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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 90.3 pts. and median of 90 pts. in 71 notes) - hiding notes with no text | | | Tasted by winot on 12/21/2023 & rated 91 points: Slightly cloudy medium deep maroon/mahogany. Lovely nose, the New World fruit jumps out, but tempered by a decadent, earthen floor note. Smooth, well balanced palate, the fruit of youth has given way to other flavours more in the savoury range. Not that there is no fruit, just that the hoped-for evolution has occurred. Dry, good acidity, long finish. A lovely wine in full bloom. Wonderful now, if I had another bottle I wouldn't wait more than a year or two. Delivering the goods right now. (120 views) | | | Tasted by Paul Lin on 12/4/2015 & rated 88 points: Initially closed, but it opened up after a few hours. Delicate notes of raspberries, rose petals, clove, and crushed minerals. A tad faded, but drinking quite elegantly. (2602 views) | | | Tasted by VinoDiver on 4/25/2015 & rated 89 points: Still plenty of fruit, but the alcohol was exposed. It still drank well after sitting open for a bit to let the alcohol blow off. (2537 views) | | | Tasted by RonniePiemonte on 12/19/2014 & rated 89 points: Savory and true to the AV Savoy Vineyard. Less fruit more herbal, bramble, pepper, earth, cola, spice. Well balanced fruit in the background. Benefits from air time. (2630 views) | | | Tasted by jbaron on 11/22/2014 & rated 93 points: I don't like this one as much as the 2006 Terra Nova from last night, but Kevin does, and says that this one doesn't have the acid bite of last night's wine.
Nonetheless, this is my note! This wine, of which this is our last bottle, is more complex and longer, but not (yet?) as pretty. Earthier, richer, same length. (2619 views) | | | Tasted by pjhr on 10/11/2014 & rated 92 points: Similar tasting note to previous bottle. The structure has softened a bit as has the fruit. (2696 views) | | | Tasted by peternelson on 9/21/2014 & rated 88 points: At Smoke, Oil, Salt--blind: Huge, ripe, sweet cherry fruit, candied, hot. This was so over the top. Not my style. (1480 views) | | | Tasted by wineismylife on 4/13/2014 & rated 92 points: WIML92
Tasted non blind with dinner. Opened and glass decanted 30 minutes. Followed over an hour.
Garnet to dark garnet color in the glass, clear looking throughout. Nose of flowers, berries and cherries. Flavors of berries, cherries and plums. Medium acidity, medium tannin, full bodied. Drink or hold. (1901 views) | | | Tasted by Sternmat on 3/17/2014 & rated 93 points: Good strong pinot flavors -- cherry mixed with other dark fruits balanced by good acidity. Modest oak, and still fresh to me, though certainly getting softer. (1527 views) | | | Tasted by silton on 10/19/2013 & rated 90 points: Red fruits, black cherry, earth and rose, a similar experience to my 2010 note only it showed best shortly after being poured. Got a little tannic and chewy as it sat in the glass. Good, not great nose. It has neither faded into a tart oblivion nor become special. Either the wine is on a long, slow fade, is a bit closed, or was somewhat narrow to begin with. Solid Anderson Valley PN but I was hoping for more. (1810 views) | | | Tasted by zheem on 5/31/2013 & rated 92 points: To my taste, much better than most have suggested in notes. Has light etherial texture that almost disappears on the tongue, yet has intensity of flavor including ample acidity, fruit wood and spice, with a pleasant finish. A winner in my book. (2143 views) | | | Tasted by Screameagle on 3/1/2013 & rated 86 points: If you like lots of acidity and I don't you will love this wine. Even with food the acidity in the wine overwhelms this wine. Savoy in previous vintages was always my favorite Pinot. Not this one. Sad to have a couple of these left (2385 views) | | | Tasted by wineismylife on 2/12/2013 & rated 90 points: WIML90
Tasted non blind. Opened and served immediately. Followed over two hours.
Garnet color in the glass, clear looking throughout. Nose of red cherries and red berries. Flavors of tart red cherries and red berries. Tart acidity, medium tannin, medium body. Drink now. (2280 views) | | | Tasted by pjhr on 1/11/2013 & rated 92 points: Similar tasting note to previous bottle with delicious fruit and chewy tannins. Not sure the fruit will outlive the structure. (2024 views) | | | Tasted by RonniePiemonte on 12/31/2012 & rated 89 points: Lots of tannin and some noticable alcohol. Gripping and delicious when given lots air.
