Cherry Cola Pinot Noir

WINE TALK
1

I seem to keep running into California Pinot Noir with a flavor profile that reminds me of flat cherry cola.

I have a few questions;

Does anyone else notice this?

If so, do you like it – or dislike it?

Any idea what causes so many different Pinot Noir from so many different vineyards to have these flavors?

2

  1. Everyone but James Laube notices this.

  2. No one but James Laube likes this.

  3. Late picking flaw.

3

Rob,
When you take ripe Pinot, either in the new world or Burgundy, and couple it with various levels of new oak you get cola characters. I’ve seen many wines from Burgundy, from vintages such as 2002, 2003 (particularly this vintage), 2005 and 2009, that display cola characters (often these are wines that use Francois Freres coopered barrels for what its worth).
Best Regards
Jeremy

4

Wes,

Given that Cherry Coke is sold in 16 countries, I would guess that somebody likes the flavor and doesn’t consider it a flaw.

Adam Lee
Siduri Wines

5

I see it much more often in RRV Pinots. Never had it in anything outside California although Jeremy and others drink a lot more Pinot than I. Whether you like it or not is certainly an individual taste. For me, it is neither good nor bad, and the other elements of the wine are what I care more about. I never associated it with ripeness and considered it more of a “terroir” kind of thing. Interesting.

6

But a flavor that people may like in a soft drink isn’t necessarily good in wine, is it?

And by the way, Adam, I’m equal opportunity about being annoyed by cherry cola flavor. It bugs me in some 09 burgundies too!

7

For sure a ripeness/oak thing and not terroir. Ive noticed in Central Coast, RRV, Anderson Valley, Oregon and Burgundy. All in very ripe wines.

8

Man ain’t that the truth.

9

No, it isn’t necessarily good…but it isn’t necessarily a flaw either. And I think I’d prefer having a flavor in wine that people generally like than a flavor in wine that people generally don’t like – at least if I am hoping to sell what I make.

Adam Lee
Siduri Wines

10

I notice it, and sometimes I like it. But then, I am an avowed anti-Platonist when it comes to this–that is, though they are factors, I don’t believe expression of terroir or typicity are inviolate, determinative factors of the merits of a wine. Sometimes I like what I like, even if what’s in the glass is a freak show.

11

I like it sometimes when it’s very light - when it’s so light you’re actually not quite sure it’s there, it adds some interest to the aromatics, I have found.

12

Perhaps not since Kosta Browne sells out their allocations every year.

13

And, I get a root beer flavors from Elk Cove.

14

The flavor that I taste in Pinot Noir, that happens often, that I most dislike is burnt rubber, or just rubber. I like a little black cherry cola.

15

Interesting to note, that i’ve also encountered this in domestic syrah’s and cabs now and then.

16

I don’t mind the flavor. I’d rather have a glass of cherry cola than a glass of water mixed with dirt.

[stirthepothal.gif]

17

+1. [snort.gif]

18

Weird but I like dirt, barnyard and a little sheep dung in my pinot. Those flavors/aromas dont do much for me on their own though.
BTW I dont mind a little cherry cola mixed in as well.

19

I agree with Loren, I usually associate that flavor with Russian River Valley and use it to designate a RRV wine when tasting blind.

20

You are very much in the 1% of wine drinkers…