An inconvenient truth about Pinot Noir
Critical attitudes toward California Pinot Noir have varied over the decades. When I first started paying attention to wine, the belief was just becoming entrenched that warmer regions, especially Napa Valley, were unsuitable for the great grape of Burgundy, because (it was said), the grapes got too ripe, and thus lacked the silky elegance, or one might say the dynamic tension you want in a great Pinot Noir.
I accepted that argument, because all I was, was a lowly newbie, so who was I to disagree with the experts? This was despite my having had a Napa Valley Pinot Noir, from the now defunct Louis K. Mihaly Winery, which I liked so much, I bought a half case, my first multiple-bottle purchase ever.
So everyone tore out their Pinot Noir vines from Napa (and few dared to plant the variety in warmer places like Paso Robles), and the rush was on for cool regions: starting with Carneros (which, briefly, was heralded as “California’s Burgundy” in the 1980s), then the Russian River Valley, Anderson Valley, Sonoma Coast and broad stretches of the Central Coast, most famously in the western Santa Ynez Valley we now call the Santa Rita Hills.
That was all well and good. I would say the first nine or ten years of the 21st century were the Golden Era of California Pinot Noir. Wines of majestic distinction arrived, differing in their particulars depending on where and how grown and made, but asserting their right to sit beside Cabernet Sauvignon as co-bearers of the title, “California’s Greatest Red Wine.”
Well, that was before the 2010 vintage, as stubbornly cold as anything we’d witnessed in many years. Followed by 2011, even colder, shockingly so–the year summer never came. The market now is receiving the Pinot Noirs of these two vintages (a few 2012s are trickling out, but not the important ones, which should begin arriving in the Winter-Spring of 2014). And we are learning, the hard way, one of the oldest lessons in wine: When you grow a variety at the limit of its ability to ripen, you will get great wines in a warm vintage, and mediocre wines in a cool one.
The problems I’ve encountered with rot, mold, green tannins and flavors and vegetal notes in Pinot Noirs from 2010 and 2011 are worse than anything in my previous experience. It’s been truly shocking. Erratic, too: wineries that bottle numerous vineyard-designated Pinots (as so many do nowadays) will have one that’s ripe, and another that’s green and moldy–often from the same appellation. There are some famous brands that, in my opinion, should have declassified their wines, especially the 2011s; but declassification is rare in California.
The numbers express it interestingly:
2011 Pinots I scored over 90 points: 127
2009 Pinots I score over 90 points: 489
Granted, there are some more 2011s yet to come, but the ultimate number of over-90s is not going to approach 250, much less 489. So what we gave up when we tore out that Napa Pinot was, at least, consistency of ripeness. What we gained, I suppose, is the same situation as in Burgundy: not every year is a “vintage” year.
What of 2012? As I wrote on Sept. 18 of that year, “2012 is the year nothing happened. No rain, no frosts, no damaging heat waves, no chilly temperatures, no smoke taint from wildfires, no mold, no spring shatter.” A week and a half later, something happened: we had a bigtime heat wave. I noted, “If you gathered in your Pinot Noir before the heat struck, you’re fine. If not, high alcohol will be a problem.” There were even reports of sunburn, especially in the Russian River Valley. When the harvest was over, Bob Cabral, at Williams Selyem, favorably compared the quality of his 2012 Pinots to the 1997s, when he’d been at Hartford Court. Yet, in the same conversation, he alluded to “a little bit of botrytis in some Pinot blocks,” which I took to be caused by rain that moved in after Oct. 21. So you can see that 2012 also was not a perfect vintage. But we’ll just have to see what the bottles offer.