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| Drinking Windows and Values |
| Drinking window: Drink between 2012 and 2018 (based on 13 user opinions) |
| Community Tasting History |
| Community Tasting Notes (average 89.1 pts. and median of 89 pts. in 10 notes) - hiding notes with no text | | | Tasted by FLXHoneymoon on 4/9/2019: Smoky, earthy, still some fruit. Pretty amazing for a twelve year old FLX Pinot. Should probably drink up. (589 views) | | | Tasted by lfbaum on 3/29/2017 & rated 89 points: 10 years on. Hints of tobacco, currents, and other dried fruits. Still holding up quite well. Drink soon. (1185 views) | | | Tasted by Janstan on 8/14/2013 & rated 87 points: Currant, cherry. Had with Duo of Lamb: Lamb Pastrami; house-made lamb sausage, potato & summer truffle risotto (excellent) Pattrick Higgins chef at Aurora Inn at Aurora NY (2306 views) | | | Tasted by lfbaum on 5/11/2013 & rated 89 points: Alas, this is our last bottle (#1202). Still plenty of fruit, dry cherries and currants. Smooth finish. (2410 views) | | | Tasted by CU on 7/24/2011 & rated 89 points: Bottle 949 bought summer 2010 at winery. Nice surprise! Excellent fruit, color, nose. Definitely new world PN. Little pricey at $40. I hope H&H and other upstate wineries can make a go at PN. (3686 views) | | | Tasted by WetRock on 12/10/2010: VLG Does Pinots Blind (Jason Hagen's office): Served blind. Rusty snuck in a nice surprise. Sweet fruited pretty nose though there is a touch of heat. Clean and pretty with a juicy finish and some tannin. There is some bite to this and there isn't much concentration to speak of so I would say this is a drink today wine. I don't think I've had a Finger Lakes Pinot before and this was pretty good. It garnered plenty of comments from the group and was probably the wine of the tasting. (2646 views) | | | Tasted by jasonh on 12/10/2010: VLG Does Pinot Blind ... No Parameters (The Home Office): Served blind.
This wine stood out. Nice spice on the nose. A darker wine with nice structure and balance. Good tannins and acid to work with the richness. I took this home where I found it a bit more heavy. Showed some more Cali qualities and where the 100% new oak was more noticeable. (3636 views) | | | Tasted by Paul Lin on 12/10/2010 & rated 89 points: VLG - Random Pinots Served Blind (Brea, CA): Served blind. Ripe raspberries, Bing cherries, and vanillin. Good acidity. A cheerful little wine. (4143 views) | | | Tasted by Dvogt on 10/25/2010 & rated 90 points: Nose: mild herb and soil. Taste: Red currant mixed with plum and minerality. Not complex but nice, smooth, balanced, food friendly and very pleasant. Would have guessed Oregon before upstate New York (not as much fruit as Oregon). (2329 views) | | | Tasted by Route 90 on 4/8/2010 & rated 91 points: Full, ripe and lush. Oaky but in the right way. The best compliment I can give this wine is that it tastes like a good West Coast Pinot.
This is THE best wine made in the Finger Lakes. (2484 views) |
| Heart & Hands 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.New York Uncork New York! (New York Wine & Grape Foundation)
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