Winemaker Notes
Professional Ratings
-
Wine & Spirits
A bit reduced at first, this nevertheless shows a lot of class, presenting the Russian River’s generous red fruit with a refreshing delicacy. The acidity is as bright as pomegranate seeds, brushing against leafy complexity, everything held together by an implicit warmth that gives the wine a delicious accessibility. Decant it for seared tuna.
-
Wilfred Wong of Wine.com
Clearly a cut above many others, the 2013 Romililly Russian River Pinot Noir plays with plenty of pure varietal nuances; long and rich from start to finish. Seems perfect for grilled lamb chops. Medium garnet color; bright red fruit and blueberry aromas, pure fruit goodness, fine richness; medium bodied, active and bright on the palate; dry, nice acidity, well balanced; bright red fruit flavors, light flowers; smooth aftertaste. (Tasted: March 16, 2016, San Francisco, CA)
While the Russian River Valley is a large appellation with multiple climate zones and soil types, it is best known for cool-climate varieties, with Pinot Noir as the most celebrated. The grapes benefit from a reliable late afternoon flow of Pacific Ocean fog through the Petaluma Gap and along the Russian River Valley that ensures slow and steady ripening and the preservation of grape acidity. Today many of California’s most highly regarded Pinot Noir vineyards are in the Russian River Valley, along with its sub-appellation, Green Valley.
Historically Russian River Valley Pinot Noirs had bright red fruit and delicate earthy, mineral notes. But changes in viticultural and winemaking practices have led to stylistic changes in some of the region’s wines. Adjustments to canopy management, among other techniques, have resulted in riper fruit and bolder wines as well. These show flavors of black cherry, blackberry, cola, spice and darker, loamy earth tones, accenting traditional Pinot Noir notes of strawberry, raspberry and light cherry.