Scott Family Estate

Russian River Valley Pinot Noir

9.126 ratings
9.04 pro ratings
Russian River Valley, Sonoma County, California, USA
Pinot Noir
Turkey, Game, Exotic Spices, Soft Cheese, Duck, Goose, Salads & Greens, Potato, Quinoa, Farro, Brown Rice, White Rice, Pasta, Herbs, Nuts & Seeds, Mushrooms, Chicken, Meaty & Oily Fish, Shellfish, Crab & Lobster, Stew, Onion, Shallot, Garlic, Salami & Prosciutto, Salmon, Quinoa, Shellfish
Top Notes For
David L

-at Balducci’s McLean, Virginia. Better in 2 years.

-at Balducci’s McLean, Virginia. Better in 2 years.

Nov 4th, 2017
Blake Conklin

Cellar Hand Relic Winery

8.7

decent at best

decent at best

Dec 17th, 2015
KP
9.5

2015 vintage. Vanilla and raspberry on the nose and palate. Thin legs. Low tannins. Amazing from start to finish.

2015 vintage. Vanilla and raspberry on the nose and palate. Thin legs. Low tannins. Amazing from start to finish.

Mar 25th, 2019
Michelle Beer

Great with hot smoked with salmon. Fruity and balanced.

Great with hot smoked with salmon. Fruity and balanced.

Dec 25th, 2017
Jennifer Lisowski

Thanks Rob Robinson!

Thanks Rob Robinson!

Oct 7th, 2016
Rene Grandmont

Don't distribute to Canada 😞

Don't distribute to Canada 😞

Sep 2nd, 2016
Adam Greenberg

Nice Pinot noir. Dark fruit. Medium to light body.

Nice Pinot noir. Dark fruit. Medium to light body.

Aug 16th, 2016
Craig Pollard

On par with the best California pinots out there! Berries on the nose, smooth tart cherry on palate, will need to get another!

On par with the best California pinots out there! Berries on the nose, smooth tart cherry on palate, will need to get another!

Aug 11th, 2016
Todd Gaddis

Wow. Love it. So smooth. Light on tanins. Nose is rose

Wow. Love it. So smooth. Light on tanins. Nose is rose

May 2nd, 2016
Patricia Novo, CSW

Definitely let it breathe a bit but the nose is all funk at first which I love.
Now it's all black cherry and a bit of sassafras

Definitely let it breathe a bit but the nose is all funk at first which I love.
Now it's all black cherry and a bit of sassafras

Jan 31st, 2016