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+--- Thread: 2000 Cambria Julia's Pinot Noir, Santa Maria Valley (/thread-6699.html)
- wondersofwine - 09-19-2003
A grocery store selection that I had been curious to try. Can be found in most places for under $15.
13.8% alcohol by volume
Dark red-purple. Barely translucent. Forms legs on side of glass.
Nose of cranberries and cherries. Flavor follows nose with dark cherry and cranberry. Medium to long finish. I don't detect the spice element mentioned on the label. Lacks complexity. Mildly satisfying as an everyday inexpensive house pinot noit to complement a meal without stealing the show. (However, I think I would give the nod to the Villa Mt. Eden).
[This message has been edited by wondersofwine (edited 09-19-2003).]
- Thomas - 09-19-2003
What's with these jammy descriptions of California Pinot Noir? IK listed one a couple of days ago.
Are the Calies doing to P N what many did to Merlot: making cherry juice instead of wine?
If PN isn't a bold and dirty Burgundy, then it is better off a lean (strawberry, perhaps) elegant lady. But opaque and jammy? I ain't buying it.
- wondersofwine - 09-19-2003
Foodie,
There's been a long thread on wineloverspage.com (a thread started by Bucko) about the California Pinot Noirs that resemble Syrah. It shows that California P.N. comes in a variety of styles from dark and heavily extracted to lighter, etc. While I like the Siduri Pisoni (a big, bold P.N.), I find it less food friendly for ham and pork, etc. Bearboat Pinot Noir (Russian River) is one that I think is more food friendly with pork family and also nice with duck. Personally, I am tending more towards Oregon Pinot Noir recently (as well as my beloved Burgundies).
- dananne - 09-19-2003
I like the leaner, more delicate, lighter pinots with a whiff of earth or forest floor. The jammy stuff does nothing for me. I've had some heavily extracted stuff from Burgundy (esp. from the 99 vintage), but I've found many, of late, from Cali. Maybe too much sun for the grape? I don't know, other than to say I've preferred the cooler versions for the reasons above. It seems to me that the grape NEEDS to work a bit harder to ripen fully, and if it is too easy, then you're left with a jammy fruit bomb. I, too, have leaned more toward the Oregon ones. Wonders, though, made a very good point about the variety of styles.
Of the Julia's Vineyard from Cambria, my favorite lately was the 98. Lots of pine needles there, and a lighter frame, overall.
[This message has been edited by dananne (edited 09-19-2003).]