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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 89.5 pts. and median of 89 pts. in 63 notes) - hiding notes with no text | | | Tasted by TashNYC on 9/27/2016 & rated 91 points: A touch of alcohol on the finish (wine is showing its age) but still very tasty with our grilled Atlantic salmon and especially our fine, grilled salmon skin and grilled mushrooms. Drink now.
We had 1.5 cases and this was our last bottle. We will miss you, Alta Maria. Great QPR for $20 / bottle. (3053 views) | | | Tasted by jeffjohnsonjj@hotmail.com on 4/29/2016 & rated 89 points: My last bottle and I will miss it. Solid QPR, a bit of a Pinot Syrah but I like it for that. (3548 views) | | | Tasted by PSUSteve on 9/29/2015 & rated 91 points: Pop and pour. Very similar to October 2014. Tart cranberry dominates. I think this will drink fine past the end of the drinking range (2015). (4197 views) | | | Tasted by TashNYC on 5/31/2015: Cellar clean-up. (1995 views) | | | Tasted by TashNYC on 5/31/2015: cellar clean-up (4310 views) | | | Tasted by TashNYC on 5/31/2015 & rated 91 points: Delicious wine with grilled salmon and mushrooms (From memory) (4177 views) | | | Tasted by TashNYC on 5/28/2015 & rated 91 points: Cherry, strawberry, rhubarb, spice, herbs. Tasty wine. Excellent with our grilled mushrooms and good with grilled salmon. Drink now into 2016+. Good qpr for $20 price (1599 views) | | | Tasted by jsherdc on 12/25/2014 & rated 88 points: Nice refreshing acidity but not enough fruit. (2003 views) | | | Tasted by Dr. Galazkiewicz on 10/10/2014: Perfectly respectable pinot. Had following a much more expensive Sea Smoke, and it was comparable. A bit less fruit and spice on the nose, but only if you're really looking for it. (2529 views) | | | Tasted by PSUSteve on 10/4/2014 & rated 91 points: Pop and pour. The palate was full of cranberry with good acidity and some spice, cherry and a little black fruit. (1828 views) | | | Tasted by La Cave d'Argent on 9/1/2014 & rated 86 points: This medium-to-deep ruby, well-priced Pinot offers nice aromas of black cherries, tree bark, clove and dried herbs. It is medium-bodied on the palate, with medium acidity and medium-weight, somewhat edgy tannins. Listed as 14.3%, the wine's alcohol stays in check as long as the serving temperature remains in the 55-60°F range. The flavors are black fruit-dominated but unfortunately fade a bit on the middle palate. The wine concludes with a short-to-medium length finish. While certainly having many merits, this Pinot Noir suffers in the middle and on the back end. Drink now-2017. (2250 views) | | | Tasted by RobertDwyer on 8/9/2014 & rated 90 points: Absolutely terrific. One of the most reliably authentic California Pinot Noirs you can find in the $20 neighborhood. (2364 views) | | | Tasted by flyinburrito on 7/29/2014: Darker ruby in the glass. There's prominent dried leaf, dried garden herb, smoke/ash, cherry rhubarb characteristics on the nose which are appealing and definitely display Santa Maria pinot typicity. Maybe a little bit of Bien Nacido in the mix..? Dark fruit on the palate with pencil lead shaving spice tones finishing firm and dry, also characteristic of it's place. Very enjoyable and much preferred over many of the larger competitors within the same price category. Wins points for personality and QPR. (1673 views) | | | Tasted by topher2411 on 7/16/2014 & rated 89 points: Quite nice. Fruity and relatively simple, but shows pleasant Santa Maria character. (1350 views) | | | Tasted by Mjurgaitis on 6/13/2014 & rated 88 points: Drinkable, but certainly nothing special. Wouldn't purchase again. (1573 views) | | | Tasted by Lipin on 5/30/2014 & rated 90 points: Solid Pinot. Not sure what other critics meant by a bit of earthy with the screaming ripe fruit. Tasted typical Santa Barbara Pinot, but not over the top jammy. If you lean toward the ripe style, you will like the Alta Maria. (1594 views) | | | Tasted by pinotron on 5/2/2014 & rated 87 points: P&P 86; 87 after 1 hr decant. Somewhat disappointed after Wine Library hype (1707 views) | | | Tasted by PSUSteve on 5/1/2014 & rated 90 points: On pop and pour, I loved the nose which was full of cherry and exotic spice. The palate did not match up and was a little thin. With 30 minutes of air, this added body with cherry prevalent but sometimes bitter. I would give it an hour of air next time. (1364 views) | | | Tasted by TashNYC on 5/1/2014 & rated 90 points: Good with a little air but might need some time to settle down and open (or maybe this bottle had bottle shock!) (1330 views) | | | Tasted by studleytrey on 4/29/2014 & rated 87 points: This followed a traditionally styled nebbiolo, which may have been to its