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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 91.9 pts. and median of 92 pts. in 58 notes) - hiding notes with no text | | | Tasted by Opus 1 on 1/12/2024: Beautiful Wine. Aged perfectly (2023) (125 views) | | | Tasted by Bjweiss on 7/6/2023 & rated 93 points: Aged beautifully, this is such a great expression of Sonoma coast Pinot. Complex. Textural. Umami. So much going on here. Sad this is the last bottle I own of it. (311 views) | | | Tasted by RockinCabs on 7/17/2021 & rated 94 points: Nose: roses, red cherry, dark raspberry, toasted oak and clove. Palate: layers of fruit, glycerin and herbs. Red cherries, camphor, rhubarb, rosemary, strawberry and white chocolate. Hint of spice. Finish: Long finish with a lot of detail.
This is an awesome RRV pinot year after year, but the balance and layered nuance is really showing now. (1285 views) | | | Tasted by LesPaul on 4/15/2018 & rated 90 points: Excellent wine. Very light and lean. From magnum, pale color. The nose is the best part - lively raspberry, some faint earth, perfume. The body doesn't hold up as much - needs cheese or other food - but has that zingy electricity one loves from the Keefer fruit. (2718 views) | | | Tasted by michigan dogs on 11/9/2017 & rated 90 points: nice classic pinot, enjoyed at Mabel Grey. Strawberry notes. (2733 views) | | | Tasted by Dalton_Noble on 10/15/2017 & rated 93 points: Way better after a day. (2618 views) | | | Tasted by jdesimone4 on 9/17/2017 & rated 90 points: Very solid fruitiness but with some earth as well. Drinking nicely (2684 views) | | | Tasted by wlcoleman on 6/17/2017 & rated 93 points: I don't see it getting any better. The acidity has mellowed and tannins are integrated. Needed about an hour or two after opening to really express the bright berries on the nose and pallet but once open was very nice. (2641 views) | | | Tasted by ravikalaga on 4/21/2017 & rated 93 points: PnP at home: This is a classic representation of Sonoma Coast PN. Wonderful nose full of cherries and a nice touch of acidity, everything in complete harmony. Wonderful drinking experience! Having just tasted the 2015, this is right now mature but could be held on for a few more years. (1891 views) | | | Tasted by e-r.portzline on 2/27/2017 & rated 95 points: On the nose: blackberry, raspberry, cherry; stone; earth. On the palate, at first, great acidity, bright fruit. Mid palate, mushroom, earth, minerals, stone. Finishes round and supple, long lingering, and lush. This is a beautifully structured wine, with perfect balance of fruit, acidity, and minerals with an elegant finish. CT age limits had been thru this year. This wine has time left. I'm holding my one remaining bottle for at least another year. (1852 views) | | | Tasted by RockinCabs on 2/20/2017 & rated 92 points: Nose: Elegant Roses (flower shop intensity), cherry, bruised strawberries, herbs and spice notes. Palate: Very polished and slippery mouthfeel with great lift and sappy cherry, fruit leather and more floral notes. Finish: long dark Russian River cherry fruit and good rhubarb, clove and earth notes. (1924 views) | | | Tasted by MMiazga on 5/6/2016 & rated 93 points: Delicious. Haven't tried in 2 years, nice evolution. Mushroom, cola, plum, raspberries. Plenty of acidity left to at least 3-5 more years. (2501 views) | | | Tasted by SMZ on 3/20/2016 & rated 89 points: Starting to dislike the Burgundian Failla style....seems a little too thin and feminine (2309 views) | | | Tasted by ewsds on 2/24/2016 & rated 91 points: Bright red fruits on the nose and palate. Excellent acidity and fine tannins, that would support a few years of additional development and improvement. On the palate, it's medium-bodied, with smooth red fruits, rhubarb, and a very nice finish. Nice now; possibly better in a year or two. (2440 views) | | | Tasted by Legend38 on 10/11/2015 & rated 91 points: Nose: stewed red fruit, cola syrup, grape jam. Vanilla, toast and some oak. Taste: ripe cherry, strawberry and vanilla. Slight hints of oak. Medium in body and finish, but this is an elegant, feminine wine. I like it. (2574 views) | | | Tasted by BCharlieG on 9/22/2015 & rated 93 points: A truly beautiful wine. soft cooked cherry, cola, dr