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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 88.2 pts. and median of 87 pts. in 12 notes) - hiding notes with no text | | | Tasted by LesPaul on 12/16/2018: As you would expect, very well past drinkability. Drain pour. No judgement on Failla or Keefer Ranch - just that '03 not expected to last 15 years. (457 views) | | | Tasted by Senso-beak on 11/22/2012 & rated 89 points: Thanksgiving wine paired with a riesling. Medium ruby with edges of oranging. Medium body. Toasted roasty oak, green and ripe strawberry, cherry, melon, plum and heat on the nose. Complex mouthfeel, with broasted oak dominating the maturing fruit featuring a plethora of reds. Not too overdone, showing some complexity. Certainly not over the hill, but starting to mature. Better than last bottle. Day two+, gaining some weight and prune elements, showing maturity with greater oxidization. Throwing some sediment. (1858 views) | | | Tasted by Rangstrom on 3/26/2010 & rated 90 points: Proof, yet again, that drinking windows are a moving target. While I enjoyed a number of '03 Calipinots after release, I found that many failed to hold even 4 or 5 years after release. As a result the few that I have remaining (mostly Dehlinger, Sea Smoke and Williams-Selyem) have been left to languish in the racks. Now unexpectedly, this bottle has not fallen apart. In fact it is still quite fresh and lively. Color was an encouraging clear, medium cherry red and although the nose wasn't particularly aromatic the fruits are delightfully red and tart: substantial swirls of strawberry, bing cherries and cranberry on the palate. Texture is both puckish and smooth. A nice wine drinking well now and a positive beacon for my remaining '03s. (2342 views) | | | Tasted by Senso-beak on 12/4/2009 & rated 87 points: Paired with a chicken pot pie al deluxe. Dark red to pink on the edges. Initial funky roasted green pepper aromas, with cherry and wet smoked oak - faded with air time. Bright heat on the nose blows off as well. Attack starts slow, with ripe strawberry, and tart cherry. Fruit gains acceleration through the robust finish, combining toasted oak, heat, black cherry and fermented orange. 14.3% Medium length 30 second finish. Day two provides a better tasting experience - the odd aromas have mostly evaporated though there's a little vegetal musk still left - blackberry, oak take center stage on the bouquet. Explosive ripe strawberry, sweet cranberry and cherry command attention, with some heat and slight vegetal secondaries. Upping score 1 point from initial rating. Drinking very well on day 5 under vac-u-vin - the final analysis is this could use more rack time or decant for several hours prior to serving at this point. (2375 views) | | | Tasted by Double D on 9/30/2008 & rated 87 points: This wine is cloudy and while it taste is ok, it does detract from enjoying it more. A bit of alcoholic heat on the finish. Decanted for about an hour. (2482 views) | | | Tasted by Cal Bear on 7/16/2007 & rated 87 points: Rating is average of two nights. When opened first night had nice soft flavor, subtle bouquet, kind of fruity, cherries on top of flavor. Not too hot at all, actually balanced though lacking much structure or depth. Dry and good match for picnic food. But on second night the wine had died. Still drinkable, but cloudy and flat. (2570 views) | | | Tasted by Double D on 7/6/2007 & rated 87 points: Not what I expected at all, kind of hot and somewhat unbalanced...give it the benefit of doubt and try it again in a few years...this has always been very good in the past....pleasant enough but not up to previous vintages...also a little cloudy. (1460 views) | | | Tasted by jerhardt on 6/24/2007 & rated 85 points: A big modern pinot with blue fruit and a good amount of heat. Not my style, and not even sure this is such a great example of the style. (1422 views) | | | Tasted by MichaelJennings on 7/15/2006 & rated 84 points: Pungent, unidimensional nose of cherry--with perhaps just a hint of something woodsy. Light, tart in the mouth, with little or no structure. The wine bore a very unfortunate resemblance to cherry kool-aid. (1724 views) | | | Tasted by jobrien on 4/11/2006 & rated 94 points: excellent, earthy, complex with strawberries and raspberries on the nose and the tongue. open now; it's terrific. (1873 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 |
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