External search
Google (images)
Wine Advocate
Wine Spectator
Burghound
Wine-Searcher
Vintages
2009
2008
2007
2005
From this producer
Show all wines
All tasting notes
|
| Drinking Windows and Values |
| Drinking window: Drink between 2011 and 2016 (based on 10 user opinions) |
| Community Tasting History |
| Community Tasting Notes | | | Tasted by Schwarzer Hund on 4/26/2017: Very light bouquet, light red color, with dense strawberry and mixed red & black berry fruit flavors. Integrated tannins, balanced overall with a medium length pleasant finish. I thought I picked up an unusual orange zest note in the aromas and on the palate but my wife did not agree. Overall an interesting wine. (669 views) |
| By Josh Raynolds
Vinous, May/June 2009, IWC Issue #144
(Bedrock Wine Co. Pinot Noir Rebecca's Vineyard Russian River Valley) Subscribe to see review text. |
NOTE: Scores and reviews are the property of Vinous. (manage subscription channels) |
| Bedrock Wine Co. Producer website2007 Bedrock Wine Co. Pinot Noir Rebecca's VineyardI am actually the second person in my family with Peterson in my surname to enter a cellar in his 27th year of life and attempt to make Pinot Noir and Zinfandel. The first, my father, entered the winery of Joe Swan in 1974 to learn how to make wine. Perhaps, if Joe has not been such a good teacher, or the little nook of the Russian River Valley in which Swan is located was not so beautiful, or the vintage had not been a good one, my pop would not have gone on to start Ravenswood Winery in 1976. I can happily only speculate what I would be doing if kismet had not had her way.
Up until July or so of 2007 I was pretty convinced that I was not going to be making Pinot. The post-Sideways boom was in full effect, and the price for Pinot grapes vis-à-vis quality was simply ridiculous. Enter my friend Josh Hermsmeyer who I had met while making catty remarks together at the back of an OIV marketing course in Davis. As fortune would have it, he had a small amount of Pinot fruit available from his steeply sloped vineyard planted across Laguna Road from Joe Swan Winery. By the time I had pulled my jaw back in line with the remainder of my skull, I was the proud daddy of a ton of Pinot.
The vineyard, already nine years old and planted to a suitcase DRC clone, yielded a meager and precious .9 tons per acre in 2007. The fruit, picked on the first of September, was hastily brought back to the winery where it was destemmed into an open top fermenter and a large puncheon made by Tonnellerie Rousseau. Following a crazy ride during ferment (Pinot has a tendency to be scarily precocious in its fermenting habits), the fruit was basket pressed to 50% new French wood (in this case the new barrel was from a Burgundian Claude Gillet made from oak sourced from the Vosges forest in northeast France).
After 11.5 months lying sur-lie, the wine was racked and bottled in late August of 2008.
The first release from Rebecca’s carries the hallmarks of Pinot from the Golden Triangle of Russian River Valley. Remarkably dark color for the varietal, with a deft combination of black raspberry, bing cherry, bergamot, vanilla, and exotic cooking spices. The clean and delineated flavors are deep, harmonious, and bright. The alcohol is not too great. I am overwhelmingly pleased. My pop thinks it tastes like a wine Joe would make, and that is good enough for me!
Unfortunately, since only 50 some-odd cases were produced the allocation is tighter than I would like it to be.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 CountyRussian River Valley Russian River Valley Winegrowers Association | Wikipedia |
|