pepper, baked raspberry, soft smooth round oak. (2869 views) | | | Tasted by Tom Warden on 8/20/2015 & rated 91 points: A bit tart and light, but not in a bad way. I imagine that this fits well with the style of Pinot that the In Pursuit of Balance crowd is advocating for. Failla is a member of the group after all. 13.9% ABV...if you are into such things. I am not. (2006 views) | | | Tasted by BayAreaWildcat on 6/30/2015 & rated 93 points: cherry, tart black cherry, soft style, medium body, balanced wine, lots of baking spices, nice oak structure. certainly not a big wine, but very well made with lots of life ahead of it. Drinking nicely now, but should improve for a few more years. Try again in 2017. (2013 views) | | | Tasted by gmat5497 on 6/25/2015 & rated 93 points: Quickly becoming my choice of Pinots. Very solid. (1696 views) | | | Tasted by kylerogers on 6/16/2015 & rated 90 points: Nose: black cherry, baking spices
Palate: Cherry, light cigar box, a little pepper flavor (without the kick)
A good Pinot, but not worth the price. Tastes more like it should be in the $30 range. (1475 views) | | | Tasted by alex4wine on 6/16/2015 & rated 88 points: Tried to like this, but the nose was very muted and the wine somewhat unstructured and bland. Maybe I got an off bottle, but was not impressed at all, especially given all the reviews. (1608 views) | | | Tasted by BCharlieG on 1/2/2015 & rated 93 points: This wine is beautiful - softly floral, great baked bread characteristic and excellent balance. The nose: sweet cherry, floral red apple, young toasted oak, hints of menthol and marshmallow. The taste: tart raspberry, soft cherry/tart cherry, red apple. The texture is burrata w/ obvious hints of malo / lees stirring. Smooth and supple - no hit from alcohol or acid. Great balance. I was hesitant to open this too early but gave it an hour decant and was wonderful. Outstanding wine. Wish I could get more. (3274 views) | | | Tasted by ewsds on 12/18/2014 & rated 92 points: This 2012 needs some time in the glass or decanter to show its potential. Bright red fruit on the nose, with a slight bit of funk. On the palate, it's a medium-boded effort with with bright red fruit - solid acidity and ample, but fine tannins. Has the structure and fruit to improve for years. A beautiful wine. (2333 views) | | | Tasted by MMiazga on 7/16/2014 & rated 94 points: Medium-boded with nice depth and Burgundian qualities. A little earthy funk, spices and mushroom. These continue to be evolving and improving already, even since having at the winery earlier this year. Drinkable now with an hour decant, and can't wait for a few years from now to enjoy our last few. (2478 views) | | | Tasted by jpferna on 7/1/2014 & rated 90 points: BlackBerry and spice on the nose, warm currant and a hint of cherry cola across the pallet. A medium finish that paired well with poached salmon. A good value for a higher end Russian River Valley Pinot Noir. (3116 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| By Stephen Tanzer
Vinous, May/June 2014, IWC Issue #174
(Failla Pinot Noir Keefer Ranch Russian River Valley) Subscribe to see review text. | By Antonio Galloni
Vinous, Sonoma and Beyond: New Releases (Feb 2014)
(Failla Pinot Noir Keefer Ranch Russian River Valley) Subscribe to see review text. | By Richard Jennings
RJonWine.com (3/10/2014)
(Failla Pinot Noir Keefer Ranch) Medium cherry red color; tart cherry, ripe raspberry nose; tasty, tart cherry, ripe raspberry, baked raspberry palate with balance; medium-plus finish 92 points | By Richard Jennings
RJonWine.com (10/27/2013)
(Failla Pinot Noir Keefer Ranch) Pre-release (Spring 2014 release) - medium red color with pale meniscus; cranberry, tart cherry pie filling nose; tasty, creamy textured, sappy and delicious, tart cherry, ripe raspberry palate; medium-plus finish 93 points |
NOTE: Scores and reviews are the property of Vinous and RJonWine.com. (manage subscription channels) |
| Failla 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.Keefer Ranch Details 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 Sonoma CountyMendocino CountyRussian River Valley Russian River Valley Winegrowers Association | Wikipedia |
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