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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 91.1 pts. and median of 93 pts. in 19 notes) - hiding notes with no text | | | Tasted by yhn on 9/20/2012 & rated 78 points: Eight '03 PNs tasted blind.
Nose - date, cherry liqueur, fudge, walnut, orange rind, ginger.
Super sweet! Candied black cherry, date, vodka, ginger. This is like a bottom shelf CA fortified.
Group #8, my #8. (3148 views) | | | Tasted by FLI on 7/10/2012 & rated 80 points: It's a Hindenburg - a fiery spectacle and a tragedy. Leads with a massive fruit punch quickly followed by a turpentine kicker. I found it barely drinkable. However, the rest of the people at the table loved it. I guess it depends how sensitive one is to alcohol (16.5% according to the label). I found it very off-putting. (2854 views) | | | Tasted by buckeye76 on 5/22/2012 & rated 93 points: LICORICE, BLACK CHERRIES, RASPBERRIES, EARTHINESS, AND SPICE IN THE NOSE. FLAVOR LIKE THE NOSE WITH RICH FRUIT. NICE COMPLEXITY AND A MEDIUM TO LONG FINISH. (1252 views) | | | Tasted by gross on 10/6/2011 & rated 95 points: Just awesome. I had to relook at the label to make sure it was a Pinot. Very full body just what I like and loads of fruit. Great finish just like a superb novel. (3251 views) | | | Tasted by Didman on 6/21/2011 flawed bottle: Clearly flawed. Fowl odor and flavor. (3191 views) | | | Tasted by johnwine on 8/5/2010 & rated 94 points: In a word WOW! Parker has a perfect description of this spectacular PInot. (2539 views) | | | Tasted by lshantz on 4/4/2010 & rated 93 points: Slow to start with a lot of barnyard smell and sour woody taste just out of the bottle, but it opened into a wonderful thick & chewy mix of dark fruits. Happy Easter! (1426 views) | | | Tasted by OneLastSyrah on 12/26/2009: Tasted this briefly at an offline. 16.6% ABV. A ripe sweet in your face Pinot Noir with bright black cherry fruit. This is the kind of Pinot that stands out in a tasting with other wines for its over the top ripeness. The alcohol wasn't really overwhelming accept lending sweetness to the cherry fruit. Pretty good. (1592 views) | | | Tasted by Tejano on 12/27/2008: Clear dark ruby with a purple edge and a ripe nose of dark fruit...some black cherry and a very light earthy backing. Medium entry that grabbed your attention at mid palate with a lot of aggressive textures and an underlying sweetness that hinted to me...a zin like quality...rich, but with balance and a tad of heat on a lingering, but medium finish. (1682 views) | | | Tasted by 2loyal on 9/13/2008: Very popular in our blind tasting. The alcohol was pretty well concealed, but the fruit was still flowing, with a luscious mouth-feel. Pretty aromatic wine too, though the color was a bit lighter than I expected. (1886 views) | | | Tasted by shaferguy91 on 2/10/2008 & rated 91 points: Decanted 1 hour. (2076 views) | | | Tasted by twoamps on 2/10/2008 & rated 91 points: great cherry fruity pinot (487 views) | | | Tasted by A&C on 11/23/2007 & rated 99 points: Now I get it. I had never understood how Pinot Noir could be silk, but after tasting this wine tonight, I understand. This is frankly the single best pinot noir I have ever tasted. The nose is huge -- fruit, earth, and a room-filling perfume. The color is a beautiful purple black with a thickness to the texture. On the palate, it is -- pure silk. This is the smoothest, richest, and most silky texture that has ever rolled around my tongue. I cannot explain the texture -- but it is tongue numbingly wonderful. The finish is rich, complex, layered, and virtually perfect. I am now a believer in pinot noir. I had always looked down on the grape -- no more. If the great french pinots have this silky perfection in the terroir, I now understand the prices. For fear of repeating myself, this is pure silk, coupled with rich complexity, wonderful fruit, and the best balance I've ever seen in a pinot noir. Wow. Actually, holy s*&$!!! This is in a perfect drinkability window -- now. If you have any, open it now. It is perfection. The earlier reviews mentioned too much alcohol -- it is now gone and what is left