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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 91.5 pts. and median of 92 pts. in 30 notes) - hiding notes with no text | | | Tasted by wine4lux on 2/7/2024 & rated 93 points: Continues to be a very good Pinot- excellent body, smooth with nice acidity. Fruit and earthy notes have softened, but the wine still retains great character. (144 views) | | | Tasted by IAmVintage on 2/17/2022 & rated 92 points: Loved it. Matured nicely with great cherry fruit, savory spices nice finish length. yummm (496 views) | | | Tasted by wine4lux on 1/8/2022 & rated 92 points: Wasn’t sure what to expect, big variance (8 points) from best review to lowest and No recent reviews on CT. No worry.
Opened about an hour before dinner, still a very vibrant wine, more fruit forward than savory, but nicely balanced. Polished finish. Served with dijon and pecan crusted salmon and the wine was an effective pairing. (432 views) | | | Tasted by sastewart on 7/23/2017 & rated 91 points: Drinking nicely. A bit ripe on the nose but more settled on the palate. Red berries, spice and a touch of cola. I would say this is mature although it should last a couple years. 91 points (2309 views) | | | Tasted by no leashes on 1/15/2017 & rated 91 points: Very tasty pinot, drinking beautifully. Asian spices and red fruit, smooth and well balanced. (2352 views) | | | Tasted by CoachRobT on 11/21/2016 & rated 92 points: Very nice wine. Still young, can use more time to mature. Drinking now needs decanting.
Jam, fruits, and roots to the nose.
Berries and tobacco on the tongue. For a Pinot, this is on the big side. I kind of dig it! (2335 views) | | | Tasted by Tom Warden on 5/13/2016 & rated 92 points: Galloni says 95-points, Raynolds 92-points and Wine Spectator 87-points. I would assume that these are all blind tastings...but I don't know other than Wine Spoectator's being so. I say 92-93. A little funk at first on the nose but after it opened up a very pleasing, balanced wine...even if though it is 15% ABV. (2584 views) | | | Tasted by Rick 4 Wine on 12/7/2015 & rated 92 points: Two months ago I gave this 89 with the caveat this was a good wine for the style but I didn't like the style. Perhaps might airing tonight was better than it was in the past, perhaps the wine evolved markedly in the past two months or perhaps I just am fickle. I hope it's not the last possibility.
Tonight I got my wiener fruit with much less jam influence. It still seems to be a warm weather Pinot, so think more bramble than lean cherry flavors. Tonight I got a little earth, almost like clay, so most certainly phantom notes. The structure is there and tannins still hold your finish for 20 seconds.
I disagree that this wine needs to be drunk by 2016. I think it leak holds for at least three years, so loose to 2018/19 for drink dates. There is still a great deal of fruit, and frankly this wine will continue to benefit from the jam dropping off and showing other flavors. (2833 views) | | | Tasted by Rick 4 Wine on 10/31/2015 & rated 89 points: I like this but in the same way I enjoy Will Ferrell comedies. I know they aren't great films but they are enjoyable. Zio Tony is closest to being a "real" Pinot of Martinelli pinots. Kind of like Adam Sandler in "Spenglish". This Pinot is overly extracted and almost zin-like by itself. With food the jam runs off a bit but this is still your Smuckers brand of Pinot...so why 89? Because although I'm not a fan of the style, this wine is well done. Just don't expect a Pinot. This isn't burgundy; this is languedoc. (1540 views) | | | Tasted by shaferguy91 on 9/4/2015 & rated 91 points: No decant. (1484 views) | | | Tasted by txtiebreaker on 7/9/2015 & rated 92 points: Ruby gem and scarlet color. Candied cherry scent with accents of craft root beer soda & orange marmalade. Flavors of biting into red velvet cake (without cream cheese frosting), raspberry, slight spice, and baked cherry pie. Considering the challenges farmers and growers faced in 2011, results speak from the glass. -ST (not Tanzer) (1555 views) | | | Tasted by Rick 4 Wine on 2/10/2015 & rated 90 points: This is a big juicy Pinot noir but it still has the ocean garrique with some wood tannins and slight crushed rock as secondary layers. This wine is well done for its style. (1646 views) | | | Tasted by mcsac67 on 1/19/2015 & rated 90 points: Dark ruby in color. Cherry and forest floor on the nose. Flavors of cherry, mushroom and violet. Longish finish. For the stated 15.1% alcohol, nary a trace of heat. It has plenty of acidity and is extremely well balanced. Nice, (1420 views) | | | Tasted by shaferguy91 on 11/2/2014 & rated 91 points: No decant. (1409 views) | | | Tasted by Wink on 4/15/2014 & rated 91 points: I picked this up bottle at a silent auction. I can't vouch for its provenance. Rich, ripe, spicy Cali Pinot. A bit young and wild. Excellent wine. Not everyone will love this heavily extracted style of Pinot. Lacking the complexity and elegance of my favorites. (2009 views) | | | Tasted by robdicks on 12/24/2013 & rated 92 points: Drank this on vacation over 3 nights. Not quite as rich or powerful as the 2009 zio tony. Second night wine was the best of the 3 as it really opened up. Very good overall (2232 views) | | | Tasted by Uglypinga on 9/16/2013: Not my cup of tea, surprisingly. Delicate and soft with some hints of orange zest and bright berries. Heavier texture than the nose promises and I kept wishing it would fill out over three days but it stayed soft and flowery. (2285 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| By Antonio Galloni
Vinous, Sonoma and Beyond: New Releases (Feb 2014)
(Martinelli Pinot Noir Zio Tony Ranch Russian River Valley) Subscribe to see review text. | By Josh Raynolds
Vinous, May/June 2013, IWC Issue #168
(Martinelli Vineyards Pinot Noir Zio Tony Ranch Russian River Valley) Subscribe to see review text. |
NOTE: Scores and reviews are the property of Vinous. (manage subscription channels) |
| Martinelli Producer website
All of the Martinelli Estate vineyards are farmed by Lee Martinelli, Sr., and sons Lee, Jr., and George Martinelli. The wines are made by our winemaker, Helen Turley, and assistant winemaker, Bryan Kvamme. These handcrafted wines are un-fined, un-filtered, neither cold nor heat stabilized and may contain naturally occurring sediment.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.Zio Tony Ranch On weinlagen-infoUSAAmerican 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 CountyRussian River Valley Russian River Valley Winegrowers Association | Wikipedia |
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