2010 Fess Parker Pinot Noir Sta. Rita Hills

Community Tasting Notes (17) Avg Score: 88.7 points

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  9/22/2019 - ISOPinot Likes this wine: 86 Points

  Garnet with crimson to rose on the rim. Medium legs. Aromas are red, non-sour fruit & wood-dominant: light toast and cedar. Also noted were hints of mushroom, dust and nutmeg. By Day 2, fennel joined the nutmeg. On the palate, spices and wood strengthened a bit. Medium body, round texture, medium plus finish. Medium plus acidity. Interesting finish: it seemed the tannins began without starting in the front and moving back. Almost like the tannins wanted to stay right at mid-palate. This feature made the wine more complex and intense. At $32 with tax & shipping, QPR is clearly below average. But the finish added enough interest that I added a point for extra credit. May be at or near peak. Drink now or in 2020.

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  3/15/2018 - Mike Hildreth Likes this wine: 89 Points

  Not overpowering with fruit. Maybe a bit past it on the ripeness level. Very smooth.

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  6/15/2015 - zinfomaniac wrote: 87 Points

  I feel this bottle is losing some of its zest. Drink em if you got em.

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  12/9/2014 - DaveZack Likes this wine: 91 Points

  We got this bottle from Fess’ wine club in September 2012. This Pinot consists of grapes sourced from two different vineyards in the Santa Rita Hills (SRH) AVA (60% Rio Vista Vineyard and 40% Rancho las Hermanas (formerly Ashley's Vineyard)).
  The bouquet is classic Pinot: earthy, spicy, with a mostly red-fruited profile.
  Although not as obviously from the Santa Rita Hills as some other Pinots from that region can be (Brewer Clifton being the perfect example), this is still a delicious, spicy, tangy, earthy, SRH Pinot. Despite being medium-bodied, it pours rather dark. Despite pouring dark, there is still mostly red fruits prevalent in the flavor profile, such as sour cherries and raspberries, along with some darker-toned red fruits like plums. Then, along comes my favorite Pinot qualities: TONS of savory herbs and spices (especially black pepper, along with herbs/spices like thyme and rosemary), along with a VERY earthy element that proudly reveals the wine’s terrior. This wine is every-so-slightly creamy with just a hint/suggestion of oak (thankfully, not obvious or overwhelming).
  This Pinot is also SERIOUSLY structured. There is an abundance of acidity and tannins (not too much), which should allow this wine to continue to age and mature for another 5-10 years (possibly more). Tasting rather young at 4-years post-harvest, those tannins and acidity are actually beautifully integrated into the core/essence of the wine. This wine is very nicely balanced, with delicious, bright fruit, a mountain of herbs and spices, that typical Pinot earthiness, all held together with those bright/zippy tannins and acidity.
  I paired this wine with pork loins spiced with CostCo’s “Sweet Mesquite” spice blend. This Pinot paired beautifully with the pork and would also pair well with a stew (containing tons of mushrooms) or just about any other red meat dish (lamb chops/shanks/racks, a beautifully-spiced ribeye, prime rib, etc.).
  This wine is drinking well right now, but because of its structure (tannins and acidity), if you happen to have a bottle or more of this aging gracefully in your wine cellar, I would recommend waiting another year or two before cracking this Bad Boy open.

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  11/10/2014 - SkyCellar Likes this wine: 89 Points

  Nice Pinot Noir. Nothing extraordinary, but good value.

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