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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 90.4 pts. and median of 90 pts. in 25 notes) - hiding notes with no text | | | Tasted by Labrador on 8/18/2023 & rated 90 points: Alas, our last bottle!
This bottle showed everything that I remember when I first tasted it at Failla. Very enjoyable. (121 views) | | | Tasted by Labrador on 5/12/2023 & rated 88 points: Another enjoyable bottle of Failla's Keefer Ranch Pinot. It went nicely with seared scallops. (184 views) | | | Tasted by Labrador on 11/29/2020 & rated 90 points: No formal notes, but this was a lovely pinot from Failla that was purchased at their Silverado Trail location. This wine is proof of what a California wine can deliver if one is patient. Thankfully, I have a few of the '05s left (457 views) | | | Tasted by judgepalmer on 6/10/2017 & rated 94 points: Has aged very gracefully. Wow. Wow. And another wow. Gorgeous spice character and still plenty of cherry fruit intensity (1084 views) | | | Tasted by mk42 on 5/26/2015 & rated 92 points: Drinking very well. Lots of Russian River notes. Airing shows subtle fruit. Dry, medium body. (2284 views) | | | Tasted by Double D on 2/13/2011 & rated 90 points: Last of the Failla, nice med-light bodied pinot, red fruit dominating. (4219 views) | | | Tasted by spee on 10/10/2010 & rated 91 points: Popped and poured, but should have given it some air. Red fruit started to show up on the second glass. (4814 views) | | | Tasted by rralls on 9/23/2010 & rated 89 points: 89-90. Nice easy drinker, but nothing complex or too special. (4067 views) | | | Tasted by CSM on 6/6/2009 & rated 89 points: Very nice wine. Nose of sour cherry, cranberry and spice. On the palate, all cherry and spice, with a hint of strawberry. Nice acidity. Slight driness on the finish prevents it from scoring 90+. Don't see this getting much better so drink up. (4315 views) | | | Tasted by fighton on 4/20/2009 & rated 92 points: Lovely red fruits. drinking very well right now. wish I had more. (2925 views) | | | Tasted by rjonwine@gmail.com on 6/29/2008 & rated 93 points: 2008 Pinot Days Grand Tasting (Fort Mason, San Francisco): Nice spicy cherry nose; tasty, spicy cherry palate with depth and good acidity; medium-plus finish (3104 views) | | | Tasted by GreenDrazi on 8/12/2007 & rated 92 points: Decanted 1 hr. Lightly pungent nose of dark cherries, earth notes and sassafras. Well balanced flavors of dark cherry, raspberry, and strawberries with some brush and dark spices have a nice bite to a light bodied frame that picks up significant weight the longer it’s decanted. Possesses a pleasant and surprising amount of red fruit for an ’05 CA PN. Has good acidity and complexity that bode well for medium term cellaring. Drink now after 2 hr.’s decant or hold. (2853 views) | | | Tasted by mattiasjansson on 7/26/2007 & rated 87 points: Dinner w/ Roy Piper (Backstreet Wine Salon, Phoenix, AZ): Candied cherries. Not my style, but fairly well balanced on the palate. Some heat on the finish. (4454 views) | | | Tasted by rjonwine@gmail.com on 7/1/2007 & rated 92 points: 2007 Pinot Days Grand Tasting (Fort Mason, San Francisco): good, tangy (3087 views) | | | Tasted by rjonwine@gmail.com on 6/30/2007 & rated 85 points: 2007 Pinot Days – Best of Sonoma Coast and Russian River Valley Seminar (Fort Mason, San Francisco): Light medium red color, a little cloudy; ripe cherry and black cherry, with a little reduction on nose; sour cherry and sour cream on palate; short-medium finish 85+ pts. (2253 views) | | | Tasted by singletrackmind on 6/28/2007 & rated 91 points: Ruby to deep garnet color, more opaque at the core than typical for a pinot. Nice balance of dark berry fruit and spice on the nose. Subtle creaminess on the palate adds complexity. Enough structure to form a bold, food-friendly package, but not so much that it needs age to smooth out. Good now, though I'll let some age to see how it develops. Spicy, tart cranberry finish. (2700 views) | | | Tasted by Olch on 4/5/2007 & rated 90 points: Great nose. Actually makes you think the wine will be a lot more of a fruit-bomb. Wine was quite light, had good complexity and went wonderfully with food. Decanted for a few hours given its youth. (3005 views) | | | Tasted by jrglm on 2/25/2007 & rated 89 points: This wine was rich and complex from the initial pour. Hard to believe it was an '05 with the structure it had already acquired. It had a deceptively sublte nose that nicely complimented the richness of the wine on the palate. My favorite of 4 wines poured over the evening. (2816 views) |
| Failla Producer websitePinot 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.Keefer Ranch Details 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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