External search Google (images) Wine Advocate Wine Spectator Burghound Wine-Searcher
Vintages 2022 2021 2020 2019 2018 2017 2016 2015 2014 2013 2012 2011 2010 2009 2008 2007 2006 2005 2004 2003
From this producer Show all wines All tasting notes
|
Drinking Windows and Values |
Community Tasting History |
| Community Tasting Notes (average 91.7 pts. and median of 91 pts. in 16 notes) - hiding notes with no text | | Tasted by Adam T 12 on 11/21/2023 & rated 91 points: Pepper, loads of spice. I’d let this rest for a little longer. Solid wine, well made. (305 views) | | Tasted by cchoukal on 10/13/2023: Better than the first bottle. Mouthfeel was silky, palate had a lot of smoke. (311 views) | | Tasted by cchoukal on 4/25/2023: kind of a dishwater pale red in the glass; an inauspicious portent. I don't know, there was just something off. It had big flavor, maybe too much oak still? A little sweet? It just didn't hang together. (542 views) | | Tasted by dmargil on 11/24/2022 & rated 89 points: We picked this up at a tasting several years ago and were advised to wait until 2021/22. We opened this for Thanksgiving (2022) and it didn't disappoint. Smooth and delicious. (756 views) | | Tasted by Adam T 12 on 7/10/2022 & rated 92 points: Not much change from my last bottle in 2019, still youthful. Red fruits have given way to black fruits. Smooth wine with a medium finish. A good pop and pour candidate, but no rush. I’ll hold my last bottle for at least 2 years. (781 views) | | Tasted by ralaspech on 11/1/2020 & rated 91 points: Coravined one glass to taste next to Arista Toboni 2017. Nose a little muted--cherry, blueberry and rhubarb as well as a little metallic element. Tastes of ripe cherry, blueberry, cola, earth and savory elements like bay leaf(?). Velvety mouthfeel with soft acidity and tannins. Very good, but Lisa and I slightly preferred the Toboni. (1473 views) | | Tasted by Steve & Merri on 1/31/2020 & rated 91 points: Still too young, tannins strong. Should have let it decant a couple of hours. Fruit forward, needs more character. Willl try in a few years. Still a big fan of Arista winery (1655 views) | | Tasted by AngelicWines on 10/19/2019: ** (1469 views) | | Tasted by Adam T 12 on 7/17/2019 & rated 92 points: My first of three and likely opened too soon. Amazing nose upon opening. Bursting with red fruit, some sour cherries, not a hard edge to be found. I’ll give my other 2 a year at least. (1532 views) |
| By Antonio Galloni Vinous, Seeing 20/20 – Sonoma & Anderson Valley New Releases (Jan 2020) (1/1/2020) (Arista Pinot Noir Mononi Vineyard Sonoma Red) Subscribe to see review text. | NOTE: Scores and reviews are the property of Vinous. (manage subscription channels) |
| Arista Winery 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 Sonoma CountyMendocino CountyRussian River Valley Russian River Valley Winegrowers Association | Wikipedia |
|