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| Drinking Windows and Values |
| Drinking window: Drink between 2009 and 2011 (based on 4 user opinions) |
| Community Tasting History |
| Community Tasting Notes (average 86.7 pts. and median of 88 pts. in 28 notes) - hiding notes with no text | | | Tasted by wmccone54 on 9/24/2011 & rated 85 points: Wife still not impressed... (2908 views) | | | Tasted by wmccone54 on 9/23/2011 & rated 85 points: Lighter, very Burgundian in style. A bit of an earthy and oaky smell. Toasted spice, with raspberry and strawberry that seems to be overwhelmed by oak at mid-palate.
A simple wine that lacks complexity and seems slightly disjointed. Medium finish. (2846 views) | | | Tasted by wmccone54 on 7/9/2011 & rated 83 points: Strawberries and raspberries on the nose. Lighter in style, but watery on the palate. Definitely tastes diluted but has good fruit. High in alcohol, my guess is the wine maker diluted this cuvee with water to try to bring alcohol down and watered it too much! Okay finish. (2823 views) | | | Tasted by jwells on 10/26/2010 & rated 89 points: More sour cherry than I remembered. Otherwise, same as it ever was... (3167 views) | | | Tasted by bin905 on 5/4/2010 & rated 88 points: Garnet red color. Full cinnamon, cedar and raspberry scent. Medium body, strawberry, lingonberry and tea flavor with mild tannins. (3456 views) | | | Tasted by Colima74 on 4/24/2010 & rated 89 points: Varietally correct, medium weight red fruit. Somewhat simple, with limited tannins, but it is easy to drink and a great QPR. (1596 views) | | | Tasted by jwells on 3/29/2010 & rated 90 points: This has become a favorite california pinot. Exceptional balance. Medium body, deep red color. Cherry predominates. Long finish is rather hot. (1593 views) | | | Tasted by jwells on 12/6/2009 & rated 89 points: Bright red color. Light to medium body. Cherry on the nose with cherry and strawberry on the palate. The first taste seemed exceptionally smooth. Later noticed some acidity and some heat. Overall very good. (1714 views) | | | Tasted by johnnyo on 11/16/2009 & rated 84 points: Classic warm California Pinot. Reasonable red fruit (strawberries, candied cherries) with good acidity but this wine felt hot and at 14.5% alcohol it's just not my style. (1754 views) | | | Tasted by louis1ma on 9/30/2009 & rated 88 points: Enjoyed this Pinot. Definitely American style but not over-ripe or intense. Nice touch of mineral and earth and medium bodied red fruit. Had a balanced medium length finish. A nice value wine at $27.50 from my local wine store. Would buy and drink again. (1866 views) | | | Tasted by DariusII on 9/25/2009 & rated 84 points: Some spice and simple fruit. Lacking any consistency on the palate. Too acidic for my taste. (1954 views) | | | Tasted by mschultz78 on 9/7/2009: Really nice Pinot that started off our tour of Anderson Valley on a high note. I thought it had a nice caramel smell, Teresa thought it had a subtle chocolate taste to it. Can hold until 2010 or 2011. (1531 views) | | | Tasted by tanglenet on 5/18/2009: Purchased as a glass at the Wood Tavern, Oakland. Sweet dark cherry fruit on the nose. On the palate: the fruit seemed soft and started to recede as the finish dried out. Fair to Good. (1924 views) | | | Tasted by David Paris (dbp) on 4/26/2009 & rated 77 points: Ken and Erica's Wedding (Anderson Valley): A little mediciney on the nose, with light hints of berry. Stewed fruits on the mid-palate, showing bitter skins and mouth puckering tannins. 14.5% alcohol here as well, which comes through as a very hot wine on the finish and totally blows away what little fruit is there. Not as hot as the Mendocino County, but that wine had more fruit. (3559 views) | | | Tasted by bilgepump100 on 4/12/2009 & rated 88 points: Dark, rich color. Smooth in the mouth. Flavors of cherry cola and some cocoa. (1955 views) | | | Tasted by xtrmjoe on 4/12/2009 & rated 90 points: Tasted at Farallon PN fest
My system (nose mouth finish) ++/, 50+5+13+16+6 (1899 views) | | | Tasted by tanglenet on 9/30/2008: Opened not decanted. Purchased off the list at the Wood Tavern in Oakland. Dried moist cherries with some red licorice on the nose. On the palate: tart raspberry fruit, very light in body with a little heat and a dry finish. Very simple, but went OK with a hanger steak. Would not seek out again though. Fair to Good. (1954 views) | | | Tasted by rjonwine@gmail.com on 6/28/2008 & rated 82 points: Best of Sonoma Coast and Anderson Valley Pinot Days Tasting Seminar (Fort Mason, San Francisco): Light medium red color with pale meniscus; reticent spice and oak nose that opens to cherry after 10 minutes; a little watery midpalate, lacks ripe fruit; short-medium finish (2359 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| Handley Producer website
Handley Cellars is a small family-owned winery in California’s Mendocino County. Bonded in 1982, we produce around 12,000 cases of wine a year. Our quality starts with our Estate Vineyards in Anderson Valley.
We are located at the northwest end of the Anderson Valley on 59 acres of the original Holmes Ranch. Still standing on the property are the now-refurbished ranch house, barn, and the original water tower.
At Handley Cellars, we offer a wide variety of wines that complement today’s diverse cuisines. Winemaker Milla Handley seeks to make balanced wines that possess distinctive varietal characteristics, wines that
reflect the soil and climate in which they were grown.
Handley’s beautiful tasting room is located 6 miles northwest of Philo, California, on Highway 128. We offer tours by appointment, and our garden courtyard is open for picnics. Stop by to try our selections and,
while visiting, enjoy our unique display of folk art collected from around the world.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.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 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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