External search
Google (images)
Wine Advocate
Wine Spectator
Burghound
Wine-Searcher
Vintages
2022
2021
2020
2019
2018
2017
2016
2015
2014
2013
2012
2011
2010
2009
2008
2007
2006
2005
2004
2003
Show more
From this producer
Show all wines
All tasting notes
|
| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 91.3 pts. and median of 91 pts. in 18 notes) - hiding notes with no text | | | Tasted by RiddlingRack on 12/9/2017 & rated 91 points: Smooth and delicious. Past its peak but still enjoyed it quite a bit. The Keefer ages better than expected. 14.1% (1163 views) | | | Tasted by TonyHamlin on 3/29/2013 & rated 93 points: Light ruby color, slightly cloudy. Neutral aroma. Soft fruit and earthy flavor. Very long finish. Light velvet texture.
May have been a year or two past prime.
Not a Pinot Noir fan per se, but this was truly excellent wine.
Enjoyed on a sunset beach walk in Florida. (Three Buck Chuck probably would have tasted good that evening. )
Wish I had more. (2509 views) | | | Tasted by smphelps on 11/2/2010 & rated 91 points: Rich ruby. Rich ripe cherries, bright acidity, and a lush finish. Somewhat one dimensional, but nicely done. (3466 views) | | | Tasted by Edclr on 10/31/2010 & rated 92 points: Similar tasting notes as last time, But tonight had it alongside 06 Copain Kiser en Haut from Anderson Valley. These 2 pinots could not be more different. The Failla is, as before, dominate by bight red fruits. The Copain is much more subdued with flavors more of the spice and soil components. Both have similar acidity, finish, and longevity left, which I would say is another 5-6 years. This comparison was a draw. (3409 views) | | | Tasted by Edclr on 9/23/2010 & rated 92 points: Very burgundian pinot. Lean, moderate alcohol, some tannins, nice finish, nothing dominates, very well balanced. Fruit very bright but not dominating. The only thing that distinguishes this from Burg is no soil component. (3502 views) | | | Tasted by Mark H. LeQuire on 5/31/2010 & rated 89 points: Strong hints of over ripe fruit. Enjoyed with cow girl creamery red hawk cheese. (3012 views) | | | Tasted by Brsed on 5/23/2010 & rated 92 points: Nicely done. Cherries and raspberries but not over-ripe or flabby. Save half for the next day and liked slightly less on Day 2. (2081 views) | | | Tasted by TrevorCandelino on 3/28/2010: Good stuff...wish I had more.....smoky, big finish....... (3046 views) | | | Tasted by pifcho on 11/26/2008 & rated 90 points: Had two bottles at dinner at Milos. It was very Burgundian. Nice balance with just the perfect amount of fruit. Not overly complex, but very tasty. (2206 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 |
|
