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| Drinking Windows and Values |
| Drinking window: Drink between 2005 and 2009 (based on 53 user opinions) |
| Community Tasting History |
| Community Tasting Notes (average 89.3 pts. and median of 90 pts. in 19 notes) - hiding notes with no text | | | Tasted by affordableCollector on 4/19/2012 & rated 82 points: dark red, in color. cherry, plum, mineral, cola, on the nose. medium, round, on a supple finish. (1853 views) | | | Tasted by tonyvelebil on 11/21/2009: Traci and I had this on Saturday night with a simple roasted chicken and roasted veggies (cauliflower, brussel sprouts, sweet potatoes).
Popped and poured and drank over 2 hours. Color is pretty dark and the nose shows lots of earth, anise/black licorice, and dark fruit. The flavors on the palate are more of what's in the nose. Dark, earthy fruit, anise/black licorice, and a little spice. The wine seems a little low acid and a little bit sweet across the middle of the palate with a little bitterness to me. The wine while good didn't really appeal to me because of the "bitterness". I have one more bottle and will consume that one soon. (2245 views) | | | Tasted by dbg on 12/14/2008: Dark red to rim, cherries, earth/mushrooms on nose, bright fruit on palate balanced nicely by acid, still some tannins apparent but not intrusive, medium body, nice finish, very good to excellent. (2361 views) | | | Tasted by thomaskeil on 7/11/2008 & rated 91 points: Two years have done this well. Not decanted. The dark berry/cherry fruit and 'shroomy earth are still evident and the nose as well as other subtleties such as pine, spice, and flowers. The palate seemed much more in balance with the fruit more toned down (but still bold) and in balance with the light tannins and refreshing acidity. The etoh was barely noticable (2304 views) | | | Tasted by gutt22 on 7/7/2008: 15.5% alcohol. Still looking youthful, solid cherry color, clear at the rim of the glass. Dark cherry fruit on the nose, with a touch of floral, mushroom, and mineral. Showing a touch overripe on the nose. In the mouth, very ripe and concentrated, packed with rich black Pinot fruit. A touch sweet from the ripeness, but the ample acidity helps undercut that. Excellent complexity, which you get from this underrated vineyard with bottle age. Mushroom and minerals show beautifully. Medium finish that has a touch of heat. Ready to go.
B+/A- (2343 views) | | | Tasted by ken-yyz on 3/18/2008 & rated 92 points: Ripe red fruits (dark red cherry if I had to pick one), subtle spice notes from start to finish, some earth and perfect structure to buttress the concentrated fruit. Floral nose just adds to this wonderful bottle. Five years of bottle age and this has the stuffing to develop further. Yummm! (1145 views) | | | Tasted by dbg on 11/30/2007: excellent (975 views) | | | Tasted by ken-yyz on 4/17/2007 & rated 91 points: I can't stop pouring another glass. Slightly cloudy ruby red colour. Raspberry and cherry with some menthol on the nose. A hint of alcohol is the final impression before the first sip. hmmm.. Medium bodied and a great balance of sweet ripe red fruit and hint of sour cherry braced by a spicy backbone. The finish is long and smooth. This isn't shy but is certainly isn't over the top either. No rush to drink up as this has barely budged since my last taste just after release.
Oh... And despite the 15.5% label and hint of more to come on the nose, the palate handled the alcohol seamlessly. (1178 views) | | | Tasted by thomaskeil on 8/20/2006 & rated 89 points: Very deep garnet. Red cherry jam with dark fruits and hints of piney forest floor on the nose. Palate was wonderful with food (coriander dusted salmon with carmelized onions and roasted peppers) as the huge fruit, nice acidity and, yes, the heat added to the flavors and gave a complex pinot finish that really made everything better. Later, after dinner the heat was a distraction, creating imbalance. (1395 views) | | | Tasted by Mark on 6/12/2006 & rated 90 points: I brought my last bottle to dinner with Larry & Sue. No tasting notes recorded. Impression was consistent with my previous tasting. The wine opened up nicely after 10 minutes, big bold with extracted red jammy fruits and a firm backbone on the finish. This bottle showed better than my previous tasting. (1674 views) | | | Tasted by burningstarIV on 12/28/2005 & rated 89 points: Dark garnet color. Thick nose of darker berries and plums, along with some clove slice. A tad hot in the mouth, but overall it is a satisfying and impressively balanced (given the high alcohol). The pinot fruit is present, especially on the finish, but this wine blurs many lines with syrah. 50+5+11+16+7=89 (1808 views) | | | Tasted by Mark on 8/7/2005 & rated 89 points: Siduri is a winery that I've only recently started buying. Very new world Pinot style, big, bold, extracted Pinot character. The nose offered up a Sulphur characteristic at first, but this blew off after a half an hour. Smokey and oak on the nose. It's a bit took hot (15.5%), and this is probably it's biggest flaw. Red ripe cherries with a smooth finish that's short to medium in length. Tasted better the first hour than the second. (1851 views) | | | Tasted by lorenzo on 3/27/2005 & rated 90 points: <Hualalai>
No TN
Stronger than I recall. (both deeper and moe complex)
Sweet and sour cherries. (1820 views) | | | Tasted by Mike V on 3/15/2005 & rated 91 points: Another Sonoma offering that I really like. (2004 views) | | | Tasted by 97mjr on 10/14/2004: Winery Tour and Tasting: Siduri/Novy (Santa Rosa, CA): $42) high acidity, big dark fruit (2004 views) | | | Tasted by PatLee on 8/13/2004: Siduri/Novy "Let's Play Hooky" Tasting (Santa Rosa, CA): Seems lighter than the Rosella's at first, because the nose is not as forward. Smoky flavor profile vs. Rosella's fruity profile. More interesting and complex midpalette in my opinion. Enjoyable finish. My favorite Pinot of the four Siduri's tasted at the time. (2981 views) |
| By Stephen Tanzer
Vinous, May/June 2004, IWC Issue #114
(Siduri Wines Pinot Noir Van der Kamp Vineyard Sonoma Mountain) Subscribe to see review text. |
NOTE: Scores and reviews are the property of Vinous. (manage subscription channels) |
| Siduri 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.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 Sonoma CountyMendocino County |
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