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| Drinking Windows and Values |
| Drinking window: Drink between 2018 and 2020 (based on 5 user opinions) |
| Community Tasting History |
| Community Tasting Notes (average 91.2 pts. and median of 92 pts. in 15 notes) - hiding notes with no text | | | Tasted by maxmanx on 6/23/2022: PnP. Didn't take notes but enjoyed it. (1435 views) | | | Tasted by MindMuse on 11/21/2021: Yummy! (1285 views) | | | Tasted by maxmanx on 2/9/2021: Not a great showing. Decanted and drank over several hours. It was OK but nothing more. Will try again next year. (1305 views) | | | Tasted by Andrew H on 1/26/2021 & rated 90 points: Light ruby, clear with some sediment. Medium body, strawberry, a bit of cranberry tartness, an interesting pine/cedar hint on finish. Tannins integrated. (1366 views) | | | Tasted by maxmanx on 1/1/2021: Good on PnP (Phelps & Ronda from same year needed decanting). Good value at $25. (1230 views) | | | Tasted by klezman on 7/27/2020: Another delicious bottle of Briceland bite the dust. (2362 views) | | | Tasted by bound4er on 5/24/2020 & rated 90 points: Solid stuff. A touch on the sweet side but nowhere close to being over done. Enjoyed with sockeye salmon. (1261 views) | | | Tasted by klezman on 5/7/2019: Crunchy, yummy, light, red fruit, with some savoury notes as expected. Andrew makes great Humboldt wines. (2844 views) | | | Tasted by CMN on 10/5/2018 & rated 92 points: The aromas jump out of the glass -- a complex melange of cherry, strawberry, raspberry, earth, baking spice and white floral notes.
Flavors of lightly tart cherry/raspberry, forrest floor, pine, baking soda and light citrus. Medium bodied with w nice harmony between the fruit and savory elements and the tannins are well-integrated. The juicy fruit is distinctively California, but stylistically more refined than many of its brethren. Decidedly more dense and concentrated than most wines at this ABV (12.7%) but never feels heavy. Offers great value. (1990 views) | | | Tasted by Castle Peak on 1/21/2018 & rated 88 points: Crisp cherries, peppery, dry and high acidity. Not my preferred style of PN. Like PN that is more full bodied. (1998 views) | | | Tasted by isaacjamesbaker on 11/19/2017 & rated 93 points: Taste of Humboldt - Briceland Wines (My Place - Washington, DC): Medium ruby color. Gorgeous aromatics of cherry cola, wild raspberry, red apple peel, and a complex variety of sweet herbal/floral and spicy/savory elements: roses, rhubarb, raspberry leaf, black tea, clove, pepper – lots to unpack. Vibrant acidity, medium tannic grip, the balance is really solid here. The fruit is so pretty and delicious, cherries, plums, raspberries, McIntosh apple, and mixed with leathery, spicy elements and deeper floral/earth tones. Such complexity here and lots of time for the cellar. (2065 views) | | | Tasted by CoreyE1988 on 8/28/2017 & rated 92 points: The wine looks ruby colored. The legs are slow. There is no sediment in the bottle. It smells like strawberry and blackberry. It tastes like strawberry, raspberry and blackberry. The body is light/medium. The wine has juicy texture. The wine finishes medium. The wine has low acidity. (1881 views) | | | Tasted by David_T on 3/31/2017 & rated 92 points: Aromas of both sweet & sour cherries along with baking spice. The palate matches adding earth/herbs, mushroom and a hint of citrus. Very balanced and elegant with light tannins and medium acidity. Fresh and drinking well already but I look forward to trying my other bottle around its 10th birthday. (2333 views) | | | Tasted by CMN on 1/9/2017 & rated 92 points: Cherry red colored with aromas of cherry, strawberry, red currants and baking spice.
The palate displays tart red fruit flavors that with abundant spice and some forest floor with a dash of baking soda and lemon rind present on the finish. There's a great balance between the fruit and savory elements and good acidic lift to keep things fresh. Good concentration and sneaky tannins that suggest aging potential.
At 12.7%abv, I could drink this all day long. 98 cases produced. (2493 views) | | | Tasted by isaacjamesbaker on 11/13/2016 & rated 92 points: Briceland Vineyards Tasting (Briceland, CA): Sweeter cherry fruit than the 2013, with that same spicy/savory quality and smoky earth. Silky, smooth but tart acidity, the tart red fruit is complex and so bright. Notes of earth, clove, savory mushrooms. Wow, such a pretty wine. It opened up a lot (as friends and I drank the rest of the bottle with dinner). Huge hit. (2372 views) |
| Briceland Vineyards 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 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) |
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