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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 89.9 pts. and median of 90 pts. in 70 notes) - hiding notes with no text | | | Tasted by btock on 2/11/2023 & rated 91 points: This was a good showing. Translucent in the glass, some dark fruit low notes and juicy acidity. Very classy. Served against a tasting menu and the wine hung in there across a number of dishes. Mild intensity, felt ready now. (782 views) | | | Tasted by rawdealbuffy on 2/6/2023: Beautiful nose of violet candy and ripe cherry. Lots of fruit and earth on the palate. Cherry juice, strawberry candy, wet dirt, chanterelle mushroom, thyme, and this persistent Earl Grey tea quality on the finish. Medium+acid, with silky tannin. Needed about 2 hours to start showing itself so would recommend a decant if popping now. That being said it's nowhere near peak so don't feel like you have to pop these soon. (848 views) | | | Tasted by t_moderne on 8/26/2022 & rated 93 points: Opened. Poured into a decanter and tasted. Gabriel Glas glass.
Ruby color.
Herbal nose. Hint of wood smoke and herbs. So.e wet wool.
Very different on the intro.
Fish red berries. Light ethereal berry and floral notes.
Fresh and crisp.
Wonderful.
Quality cork. Branded. No vintage or vineyard.
12.7% abv. (1171 views) | | | Tasted by mlemaire on 10/13/2021 & rated 88 points: Pretty restrained aromatics, light and lean on the palate, this wine has some lovely flavors, red fruit, fresh herbs, touch of spice and vanilla- still this wine is subtle. Feeling a bit mixed about this one, there is something delicate and lovely about this wine but it also has a very narrow flavor profile. (2072 views) | | | Tasted by pren on 5/28/2021 & rated 90 points: coravin1/3。开瓶的时候挺香，冰一下气味基本没有了，但是口中的味道更清晰了，不错。10%cluster,我以为更多。27%newoak，我以为没这么多。 (2154 views) | | | Tasted by btock on 3/14/2021 & rated 90 points: A translucent, food friendly wine. At only 12.7% it's a unique expression of deep Sonoma Coast intensity on a wire frame. Red currant, snappy. Bright and alive. Served against a roasted lamb dish. The food softened the wine's edge and that all worked very nicely. (1690 views) | | | Tasted by kkleg on 3/5/2021 & rated 88 points: Fragrant nose of blueberry, strawberry, and spices. The palate doesn’t live up to the expectations I had after smelling the wine. It’s a bit astringent and lacks depth. I doubt more time in bottle will do anything to develop this further. (1996 views) | | | Tasted by srh on 2/2/2021: Cf. the CellarTracker Article link [lower lft] to get specific info for this vintage, including acclaim.
≈50 min decant into a plastic, cylindrical pitcher which was then capped; A miniscule amount of sediment noted; Private Preserve after Day 1
N: Fragrant straws, cherries, flowers (roses?), some minerals, poss earth;
P: Med body; Rndish entry with nice, almost swtish frt met by an astringent pucker which init strengthens before VERY slowly evolving into a very LONG, bitter/swt finish which firms with its acidity rather than its basically resolved tannins. NOT a "sipper", this went WELL with the Grilled Grnd Beef & Sauteed Mushrooms, < so with the Mashed Potatoes.
// Day 2: Aromas ≈, P has held acceptably, POSS slightly < firm, though still better with the night's Grilled Pk Chops & Mashed Potatoes than it was by itself.
// Day 3: Aromatically < intense, P notably < firm, but that was positive, at least with tonight's Calzone (Sausage)/Marinara. I'm now wondering IF there's an incompatible pairing for this wine?!? 😉
// ∑: 12.7% ABV; My EXC-/EXC, trending towards the higher IF viewed as a low alch food wine, though even then a substantial # of folks (e.g., my relatives) are NOT going to enjoy its slender, acid driven, only subtly fruity, style. 😉 😕 [As of early Feb '21, wine-searcher still shows 6 sources from $56-$76].
