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| Drinking Windows and Values |
| Drinking window: Drink between 2015 and 2017 (based on 6 user opinions) |
| Community Tasting History |
| Community Tasting Notes (average 89 pts. and median of 89 pts. in 26 notes) - hiding notes with no text | | | Tasted by merryberry on 4/16/2021 & rated 89 points: Magenta with a touch of brown. Pomegranate, spice and cola nose. Medium bodied, good cherry up front, with mint and cinnamon, and leathery tannins hitting toward the back. Tangy medium to long finish. Holding up well, and better on day 2. (456 views) | | | Tasted by Donsep on 9/7/2019 & rated 88 points: On the downside of its life. (656 views) | | | Tasted by karaseke on 3/14/2019 & rated 85 points: Darker and richer than some pinots, not much nose (664 views) | | | Tasted by deschamp52 on 4/29/2018 & rated 90 points: Graceful. Bright yet restrained berry fruit. A little spice. Comfortable tannins. Fairly long finish. Drinking very nicely. (967 views) | | | Tasted by Kayaklady on 11/26/2015 & rated 92 points: What a pleasant surprise this wine was! I had this for Thanksgiving and thoroughly enjoyed it. Initially it tastes a bit light on the palate but it actually has quite a nice fruit taste on the palate - not overly done. Very smooth and good with or without food. I would say this is drinking perfectly now - perhaps for another year or so. (2856 views) | | | Tasted by deschamp52 on 10/24/2015 & rated 88 points: Light to medium bodied. Drinking beautifully. Balanced fruit. Very nice; better than expected. (2216 views) | | | Tasted by orlypann on 5/27/2015 & rated 86 points: Harsh and unsettled tannins from front to end. Even with a two hour decant, this Pinot had no finesse or complexity. (2426 views) | | | Tasted by isaacjamesbaker on 10/18/2014 & rated 89 points: Light medium ruby color. Vibrant cherries on the nose, cool currants, some charcoal and clove mixed in with caramel. Full and fruity on the palate with chewy tannins and medium+ acid. Pure black cherries and tart blueberries, add in some earth, gravel. and dusty library notes with cocoa powder and vanilla cola. Silky, velvety, with a long and rich finish. Aged 10 months in 40% new French oak. (2725 views) | | | Tasted by OliverHM on 9/5/2014 & rated 87 points: Earthy, acidic... Needs lots of decanting (2523 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| By Michael Godel
WineAlign (5/1/2015)
(Gundlach Bundschu Estate Pinot Noir, Sonoma Coast red) Subscribe to see review text. | By David Lawrason
WineAlign (4/28/2015)
(Gundlach Bundschu Estate Pinot Noir, Sonoma Coast red) Subscribe to see review text. | By John Szabo, MS
WineAlign (4/22/2015)
(Gundlach Bundschu Estate Pinot Noir, Sonoma Coast red) Subscribe to see review text. |
NOTE: Scores and reviews are the property of WineAlign. (manage subscription channels) |
| Gundlach Bundschu Producer website
Gundlach Bundschu Winery is a family-owned, sixth-generation producer of distinctive wines of site-specific character. The winery's 320-acre Estate Vineyard, christened Rhinefarm in 1858,
is located at the crossroads of the Sonoma Valley, Carneros and Napa Valley AVAs, at the base of the Mayacamas Mountain Range. Gundlach Bundschu approaches its vineyards, wines,
business and the world with spirit, creativity and dedication to excellence. When you open a bottle of Gundlach Bundschu, you uncork not only the Estate's unique ability to produce profound
wines, but also a rich, personal relationship between the Gundlach Bundschu family and the land on which the family lives.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.Estate VineyardFrom the Producer:
Coury Clone Block: In the spring of 2000 we took over the farming of what is now our Estate Vineyard from Autumn Wind Winery and Vineyard. Even though the purchase of the property and business would not occur until later that year we were entrusted with running the operation as if it were our own already. The vineyard was only around 22 acres at the time with a good deal of plantable land available. There were also areas that needed to be addressed. This block was one of those. This was originally planted in 1985. It is on a very steep facing at the apex of the vineyard’s hillside. The terraces that had been built to account for the hill’s grade were collapsing making tractor work hazardous. On top of that years of soil neglect had created an extremely untenable growing environment for the plants. We decided to tear this section out and start again. At this juncture Dijon clones were quite fashionable (not they are not now, just more so in an outsized sort of way back then) and since the vineyard was solely Pommard and Wadensvil we decided to plant Dijon 777. The decision never panned out. Despite having the Etzel Block to its west, the Wadensvil Block to the north and the Hallelujah Block (the largest portion of the Estate Old Vine) this block never produced wine anywhere near the quality of its neighbors. For 15+ years we saw harvests produce wines that usually were scheduled for our Willamette Valley bottling rather than something more unique and individual. While clonal makeup is not the defining character of terroir it is an aspect and in this case, we felt that aspect was holding things back. In the spring of 2019, we traded some vineyard management expertise for cuttings off our block of Coury Clone at Freedom Hill Vineyard. Given our success there and at Hyland Vineyard with this unique, Oregon-based clone we felt like we could maximize the setting. In one vintage, not counting the smoke taint-befouled 2020 vintage, we found that we were proven correct. More good things to come from this interesting part of our Estate!
Farming Practices: We have done the management of this property internally since we purchased it in 2000 with the exception of 2014 and 2015 when Sterling Fox’s management service did the work. Also, at that time, the vineyard was switched entirely to organic farming practices and remains so to this day. The vineyard has always been dry farmed.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 CountySonoma Coast * Sonoma Coast AVA (Wikipedia)
* Sonoma Coast AVA (Wine Institue) |
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