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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 89.8 pts. and median of 90 pts. in 76 notes) - hiding notes with no text | | | Tasted by Davidalan on 10/13/2022 & rated 88 points: Tannins very smooth . Black/blue berries and spices (587 views) | | | Tasted by Thief on 11/28/2019 & rated 92 points: Red and black cherry, balanced, softened tannins. (1652 views) | | | Tasted by ddingley on 12/10/2017 & rated 90 points: Probably has evolved some based on the notes, I don't get as much fruit although there is some sour cherry; touch of bacon, medium body, smooth and a bit Burgundian but not as rich as it could be for the price tag. (2787 views) | | | Tasted by rhanke on 9/22/2017 & rated 91 points: Enjoyed. Nice aroma. Raspberry. (2780 views) | | | Tasted by Swekman on 7/9/2017 & rated 92 points: Clove, anise, cherries, and cedar make up the nose of this Pinot. The finish is super smooth with light tannins - very good. (2891 views) | | | Tasted by Ecoenophile on 3/18/2017 & rated 91 points: Improved as it warmed up a bit. Nice raspberry fruits; crisp with good residual acidity. Worked well with horseradish encrusted salmon dinner. (2604 views) | | | Tasted by Bottledrainer on 3/4/2017 & rated 88 points: The color has faded as has some of the fruit. Still good but I would drink up this vintage if you still have any. (2110 views) | | | Tasted by Wine_Bear on 1/15/2017 & rated 92 points: Wine was properly stored from purchase upon release from winery until consumed.
Immediate beautiful pinot bouquet. Lovely fruit and, later, perfume. Balanced, with hints of good oak. (1567 views) | | | Tasted by shellylowen on 11/21/2016 & rated 91 points: Smooth, sweet cherries, medium finish, good acidity. (1388 views) | | | Tasted by Empirate on 11/4/2016 & rated 79 points: Surprised this was out of balance. Didn't finish, kept for cooking (made a nice pan sauce for filet mignon on the second day). (1330 views) | | | Tasted by Alro on 10/30/2016 & rated 90 points: easy drinker with depth and complexity. bigger than normal Pinot. (1179 views) | | | Tasted by HueBreCellars on 9/10/2016 flawed bottle: This bottle was possibly spoiled, but our cork snapped and dropped into the bottle and we were unable to salvage it to truly know. (1227 views) | | | Tasted by glou.sf on 12/25/2015 & rated 92 points: Raspberry, dark cherry, herbs, and red berries on the nose. Very concentrated on the palate with cherry and red berry notes. Medium acidity and long finish. Clearly new word pinot and I like Joseph Phelps' newer style (after 2012) better, but still a great wine. (1610 views) | | | Tasted by ewisor on 12/15/2015 & rated 89 points: Quite tasty, lots of black cherry and cola notes to enjoy. Some earthy notes also. Has very slight effervesce on the palette that some may call a flaw but I find OK (1533 views) | | | Tasted by kcp on 7/11/2015 & rated 90 points: Cranberry tart. Medium/light body, good lift. Lithe, but not compelling. (1725 views) | | | Tasted by gew71walsh on 7/5/2015 & rated 86 points: Not as good as I rated at winery. Maybe some bottle variation. A little bitterness on the palate, medium finish, not much complexity. A drinkable wine, but not special. (1673 views) | | | Tasted by Wink on 5/2/2015 & rated 90 points: Clear dark ruby. Nose of strawberry, spice, and vanilla. Ripe, juicy palate of cherry, strawberry, and vanilla. Excellent length. Delicious acidity. A well-made wine that is drinking well tonight. My only criticism: it is a bit simple. (1947 views) | | | Tasted by AlexHop on 10/18/2014: Nose is expressive toast and cocoa. Smells like a chocolate torte. Palate is bitter not showing any fruit. Cocoa nibs, some fig. Has a medium finish showing only minerals. Nose and palate are totally opposite. Tasted at the winery. (2050 views) | | | Tasted by Magnum Bill on 10/17/2014 & rated 89 points: Strawberry nose with noticeable acid and a solid finish. But it's too hot and cola-like to deserve a top score. (1310 views) | | | Tasted by gew71walsh on 8/11/2014 & rated 89 points: Drank at winery. Well balanced with raspberry on nose. This can use a little more time. (1771 views) | | | Tasted by Pcrage on 7/15/2014 & rated 84 points: Agree with cullens...cola plus some must on nose. Flat finish. Mediocre at best but drinkable. (1942 views) | | | Tasted by NostraBacchus on 3/10/2014 & rated 93 points: Tasted