Calif Pinot Noir in the L.A. Times

Thanks, but it's a shame they didn't list the entire lineup!

Dimitri

Greetings Tom;

Many of the comments on the general attributes of the California PN could be applied to the Ontario product perhaps with the exception of high alcohol content because of our generally cooler climate and shorter growing season.

Perhaps we should expect these kind of results because of the notorious difficulty with this grape and should content ourselves with only finding the odd "star". We keep searching and hoping.

To this end I note that the Ontario Wine Society - Niagara Branch is holding a horizontal PN tasting at the Niagara College Teaching Winery in St. Catharines on April 27.

The search goes on!

It's just as informative to know what *not* to buy, and maybe more so when that list is longer than the "recommend" list. I am curious if they tried Siduri, Peter Michael, Flowers, or Rochioli for example. The article doesn't give a frame of reference as to what was tried and what was not and the winners are rather meaningless without that context.

Dimitri

I did miss this passage. I think Bonaccorsi might still fall in that category.

Thanks for pointing it out.

Dimitri

I don't doubt this is a flavorful wine, but I do have issues with wine that is that high in alcohol. I know these issues have been discussed before here and that the California sunshine and late harvest have a lot to do with it, but I still find these alcohol levels a bit high.

dcr

"David Rheault" wrote in news:402432a5$0$20039$ snipped-for-privacy@news.rcn.com:

I agree. PN at +15% (heck at +13%!) is wrong, it's just wrong...

d:D

Here is a possible antidote:

"California produces Dolly Parton wines, but Oregon is Juliette Binoche," Lett says. The taste of Sunshine State pinot can often be jammy, almost stewed-except in cooler regions such as Carneros and the Russian River Valley, where the fruit doesn't over-ripen. By contrast, Oregon pinots show more of the reserve and finesse of their Burgundian ancestors. Cool-climate pinot is also higher in acidity, which makes it more food-friendly-especially with the lighter fare (chicken, fish and ethnic-fusion dishes) that people like these days. And it's lower in alcohol, on average 10-12%, compared to the monster cabernets and shirazes grown in warmer climates that can weigh in at 14% or more. "If you just want alcohol, for God's sake have a martini," says Lett.

dcr

The article did mention that these are either new wineries or new designations from existing wineries. That narrows it down a lot.

Tom S

Not quite. His first vintage was 1999.

Tom S

I disagree with that as a flat assertion. I've tasted 15+% Pinot Noirs that are so well balanced that the high alcohol isn't all that obvious. IOW, the wine has to be big in _all_ dimensions, or it won't taste right.

OTOH, it's nearly impossible for a low alcohol Pinot Noir (~10%) to taste balanced. They usually taste thin.

Tom S