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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 89.2 pts. and median of 89 pts. in 46 notes) - hiding notes with no text | | | Tasted by PIntag on 10/29/2021: 13.5% abv. Recent auction purchase.
The color on this was starting to brick. The wine was cloudy, which doesn't bother me at all - in fact, I often like what that means for the texture. My first thought upon the first sip was that of stems that have not really integrated, giving a noticeable bitterness. On the second evening being opened (stoppered overnight), this integrated a bit and became more enjoyable. Beyond that, I found this to be really lovely, with an intriguing flavor profile and pleasing, fleshy texture. This also had sneaky depth and I didn't find this to be thin at all (mentioned in earlier notes), though this certainly is not as fruit-forward as many CA Pinots are. I'm not sure that the bitter stems will ever integrate, but this wine can go for many more years and may well improve. These WH Smith Pinots may not be in everyone's wheelhouse, but I am really enjoying them at this age and older (the 1996 Hellenthal I had a couple of years ago may be my favorite CA Pinot ever). (808 views) | | | Tasted by Senso-beak on 10/3/2020 & rated 86 points: Opened and poured. Some oranging. Medium body. A little musk on the nose, with tart/sour cherry notes. A bit oxidized, with some musky vegetal notes on the palate. Tea leaf, underripe strawberry, a little thin. Delicate bright reds. (978 views) | | | Tasted by sophiesmom on 5/12/2013 & rated 88 points: Very light color, thin body. Predominate cherry and red stone fruits. Fine, and balanced through to the finish. For the bottle price, have had others I prefer. (3854 views) | | | Tasted by yofog on 2/11/2013 & rated 91 points: Cool, pale ruby, cloudy, nice. Well delineated flavors on the cooler end of the spectrum. (4118 views) | | | Tasted by helskiier on 1/20/2013 flawed bottle: Undrinkable. Funky nose, bitter aftertaste. (4137 views) | | | Tasted by pjhr on 7/13/2011 & rated 92 points: As delicious as the last bottle. Wish I had more! (5475 views) | | | Tasted by witkinddavis on 6/19/2011 & rated 85 points: Close to flawed (5482 views) | | | Tasted by Primordialsoup on 6/17/2011 & rated 89 points: Popped and poured. Transparent light red/purple hue. Slight funky damp barnyard herbal nose. Slightly thin but gentle texture in mouth with delicate menthol, myrrh, and herbal notes. Pretty with it's au naturel tones that echo on the finish. (3060 views) | | | Tasted by JOJ on 5/22/2011 flawed bottle: Make it a perfect 3 for 3 in disgustingly flawed bottles for this wine. Fortuinately, it was my last one. (3153 views) | | | Tasted by pjhr on 4/20/2011 & rated 92 points: Wonderful earthy aromas with rich cranberry and red cherry flavors on the palate. Rather simple finish, but great QPR! (3082 views) | | | Tasted by rjonwine@gmail.com on 3/23/2011 & rated 90 points: Big roses, cherry, rosehips nose; tart cherry, cola, rosehips, hibiscus palate with medium acidity; medium finish (2222 views) | | | Tasted by Saul on 1/8/2011 & rated 89 points: Decent wine, rather than having a defined fruit on the palate, there was a subtle strawberry, almost mossy (??) taste. I like the description of peat & wet dirt that was used below. Surely the strawberry flavor was there, but it seemed like it was trying to bust out of a musty closet. (3111 views) | | | Tasted by rben_mvp on 12/18/2010 & rated 89 points: Hard to go wrong at $20. Poured at a party so I didn't really analyze, but it was a crowd pleaser with nice cherry and spice flavors. (2901 views) | | | Tasted by smphelps on 12/10/2010 & rated 88 points: Last bottle, and 10 months after first note. Hazy cranberry still, put together in a delicate feminine style. Moss, strawberry, light smoke, soft cherry and notes of spice. No meaningful development in the 10 months. Still light of structure. Interesting, not profound. (3255 views) | | | Tasted by Saul on 10/9/2010 & rated 89 points: Good pinot, cherry and strawberry color and taste. Great bang for the buck. (3423 views) | | | Tasted by Rollerball on 8/30/2010 flawed bottle: Disgusting metallic / chemical notes. (3667 views) | | | Tasted by joraesque on 8/13/2010 & rated 87 points: Best right upon opening. Lost its charm after less than 30 minutes of oxidation. (3623 views) | | | Tasted by SuitePhoto on 7/24/2010 & rated 92 points: 13.6% alc. Bright translucent cherry red in the glass. Gorgeous nose of red fruits (mostly pomegranates), forest floor, orange rind and a hint of bakers spice. Light, acid driven palate - more pomegranate, mushrooms and a very light touch of barrel char that complements the wine. Texture is harmonious throughout, with a nice refreshing finish that is carried by the acidity. With more air, the palate stays much the same, but the nose becomes more and more floral. Lacks the depth and palate complexity to be truly great, but still an absolute joy to drink.