disservice, given my general preference, but it is what it is. Unmistakably Cali pinot before you even have a taste. Ruby color with a purplish tinge. Aromas of black cherry, plum, and violets. Pretty nose actually, if somewhat superficial. Kinda like a pretty prep school girl that has that valley/lack-of-substance vibe. Medium body & acid, and medium- finish, with plum, black cherry, oak spice, and a touch of alcohol. I'm not mad at this, and many will love it, but I'm glad I only grabbed 2. Pass for me if offered again. Great label though--love the debossing. (1393 views) | | | Tasted by junglejuice on 4/28/2014 & rated 91 points: This wine is a great value. An unctuously textured, velvety medium bodied wine that is just totally drinkable and delicious with notes of floral red fruit and some mild herb driven funky undertones. Definitely a new world pinot but not nearly as bombastic or sweet as many. This is a great buy and for some reason tasted to me like a lighter, less funky version of a rocks syrah from WA state. Great stuff, will buy more. (1231 views) | | | Tasted by mwneil on 4/5/2014 & rated 91 points: Nice bouquet, good fruit with some acid; tasted at WL; best of 4 in tasting; at $24 not a bad deal; medium bodied; might try a bottle ; might be too fruity for drinking a bottle. (1427 views) | | | Tasted by Kdog on 3/14/2014 & rated 91 points: This is a great value wine for the price. Costs $20 drinks like $40. Great nose, delicious fruit, similar tasting notes as the majority. Would/will buy again. (1599 views) | | | Tasted by jlhkiss on 1/22/2014 & rated 89 points: P&P'd with a variety of left-overs for a late-night supper. Dark, violet color. Nose of strawberries, lavender, fresh cut grass, and some musty earth. Palate brings sour cherries, strawberry Jolly-Rancher, earthy raspberries, unspecified floral notes, garden herbs, and cinnamon and spice. The finish is balanced but short and simple. Overall, a pretty good QPR that should develop more complexity, hopefully on the tail. Drink 2015-2020. (2497 views) | | | Tasted by rjonwine@gmail.com on 12/13/2013 & rated 90 points: Black-tinged dark cherry red color; grenadine syrup, tart cherry, dark spice, dried cherry, tart black cherry nose; tight, tasty, medium bodied, tart cherry, tart black cherry, raspberry syrup, grenadine syrup, baking spice palate; medium-plus finish (14.3% alcohol; 15% whole cluster; 11 months in barrel) (788 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| By Josh Raynolds
Vinous, November/December 2013, IWC Issue #171
(Alta Maria Vineyards Pinot Noir Santa Maria Valley) Subscribe to see review text. | By Antonio Galloni
Vinous, Santa Barbara's Stunning 2011s (Jul 2013)
(Alta Maria Vineyards Pinot Noir Santa Maria Valley Santa Maria Valley) Subscribe to see review text. | By Allen Meadows
Burghound, April 2013, Issue #50
(Alta Maria Vineyards Pinot Noir - Santa Maria Valley Villages Red) Subscribe to see review text. | By Gregory Walter
PinotReport, Issue #85 (3/15/2013)
(Alta Maria Vineyards Pinot Noir Santa Maria Valley) Login and sign up and see review text. | By Antonio Galloni
Vinous, California's Central Coast: Better than Ever (Aug 2012)
(Alta Maria Vineyards Pinot Noir Santa Maria Valley Santa Maria Valley) Subscribe to see review text. | By Richard Jennings
RJonWine.com (12/13/2013)
(Alta Maria Pinot Noir) Black-tinged dark cherry red color; grenadine syrup, tart cherry, dark spice, dried cherry, tart black cherry nose; tight, tasty, medium bodied, tart cherry, tart black cherry, raspberry syrup, grenadine syrup, baking spice palate; medium-plus finish (14.3% alcohol; 15% whole cluster; 11 months in barrel) 90 points |
NOTE: Scores and reviews are the property of Vinous and Burghound and PinotReport and RJonWine.com. (manage subscription channels) |
| Alta Maria Producer WebsiteAlta Maria Pinot NoirWinery Notes: Alta Maria Pinot Noirs:
Our Pinot Noirs are fermented in small batches allowing each pick to maximize its aroma, character and flavor. Like our white wines, our Pinot Noirs are also mostly sourced from vineyards planted in the early 1970’s and therefore have an added complexity and density to them that you do not find in younger vineyards. All Pinot Noirs have some percentage of whole-cluster fermentation because we like how this approach affects how pretty our reds smell and how the spice, earthy and structural components weave through the wines. Lastly, our Pinot Noirs see very little new oak so as to maximize the purity and showcase the quality of each site." - WineryPinot 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 WikipediaSanta Maria Valley Santa Maria Valley Wine Country Association | Santa Maria Valley Wine Trail |
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