Note: First tasted on 5/29/20 (2697 views) | | | Tasted by Stanrocks on 1/30/2021 & rated 91 points: Am I getting Bored... :) ?
Selon time in less than a month we try that San Andreas, which is today a little bit béant the other guys,
Nose is discreet, not showing much, probably would need more air, slight oxydation there, ripe, little oak and a touch of almonds, very different from last two times...
Palate is smooth, textured, not super long, not as layered as previously, just the wrong order probably... they were so good before, yet it is still afatastic wine, that shoed a lot better day 2 in a proper glass, Zsalo makes it all... smoky, perfume...
Drink now ! Rayas amateurs... go for it (1658 views) | | | Tasted by Stanrocks on 12/29/2020 & rated 92 points: Second time I had that wine this year, although I hear the comments here but I cannot Acknowledge at all, this is a very complex wine, with a discreet yet very refined and lovely nose, rose petals, dried flowers and slight of that whole bunch style wines nose... palate is not big but very fruity and soft, build up and lingers onto something really flowery and softly balanced... fine and delicate wine... for aesthetics (1484 views) | | | Tasted by tastark on 11/14/2020: Hard to believe this wine is only 12.7% ABV as the nose presents a lot of cola and other typical "ripe Pinot" notes. Wonder if they watered back? Not sure.
There's a touch of stemmy spice and vanilla. We wanted a touch more acidity, but it's a well made wine and is drinking really well right now. (1500 views) | | | Tasted by Gruffalius on 10/25/2020 & rated 89 points: In the lighter side. A bit tart. Bright red fruits. Good but not great. (1363 views) | | | Tasted by dburnett99 on 9/1/2020 & rated 91 points: Good balance - 1/2 bottle's are perfect for a treat with a midweek dinner. (1233 views) | | | Tasted by srh on 5/29/2020: Cf. the CellarTracker Article link [lower lft] to get specific info for this vintage, including acclaim.
Uncorked ≈100 min prior to 1st taste; Private Preserve after Day 1
N: Cherries & crans atop earth/minerals (iron?) with notes of spice, poss hints of mint?
P: Med body; RNDISH entry with NICE, ALMOST swtish frt met by an astringent pucker which transitions into a LONG finish that persists in its TANGY/swtness (70:30), gradually gaining in pleasantness over time. The firm, food friendly finish is way > the result of its acidity as opposed to the almost negligible, very, VERY fine tannins. How long a wine with such a profile will endure I find confounding. However, I think through '23 should be "safe". Went well with Grilled Grnd Beef topped with Manchego Cheese & Grilled Sirloin Steak, the frt leading to (cleansing) acidity being key. A well sourced/made wine, solidly my EXC-, but perhaps EXC with another 9-15 mos of cellaring?
// Day 3: Aromatically the earthiness was > prominent vis-a-vis the cherries than on Day 1. While the P showed decreased frt, I'd say it was still likely within the range of expectations. Went quite well with the night's Smkd BBQ Chx, better with it dry than when coated with the BBQ Sauce (vinegar based), though acceptable with that as well. Noted a BIT of very, VERY *fine* sediment in the bottom of my glass, which I *doubt* decanting would have prevented. [This bottle had been setting upright for ≈4 wks prior to opening.] 12.7% ABV; [As of early Jun '20, wine-searcher still shows multiple sources from $49-$73]. (2056 views) | | | Tasted by VAGentleman on 5/24/2020 & rated 87 points: Thin and a bit sour. Serviceable. (1533 views) | | | Tasted by gew71walsh on 5/1/2020 & rated 89 points: Red berries. Not all that complex, but a good drinking wine that lasted through hors d'ouevres and rib eye. Medium finish. I like their Reserve and East and West Ridges a little better. (1515 views) | | | Tasted by tjbsmf on 3/14/2020 & rated 92 points: Purchased from winery and stored in wine fridge. Decanted about an hour.
