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| Drinking Windows and Values |
| Drinking window: Drink between 2010 and 2012 (based on 6 user opinions) |
| Community Tasting History |
| Community Tasting Notes (average 82.9 pts. and median of 83 pts. in 60 notes) - hiding notes with no text | | | Tasted by jenss17 on 9/15/2012 & rated 82 points: Little guaroso but ok (8209 views) | | | Tasted by Pimenta on 5/19/2012 & rated 87 points: vinho interessante, bom PN com notas de cereja, baixa acidez e um pouco adocicado no final. (8701 views) | | | Tasted by saki846 on 5/4/2012: Bought this wine at a local shop after sharing 2 bottles (of other selections) with a friend.
At the time it seemed like a good value at $13 per bottle, but:
1) I think that I may have been purchasing "in the moment"
2) I have since found the bottle for $7.50
So, I'd use this wine as an intro to Reds for the White drinker...much as I use Cono Sur Pinot Noir (Chile).
Drinking on a fresh palatte I was less than impressed, but still think it's a decent effort Pinot at the price point....particularly the $7.50 price point.
For those looking for nuance, I'd say there's little to none..but not in a bold, in-your-face, fruit-forward way. More so, it's a watered down fruit punch (although that is admittedly very extereme).
Wine is different for everyone, and I can easily see how this could be enjoyed by many. And, again, if you have a friend that ONLY drinks white wine, this is what you give them as an introduction to Reds.
For those looking for a really good drink at a reasonable price point (and a Pinot), try Domaine Carneros' offering. Should be around the low-$20s and was my "go-to" offering until the local shop stopped carrying it. (8806 views) | | | Tasted by joalyons on 12/18/2011 & rated 88 points: Don't remember much will purchase again (9834 views) | | | Tasted by Mike Kopanski on 7/26/2011 & rated 86 points: You have to respect this for what it is. A very well made, if not too complex, fruit forward, easy drinking Pinot Noir. Has that soft fruit from berries whose skins were not broken, or maybe even whole cluster fermented. This one may have a little more structure than other Pinot's at this price point. Might be the vintage, might be the wine making. Pretty dark for a Pinot. Blackberry nose. Subtle but substantial blackberry fruit. Just enough acid for an 86 score. Even a touch of tannin. The alcohol is well integrated. A simple, but fruit driven finish. (10969 views) | | | Tasted by flussier on 7/13/2011 & rated 91 points: Robe de couleur: Framboisé pâle; Bouquet: Framboisé, réglisse rouge, boisé, épice; Astringence très faible, Amertume faible; Arômes en bouche: Fumer, framboise, caramel, cerise, épice, Equilibrer, bonne tenu en bouche, fin, delicat (915 views) | | | Tasted by ktrh on 5/21/2011 & rated 73 points: Excessively sweet initial hit on the palate. Intense and concentrated. Nice freshness and firm finish. A bit too much of everything, but lacking elegance and should be restrained more. (5348 views) | | | Tasted by northgardener on 5/8/2011 & rated 82 points: Doesnt' match up to the Chilean Pinot Noir offerings in the same price range. A mild mellow Pinot with very little mineral texture. Would work with grilled turkey, but not pork. (5753 views) | | | Tasted by creining on 5/5/2011 & rated 75 points: Cherry with an odd acidic finish. (5689 views) | | | Tasted by eteyemd on 4/10/2011 & rated 79 points: Not a lot going on here. Pretty empty and light. (2040 views) | | | Tasted by rossing on 2/9/2011 & rated 75 points: Watery and dry (2023 views) | | | Tasted by theguy on 2/8/2011 & rated 80 points: Only a hint of Pinot. Very little nose. Muted taste of berries. No pencil shavings. No tannin. Muddy aftertaste and mouthfeel. (6079 views) | | | Tasted by flavell on 2/7/2011 & rated 85 points: Quiet, unassuming, eminently drinkable - and a great bargain. (5965 views) | | | Tasted by shototsu on 1/22/2011 & rated 85 points: Great value. Has the change to synthetic cork improved the wine? I'll gladly buy more bottles and find out. (6435 views) | | | Tasted by carlosvon on 1/6/2011 & rated 86 points: nao decepcionou, mas nao agradou. (6195 views) | | | Tasted by Bcarr on 11/28/2010 & rated 80 points: Nice PN with Thanksgiving leftovers. (6420 views) | | | Tasted by Laurence on 11/25/2010 & rated 83 points: Okay with turkey. Too much cherry. (6540 views) | | | Tasted by Ronandsheila on 11/8/2010 & rated 85 points: Very easy to drink. No after pull. (6544 views) | | | Tasted by drusa17 on 10/29/2010 & rated 80 points: Decent Pinot Noir color, some cherry and vanilla aromas and flavors, OK acidity and fruit. Pretty boring. Not a fan. (6619 views) | | | Tasted by grayfont on 10/16/2010 & rated 77 points: Oy. This was served at a party. Bottle had been open about an hour when my glass was poured. The nose was powerful and sharp. On the palate, the wine was extremely sweet/tangy, as with the odd sip of lemonade that makes you grimace. not recommended. (6610 views) | | | Tasted by drdebs on 9/23/2010 & rated 82 points: Cherry and artificial smokehouse flavors with faint cherry aromas. (6684 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| 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.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 CaliforniaNapa Valley.http://www.stagecoachvineyard.com/vineyards/our_vineyards.php
Santa Ynez.http://www.everyvine.com/org/Camp_Four/vineyard/Camp_Four/ |
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