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| Drinking Windows and Values |
| Drinking window: Drink between 2013 and 2019 (based on 6 user opinions) |
| Community Tasting History |
| Community Tasting Notes (average 90.7 pts. and median of 91 pts. in 78 notes) - hiding notes with no text | | | Tasted by Tubulus on 5/17/2019: Waited too long for this one. It doesn't taste old, just the various elements no longer are in harmony. Also a little poopy. (823 views) | | | Tasted by WetRock on 4/12/2019: Still very dense and showing little in the way of maturity. There is a ton of fruit still in this one. Tasty and could get better if more complexity emerges and the flesh finally fades. (850 views) | | | Tasted by David_T on 9/19/2018 & rated 90 points: Likely peaking but no rush. Berry and cola aromas. The palate matches. Some eucalyptus too. Medium integrated tannins/acid. Pleasant. (668 views) | | | Tasted by Peter Kleban on 10/10/2017: Sorry, just not for me. Heavy, thick, overly rich. Not my style of PN (or wine in general for that matter). Will try the rest tonight to see if it has changed. (956 views) | | | Tasted by andtheodor on 7/27/2017 & rated 90 points: Sweet red cherry, raspberry, bright, nice interplay of sweet and tart, lively an unmistakably Cali Pinot. My wife took one sip and guess the producer. (1334 views) | | | Tasted by doctornoah on 7/6/2017 & rated 88 points: Nice sweet piece megranate fruit and a bit of spice. Good balance overall. (818 views) | | | Tasted by Tubulus on 8/1/2016: Nice, maybe fading/thinning a little. (1116 views) | | | Tasted by lolo66 on 6/24/2016: rather poopy on the nose - even with some air. Taste is still nice and with good balance. Not into the poopy nose though. Like my pinot my pure and clean.
Day 2 = foul odor is gone. back to my original tasting notes. Very nice and still drinking quite well. (1090 views) | | | Tasted by td1836 on 11/28/2015 & rated 91 points: This showed better for me than my last bottle. More integrated, fruit not as dominant and heavy (but still a fruit forward style of pinot). Cranberry, cherry, spice. (1083 views) | | | Tasted by dsgris on 11/4/2015 & rated 91 points: Dark garnet with marionberry nose. Lightly tart red berries, raspberry, red currants and cranberry. Medium fruit and body but the acid lightens the fruit and give a lively, fresh squeezed quality. Drinking very well as a young fruit driven strawberry smoothie. (1210 views) | | | Tasted by dsgris on 8/16/2015 & rated 91 points: Medium to dark ruby with a tart berry nose. Medium dry with tart cherry fruit, nice round mouthfeel with smoothly integrated tannins, a bit of sweetness along with the acid for balance. Medium body and fruit with a softness that should appeal to a broad spectrum of palates. While my personal tastes go to a more austere wine with more earthy notes, this has a lot to offer those who like a more fruit forward style and I categorize this as a Syrah drinkers Pinot with acid rather than spice. (1455 views) | | | Tasted by dsgris on 5/25/2015 & rated 91 points: Medium garnet, smoky nose. Dry, tart berry with chewy tannins, medium fruit and body, ripe strawberries with some flinty mineral. Well balanced with prominent though restrained acid. Drinking well. A little more fruit than I like, but not jammy and somewhat restrained though far from austere. The fruit has settled down, showing cola and tobacco tonight, nicely balanced acid and light chewy tannins. (1409 views) | | | Tasted by markswine on 3/10/2015: Nice but too sweet. (1369 views) | | | Tasted by doctornoah on 1/30/2015 & rated 90 points: A bit riper in flavor than my last bottle, or perhaps I'm drinking too much Burgundy... Still very enjoyable. (1443 views) | | | Tasted by David_T on 1/14/2015 & rated 91 points: A very pretty wine. Aromas of cherries, cranberry and cola. The flavors match along with a pleasant herbal note, medium acidity and light tannins. Drinking well now with a bit of air but no hurry on these at all. (1324 views) | | | Tasted by VinoPKM on 11/29/2014 & rated 92 points: My style of Pinot and after another year or sleeping this is drinking very nice. I was only able to get 1 pour before it was finished off at Thanksgiving. I opened 4 hours prior to tasting. Well done and a killer QPR wine!
Will need to seek out more. (1315 views) | | | Tasted by lolo66 on 9/6/2014: fragrant nose. California all the way. rather volumptuous wine. lots of fruit, both black and red. well made. in balance. large scale pinot. I can't see doing much better in this price point for this kind of style. (1525 views) | | | Tasted by wineismylife on 9/2/2014 & rated 91 points: WIML91
Tasted non blind.
