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| Drinking Windows and Values |
| Drinking window: Drink between 2014 and 2017 (based on 4 user opinions) |
| Community Tasting History |
| Community Tasting Notes (average 89.1 pts. and median of 89 pts. in 18 notes) - hiding notes with no text | | | Tasted by wineloverla on 2/9/2020: Great fruit...the aged helped...def buying again. (750 views) | | | Tasted by Vino Me on 1/7/2017 & rated 91 points: Purchased for $13. Not decanted. 61% Rio Vista Vineyard, 23% Ashley's Vineyard and 10% Hayes Ranch Vineyard. 6,857 cases made. Deep crimson color. Notes of black fruit, smoke and currant. Well balanced and not over the top. 91 points. (2525 views) | | | Tasted by TashNYC on 9/1/2016: Finished with pizza with sausage and pepperoni. Good pairing but this wine could have aged a little more, too. (1739 views) | | | Tasted by TashNYC on 6/14/2016 & rated 89 points: Coravin Taste: Cherry, raspberry, some tannins and funk on the end. Seemed a little tight. I had with grilled pork -- which was just an ok pairing. Perhaps with pizza? Perhaps another year of age will do it good? (1898 views) | | | Tasted by Barry Notes on 12/3/2015 & rated 89 points: PnP, no decant, slight chill. Clear, med ruby red. Light/med nose and taste. Well made, good integration and classic CA tasting value priced Pinot. Good drinking window, soft, fruity, not over extracted. Nothing off. Great value $21 (2193 views) | | | Tasted by rjdoan on 11/23/2015 flawed bottle: corked (1932 views) | | | Tasted by rjdoan on 8/28/2015 & rated 89 points: Very nice Pinot. Good color and an inviting nose of light fruit. Medium body and smooth in the mouth. Complex and having a lingering finish. (1205 views) | | | Tasted by Baron Slick on 3/4/2015 & rated 89 points: Tart, cherry, floral aromas feature notes of dried strawberries, cranberries, vanilla, and green peppercorn. Tasty, fruit flavors are held in check by perfect amount of extraction. Smooth, balanced, with no hard edges, and a pleasing, red fruit finish. (1250 views) | | | Tasted by Pitbozz on 9/8/2014 & rated 92 points: This bottle had a very similar profile to the bottle the night before, but was much more flavourful. For some reason, it was almost like the previous bottle had been watered down. Beautiful red fruits, no orange this time and a smooth velvety finish. Now I feel more comfortable with letting these lie down for a year or two. (1209 views) | | | Tasted by Pitbozz on 9/6/2014 & rated 89 points: Very subtle nose and light to the initial taste, then the fruits pickup and there is a beautiful taste of orange fruits and a medium length finish that makes you want to try another sip. Interested to see how this tastes after laying down for a few months. (1129 views) | | | Tasted by rjonwine@gmail.com on 1/5/2014 & rated 91 points: Dark cherry red color; talc, tart cranberry, black raspberry, light herb, green peppercorn nose; tasty, a little tight, ripe cranberry, tart cherry, tart raspberry syrup, tart red berry palate with good acidity; medium-plus finish (14.1% alcohol) (1339 views) | | | Tasted by isaacjamesbaker on 11/16/2013 & rated 80 points: Jammy cherries and raspberries, some smoke, rose hips. Tart on the palate, with some bitterness to the tannins, flavors of tart berries, some tobacco. Tasted blind, I knew this had to be a 2011 Pinot, which I usually like. But this one just doesn’t have enough stuffing for me. Lacking some structure, a bit too bitter. (1241 views) |
| By Antonio Galloni
Vinous, Santa Barbara's Stunning 2011s (Jul 2013)
(Fess Parker Pinot Noir Sta. Rita Hills) Subscribe to see review text. | By Richard Jennings
RJonWine.com (1/5/2014)
(Fess Parker Pinot Noir Sta. Rita Hills) Dark cherry red color; talc, tart cranberry, black raspberry, light herb, green peppercorn nose; tasty, a little tight, ripe cranberry, tart cherry, tart raspberry syrup, tart red berry palate with good acidity; medium-plus finish (14.1% alcohol) 91 points |
NOTE: Scores and reviews are the property of Vinous and RJonWine.com. (manage subscription channels) |
| Fess Parker 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 Central Coasthttp://www.ccwinegrowers.org/links.html
http://www.discovercaliforniawines.com/regional-wine-organizations/
http://beveragetradenetwork.com/en/btn-academy/list-of-winegrowers-association-in-central-coast-california-274.htm
Central Coast AVA Wikipedia |
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