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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 90.7 pts. and median of 91 pts. in 69 notes) - hiding notes with no text | | | Tasted by Gregory Dal Piaz on 12/11/2022 & rated 91 points: Out of magnum. So delicate yet vibrant. It's not a complex wine, really offering pure cherry, cranberry, and orange oil flavors in a silky yet vibrantly acid driven package. Drinks more like Schiava than Pinot Noir. Decidedly popular at a party, due to it's effortless drinkability. While this showed terrifically out of magnum I would say that it's time to drink these up. There was a slight caramel oxidative note here which didn't yet detract, but also didn't really add to the package. Joyful little wine (963 views) | | | Tasted by VoteferPedro on 7/5/2022: very good pinot with a real minerality and gentle but lucent fruit profile more on blueberry end of spectrum and savory finish (1108 views) | | | Tasted by bobdobilina on 12/27/2021 & rated 90 points: Bright, quite crystalline currant color.
Warm aromatic nose of cherry, cinnamon, and paraffin.
Tart red and black fruits on the palate. Sour cherries, salinity and citrus.
Just a perhaps more round and complete on the palate than the En Haut of the same year. (1414 views) | | | Tasted by drrobvino on 3/28/2021 & rated 91 points: Final bottle, last tasted 2 yrs ago.
This bottle was opened and consumed over 3-4 days.
Nicely made, clocking in at 12.8% abv, this Anderson Valley PN is tart, tight, and tasty...sour cherry, stems, coffee grounds, unripened plum, and mint.
Nice and gritty tannins to support the perfectly moderated acidity. Long finish, puckers a bit. Nice, drink now through 2022+. (2000 views) | | | Tasted by missionpk on 1/8/2021: Very good. Seemed a bit more "interesting" than the 2011 "En Haut". More structure. More intense flavors. Maybe not quite as perfect as a food pairing wine, but also maybe more enjoyable on its own. (2157 views) | | | Tasted by Edclr on 12/14/2020 flawed bottle: Corked! (1661 views) | | | Tasted by Edclr on 12/14/2020 & rated 95 points: Picked the right time to start drinking. (1465 views) | | | Tasted by Rick 4 Wine on 9/30/2020: Drinking really nicely here. Delicious with bright acidity and red cherry dominating the palate. Not super complex but imminently enjoyable and balanced. (1369 views) | | | Tasted by Bwalter17 on 9/24/2020 & rated 90 points: Well balanced in typical Wells style. Pleasant fruit and acid. Lacks complexity of pinots from better years. On downward slope but still good for another year or so. (1043 views) | | | Tasted by Bwalter17 on 6/2/2020 & rated 90 points: Subdued nose with strawberry and mint. Medium light red. Slightly acidic, bright berry fruit on palate - raspberry, pomegranate, basil. Good finish. Really a good wine with food. Restrained style compared to other Cali pinots. (1248 views) | | | Tasted by domco on 4/8/2020: Holy smokes was this good. I just love the purity of fruit, so fresh, so clean. Perhaps not the most complex but more than makes up for it with pure deliciousness. Could be totally wrong but I think this wine has years in front of it still. Trying to see if I can find some more to test that out :) (1398 views) | | | Tasted by VoteferPedro on 2/8/2020 & rated 89 points: Pop n pour
needed an hour to really wake up
Overall more subdued even at that point but red fruit set firmly against acidity worked with food (roast chicken) but was not a great lone sipper.
It has individuality giving a nod to the terroir so is interesting (1453 views) | | | Tasted by Gregory Dal Piaz on 11/29/2019 & rated 91 points: Great thanksgiving wine. Great aromatics with spice and forest floor followed by by appropriately cranberry laced and red apple flavors. Incredibly drinkable, probably won’t last until the bird is ready. Terrific. Greatest attribute is it's stunning drinkability. The mag disappeared in 40 minutes shared between 4 adults. perfectly proportioned wine, delicious flavors if not the most complex and not what I would call a profound wine but certainly joyful. (1773 views) | | | Tasted by Château de Farmer on 11/17/2019 flawed bottle: Nose was off...maybe Brett or VA. However, it still drank acceptably, though muted. (1513 views) | | | Tasted by tbone on 8/6/2019: Phenomenal! (1477 views) | | | Tasted by Jbird73 on 6/30/2019 & rated 92 points: Dark cherry and purple to red fruit. Really good on day two. No sense in hurrying. This is holding up really well. (1324 views) | | | Tasted by TashNYC on 6/3/2019 & rated 90 points: Red fruit, initially a little tart but then better, mineral, spice and more balanced.
Best with the stuffing (with vegetable broth, herbs and truffle oil), not as exciting with the lamb but better with the cornish game hen leftovers. I would like to try with salmon next.
