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| Drinking Windows and Values |
| Drinking window: Drink between 2023 and 2030 (based on 8 user opinions) |
| Community Tasting History |
| Community Tasting Notes (average 90.6 pts. and median of 91 pts. in 6 notes) - hiding notes with no text | | | Tasted by zndt2 on 12/19/2023 flawed bottle: Did not show as I expected, I and a few others suspect it was corked. Other people enjoyed it enough though so whatever. (161 views) | | | Tasted by dutchmark on 7/19/2022 & rated 89 points: Tasted at winery. First bottling we have tasted from this Green Valley vineyard, which was planted in 2012. Floral perfume on the nose, slightly odd finish on the palate, a candy type sense. Ok, but not my favorite ME, however will look forward to future vintages (525 views) | | | Tasted by Brent25 on 5/19/2022 & rated 87 points: Cassis, savoury herbs, baking spices; high acidity; juicy and fruit driven; no complexity; tasted at winery (539 views) | | | Tasted by isaacjamesbaker on 1/22/2022 & rated 94 points: Deep ruby color. Juicy plums and raspberries and cherries on the nose, airy but deep, laced with cola, rhubarb, rose petals, and lot of earthy, herbal and spice rub tones – exquisite to sniff. Vibrant acidity and suave tannins, wonderfully balanced, this is full but fresh with tangy strawberry and juicy black cherry fruit. There’s an underlying stony, mineral essence and an airy, floral quality throughout. Complex notes of earth, spice, pepper, red flowers, mint. Give this air and time, but it’s beautiful. (749 views) | | | Tasted by goodvitis.com on 10/7/2021 & rated 92 points: Fairly smooth from moment one. Aromas of saturated black cherry, blackberry, hoisin, pungent baking spice, and black plum. Full bodied with big, lush, and round tannin that coats the mouth. Well-balanced slightly juicy acid provides elevation. Structurally it's a substantive, easy-drinking wine that finishes just a touch hot. Flavors include mountain strawberry, red plum, boysenberry, red currant, soy sauce, and tar. A very ripe wine, it does great now with an hour in the decanter and probably really sings with three or so years of cellaring. (760 views) |
| Merry Edwards 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 County |
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