Light ruby or even cranberry color. Dried cherry, raspberry, cranberry, mandarin orange. Savory notes are prominent: geraniums, dried herbs, smoke. A bit of salinity (or am I projecting?). Silky mouthfeel, long finish; bright acid focuses mid palette and finish. (1747 views) | | | Tasted by Sonoma-W on 1/11/2020 & rated 94 points: Very good -- lighter style -- light fruit; strawberry taste; medium acidity. Shows its coastal style (1120 views) | | | Tasted by Jammy Wine on 8/31/2019 & rated 85 points: Tasted blind and I thought it was a modern winemaker from Cote de Beaune. High pitched new oak with small amount of whole cluster stemmy fruits. Racy acidity with cool climate red berry fruits. Village weight and depth but the masculine tannins (though soft) suggest it’s from a terroir I haven’t tasted enough? Cote de Beaune? Volnay village? 2014? (85/100) (2994 views) | | | Tasted by Slics on 4/28/2019 & rated 92 points: Balance and restraint but still California. Wonderful. (2672 views) | | | Tasted by MuskokaWC on 4/20/2019 & rated 86 points: Solid tannins but ends abruptly on the palate with very little fruit. Group finished the bottle once everything else was gone. This is the fourth bottle and it’s been similar every time. (2619 views) | | | Tasted by ozziewine on 3/3/2019 & rated 89 points: As usual, CT folks/notes help set expectations. I had a sense of what this was like...which may have helped it score higher.
This is pretty tart and light in body though it has some pleasant cranberry flavors...not real complex...and not our preferred style.
All that said, it was still an enjoyable wine...definitely give it some air.
Not crazy about the QPR...and not a compelling experience for my first Hirsch Pinot. (2753 views) | | | Tasted by FjordogFjell on 1/19/2019 & rated 89 points: Smakt på Stavanger Vinforum vinmesse 2019
515 NOK
Elegant og sødmefull (2580 views) | | | Tasted by Krokfjord on 12/29/2018 & rated 89 points: Livlig, elegant, fruktig, fin pinot (2075 views) | | | Tasted by KennyGoodboy on 12/25/2018 & rated 90 points: Solid wine but not very fruity/flavorful. I am starting to sour on Hirsch at this price point but willing to withhold judgment until I've had a few more bottles. (1672 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| By Anne Krebiehl MW
Decanter, Premium Cali Golden State Tasting (5/13/2018)
(Hirsch Vineyards, San Andreas Fault Pinot Noir, Sonoma County, Fort Ross-Seaview, California, USA, Red) Subscribe to see review text. | By Richard Hemming, MW
JancisRobinson.com (3/16/2018)
(Hirsch, San Andreas Fault Pinot Noir Sonoma Coast Red) Subscribe to see review text. | By Panel Tasting
Decanter, California Pinot Noir June 2018 (2/19/2018)
(Hirsch Vineyards, San Andreas Fault Pinot Noir, Sonoma Coast, California, USA, Red) Subscribe to see review text. | By Antonio Galloni
Vinous, Sonoma’s Sensational 2015s Parts 1 & 2 (Mar 2017) (3/17/2017)
(Hirsch Vineyards Pinot Noir Estate San Andreas Fault Sonoma Red) Subscribe to see review text. |
NOTE: Scores and reviews are the property of Decanter and JancisRobinson.com and Vinous. (manage subscription channels) |
| Hirsch Vineyards Producer Website
On weinlagen-info2014 Hirsch Vineyards Pinot Noir San Andreas FaultFruit apparently comes from 30 of the vyd’s 61 farmed blocks
94 pts ea Wine & Spirits and Decanter (Krebiehl, 5/13/18),
92 Vinous (Galloni, 3/17/17),
91 WE (Gordon, 10/1/17) @ $60,
89 Decanter (Panel, 2/19/18),
85 WS (Laube),
+ 16.5/20 Jancis Robinson (Hemming, 3/16/18).
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 Sonoma CountyMendocino CountySonoma Coast * Sonoma Coast AVA (Wikipedia)
* Sonoma Coast AVA (Wine Institue) |
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