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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 89.3 pts. and median of 90 pts. in 45 notes) - hiding notes with no text | | | Tasted by mkribar on 12/25/2023 & rated 94 points: Man this is good. The overwhelming note is fresh, bright strawberry, with some higher tones (alpine strawberry) and lower tones (baked strawberry). Lots of pastry as well, for an overall strawberry tart impression. A little pear, tarragon, baked apple. Lots of freshness here, and the pinot noir character shines through. Medium plus acid on the palate, with a slightly aggressive mousse that relaxes some with air. The savory pinot-notes are more prominent on the palate: forest floor, fresh strawberry, keemun tea, blood orange.
Tbh, perhaps my favorite sparkler of the year, and a great way to start of Christmas morning. An uninspired pairing with cinnamon roles, but that's not the point on Christmas. No need to hold this any further. Maybe there's upside, maybe not. Either way, this is a firm reminder that the Under the Wire wines are best with some age. (149 views) | | | Tasted by ben7210 on 5/14/2022 & rated 91 points: Medium ruby. Light intensity red berries and toast on the nose. On the palate dry high acidity low alcohol medium body. Pronounced intensity raspberries and fresh bread. Long finish. Interesting and complex if a little underwhelming on the fruit and heavy on the yeastiness. Very good. (1264 views) | | | Tasted by Bakerbd on 4/13/2022 & rated 91 points: I didn't get much complexity on night 1, but by night 2 this was lovely, with grapefruit pith, juicy cherry and slight baking spice. Next time I'd try decanting this (1231 views) | | | Tasted by Bakerbd on 1/12/2021 & rated 91 points: Medium ruby, juicy raspberry, mineral (1902 views) | | | Tasted by Martin Redmond on 4/22/2020 & rated 88 points: Pretty strawberry red color with red fruit, citrus, pie crust, rosehips On the palate it's medium-bodied and fresh with a creamy mousse, and raspberry, strawberry, and blood orange flavors with an appealing bit of minerality. 12.5% abv. (1851 views) | | | Tasted by 3daywinereview.com on 11/21/2019 & rated 80 points: Worldwide Wines that Don't Suck (Saint Genevieve, Minneapolis): Terrible would be a good description of this wine. Paint thinner, floral and earth. Lacks any resemblances of a California Sparkler. Can't believe how much this cost??? (1996 views) | | | Tasted by rocknroller on 11/21/2019 & rated 84 points: Bring a Good Bottle at St Gen's (St. Genevieve, Mpls, MN): Light-medium salmon color. Followed a glass over 30 plus minutes. This was pretty wonky. Lets just say it didn't work for me. Rather herbaceous to almost vegetal, musty to pungent florals, tart cherry, cranberry and pommegranate on a rather angular finish. I'll pass. (2538 views) | | | Tasted by Neras on 4/21/2019 & rated 88 points: Yeast. Somewhat unbalanced. (1829 views) | | | Tasted by bravo.solares on 4/20/2019 & rated 88 points: Never quite got this wine in the past, and this time it was no different. I think I should have decanted, actually (air contact had helped in the past). Not exactly good value. (1466 views) | | | Tasted by Ridgerunner on 3/25/2019 & rated 92 points: beautiful stuff (1390 views) | | | Tasted by Neras on 9/15/2018 & rated 90 points: Nice showing. More balanced than previous bottles. Light fruit, good bobbles. (1595 views) | | | Tasted by jrkennedy37 on 9/15/2018: Very different from rest of the lineup and quite enjoyable. Fruit looms in the background as the acid and yeast-influenced sour elements dominate. Concentration seems dense which leads me to believe this needs a few more years to express everything lingering beneath. (1844 views) | | | Tasted by bravo.solares on 8/5/2018 & rated 89 points: What in our previous bottle was a touch of grapefruit rind was rather stark bitterness this time. Hence the lower numerical score than for our previous bottle. The rest of the previous note applies - but the bitterness was rather distracting. Not exactly good QPR. (1518 views) | | | Tasted by acyso on 7/6/2018 & rated 83 points: Dinner at Tim's (Chicago, IL): Way too much aldehyde and almond on the nose and palate here, to the point there's bitterness on the palate. High-toned, and insufficiently complex to slog through the unpleasant aldehydes. For the price point, why bother? (2652 views) | | | Tasted by Neras on 3/31/2018 & rated 87 points: Some strawberries on the nose. Still unbalanced and yeasty on the palate. (1769 views) | | | Tasted by Tudz Drkl on 