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| Community Tasting Notes (average 90.7 pts. and median of 91 pts. in 28 notes) - hiding notes with no text | | | Tasted by roybivens on 12/24/2023: Incredibly good. (100 views) | | | Tasted by aero on 11/25/2016: Nose comes across with herbs, anise, vermouth, stewed black cherry
Palate was a little confounding to piece together, picked up mocha, vanilla, fresh green redwood/conifer branches, oily burnt wood
Interesting direction, but would expect far more at $75 USD. Good. (1924 views) | | | Tasted by gabedlr65 on 11/5/2016 & rated 91 points: Very light ruby in color. Tannic notes but fruit is mellow. Would pair nicely with fish. (1578 views) | | | Tasted by ev3rthesame on 2/21/2016 & rated 88 points: Color is ruby red (great transparency). Nose is earthy, but tannic as it is a young wine. Flavor profile is light. Finish is pleasant with trace plum flavor. Very earthy wine. Not South American wine earthy, but a fruit earthiness. (1920 views) | | | Tasted by ev3rthesame on 1/18/2016 flawed bottle: This bottle was flawed. I have hence updated this review as I was lucky enough to be able to taste this again.
***
This was terrible. One of the worst bottles of wine I have ever tasted. This bottle retails upwards $70/bottle.
It is very light and tastes as if I am chewing on a piece of grass possibly used as a toilet for a local dog. This does not get better in the decanter and actually perpetuated the spur lemon grass taste. (1847 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| By Josh Raynolds
Vinous, Santa Lucia Highlands: New Releases (Oct 2016) (10/1/2016)
(Testarossa Winery Pinot Noir Dos Rubios Vineyard Central Coast) Subscribe to see review text. |
NOTE: Scores and reviews are the property of Vinous. (manage subscription channels) |
| Testarossa Producer Website 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.Dos Rubios VineyardDos Rubios, Santa Lucia Highlands
2011 is the second vintage release from Dos Rubios. The estate represents a new chapter in Testarossa's role is one of California's defining producers of small lot, vineyard specific Pinot Noir and Chardonnay. Not content to merely purchase grapes, the Testarossa team has literally designed the Dos Rubios property from the ground up.
Like Testarossa (Italian for redhead), "rubio" is the Latin American term for folks with red or blonde hair. The name "Dos Rubios" represents the vineyard partnership of proprietor Rob Jensen and grower Kirk Williams, both fair-haired. The designation was also chosen to show the winery's respect for the innumerable farm workers of Hispanic descent who make up the backbone of the California wine industry. The Dos Rubios Vineyard is located in the heart of the cool climate, Santa Lucia Highlands appellation. The twenty-six acre property is planted to four Pinot Noir clones (Pommard 4, 667, 115, 37-Mt. Eden) and two clones of Chardonnay (17, 76).
Testarossa Director of Winemaking Bill Brosseau worked directly with respected SLH grower Kirk Williams in the design and installation of Dos Rubios. Every aspect of the Dos Rubios Vineyard project was laid out by Bill; it is the culmination of his twenty-plus years' experience in Central Coast winegrowing. The row spacing, vine density, rootstocks, and clones were chosen by Bill to perfectly match the site. The farming regimens, from trellising, to water management, to the organic practices are all under Testarossa's direction. Bill comments that "it was an exciting opportunity; being allowed to design a new vineyard from the ground up, in one of California's most famous appellations."
Bill continues: "from 'the dirt to the bottle,' we have complete control over every step of the process. Dos Rubios represents the 'next generation' vineyard where wine quality was reverse engineered, thanks to Kirk and Rob's interest to go beyond the status quo. Our philosophy of 'of pay now' (with passion and investment) versus 'pay later' (having to overhaul a tired, over-worked vineyard), allowed us to collaboratively work with Kirk and spare no expense on details of the estate:"
The 2011 growing season in the Highlands was one of the coolest and wettest on record. Happily, most of the fall rains that impacted other growing regions bypassed the SLH. The fruit was able to "hang" as long as necessary to achieve "phenolic" ripeness - flavor and acidity matched to the necessary sugar levels. The Pinot Noir blocks at Dos Rubios were picked mid to late September; the Chardonnay blocks on October 3 and 24.
Dos Rubios Vineyard:
Terroir
Soils: "Chualar" shaly loam
Elevation: 200 to 400 ft.
Orientation: Southeastern exposure
Climate: Region I: cool, Monterey Bay influence
Chardonnay
Acreage: 7
Year Planted: 2008
Yields / acre: 2 tons
Clones: 17, 76
First vintage: 2010
Pinot Noir
Acreage: 17
Year Planted: 2008
Yields / acre: 2 tons
Clones: Mt. Eden, 116, 667, Pomm 4
First vintage: 2010
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 Central Coasthttp://www.ccwinegrowers.org/links.html
http://www.discovercaliforniawines.com/regional-wine-organizations/
http://beveragetradenetwork.com/en/btn-academy/list-of-winegrowers-association-in-central-coast-california-274.htm
Central Coast AVA WikipediaSanta Lucia HighlandsAppellation: Wine Artisans of Santa Lucia Highlands | Winegeeks article
AVA Website
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