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2017 Russian River Valley Pinot Noir

2017 Russian River Valley Pinot Noir Image
Wine Specs
Vintage
2017
Varietal
Pinot Noir
Appellation
Russian River Valley
pH
3.6
Aging
11 months in 100% French Oak, 35% New
Residual Sugar
<1.0 g/L
Alcohol %
14.10
Wine Spectator
91
In Stock
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$37.00
 
SKU: 440265327017100

Fruit of this vintage was sourced from several locations in the Russian River Valley, each vineyard site contributing critical, unique aspects to the complexity of the resulting wine.  Vineyards located in the warmer end of the Russian River Valley contribute ripe fruit elements.  Vineyards from the cooler areas lend a strong minerality and structural backbone, and vines at altitude with sandy, well-drained soil add complexity and structure.

91 POINTS - Wine Spectator

Wine Specs
Vintage
2017
Varietal
Pinot Noir
Appellation
Russian River Valley
pH
3.6
Aging
11 months in 100% French Oak, 35% New
Residual Sugar
<1.0 g/L
Alcohol %
14.10
Wine Spectator
91
Wine Profile
Tasting Notes
Aromas of bing cherry, fresh raspberry, and cranberry. Medium-bodied, the wine features excellent acidity and a lingering finish.
Vineyard Notes
Fruit for this wine was sourced from several locations in the Russian River Valley, each vineyard site contributing critical, unique aspects to the complexity of the resulting wine. Vineyards located in the warmer end of the Russian River Valley contribute ripe fruit elements. Vineyards from the cooler areas lend a strong minerality and structural backbone, and vines at altitude with sandy, well-drained soil add complexity and structure.
Production Notes
Grapes were hand-picked, hand-sorted, and 10% de-stemmed. They underwent a five-day cold macertaion followed by fermentation in small, open-top tanks in which a selection of native and inoculted uyeasts were utlized along with daily punchdowns by hand to enhance flavor. Wine was aged in oak barrels for 11 months sur lie with battonage in barrel every other week.
Winemaker Notes
Grapes were hand-picked, hand-sorted, and gently crushed. They underwent a seven-day cold soak followed by fermentation with a combination of punch- down and pump-over maceration techniques to enhance flavor extraction.
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