Could stand another 2 years in the cellar. (1983 views) | | | Tasted by jbaron on 12/31/2012 & rated 93 points: Same as 9 months ago, quite nice, and quite full. Could still stand seem more time, but can we wait??? (1732 views) | | | Tasted by DavidDay on 10/14/2012 & rated 92 points: Boysenberry, blueberry, and flowers, are followed by a sweetness of tannin, medium to full body (1828 views) | | | Tasted by Edclr on 9/25/2012 & rated 94 points: Last bottle and the best. I drank the others too soon. Now everything seems to come together, whereas other bottles something seemed to dominate. Now getting to that fully integrated stage which is when I should drink these guys. But still contend Savoy is RC's best wine. (1730 views) | | | Tasted by pjhr on 5/7/2012 & rated 92 points: Delicious red berry and spice on the nose and palate wrapped in youthful tannins and structure. Still needs a couple of years to unwind. (1982 views) | | | Tasted by jbaron on 3/17/2012 & rated 94 points: Opens full and ready to go. Resolved and very nice. Suhweet, light, "real" nose. Light, full mouth of cola and briary, slightly dried fruit - nice if slightly sharp texture. Length is good; slightly brash, still slightly structured, a real good picture, but could stand a few more years. (2236 views) | | | Tasted by rickspicks on 3/15/2012 & rated 91 points: This wine has mellowed pretty dramatically over the past couple of years. I found a prior bottle to be slightly raw and coarse, but this bottle was neither. Lots of very nice, mostly dark fruit on the nose and palate along with some spice. Medium to full bodied with smooth edges and a long, fruity finish. Nicely integrated and with good balance. (2348 views) | | | Tasted by Deadhead on 10/29/2011 & rated 91 points: Bright red fruits. Popped and poured. (2377 views) | | | Tasted by arniec on 9/18/2011 & rated 94 points: Drinking well. Still needs some time. Nice fruit. (2395 views) | | | Tasted by Deadhead on 9/6/2011 & rated 90 points: Very good. We continue to enjoy RC wines! (2391 views) | | | Tasted by ey1294 on 9/5/2011 & rated 94 points: - Ruby color with slow forming legs and aromas of raspberry, blackberry, black pepper and dusty. It's in total harmony and has flavours of orange blossom, bacon, blackberry, raspberry and black pepper with a medium body. Satin-Like texture with a long finish - Opened 45 minutes before dinner. Vinturri at service. served with Potato wrapped rosemary halibut with mint pea puree. beautiful wine, paired perfectly. (2351 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| Radio-Coteau Producer website2006 Radio-Coteau Pinot Noir Savoy VineyardWinery TN: Pennyroyal, pomegranate, plum, dried cherry, sandalwood and violet flavors populate the typically expressive nose. An accessible mid- palate showcases broad flavors of violet, plums, maple syrup and dark chocolate. Smokiness emerges on the finish, which remains tightly packed for the moment but boasts more aromatics and accessibility than normal at this stage. Drink through at least 2012.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.Savoy VineyardThe meticulously farmed vineyard of Richard Savoy lies in one of the coolest regions of Anderson Valley just west of the town of Philo. The southwest-facing slopes are cooled by afternoon breezes and the effects of the coastal climate. We harvest seven clones from different sections of the vineyard to create the final blend, capturing the full range and quality of Savoy.
*Savoy vineyard was acquired by FEL (Cliff Lede) in 2011USAAmerican 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 North CoastThe North Coast American Viticultural Area (AVA) in California, covering more than three million acres, includes Napa, Sonoma, Mendocino and Lake counties, and portions of Marin and Solano counties. (see The Wine Institute for more information)Anderson Valleyhttp://www.avwines.com/anderson-valley-appellation-map/
Anderson Valley stretches from Yorkville Highlands (located in a highland meadow straddling the upper Rancheria Creek and upper Dry Creek watersheds) through Boonville (located on Anderson Creek) and Philo (located on Indian Creek) to Navarro (located on Soda Creek). Rancheria, Anderson, Indian and Soda creeks are tributaries to the Navarro River, which flows north and west through the coastal range to the Pacific Ocean; Dry Creek flows south into the Russian River watershed in Sonoma County. The main stem of the Navarro River begins less than a mile south of Philo at the confluence of Anderson Creek and Rancheria Creek. The mouth of the Navarro is 10 miles (16 km) south of Mendocino, California. Encompassing 315 square miles (816 km²), the Navarro River watershed is the largest coastal basin in Mendocino County.
Such unique geography results in a wide diurnal range, with daily high and low temperatures occasionally diverging 40 or 50 degrees. This enables Pinot Noir growers to keep acid development in line with sugar and flavor formation through long, warm Indian summers. It also makes for superb Gewurztraminer and Riesling, giving rise to the valley’s annual Alsatian Varietals and Pinot Noir festivals.
The climate in the Anderson Valley appellation is tempered by cool marine air. Steep hills and mountains surround rolling to nearly level alluvial terraces. The dominant natural vegetation is a mixed forest of Coast Redwood, various native oak varieties, and Douglas-fir. Elevation ranges from sea level to 2,500 feet (760 m). The average annual precipitation ranges from 35 to 80 inches (900 to 2000 mm). The average annual temperature is about 53 °F (12 °C), and the average frost-free season ranges from 220 to 365 days. Towards the coast the summers are cool and moist with frequent fog, while the interior Anderson Valley proper features a warm to hot summer climate similar to nearby interior regions, with daytime highs occasionally in excess of 100 °F (38 °C).
Visitors to the Valley should come prepared for cool evenings and warm days. Locals dress in layers year round. |
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