Wine Advocate | Rating: 93From the Sonoma Coast, the 2012 Pinot Noir Rodgers Creek (the Syrah from this parcel is certainly spectacular, as evidenced by my notes on David Ramey's cuvees made from this fruit) is a much more Cote de Nuits-style of Pinot Noir, with notes of forest floor, autumnal, brooding, vegetative notes of loamy soil, but more black fruit than the Cherry Pie. It is another beauty, and more complex than the Cherry Pie, if that's what you're looking for. It should be drunk between now and 2018.Author: Robert Parker
International Wine Cellar | Rating: 88Moderately saturated medium red. Aromas of black raspberry, cola, menthol and herbs are lifted by a floral topnote. Juicy and spicy in the mouth, with good salty extract to the flavors of game, herbs and earth. Offers a nicely restrained sweetness but not quite enough primary fruit for a higher score.Author: Stephen TanzerIssue: May/June 2014
Wine Spectator | Rating: 88Shows spicy cola, sassafras and black cherry flavors. Supple midpalate, with tannins that gain on the licorice-accented finish. Drink now through 2024. 400 cases made.Author: James Laube
California is the heartland of wine production in the US, and the state that brought prestige to American wine thanks to the pioneers who built early wineries like , , , and in the 1800s. Its large geographic area ensures a great diversity in growing sites, varieties grown, and quality levels. Generalizations about the state's wines have numerous exceptions; however, a few key facts generally hold true—ample sunshine, dry weather during the growing season, and moderate winters prevail. and continue to dominate the state's production—albeit in continually smaller percentages, as growers continue to diversify. More than 100 different varieties can be found throughout the state.
Pinot Noir is a delicate, thin-skinned grape that is notoriously difficult to grow but unmatched in its ability to reflect its terroir. It is early-budding and early-ripening, and thus requires a cool climate. To achieve its best expression and maintain its delicate flavor profile, Pinot Noir demands great care in the vineyard, particular attention to yield management, and careful handling in the winery. Growers blessed with the patience, skill, and terroir to produce world-class Pinot Noir are greatly rewarded. Not only are these wines complex, age-worthy, and delicious, they also command some of the world’s highest prices.
Old-World Pinot Noir most famously hails from , where it is the only red variety permitted in the region. Techniques such as whole-bunch fermentation and barrel ageing, now common amongst high-quality Pinot Noir producers around the world, were pioneered by Burgundian winemakers. Age-worthy Pinot Noir from Burgundy tends to be high in acid, display low to medium tannins, and have red fruit flavors in youth that evolve into complex flavors of earth, game, cola, and truffle with age. Some of the most famous producers include , , , and .
New-World Pinot Noir tends to grow in warmer climates and on newer vines than in the Old Word, producing wine that is more fruit-forward with flavors of red cherry, cranberry, and raspberry. The highest-quality wines come from moderate regions in , particularly and , and top producers include , , and .
High acidity, low tannin, and low alcohol make Pinot Noir a versatile wine to pair. Spiced duck, fatty fish, grilled chicken, spicy foods, and anything with mushroom are just a few classic examples.
Collector Data For This Wine
- 63 bottles owned
- 9 collectors