Juicy black and red cherry bring down the house with this wine. Elegant cinnamon and baking spice notes from the barrel integrate well with the rich and bright red fruit, together making this a great example and expression of Russian River Valley Pinot Noir.
No other AVA is as synonymous with Pinot Noir as Sonoma County’s Russian River Valley. This cuvée honors that heritage and is anchored with fruit from our Graton Ridge estate vineyard and is thoughtfully complimented with clonal selections from neighboring vineyards. These vineyards are all located on the west side of the Russian River Valley in Sebastopol where the fog often rolls in daily helping to maintain the bright acidity that balances the definitive bright red fruit characteristic of Russian River Valley Pinot Noir.
Varietal: Pinot Noir
Appellation: Russian River Valley
3x 2021 Furthermore Pinot Noir, Russian River Valley Case:
12x 2021 Furthermore Pinot Noir, Russian River Valley
Furthermore Wines is focused on making amazing Pinot Noir. By concentrating on single vineyard releases from only the best growers in cool climate regions of California, we produce world-class pinots that demonstrate the diversity of this enchanting varietal. Our wine-making philosophy is all about hand-crafted small-batch productions that let the fruit speak for itself as it expresses the land and climate into which it was born and matured.
AZ, CA, CO, CT, DC, FL, GA, ID, IL, IN, IA, KS, LA, ME, MD, MA, MI, MN, MO, MT, NE, NV, NH, NM, NY, NC, OH, OR, PA, RI, TN, TX, VT, VA, WA, WI, WY
Once upon an evening dreary, while I pondered, weak and weary,
Over many a quaint and curious volume of forgotten lore—
“’Tis some visitor,” I muttered, “tapping at my chamber door—
Only this Furthermore…”
After taking the kids around several blocks to fill up their plastic pumpkins I was able to pull the cork on a lively pinot noir. It is bright, clear ruby in the glass. Fresh fruity nose, cherry-raspberry with a whiff of acetone and a touch of tobacco. Very light palate on the nose, clear fruit and a faint hint of earth. Balanced but light, rather thin, high acid, small finish, tastes like it could use some time to mellow and mature.
My wife noted the nose is ripe cherries and salty/briny black olives, and the palate is consistent with the nose. Needs to be aged more; right out of the bottle astringent, unenjoyable. There aren’t any secondary flavors of baking spice or oak influence. It is rather one dimensional.
After a heavy decant and lots of splashing around, the bright cherry evolved into a more balanced raspberry, a touch of rosemary and something floral. I can taste that it is going somewhere, but I’m not confident where. After two days sitting uncorked on the counter, the wine is rounding into form, though it is still somewhat thin and tart. I’ve had a bit of RRV Pinot Noir and while I’m certainly not an expert on the region, this one seems to have the characteristic fruit but is missing something on the finish. Thanks to the Boys in Brown for delivering once again, to Furthermore for crafting a food friendly wine and to Alice and the WCC crew for pulling my name out of the hat. Salut!
Good morning, apologies for a bit of a delay. Morning routine disrupted a bit with my lovely bride a bit under the weather and daughter going through the mortgage application process for the first time. But you left-coasters are just getting going right? Anyway here we go with a rundown on the 2021 Furthermore RRV Pinot Noir. I’ve never heard of this, no idea. The rear label does say hand crafted by Ross Cobb and I’m familiar with Cobb wines. Although I’m pretty ambidextrous on wine styles, this checks a box at 13.5. And I drink a fair share of Cali Pinot Noir. Thanks to Alice, WD and crew for a chance to sound like I know what I’m talking about (hardly…ha!) and a casemates wine glass to boot.
Opened and followed this for about 4 hours or so last night and a healthy pour for this morning. Wine just went into fridge in the bottle, cork reinserted. Speaking of morning routine it usually starts with juice then coffee but today it was wine, juice and then coffee.
Ok so opened the bottle at wine temp of 59F. Short pour to glass. Light in color, no pronounced legs for those of you interested, but given that this is relative low abv and lighter in body no surprise. Aromatic/spicy nose. Taste kind of closed, I’m thinking rhubarb and tart cherry, not giving up much. Decided on an easy pour into a decanter.
Moving on… the nose closed down, and palate is still just kind of eh, short clipped finish. As the evening continues aromatics are picking up and the mid-palate is starting to show some character. I’m getting raspberry and black cherry. As it evolves the nose kind of closes down, the mid-palate picks up in intensity. The finish still clipped. Just seems a bit disjointed
Notes from lovely bride who was feeling fine last night. Cherry and blackberry. Light Bodied. Well balanced. Fruit coming forward after being open for awhile/getting some air. Smooth and creamy mouthfeel. Fruit is mellow/deepens with time.
This morning it’s come together quite a bit, a more complete wine. Nose still reticent but coming around, fruit is deeper from front to back, spice, cherry and raspberry still. Finish has raised it’s head. It’s a better wine today. This is a food wine not a cocktail wine my humble. Bottom line a well made wine that’s a youngster and will reward a little time in the bottle. I pegged it at $40 to $50 with somewhere around $20 here today.
Paired with a pan roasted Flannnery pork cap, buttered noodles, roasted carrots with a light maple syrup glaze and pan sauce…white wine/stock/demi/shittake mushrooms. Wine liked all of it, particulary the sauce/mushrooms and it liked the little zing of sweet on the carrots.
@KitMarlot@thelecroy Well it’s possible I can be proven wrong about this, having ratted a few times. But my intent is to comment on the wine, let the note stand for itself, and stay away from recommendations or if I’m a buyer or not. I can say I wasn’t particularly pleased with the pork cap. It was very tasty but a lot of waste. Maybe needed higher temp to render out more of the fat, but it was a pretty good chunk running through the middle.
@kaolis It’s a relief when other rats have similar experiences, especially when it is someone like you who knows so much more about wine than I do…
Kudos to you for designing a meal around the wine, sure seems like it would be food friendly.
Stopped by this tasting room 2 weeks ago in Healdsburg, kind of a fun stop, felt more like a bar though than a winery tasting room. One of the nice things was that is was open until 8pm when everything else other than restaurants closed at 5. Didn’t try this particular wine though .
We visited Furthermore a few years back and were not impressed. We found the five Pinots that we tasted were one dimensional and had none of the cola, bright red fruit we associate with RRV. It was a strange thing. Dutton Estate down the road was delicious though.
Furthermore’s pinot noir was an early Casemates purchase for me, and I thoroughly enjoyed that wine. I missed out on the other offers in between, but since I caught this one in time, you bet I’m in.
I’m not sure this is the same wine though. Those bottles had “Graton Ridge” on the label, while these apparently just say “Russian River Valley.” Also, those bottles were more expensive… five years ago.