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| Drinking Windows and Values |
| Drinking window: Drink between 2011 and 2015 (based on 6 user opinions) |
| Community Tasting History |
| Community Tasting Notes (average 88.9 pts. and median of 89 pts. in 16 notes) - hiding notes with no text | | | Tasted by Dulcie and Aylwin on 9/29/2012: I wan't too complimentary about this in the previous tasting some months ago. To be honest, not a lot has changed: I will say there is plenty of ripe cherry fruit to enjoy, some spicy darker notes, but it is pretty straightforward and uncomplicated, no great revelations to be found. (3103 views) | | | Tasted by Vinomane on 7/15/2012 & rated 90 points: Ripe fruit forward, harmonious, with a bit of structure and good acidity behind. Halfway between simple and profound. At peak now. (1728 views) | | | Tasted by krmcgrath on 6/24/2012 & rated 87 points: Tasty ripe briary fruit hints at sweet and simple but it seems well made. This fit the bill with grilled chicken on a Sunday night. (3280 views) | | | Tasted by MCrawford on 6/5/2012 & rated 89 points: - Ruby color with slow forming legs - Nice wine. Sour cherries front to back. Dropping a point though, not a 90 PT wine in my opinion. Still enjoyable and a good value. (3366 views) | | | Tasted by lifeattable on 3/1/2012: This wine lost steam pretty quickly. Drink up. (3716 views) | | | Tasted by lifeattable on 2/1/2012 & rated 85 points: Decent Pinot for $14. WS gave this an 82, yet the users on here say 90/91. Somewhere in the middle is probably more accurate. Aroma is nice - that classic PN mix of flowers and barnyard. Quite expressive. Also some sour cherry. Palate starts out with some red fruits, which on the back end start to turn a bit stewed. For me this is the one flaw here - great pinots have that vibrant, ripe acidity that is missing. I will say that rosemary brought out the brighter floral flavors and extended the finish quite a bit, so that is worth consideration if you plan to drink this with food. (3137 views) | | | Tasted by lifeattable on 11/25/2011: Drank with Thanksgiving dinner - good choice. Nice wine with a mix of fruit and barnyard. Will keep more detailed notes next time. (1874 views) | | | Tasted by MCrawford on 11/7/2011 & rated 90 points: Bright, clear ruby color. Looked great sitting in the glass. Made me think of Bing Cherries. Hints of strawberry in the mid-palate, with a nice medium body from start to finish. For the price I think its a pretty good value. I would think it has a few years of aging to help develop some character, but a very drinkable PN right now. (1930 views) | | | Tasted by Dulcie and Aylwin on 10/2/2011: I had one unexceptional experience with a Hangtime some years past so was not expecting much from this effort that I picked up in a combo pack from Wine Access; the price had to be encouraging at least. Single word summary: okay. Pretty conventional for a Central Coast PN, dark and jammy, no great Riedel-filling bouquet like one would typically luxuriate in from an Oregonian. Plenty of fruit but no complexity. (1929 views) | | | Tasted by Vinomane on 7/14/2011 & rated 91 points: Day 1: As advertised, very ripe, with strong varietal character and a touch of class. Juicy yet harmonious. Day 2: Gains weight and even adds some tar on the finish. Acetone on the nose and heat on the palate at first, but these resolve quickly. Better than some $100+ Grand Cru Burgundies at any age. Beautifuly made wine and a great a bargain. (2336 views) | | | Tasted by Gaucho Wino on 7/11/2010 & rated 91 points: Sweet cherries, Christmas tree and light spice nose. Medium bodied in the mouth, smooth and round, very polished and layered. Accessible now, additional bottle age should bring out even more complexity. (2678 views) |
| Hangtime Cellars 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 Central Coasthttp://www.ccwinegrowers.org/links.html
http://www.discovercaliforniawines.com/regional-wine-organizations/
http://beveragetradenetwork.com/en/btn-academy/list-of-winegrowers-association-in-central-coast-california-274.htm
Central Coast AVA Wikipedia |
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