External search
Google (images)
Wine Advocate
Wine Spectator
Burghound
Wine-Searcher
Vintages
2021
2019
2018
2017
2016
2015
2014
2013
2012
2011
From this producer
Show all wines
All tasting notes
|
| Drinking Windows and Values |
| Drinking window: Drink between 2014 and 2018 (based on 12 user opinions) |
| Community Tasting History |
| Community Tasting Notes (average 87.6 pts. and median of 88 pts. in 8 notes) - hiding notes with no text | | | Tasted by mjwstickings on 7/27/2015 & rated 86 points: This is a decent if generally forgettable Pinot that plays it safe but also achieves obvious and perhaps understandable popularity. The usual flavours are all there, cherry, raspberry, and strawberry, the fruit fully accessible, sweetness creeping in, the tartness mingling with earth to keep it all fairly well balanced, not too austere. There isn't much depth, and that rubber note common to cheaper Pinots brings it down somewhat, but overall it hits the right notes without ever reaching for more. (1614 views) | | | Tasted by Jobu on 1/2/2015: Maybe I got an off bottle, but this was awful. Bland, just no flavors at all. Just dumped it. Going to give it the benefit of the doubt and not score it. (1712 views) | | | Tasted by jimyeni on 12/26/2014 & rated 92 points: Good qpr, enjoyable but nothing to blow you away (1896 views) | | | Tasted by isaacjamesbaker on 11/16/2014 & rated 88 points: NZ Grab Bag: Bright red cherry colored. Lovely nose of mulled raspberries and juicy black cherries, along with rhubarb, fresh roses and hints of clove and peppercorns. A leaner, fresher, more reserved style with bright acid and soft tannins. This is all about crunchy red fruit (cherries, raspberries, McIntosh apple), mixed with notes of cinnamon, rhubarb, garlic pickle and bay leaf. Clean, refreshing, food-friendly but showing some complexity. Drink over the next year or two. (2054 views) |
| Kim Crawford Producer website
Now owned by Constellation Brands. Kim Crawford retired from the company in 2008. The Winemaker is now Anthony Walkenhorst.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.New Zealand New Zealand Wine (New Zealand Winegrowers)South Island Noeth Island (wine-pages.com) |
|