Garnet to dark garnet color in the glass, clear looking throughout. Nose of black berries, black cherries and a hint of root beer. Flavors of black berries, black raspberries and black cherries. Medium acidity, medium tannin, medium to full bodied. Drink or hold. (1814 views) | | | Tasted by Screameagle on 8/30/2014 & rated 91 points: I really like the Cabot wines and this one is no exception. It is drinking well even without a decant and has a lot of flavor. Certainly an excellent QPR that appears to be in its prime with everything in balance. Not over the top but clearly californian. We really enjoy it and happy that we have another bottle in our cellar. (1318 views) | | | Tasted by Tubulus on 8/16/2014 & rated 90 points: This is a very solid bottle of Anderson valley pinot at an attractive price. Medium acidity, a bit of a sour finish, medium mouthfeel, and very clearly AV. Definitely in the middle of the AFWE/oakfruitbomb spectrum. (1340 views) | | | Tasted by brigcampbell on 7/13/2014: PnP after lots of Italian wines. Came across as sweet red fruit and didn't show the acidity of previous bottles. No complains because the flavors are tasty. (1380 views) | | | Tasted by Robert Pavlovich on 4/29/2014: Surprisingly a little much for me, alcohol-wise on this second go round. (1717 views) | | | Tasted by Scott Butler on 4/22/2014: I was entertaining, so no formal notes. But this was as good as the last 2 bottles - great spicy acidity with a mix of red and black fruits - and a touch of mineral/earth in the background. Very nice. (1608 views) | | | Tasted by doctornoah on 4/19/2014 & rated 90 points: Everything a good California Pinot should be: sweet red fruits, a fragrant nose of cherry and tea, a very small amount of earthiness but no Willamette dirt, and a fine acidity and good balance. If you graded pinots on a scale of 0-10 with 0 being a big, fruity, Parkerized gobstopper and 10 being a high acid, austere AFWE wine, this is about a 4.5. Would love a touch more tannin to balance and it verges on very ripe. A very enjoyable wine. (1382 views) | | | Tasted by DrewWyman on 4/17/2014 & rated 92 points: Medium red color, beautiful nose. Bright red cherry and meat on the palate. This is drinking great! (1593 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| Cabot Vineyards Producer website2010 Cabot Vineyards Pinot Noir Anderson ValleyThis is a blend of two excellent sites in Anderson Valley- Nash Mill and Valley Foothills, Day Ranch. Both sites share the same south facing slopes with excellent drainage. This is a mix of Clones 115 and 667 and Pommard 2. Aged in a combination of once used and new Hungarian barrels (25% new), this wine showcases bright red fruits, herbs and spices. The palate is full and complex with Bing cherry, raspberry, strawberry, orange peel and baking spices.
225 cases producedPinot 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 North CoastThe North Coast American Viticultural Area (AVA) in California, covering more than three million acres, includes Napa, Sonoma, Mendocino and Lake counties, and portions of Marin and Solano counties. (see The Wine Institute for more information)Anderson Valleyhttp://www.avwines.com/anderson-valley-appellation-map/
Anderson Valley stretches from Yorkville Highlands (located in a highland meadow straddling the upper Rancheria Creek and upper Dry Creek watersheds) through Boonville (located on Anderson Creek) and Philo (located on Indian Creek) to Navarro (located on Soda Creek). Rancheria, Anderson, Indian and Soda creeks are tributaries to the Navarro River, which flows north and west through the coastal range to the Pacific Ocean; Dry Creek flows south into the Russian River watershed in Sonoma County. The main stem of the Navarro River begins less than a mile south of Philo at the confluence of Anderson Creek and Rancheria Creek. The mouth of the Navarro is 10 miles (16 km) south of Mendocino, California. Encompassing 315 square miles (816 km²), the Navarro River watershed is the largest coastal basin in Mendocino County.
Such unique geography results in a wide diurnal range, with daily high and low temperatures occasionally diverging 40 or 50 degrees. This enables Pinot Noir growers to keep acid development in line with sugar and flavor formation through long, warm Indian summers. It also makes for superb Gewurztraminer and Riesling, giving rise to the valley’s annual Alsatian Varietals and Pinot Noir festivals.
The climate in the Anderson Valley appellation is tempered by cool marine air. Steep hills and mountains surround rolling to nearly level alluvial terraces. The dominant natural vegetation is a mixed forest of Coast Redwood, various native oak varieties, and Douglas-fir. Elevation ranges from sea level to 2,500 feet (760 m). The average annual precipitation ranges from 35 to 80 inches (900 to 2000 mm). The average annual temperature is about 53 °F (12 °C), and the average frost-free season ranges from 220 to 365 days. Towards the coast the summers are cool and moist with frequent fog, while the interior Anderson Valley proper features a warm to hot summer climate similar to nearby interior regions, with daytime highs occasionally in excess of 100 °F (38 °C).
Visitors to the Valley should come prepared for cool evenings and warm days. Locals dress in layers year round. |
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