markcic on 4/29/2016 & rated 92 points: It has been over 2 years since I tried a bottle and it has gotten better with age. Crushed red fruit on the nose, red berries and red plums with hints on cinnamon and a long smooth finish. Really great pinot noir - I have a few more bottles and will hold them for another year to see how they develop. (2812 views) | | | Tasted by mmcleod on 1/23/2016 & rated 92 points: Best Pinot I have ever drank. Very bright, smooth and fresh berry flavors (2679 views) | | | Tasted by gmat5497 on 9/20/2015 & rated 93 points: This is just a really nice Pinot. Smooth, vidbrant, full of life. (2581 views) | | | Tasted by mazik on 8/29/2015 & rated 83 points: PnP: Initial volatile acidity that blew off, but the nose was metallic, the palate was mostly cola, there was no subtlety or balance or even spice. A deep disappointment.
Next day after vacuvining: the nastiness was gone, and it was pleasant to drink. Third day: it kept getting better. Complex nose with floral as well as fruity and spicy notes, the acid quality on the palate had softened to a zesty sparkle, supple mouthfeel, medium finish. Overall: I've had better QPR in a pinot, but it looks as though PnP is not the way to go with this boy, it needs time and air. (1972 views) | | | Tasted by Box57 on 5/12/2015: PAL 1 (2063 views) | | | Tasted by cupoverflowing1 on 4/13/2015 & rated 92 points: still young, and should improve... beautiful nose... strawberry, cherry, vanilla, candy apple... great effort (2035 views) | | | Tasted by 1961Vintage on 1/19/2015 & rated 91 points: Enjoyed with spicy Korean. (1730 views) | | | Tasted by cupoverflowing1 on 9/29/2014 & rated 92 points: will get better in a few years, but still excellent... finish particularly smooth after time to open up (1895 views) | | | Tasted by clayfu on 4/8/2014: Impressions from a weekend in Napa Valley Day 2 (Napa Valley): sweet round and ripe purple fruit. A touch of oak and mocha on the back end. Enjoyable wine but a step down from all the other pinots we had this weekend (3816 views) | | | Tasted by monist on 12/20/2013 & rated 90 points: fjs-closer to a Bordeaux that I enjoy most.... (3007 views) | | | Tasted by monist on 11/20/2013 & rated 89 points: Nice wine. Body somewhat between a lighter French Burgundy and a heavier Willamette valley pinot. Fairly mellow on the tannins and acidity, and Lauren appreciated this more than I did. (3093 views) | | | Tasted by gmat5497 on 11/19/2013 & rated 93 points: Really nice. Full bodied. Well made. (2617 views) | | | Tasted by markcic on 11/15/2013 & rated 91 points: Crushed red fruit on the nose, the palate is berries, bark, and perhaps a little tar, very approachable, drinking well now and overall just an excellent pinot noir (2091 views) | | | Tasted by Screameagle on 11/14/2013 & rated 92 points: Amazing floral nose unlike any I can remember. Joan loved it even more than I did. I beautiful pinot for sure that is ready to drink right now. (1843 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| By Antonio Galloni
Vinous, 2011 Napa Valley Cabernet Sauvignon: Terroir Matters - Updated (Nov 2013)
(Robert Mondavi Winery Pinot Noir Reserve Carneros) Subscribe to see review text. | By Stephen Tanzer
Vinous, May/June 2013, IWC Issue #168
(Robert Mondavi Winery Pinot Noir Reserve Napa Valley) Subscribe to see review text. |
NOTE: Scores and reviews are the property of Vinous. (manage subscription channels) |
| Robert Mondavi Winery Producer website
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.Reserve The Wine News | Wine Country This Week | Wine Lover's PageUSAAmerican 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 Napa / SonomaSONOMA: The Yorkville Highlands AVA, approved in 1998, is located in the southwestern corner of Mendocino County, between Sonoma County's Alexander Valley to the South and Mendocino County!s Anderson Valley to the North. The region is 25 miles long, roughly in the shape of rectangle and bisected by Highway 128 which runs the length of the AVA. The region!s terrain is hilly and forested, with elevations ranging from 1,078 to 2,442 feet above sea level.
The distinguishing features of the Yorkville Highlands AVA are rocky soils with a high gravel content and the climate, which is cooler than Alexander Valley but warmer than Anderson Valley, and significantly cooler at night than the surrounding areas.CarnerosStraddles the southern ends of Napa & Sonoma Counties. |
|