at Joseph Phelps (Freestone): Beautiful nose of red berries (red currant, strawberries), some herbs, licorice, minerality and some earth. Medium+ bodied with medium acidity and medium tannin. Great length. This is a very complex and beautiful Pinot and has the stuffing to age for quite a few years. (2960 views) | | | Tasted by Cullens on 2/27/2014 & rated 87 points: Overwhelming cola taste (2561 views) | | | Tasted by Jpao on 1/24/2014: At whistler (2196 views) | | | Tasted by sgatti1 on 12/31/2013 & rated 89 points: I'm a much bigger fan of their cabs. Good color and nose. Not a great finish. (1739 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| By Gregory Walter
PinotReport, Issue #87 (6/15/2013)
(Joseph Phelps Vineyards Pinot Noir Quarter Moon Vineyard Sonoma Coast) Login and sign up and see review text. | By Antonio Galloni
Vinous, Sonoma...A Thrill a Minute (Jul 2013)
(Joseph Phelps - Freestone Vineyards Pinot Noir Estate Quarter Moon Vineyard Sonoma Coast) Subscribe to see review text. | By Allen Meadows
Burghound, January 2013, Issue #49
(Joseph Phelps Vineyards Pinot Noir - Quarter Moon Vineyard Villages Red) Subscribe to see review text. | By Stephen Tanzer
Vinous, May/June 2012, IWC Issue #162
(Joseph Phelps Vineyards Pinot Noir Freestone Vineyards Quarter Moon Vineyard Sonoma Coast) Subscribe to see review text. |
NOTE: Scores and reviews are the property of PinotReport and Vinous and Burghound. (manage subscription channels) |
| Joseph Phelps Producer website
In the late 60s, Joseph Phelps was running one of the largest construction companies in the U.S. when he won the bid to build Souverain Winery (now Rutherford Hill) located a few miles outside of St. Helena. Enamored with the beautiful Napa Valley and contemplating a career change, in 1973 he bought the 600-acre Connolly cattle ranch in Spring Valley, and began planting vineyards. The winery was completed in 1974 and that same year the first Syrah was made, the first grapes were crushed at the new facility and the first Insignia was produced. It was a period of unparalleled activity, creativity, ingenuity, entrepreneurship and risk-taking and it put Joe Phelps on the map of top Napa Valley wine producers.
Nearly four decades later, the flagship wine, Insignia, is recognized as one of the world’s great wines. Twenty nine of 34 vintages have been rated ninety or more points by various wine publications. From 1990 to 2007, the average score from Robert Parker’s Wine Advocate is 94.5 pts., with the lowest score still a fabulous 91. The 2002 vintage was “Wine of the Year” by Wine Spectator Magazine, and the 2007 vintage has been rated 98 points by Robert Parker and 96 points by Wine Spectator Magazine.
Over the years, the goal of becoming 100% estate grown resulted in carefully planned acquisitions of prime vineyards in the Napa Valley. Today, the Phelps estate consists of the Spring Valley Home Ranch outside of St. Helena, Banca Dorada in Rutherford, Las Rocas and Barboza vineyards in Stags Leap, Yountville Vineyard in Oak Knoll, Suscol Vineyard in South Napa and Backus Vineyard in Oakville.
Beginning with the 2009 vintage, estate-grown wines include Cabernet Sauvignon, Sauvignon Blanc, Viognier, Insignia, Backus (the single vineyard Cabernet Sauvignon from Oakville) and Eisrébe, a dessert wine made from the Scheurebe grape. In addition, a small amount of Syrah is produced from fruit owned by Hyde Vineyards in Los Carneros.
Though the main focus is on Bordeaux varietals, Joe Phelps has had a life-long love affair with the wines of Burgundy and a desire to craft wines in that style. Originally Chardonnay was sourced from St. Helena, later from Yountville and then from Los Carneros. Through the years, however, Joe continued to search for the ideal spot to grow both Chardonnay and Pinot Noir, and his search ended when the perfect combination of climate, soil and location was found in Freestone, located in the Sonoma Coast AVA, a mere eight miles from the Pacific Ocean. In 1999, 200 acres were acquired and planting began. Today, 80 acres of Pinot Noir and 20 acres of Chardonnay are producing some remarkable wines which are available for tasting at the Freestone Guest Center. Visit Freestone Vineyards to learn more.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.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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