External search
Google (images)
Wine Advocate
Wine Spectator
Burghound
Wine-Searcher
Vintages
2008
From this producer
Show all wines
All tasting notes
|
| Drinking Windows and Values |
| Drinking window: Drink between 2012 and 2017 (based on 4 user opinions) |
| Community Tasting History |
| Community Tasting Notes (average 90 pts. and median of 91 pts. in 12 notes) - hiding notes with no text | | | Tasted by gutt22 on 8/15/2018: 13.2% alcohol. Drinking beautifully. Red cherry color, lightens at the rim of the glass. Complex, lovely nose of red cherry, a touch of stems, flowers, earthy spice, and minerals. In the mouth, linear and precise, with juicy, slightly tart cherry, a slight touch of attractive funk. Drinking this wine makes you feel like you're walking into the winery. It's an outlier in John's style -- intentionally so -- but it's delicious and delightful. A-/A (668 views) | | | Tasted by dsgris on 5/4/2014 & rated 91 points: Berserker Day 2010: Deep purple, blackberry nose. Chalky dry, red berries grab you with acid on the PnP. Lighter fruit, it's the acid that dominates with some stemmy tannins filling in the back ground. Looking for good things tomorrow. As anticipated another day has been rewarded with improvement. The acid has integrated with the fruit and some lightly bitter tannins have emerged along with some cola. With more air, the bitter has subsided, lovely with tart cheddar. No need to hurry on this one, it will last a long time. Wait another year or two. (1480 views) | | | Tasted by Todd French on 1/24/2013: The best, perhaps, of the Holdredge BerserkerDay wines...but I'm biased toward 'Old World' anyway. A perfect balance of tart and sweet, nice mouthfeel, and a richness in the finish. I'm trying hard to save a couple glasses for tomorrow, as I think this might really shine in a day. (1956 views) | | | Tasted by Bellissimo on 12/7/2012: Liked this. PnP. Really opened up after about 30 minutes. Tart cran/cherry a good bit of minerality, floral, and some stems. Nice balance. Wish I had more. (1823 views) | | | Tasted by eric42 on 5/9/2012 & rated 85 points: Love Holdredge Pinots, but I didn't really care for this particular bottle. Stemmy, green, sharp with acid a bit out of whack. Nice fruit underneath, but seemed disjointed to me. (2169 views) | | | Tasted by gutt22 on 11/23/2011: 13.2% alcohol. It really is just fun to drink this wine. It will be better with a couple more years. Pretty red color. Aromatic nose of red cherry, earth, a bit of stems, and pleasing spice. In the mouth, linear and precise, with slightly tart cherry fruit, delightfully dancing across the palate, with a lot of earth and spice notes that are joined by a floral undertone. Long finish. A- (2212 views) | | | Tasted by Scott Butler on 7/31/2011: Popped and poured. Nice floral nose, little darker in color. Good structure and acidity to this wine...should have been decanted as this is a pretty young wine. Very nice blend of red and dark fruits, minerals, spice, and a touch of cola. Will be better in 1-2 years, but was excellent last night. (1422 views) | | | Tasted by wallstreet on 6/4/2011: I love this producer, but did not like this bottle of wine. My wifer and I thought it was somewhat disjointed, tasted almost sour. I will stick with Bucher vineyard in the future. the 09 Bucher was head and shoulders better than this bottle. (1568 views) | | | Tasted by gutt22 on 5/8/2011: 13.2% alcohol. Dark red color. Terrific bouquet of tart cherries, loads of minerals, flowers, and a touch of spice. In the mouth, focused, bright, and racy, with a tangy edge throughout the wine. Loaded with sour cherry, minerals, and a bit of floral. This also shows a touch of cranberry. Bright acidity and minerality, with a mouthwatering finish. Better with some time in bottle. A- (1199 views) | | | Tasted by Peter Kleban on 3/1/2011: C: Darkish red-brown, slightly cloudy.
N: Strawberries.
P: Tight, acid on opening. Strawberries. Nice structure, smooth, good length. After two days it had settled considerably, but still too acid for me. Better with food.
2nd bottle 10/26/17:
Six years later, this has calmed down considerably. Now the acidity is no problem. But tho it drinks reasonably well, it's not very interesting. Slightly thick and a bit monotonic, with a touch of sweetness. Not my style of PN, unfortunately. (164 views) | | | Tasted by bigwineguy420 on 12/28/2010 & rated 91 points: Opened this Sunday night. Tight red cherry fruit, cola, and searing acid. It went well with a pork chop and mushroom dish. Tonight, it was much more expansive, showing deep red cherry and pomegranate notes followed by blood orange/citrus and still big fruit and acid on the finish. This is a young wine that should be interesting in a couple of years. (1546 views) | | | Tasted by alanr on 3/15/2010 & rated 93 points: Notes from RRV Barrel Tasting 2010: 100% whole cluster fermentation, low 13.2 alcohol, even for a taster like me who prefers a leaner profile those numbers sounded a little close to the edge, but boy does this work: beautiful dark fruit, brilliant acidity, very structured, really nice wine, and definitely "old school" in a good way. A great example of Cali Pinot that should last and develop for quite a few years. (3141 views) |
| By Josh Raynolds
Vinous, May/June 2010, IWC Issue #150
(Holdredge Wines Pinot Noir Old School Russian River Valley) Subscribe to see review text. |
NOTE: Scores and reviews are the property of Vinous. (manage subscription channels) |
| Holdredge 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 |
|