Not worth $60-$70 / bottle but fun for a night. (1270 views) | | | Tasted by drrobvino on 5/15/2019 & rated 89 points: A good Pinot, more ripe than I recall. Blueberry jam and black cherry fruits. Fruit-driven, not worth the $61 USD cost of admission IMHO. Drink now through 2021+. (1191 views) | | | Tasted by pjhr on 4/2/2019 & rated 91 points: Lively dark cherry and spice with juicy acidity on a moderate finish. (1209 views) | | | Tasted by MTC2 on 1/27/2019 & rated 92 points: Give this 30 minutes to an hour of air and this is a beautiful expresion of a very Bergundian California Pinot Noir. Wish I had another case! (1365 views) | | | Tasted by Bottledrainer on 1/18/2019 & rated 91 points: Upon opening the initial taste was overwhelmed by tartness. However, with as little time the full flavor opened up to reve as l the fruit which had been initially marked by the acidity. 20 minutes after opening the wine was much more balanced. Still drinking very well, just make sure to give it some air. (1197 views) | | | Tasted by MTC2 on 12/16/2018 & rated 90 points: Beautiful dark ruby color with just the beginnings of orange rim variation. Some leather, cherry cola and baking spices on the nose. Tart cherry, raspberry and prickly tanin palate. Lively acidity ensures more life left here. I’ll probably hold my last bottle for another couple years. (1232 views) | | | Tasted by Frank Murray III on 12/15/2018: Marguet and Marie-Courtin, plus a little Savart and some Still Reds, Too (My House In The South OC): This was opened last night, as part of a flight of reds that were preceded by a # of champagnes we had tasted. There is enough left in the bottle for some retasting today. Sampling at 66f and through a burg stem, no food. These 2011 Kisers continue to march right along, with a moderately jammy core of red apple and spicy red fruit. Little prickly acidity in the finish, where there is another push of red apple and some mineral. I've never thought the 2011s were going to age a long time and yet 7 years out from vintage, they continue to show well. This is drinking just fine. (2130 views) | | | Tasted by Charlie C on 8/18/2018 & rated 92 points: Nose was a bit muted with a bit of funk that blew off. Bright red fruit on the palate, strawberry, cherry notes. Firm, but not overbearing tannins, great acidity, good balance. Nice, smooth long finish with cleansing acidity and a bit of a pepper note. With air and time it became more subtle, more elegant. By the time we tried it with the salmon it just kept getting better and better, bright fruit, bright acidity. Pat said it was "yummy". it needs another 3 or 4 years at least to come into its own. (1399 views) | | | Tasted by Jmb4263 on 5/20/2018 & rated 92 points: Time is doing this wine well. Will benefit from a few more years in the cellar. Glad I have more! (1506 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| By Josh Raynolds
Vinous, May/June 2014, IWC Issue #174
(Copain Wine Cellars Pinot Noir Kiser En Bas Anderson Valley) Subscribe to see review text. | By Richard Jennings
RJonWine.com (3/10/2014)
(Copain Pinot Noir "En Bas" Kiser) Medium dark cherry red color; aromatic, baked cherry, raspberry, baking spice nose; light-medium bodied, baked cherry, raspberry, baking spice palate; medium-plus finish 91+ points 91 points |
NOTE: Scores and reviews are the property of Vinous and RJonWine.com. (manage subscription channels) |
| Copain Producer website
Producer Location (Google Maps)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.Kiser On weinlagen-infoUSAAmerican 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 North CoastThe North Coast American Viticultural Area (AVA) in California, covering more than three million acres, includes Napa, Sonoma, Mendocino and Lake counties, and portions of Marin and Solano counties. (see The Wine Institute for more information)Anderson Valleyhttp://www.avwines.com/anderson-valley-appellation-map/
Anderson Valley stretches from Yorkville Highlands (located in a highland meadow straddling the upper Rancheria Creek and upper Dry Creek watersheds) through Boonville (located on Anderson Creek) and Philo (located on Indian Creek) to Navarro (located on Soda Creek). Rancheria, Anderson, Indian and Soda creeks are tributaries to the Navarro River, which flows north and west through the coastal range to the Pacific Ocean; Dry Creek flows south into the Russian River watershed in Sonoma County. The main stem of the Navarro River begins less than a mile south of Philo at the confluence of Anderson Creek and Rancheria Creek. The mouth of the Navarro is 10 miles (16 km) south of Mendocino, California. Encompassing 315 square miles (816 km²), the Navarro River watershed is the largest coastal basin in Mendocino County.
Such unique geography results in a wide diurnal range, with daily high and low temperatures occasionally diverging 40 or 50 degrees. This enables Pinot Noir growers to keep acid development in line with sugar and flavor formation through long, warm Indian summers. It also makes for superb Gewurztraminer and Riesling, giving rise to the valley’s annual Alsatian Varietals and Pinot Noir festivals.
The climate in the Anderson Valley appellation is tempered by cool marine air. Steep hills and mountains surround rolling to nearly level alluvial terraces. The dominant natural vegetation is a mixed forest of Coast Redwood, various native oak varieties, and Douglas-fir. Elevation ranges from sea level to 2,500 feet (760 m). The average annual precipitation ranges from 35 to 80 inches (900 to 2000 mm). The average annual temperature is about 53 °F (12 °C), and the average frost-free season ranges from 220 to 365 days. Towards the coast the summers are cool and moist with frequent fog, while the interior Anderson Valley proper features a warm to hot summer climate similar to nearby interior regions, with daytime highs occasionally in excess of 100 °F (38 °C).
Visitors to the Valley should come prepared for cool evenings and warm days. Locals dress in layers year round. |
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