1/25/2018 & rated 90 points: Super powerful bubbles - caused coughing when inhaling. However, nice yeasty nose with herbal and mint notes. The palate showed red fruits like strawberry and great lemon-like acidity. Nice body as well. Very nice wine. (1782 views) | | | Tasted by bianca15 on 11/23/2017 & rated 89 points: Very nice. Dry, great nose. Beautiful deep rose color. Lovely fruit, raspberry notes. (1898 views) | | | Tasted by dlduchon on 11/18/2017 & rated 85 points: I had a difficult time with this wine. It was quite bitter, that lessened as it warmed. I was not expecting Champagne, but I found this hard to drink and the rest of the group chose not to drink it and asked for something else. Unlike any other sparkler I have had and I don’t understand the style. I will try again as I have three more bottles. (1654 views) | | | Tasted by Jahull03 on 11/18/2017: Enjoyed again - distinct Pinot fruit / much more "vinous" than other UTWs.... though clearly a traditional method sparkling wine, drinks more like a light red wine with med-high acidity. Worked wonderfully with substantial Thai food (1759 views) | | | Tasted by domco on 10/8/2017: A little bigger/fuller than expecting, would hold up well to some heavier dishes. Definitely good but not sure we found it super distinct. Happy to drink again but unsure if we will actively seek out. (1918 views) | | | Tasted by Neras on 8/12/2017 & rated 86 points: Seems unbalanced and yeasty to me. Hope it will improve. (1830 views) | | | Tasted by Grillgod on 7/9/2017 & rated 90 points: Vigorous bubbles with plenty of red cherry, strawberry, and bread dough flavors. Eat with food in the short term, should soften over the next few years. (2126 views) | | | Tasted by rdf58 on 6/11/2017 & rated 92 points: Very nice. A noticeable improvement over the first bottle. It has a distinctive spicey character that I couldn't quite pin down. Spent time in oak? Good body, fruit and acidity with vigorous bubbles. (1898 views) | | | Tasted by bravo.solares on 5/20/2017 & rated 91 points: Delicious sparkler. More full bodied than most, both visually and on the palate. Good expression of Pinot Noir in a bubbly. Cherries (more tart than ripe), hints of grapefruit (perhaps even a tiny touch of grapefruit rind?) Fruit on entry, and an almost savory note towards the end. Pleasant. Food friendly - thanks to very good acidity and minerality. Liked it more than I thought I would. Paired great with fried chicken (Ad Hoc). Will revisit in 2 yrs or so. (2071 views) | | | Tasted by R.H. on 4/23/2017: Grapefruit, cherry, touch of Pinot sweetness, good acidity, nice texture. Quaffable. I liked this better than the sparkling Chardonnay (1731 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| By Antonio Galloni
Vinous, Sonoma’s Sensational 2015s Parts 1 & 2 (Mar 2017) (3/1/2017)
(Under The Wire Rosè Pnot Noir (sparkling) Alder Springs North Coast) Subscribe to see review text. | By Brad Baker
Champagne Warrior, February 2017, Issue #21
(Under The Wire Alder Springs Vineyard Pinot Noir Rosé) Login and sign up and see review text. |
NOTE: Scores and reviews are the property of Vinous and Champagne Warrior. (manage subscription channels) |
| Under The Wire Producer website2013 Under The Wire Sparkling Pinot Noir Alder Springs VineyardRelease Letter:
The tiny clusters were foot stomped and left to soak in the press for three hours. The grapes were pressed gently and fermented in old oak barrels. Malolactic fermentation was prevented and the wine was put down for secondary in March 2014. We chose to disgorge this wine in January of 2016 with 3 grams of dosage as we wanted to preserve the crunchy and electric fruit--the cranberry, quince, and Morello cherry—rather than soften that explosiveness by allowing more time en tirage. This screams Pinot, this screams Alder, and we wish we had made more!
January 2019 Update:
Maybe the best wine right out of the gate we ever released. The fruit is just starting to show some secondary elements. Open it now if you want more fruit or wait a few more years for more of a savory bubble experience!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 North CoastThe North Coast American Viticultural Area (AVA) in California, covering more than three million acres, includes Napa, Sonoma, Mendocino and Lake counties, and portions of Marin and Solano counties. (see The Wine Institute for more information)Mendocino Mendocino (Mendocino Winegrape & Wine Commission) |
Mendocino (Appellation America) |
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