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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 91.7 pts. and median of 92 pts. in 82 notes) - hiding notes with no text | | | Tasted by Deadhead on 1/30/2022 & rated 93 points: Super tasty! (938 views) | | | Tasted by magyarsvensk on 4/3/2021 & rated 97 points: Buttered toast, big strawberry jam, marmalade, pepper steak, very long and dynamic finish. Superb. (1246 views) | | | Tasted by KenK on 5/10/2019 & rated 91 points: Well made nicely extracted with good spice. Drinking well now. (2048 views) | | | Tasted by Burgundy Al on 10/19/2018 & rated 91 points: Lots of ripe black cherry with sweet baking spice, maturing gracefully. Very good concentration, good+ length. Best to enjoy within the next 3-4 years. (2468 views) | | | Tasted by CO CHRIS on 6/24/2018: 14.1%...Popped open, poured a small taste to make sure all was well - exactly what Pinot is, aromatic, floral, med-full, expressive...waited another hour or so to pour into glassware...everything changed, this became a dark, deep, albeit rich wine. My disappointment is that all the beautiful fruit went away and the wine became some thing closer to Syrah - not in a smoky way, but rather a meaty way. Not very pretty or attractive. Good wine - just not what I expect from RM. Funky phase? Lost the fruit? Old? You decide. (2157 views) | | | Tasted by jfkwines on 10/3/2017 & rated 91 points: Opened up nicey but still a little tart cherry. We ate with Roasted herbed Garlic chicken and it paired nicely (1903 views) | | | Tasted by dbkitc on 9/18/2017 & rated 88 points: Cherry red to pink rim. Cherry coke and milk chocolate on the nose. Sweet palate with good finishing acidity. Not overly complex. Good Cali Pinot that needs to be drunk soon. Not as big as the KB from last night but very close. A bit of a hollow middle. (88) (1929 views) | | | Tasted by Burgundy Al on 8/17/2016 & rated 91 points: Ripe black cherry aromas, flavors with slightly sweet baking spice. Starting to show more evolution vs the last time tasted a year ago. Good through 2020 or so. (2594 views) | | | Tasted by ljl203 on 3/26/2016: Beautiful black cherry depth. Very sweet and harmonious. (2225 views) | | | Tasted by winelover1808 on 12/12/2015 flawed bottle: bummer. corked. crazy tart and acidic. (2181 views) | | | Tasted by Burgundy Al on 11/21/2015 & rated 91 points: Ripe black and blue fruit on both nose and palate with sweet baking spice aromas. Good concentration and mid-palate. Only detraction is that the ripeness is still coming across as ever-so-slightly sweet at the end. I think this still has upside from here. (2540 views) | | | Tasted by Burgundy Al on 9/7/2015 & rated 91 points: Black and blue fruit with some sweet baking spice. Good concentration that picked up weight with more time in glass. I like how this is evolving and softening vs a couple of bottles from three years ago. (2689 views) | | | Tasted by gzim on 1/18/2015 & rated 90 points: Popped and poured. Nice red crunchy fruit, zesty cran-cinnamon spice, nice Zippy finish (2090 views) | | | Tasted by JOJ on 12/27/2014 & rated 94 points: Another excellent bottle. On the nose, an intruiging mix of dark fruit (black cherry) with lighter notes of grapefruit and orange zest, all intermingled with flowers, cloves and spice box. Nice. Palate is similar, with a primary black cherry note, underlaid by citrus, nutmeg, and a touch of unsweetened chocolate. Lively acidity across the palate. Powerful yet lithe. (1963 views) | | | Tasted by budman on 8/17/2014 & rated 93 points: Wow.I wish I had another dozen of these. It's in a perfect spot right now. (2253 views) | | | Tasted by JOJ on 5/24/2014 & rated 94 points: This wine is in a really good place right now, probably the sweet spot. The nose is a highlight -- a great mix of cherry, stawberry, orange peel, clove and baking spice, with notes of black tea and flowers. Really nice! On the palate, darker red/balck fruit -- think black cherry -- offset by a backbone of minerality/cut. Nice, spicy finish, with good acidity. This walks right up to the line of over-extraction but, at least at this point, does not cross it. (I imagine this was a really big wine in its youth). Super. (2413 views) | | | Tasted by gzim on 2/19/2014 & rated 90 points: Worked great as a pop n pour. Christmas spice, mature dark berries some vanilla and sassafras. Seems like lots or barrel toast which might integrate more in the future. Great plush mouthfeel with Plenty of acidity for a very nice finish. (2789 views) | | | Tasted by Scott Butler on 1/10/2014: Opened and let it breathe in the glass for about an hour. Nice floral/dusty mineral nose, with red/black fruits, smoke, and earth on the palate. Fine tannins give it structure - this was in a really good place. (2753 views) | | | Tasted by jsebiri on 11/30/2013: Two bottles with Dinner last night , everyone wanted more . very nice bottle of wine (2457 views) | | | Tasted by Amerique on 11/28/2013 & rated 93 points: Rich, delicious full-bodied dark raspberry/strawberry fruit with smoke and earth flavors, excellent structure, very, very enjoyable wine, long finish (2240 views) | | | Tasted by pjhr on 11/25/2013 & rated 93 points: As delicious as the last bottle! (2211 views) | | | Tasted by risaacs on 9/13/2013: Needs more time. (1958 views) | | | Tasted by Mike Dildine on 9/9/2013 & rated 92 points: 14.1% abv. Medium ruby red. Somewhat muted red fruit aromas. Bright and pure raspberry and cherry lead the palate impression. Nice acidic structure. Lingering aftertaste. Enjoyable over the next few years. (1888 views) | | | Tasted by pjhr on 8/3/2013 & rated 93 points: Tasty ripe dark cherry and spice on the nose and palate. Lovely nose, acidity and finish that make this simply delicious! (1699 views) | | | Tasted by jerhardt on 4/13/2013 & rated 91 points: Pretty good. Light - medium red in color, and equaled in the mouth. Certainly some oak spice, but otherwise a pretty elegant and enjoyable CA pinot. (2319 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| Rivers-Marie Producer website2007 Rivers-Marie Pinot Noir Occidental Ridge Vineyard2007 Rivers-Marie Occidental Ridge Vineyard Pinot Noir Sonoma Coast-- 180 cases, 14.4% alcohol, 40% new French oak. We fermented two lots of Occidental Ridge fruit in 2007. One combining clones 115 and 777 and the other exclusively 667. After watching the wines mature for 10 months it became clear the first lot would make up the vineyard bottling and the second would go to the Sonoma Coast. They both were classic expressions of the site with an incredibly exotic blend of spine (sub 3.4 pHs) and black fruits. The 115/777 combo possessed ample richness to balance the acid while the 667 proved to be a little shrill. This wine went head to head with the Summa Old Vines for our very own wine of the vintage. The nose is explosive with black and purple fruits, camphor, smoke and redcurrants. The entry consists of more black fruits, wild mint and sassafras. The wall of fruit tannin and acid backbone comes up quickly and this wine, like the ’05 and ’06, will need time to swallow both. The black fruited profile might suggest a wine with greater accessibility but not in this case. This alone makes the Occidental Ridge expression unique.
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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