is the silk of a thousand beautiful fruit-fed silk worms. (2738 views) | | | Tasted by VinVinoWine on 8/22/2007 & rated 91 points: The experience of this bottle was more towards a zin experience than that of a pinot. Syrup line mouth feel. The pinot to reach for when you don't have a killer cab around for that marbled steak. I missed the Martinelli pinot bouquet, but this was another experience. (2127 views) | | | Tasted by jdiv on 7/19/2007: Color is dense and dark. Nose of overwhelming alcohol. There is definitely fruit down there somewhere but the alcohol (16.6%) is burning my nostrils - very, very hot. The taste is strongly of Vicks formula 44 - hot cough syrup cherry. Little to no Pinot Noir typicity, this wine could easily have come out of a Guiseppe and Louisa Zin bottle and I would have been none the wiser. And this was after specifically keeping the wine much closer to cellar temp to try to downplay the alcohol. 'Hedonistic' to certain critics, but very definitely not for me. The dilemma is what to do with the remaining bottle. Down the sink? Maybe somebody actually wants to buy this, along with all the Martinelli Zins I can no longer drink? Making my way through the other Martinelli pinots that should be starting to be 'ready' now appears to be a depressing task. One question is how could Tanzer have rated these wines highly as well? Parker I understand, but Tanzer who I tend to agree with on other domestic Pinot, and Syrah seems to have caved to the specific 'style' of this stuff. Not a food wine, not an anything wine. (2526 views) | | | Tasted by otisabdul on 6/29/2006 & rated 90 points: Purchased from winery for $50. Loaded with fruit and power, but a bit hot on the finish. Would recommend holding for another 1-2 years, as the wine appears to be in an awkward adolescent stage. (4012 views) | | | Tasted by MarkC on 6/4/2006 & rated 93 points: Dark purple color, with a dense, musky nose. Incredibly lush, rich and velvety on the palate. Medium/dark fruits, with plum and boysenberry. Surprisingly lacking the typical cherry I notice in most Pinots. For a wine with 16.6% alcohol, this doesn't show any heat. (2488 views) | | | Tasted by mdstenner on 4/23/2005 & rated 94 points: 16.6% alcohol. Holy $%^#. This wine is superb. Having read the Von Strasser thread about alcohol levels in wines and the balance issue this was on my mind all night. I have to say, yes there is heat in this wine, and the alcohol is very evident, but by god, it is masked by the most glorious and complex nose and in the mouth too (until the wine hits the back of the throat). The dark ruby color promises a solid core of fruit and boy does it jump from the glass. After giving the bowl a good solid swirl I plunged my nose deep into the glass and breathed in the ripe plum, black cherry, rasping raspberry and hints of oak that assaults the nose. The fruit glides across the palate masking the alcohol as best it can. It is complex and it is delicious. There were some secondary flavors but these are masked and frankly I was pretty engrossed in conversation to worry about every nuance. This is a wine to buy and lay down for a few years in the hope that secondary complexities will emerge. How good could this wine have been had the alcohol been toned down a touch? Maybe it would not have been as enjoyable? I don’t know. As it is – 94 points. (3193 views) |
| By Stephen Tanzer
Vinous, May/June 2005, IWC Issue #120
(Martinelli Vineyards Pinot Noir Zio Tony Ranch Russian River Valley) Subscribe to see review text. |
NOTE: Scores and reviews are the property of Vinous. (manage subscription channels) |
| Martinelli Producer website
All of the Martinelli Estate vineyards are farmed by Lee Martinelli, Sr., and sons Lee, Jr., and George Martinelli. The wines are made by our winemaker, Helen Turley, and assistant winemaker, Bryan Kvamme. These handcrafted wines are un-fined, un-filtered, neither cold nor heat stabilized and may contain naturally occurring sediment.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.Zio Tony Ranch 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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