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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 91.8 pts. and median of 91 pts. in 13 notes) - hiding notes with no text | | | Tasted by Ssquard on 10/29/2023: Excellent Pinot went well with dinner. (311 views) | | | Tasted by cupoverflowing1 on 9/27/2021 & rated 89 points: good but just not good enough…i’m just not a fan of Napa pinots 🤷♂️ (1388 views) | | | Tasted by lucvary on 9/2/2021 & rated 90 points: Encore trop jeune à mon goût (1210 views) | | | Tasted by MichielV on 8/15/2021 & rated 91 points: W tomato pie. Super good wine! (1257 views) | | | Tasted by The Motts on 8/10/2021 & rated 97 points: Beat Pinot I have ever had. (1342 views) | | | Tasted by cupoverflowing1 on 7/16/2021 & rated 90 points: good bones but very green and needs many years in the cellar (1197 views) | | | Tasted by jzebrack on 5/9/2021 & rated 90 points: I am not sure what this means for it's drinking window, but I thought it was significantly improved on day 2.
Opened it up at the end of the evening on Mother's Day, served just two glasses, and drank without food. No one was impressed.
In a prior tasting, I noted that this wine needs food.
But, on day 2, I took a taste from the 3/4 full bottle, and it tasted like a completely different wine. So, in addition to needing food, it seems like it might also need a couple hours of airing. (465 views) | | | Tasted by jzebrack on 2/11/2021 & rated 91 points: This is a bit different tasting Pinot Noir compared to other California Pinot's, and is really dependent on food. As mentioned in one of the other notes , it does have a high heat, so it is not all that good as a sipping wine. While it is really powerful for a Pinot, and really benefits from the food pairing, in the proper setting it is a really good wine with a lot going on. (547 views) | | | Tasted by zdrillings on 12/6/2020 & rated 93 points: Lovely ruby color, with thick legs. Raspberries up front with some cherries, and even some rose petals. More heat and tannin than expected, medium high on both, but medium high acidity balances them well. Nice long finish, too. Really tasty (575 views) | | | Tasted by gmartin78 on 9/15/2018: The wine looks ruby colored. The legs are medium. There is no sediment in the bottle. Notes of nutmeg and earthy forest floor hover around the edges of a core of cherry, with a hint of minty freshness. On the the palate strawberry jam, cherry and raspberry comingle. The body is medium/full with a polished texture. The wine finishes long with a crisp lingering acidity. (1232 views) | | | Tasted by gmartin78 on 9/15/2018 & rated 91 points: See todays note. (1425 views) |
| Robert Mondavi Winery Producer website
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.Reserve The Wine News | Wine Country This Week | Wine Lover's PageUSAAmerican 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 Napa / SonomaSONOMA: The Yorkville Highlands AVA, approved in 1998, is located in the southwestern corner of Mendocino County, between Sonoma County's Alexander Valley to the South and Mendocino County!s Anderson Valley to the North. The region is 25 miles long, roughly in the shape of rectangle and bisected by Highway 128 which runs the length of the AVA. The region!s terrain is hilly and forested, with elevations ranging from 1,078 to 2,442 feet above sea level.
The distinguishing features of the Yorkville Highlands AVA are rocky soils with a high gravel content and the climate, which is cooler than Alexander Valley but warmer than Anderson Valley, and significantly cooler at night than the surrounding areas.CarnerosStraddles the southern ends of Napa & Sonoma Counties. |
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