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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 87.6 pts. and median of 90 pts. in 14 notes) - hiding notes with no text | | | Tasted by Matt Scott on 11/23/2018 & rated 90 points: Although this is past its peak, yet quite fun; there’s a firm middle, bright acidity and enjoyable aged nuances. Antique shop, cranberry, pumpkin pie spice and burnt sage. A medium finish and a body within the same realm. If you own this please drink soon. Drink now. (1107 views) | | | Tasted by JBVino on 9/2/2014: this wine has hung around for 13 years and remains enjoyable. needs a meal to pair with as not the presence to star on its own. But with a meal maintains good acidity with solid but reserved fruit and some modest secondary flavors. never going to set world on fire and past its best but still provides some enjoyment. (1853 views) | | | Tasted by theboognish on 2/6/2012 & rated 84 points: Smells of cherries and berries, especially strawberries. Cloudy and light colored with lots of tannins when first opened. Mellowed out a bit, but unfortunately past its prime. Tart without much fruit left on the palette. Good, but not great. (2993 views) | | | Tasted by Hodby on 6/1/2011 & rated 65 points: Pale, garnet-pink. Nose of tomatoes, green bean, allspice, vanilla. Very high acidity. Narrow and tart in the mouth with bizarre tomato flavor. We didn't enjoy this bottling at any stage (on release, nor at four/six/ten years of age); the fruit must have been quite unripe at harvest. Ugh. (3095 views) | | | Tasted by JeremyQ on 8/22/2009: Some people thought it was corked / flawed - I just thought that the wine is beyond its prime and the fruit had dissipated. Wasnt undrinkable. (3364 views) | | | Tasted by Al Ehrhardt on 10/6/2007: Another excellent bottle. Aging very gracefully. (3286 views) | | | Tasted by Al Ehrhardt on 9/27/2006: I have enjoyed many bottles of this wine. I really like it a lot.
Immediately after opening I was concerned that I held a few too long. It appeared to have lost all of its fruit. Fortunately, I was incorrect. With some time, it really opened up. Very pretty purplish-red, but very cloudy. The cloudiness has never bothered me; actually I think it's a good thing (at least in this case). Yeah, the lush primary fruit may not be there but it's aging gracefully. No less appealing, just different. Tart cranberry, licorice, thyme, and tarragon. Still well structured with pleasant tannins, acidity, and fruit. It still might be wise to drink them in the next year or two. I'm not sure how much more upside there is to its aging curve. (2384 views) | | | Tasted by lafon_rochet on 7/20/2006 & rated 90 points: Lighter colored than expected. Nose of allspice and strawberries. This one needed at least an hour to come around before some of the acid calmed down. Lots of red fruits on the palate with a strong strawberry-raspberry combination. Spicey, but not drinking as well now as the 2000. (1808 views) | | | Tasted by jonphillips on 9/21/2005 & rated 91 points: Held up well on day 2 also! (2486 views) | | | Tasted by Winetex on 8/30/2004 & rated 90 points: Another taste of this wine. Since I've now tried it several times I've noticed excellent bottle consistency and flavor profile. Smooth, rich and lovely Pinot Noir.
[Opened at Delmonico's, Las Vegas, 8/27/04. Served with filet mignon and vegetables] (2114 views) | | | Tasted by rjonwine@gmail.com on 8/28/2003 & rated 93 points: Lovely, deep, blackberry, vanilla nose; rich, concentrated, cherry, berry palate with good acidity; medium-plus finish (901 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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