Finally a varietal correct California Pinot in a sea of overripe 'Pinot' Frankensteins... The third bottle of this that I've had and easily the best. Ready to drink and by far the best appellation level Pinot that I've had in a very long time. (4248 views) | | | Tasted by JCaress on 6/9/2010 & rated 85 points: Thin, not a lot of fruit but nice when found. Tannic and slightly watery. Not entirely unpleasant, but many better than this for the price. (3901 views) | | | Tasted by JCaress on 5/6/2010 & rated 89 points: Nice pinot, garnet/ruby color. Berry and cherry with a fluid and pleasant finish. (4019 views) | | | Tasted by JAT on 5/2/2010 & rated 89 points: Beefstock and earth on the nose. Subtle red fruit and a touch of earth on the palate with a relatively long finish and nice mouthfeel. Nice balance but lacks complexity. Easy to consume but does not keep your interest the way a good Pinot does. (4027 views) | | | Tasted by matthen on 4/16/2010 & rated 88 points: Aromas of earth, strawberry and plum with flavors of cherry, plum and light red fruits. The wine is vibrant and has a nice nose. A good wine, but lacks complexity. (4249 views) | | | Tasted by smphelps on 2/26/2010 & rated 88 points: Hazy light cranberry color. Very ground like with moss and old smokey wood on the nose. Certainly not an extracted fruit forward style; rather a reserved ground subtle style. Less than 14% alcohol. Smoke, peat, wet dirt, light strawberry, and no tannins. Medium (at best) finish. (4190 views) | | | Tasted by gmbdds on 1/31/2010 & rated 90 points: This had bright strawberry and cherry notes and a creamy mouthfeel. Long and pleasant finish. Paired fairly well with a roast turkey dinner, with smoked meat notes coming out on the finish. (4213 views) | | | Tasted by thebonnydooner on 10/30/2009 & rated 89 points: Quite delicious - almost like liquid candy. Actually looks like a pinot - a surprise for a CA pinot. Nice, fragrant, high toned, strawberry and cherry fruit. Same tasty fruit on palate, nice acidity to balance the sweetness. Very little tannin. This is a wine to serve to somebody that does not like wine - it tastes like candy as noted above and it without any stink, tannins or excess acidity. This means its a little devoid of interest....so no 90 point rating from me. From Winery - OK value. (4471 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| W.H. Smith Producer website
We’ve gone or come a long way!
Bill purchased the old ghost winery, La Jota Vineyard Co. in 1974 and here we are 39 years later…
Bill and Joan look back and wonder where did the years go, so many wonderful experiences and so much has changed in the wine business. In 1974 the Napa Valley had few wineries and there was no traffic to contend with! The winery owners and winemakers knew one another, there weren’t many to know.
The Smith’s resurrected the La Jota winery and planted Cabernet, Cabernet Franc, Merlot and Zinfandel. The first vintage was 1982, and the price was $14 a bottle and that was expensive! The production grew to 4000 cases and the winery sold in 2001 to Markham Vineyards and it is now owned by Kendall Jackson.
Bill and Joan moved down the road and began a new winery. An underground cave of 4,500 square feet. They have 7 acres planted in the Bordeaux varietals from which they produce 700 to 1000 cases of two different Cabernets. The Purple Label is their top tier Cabernet. Both the Bronze and Purple have richness and depth. Both wines are made the same except the Purple gets new French oak.
Pinot Noir is a favorite varietal and Bill looks to cool growing vineyards in the Sonoma Coast appellation when selecting fruit. They produce 4 to 5 Pinot Noirs and each are distinct.
The goal of the Smith’s is to produce wines that are less tannic and drinkable earlier.
Pinot 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 CountySonoma Coast * Sonoma Coast AVA (Wikipedia)
* Sonoma Coast AVA (Wine Institue) |
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