California Pinot Noirs that actually taste like Pinot Noir

I had a good one the other day, a 2004 Muir-Hanna Napa Valley Pinot Noir that was just delicious, elegant, great berry flavor with some mushrooms and earthiness. You always hear people calling California Pinots "Burgundian," but I feel like most of them taste like Syrah, and overdone Syrah at that. This truly could have come from Burgundy; if I had tasted it blind that's what I would have guessed.
Anyway, I was pretty happy with the Muir-Hanna, but I'm wondering what other Pinots people recommend for somebody who really likes Pinot. I'm gonna say the Muir-Hanna was the best I've had in a while. Other thoughts?

[Jenise]

Chris, welcome to the forum. Haven't heard of Muir-Hanna, but I remember a Hanna winery. Is this some new permutation of the winery I remember?

Despite my general dislike of California's famous alcoholic cherry colas, I might suggest Joseph Swan Trenton Road. I also liked a recent Gary Farrell that was almost translucent in color and had a lovely, light flavor of cranberry, mushrooms. It was completely different than anything else in a tasting of six or seven other California Pinots.

There are very many producers that are miles away from syrah. Generally they will not taste anything like Burgundy. Oregon gets closer to that profile with a palate that is less sweet.

But for beautiful and elegant pinot I would second Swan, particularly in cooler vintages. More would be ...

Littorai
Arcadian
WesMar ... cooler vintages
Copain

Ahh... there is lots. Have fun if you dare

btw Never heard of Muir. Do you know what vineyard they got fruit from?

Just FYI, http://www.muir-hanna.com/

The reviews on this Muir-Hanna are universally good, but sparse (not a surprise, with only 1600 cases). A case is $250. I would be interested in half a case. Is there anybody out there in Indianapolis or surrounding areas interested in the other half?

I'm a fan of Gary Farrell and recent vintages from Selby (another Russian River Valley producer.) Also like Donum from Carneros. Casa Carneros is produced in very limited quantity and usually released after several years--liked both the '98 and '99. In most vintages I like the Steele PInot Noir from Carneros (good value) and some from Saintsbury. From Oregon I like Lange, Torii Mor and Ponzi. I also like Kosta Browne Pinot Noir (Sebastopol) but it has received mixed reviews on the board. Chris, are you in a state where you can receive shipments directly from the winery? You might try ordering two or three bottles from Gary Farrell if their latest release is still available at the winery.

Rhys
Windy Oaks
Rivers Marie

Interestingly enough, the latest issue of Wine & Spirits looks at small producers of cold (fog-eater) climate Menodicino and Sonoma Coast (real coast) Pinots where acid, balance, and red fruit are the goals.

Maybe I will need to reevaluate my dislike for the grape!

I'm not a huge fan of over-generalizations, and I find it difficult to really nail down what 'California Pinot' is . . . With the wild swings in temperature we've experienced in the past 5 years, coupled with erratic crop levels, maturing vines, better-'educated' winemakers, etc., I feel that it really is difficult to categorize . . .

Are they some 'overblown' pinots that are really over-extracted? Certainly . . . Are their some that taste 'syrah-like'? Personal judgement, but I can understand how you may feel this way.

That said, IMO, there are sooo many different styles of pinot being made nowadays from sooo many different areas that the only way to see what you like is to truly search out examples from anywhere and everywhere and drink drink drink.

I think the recommendations thus far have been quite good, but if I were you, I would experiment with a few producers in each general geographic area and see what hits the spot for you, then dwelve in deeper in those areas . . .

I can tell you that there are many many spectacular pinots coming out of the Santa Maria Valley and the Santa Rita Hills that, IMO, should not be missed . . .

Just my $.02 . .

I'm drinking Silver '01 Lake Marie Vineyard Pinot Noir right now and must say I'm impressed. This is not nearly as fruit-forward as most Santa Barbara Pinots I've tasted (not that I'm an expert by any stretch) and if tasted blind, I would have guessed Oregon.

The nose is almost all barnyard, with some plum notes in the background. And it's a pleasure to drink - mushrooms, currants, spice and just a wonderful, mouthwatering acidity.

I've had a few of Benjamin Silver's wines and I think he tries for more of an old world style.

there are many many spectacular pinots coming out of the Santa Maria Valley and the Santa Rita Hills that, IMO, should not be missed . . .

Just my $.02 . .

Hey Larry, welcome to the forum - you don't miss a trick, do you?
Lately, I've found myself gravitating more toward Santa Maria pinot - but I agree, the examples from everywhere are all over the board stylistically. It helps once one knows a producer's style, and to learn that, one must taste, as you said.

John,

It's fun to explore new boards and see what people are talking about . . . I very much enjoy the profiles of many Santa Maria pinots - I think of these kind of like the 'russian river valley' of the central coast, whereas the st rita hills is more like sonoma coast . . . big generalizations but I think it kind of fits . . .

will you be attending wine cask futures> If so, please stop by and say hi! cheers!

Larry

Other thoughts?

I wonder if there is a way to determine what Pinot Noir tastes like. Could you grow some grapes in neutral soil with average exposure and water?

Covert,

Interesting concept, but then again what's 'neutral'? And what about temperature / humidity / variability of hours of sunlight throughout the seasons, etc?

The matrix of things that go into allowing a grape to become what it is is simply amazing . . . and this is before the winemaker gets his or her hands on the grape and 'personalizes' the process . . .