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| Community Tasting Notes (average 90.3 pts. and median of 90 pts. in 23 notes) - hiding notes with no text | | | Tasted by lushlife on 6/5/2022 & rated 94 points: subtle aromas of cherry, plum, and earth that become more generous on the palette; there is bright acidity and smooth tannins with a medium long finish. Stood up nicely to grilled lamb chops marinated in mustard, olive oil, and herbs de Provance (692 views) | | | Tasted by tanglenet on 2/5/2022: Opened not decanted. The oak was so prevalent that I’m guessing this needs another 5-7 years to integrate. The result was that the wine was choppy and harsh with the cherry fruit in conflict with the oak. Fair to Good at this point in time.
As an aside, we tasted at the winery not too long after the sale but did not buy any bottles. I also found the use of new FR oak to be too much for my palate at that time. It reminded me of one of my old tasting notes of newly released Bordeaux wines as “licking grape juice off an oak floor”. (736 views) | | | Tasted by SCosgrove on 11/8/2021 & rated 91 points: Excellent (740 views) | | | Tasted by silhouette88 on 5/29/2021 & rated 92 points: Fruity on the nose— raspberry, wild fruit on the mouth. Soft long mellow finish. It has mellowed out a lot since we tasted this at the vineyard in 2014/2015. It was their boldest Pinot they produce at the time of the tasting. I think this can hold for another 5 years. 92 (823 views) | | | Tasted by Bob in NC on 1/21/2021 & rated 93 points: Coppersmith has been our favorite of Merry Edwards' Pinot Noirs across multiple vintages, although all of them are excellent. Layers of full bold flavors consisting of ripe black cherry, cedar forest floor and spirited cinnamon and nutmeg spices. The acidity fits perfectly with the style, and carries the lengthy savory finish on forever. Went superbly with our grilled salmon. We see no reason why this wine will not be drinking great in another five years. (965 views) | | | Tasted by Eatmypixels on 11/1/2020 & rated 91 points: Really nice tonight. Layers. Light to medium weight after seven years but still fruit. Had with lamb. Good pairing. (803 views) | | | Tasted by Bordeaux Lady on 3/9/2020 & rated 92 points: Love it (900 views) | | | Tasted by kenthargis on 3/10/2019 & rated 84 points: Didn't love this. Grapey, overbearing, not their typical wines that I love. Not sure what it was, but too much for my palate. (1061 views) | | | Tasted by Eatmypixels on 1/6/2019 & rated 90 points: Smooth. Good sipping. Not as complex as when younger. Will drink earlier in the future. Kind of held up to lamb. (897 views) | | | Tasted by zkolkin on 10/5/2018 & rated 87 points: As others have noted, this had some not so great astringent notes that took away from my enjoyment of this wine. Medium bodied, but without a lot of fruit - much more earthiness. (852 views) | | | Tasted by wineguy1968 on 11/13/2016 & rated 88 points: Muted nose of dark red fruits, plumb and some oak. This has a more brooding fruit profile. Darker plumb and earth, more savory than sweet. I'm picking up just a little of the astringent that Galloni had in his review but Its not overwhelming, just a little on the finish. I can say it is more reserved in its style compared to most RRV and other ME wines. I cellared these almost 2 years from release so bottle age may help here. Going to give the other a year or two to see where it goes. (1825 views) |
| Merry Edwards 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 Sonoma CountyMendocino CountyRussian River Valley Russian River Valley Winegrowers Association | Wikipedia |
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