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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 91 pts. and median of 91 pts. in 31 notes) - hiding notes with no text | | | Tasted by Mneumeier on 11/27/2021 & rated 89 points: PnP solid. Nice bottle. (637 views) | | | Tasted by MIRick on 11/23/2021 & rated 88 points: I continue to struggle with this wine. Very nice out of the bottle, but fairly quickly it got to being dominated by cherry fruit and little acid or tannins to support. (471 views) | | | Tasted by cchoukal on 1/11/2021: Popped and left open an hour, and paired with mushroom Bourgogne over polenta. Pale Ruby, no sediment or bricking. Nose is tight. Palate is sort of thin, light-bodied, with red cherry and leather. Unlike most RRV Pinot in terms of the balance of fruit and acidity trends toward acidity, which made this pair well with the food. Really liked. (971 views) | | | Tasted by brentb on 7/14/2020 & rated 88 points: Popped and poured. Very tart. Did settle a little after a while but not my favorite Gary Farrell from the '14 vintage. (1081 views) | | | Tasted by Rich289 on 4/10/2020 & rated 89 points: Tight and acidic at first opening. Presented better after 1 hour decant but still limited flavor at mid palate. Nice light burgundy color. Rather bland nose and mouth feel. Not one of Gary Farrell's best. (1000 views) | | | Tasted by PasoWallaWill on 1/11/2020 & rated 92 points: Light in color. Nice intensity and acidity. Cherry and spice flavors. Went well with grouper and carrot puree. (703 views) | | | Tasted by Cafedivino on 9/5/2019: $70 row 12 (762 views) | | | Tasted by MTC2 on 3/14/2019 & rated 92 points: Light ruby color, starting to show slight orange highlights. Beautiful cherry, forest floor and baking spices on the palate. Well-integrated oak notes and great acidity. Drinking very well right now. Lovely Pinot Noir. (747 views) | | | Tasted by BDM50 on 10/13/2018 & rated 90 points: Served with pork tenderloin. This was a very good Pinot noir and many in our group enjoyed it. Not as heavy as a Belle Glos. (878 views) | | | Tasted by mwtrotter3 on 11/17/2017 & rated 91 points: The wine looks rosy colored. It smells like forest floor, mineral, stoniness and blackberry. It tastes like blackberry, raspberry, mineral, stoniness and cedar. The body is light/medium. The wine has smooth texture. The wine finishes long. The wine has medium acidity. (1481 views) | | | Tasted by mflesh on 8/20/2017: Just not sure what to think about this wine. Probably one of the better pinots I've experienced recently from Farrell. The problem is this: I really think I'm drinking these way too early and need to hold them for at least 3-4 years before trying it again. This wine is a medium bodied pinot. Good weight, but not too dense. Nose and palate were more of an herb and dusty rose and lilac. The middle is a little heated. A little brambly huckleberry type of note. Maybe a bit disjointed but I feel it would be a really nice pinot in 2-3 years. Finishes with good acidity. Nice wine, and definitely wish I had another bottle or 4. Drink 2018-2025. (1220 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| Gary Farrell Producer website
Beginning in the late 1970s, Gary Farrell was working with seminal Russian River Valley vintners such as Davis Bynum, Joe Rochioli, Tom Dehlinger and Robert Stemmler – a group that was instrumental in showcasing
the world-class Pinot Noirs and Chardonnays of the nascent Russian River Valley AVA, a breathtaking, redwood-studded wine region 55 miles north of San Francisco whose mighty river cuts a scenic swath through the
heart of Sonoma County. He made his first wine under the Gary Farrell label in 1982 and built the winery into one of the most acclaimed producers of small-lot Pinot Noirs and Chardonnays in the Russian River Valley.
Gary built a state-of-the-art winery in 2000 on a ridge overlooking the Russian River Valley. The barrel room and cellar reflect his legendary obsession with cleanliness, natural process flow, small-tank fermentations,
top-flight French oak cooperage and meticulous attention to detail. With its northeastern orientation, the "crush pad" houses custom belt systems for gently moving and hand-sorting grapes, European presses and
varying sizes of temperature-controlled stainless steel tanks. The fermentation room is a winemaker’s dream with ample room between the rows of small custom-designed, open-top stainless steel tanks, raised tank pads
and pneumatic punch-down devices. The barrel rooms allow for precise temperature and humidity control to provide a perfect environment for fermentations and barrel aging.
Although he sold the winery in 2004, the Winery continues its collaborative partnerships with many of the same growers we’ve worked with for 30 years as well as Gary’s legacy of crafting wines that capture the unique
character of the vineyard.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.Hallberg VineyardNamed for its previous owners, the 100-acre Hallberg Vineyard is today owned and managed by wine industry veterans including vineyard manager Kirk Lokka. Nestled in the Green Valley sub-appellation, the site enjoys refreshing daytime breezes and cool nighttime temperatures. The strong marine influence means less severe daily temperature shifts so the vines never completely shut down, producing fruit with deep, dark color, great structure, silky tannins, darker fruit flavors and earthy characteristics.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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