Belle Glos "Dairyman Vineyard" Pinot Noir
ประเทศ (Country)
USA
ขนาดบรรจุ (bottle size)
750 ml
ประเภทไวน์ (Wine Type)
Red Wine
แคว้น (Wine Region)
California
พันธุ์องุ่น (Grape Variety)
Pinot Noir
ปี (vintage)
2021 [**VINTAGE MAY CHANGE]
แอลกอฮอล์ (Alcohol)
14.8%
characteristics
บอดี้ (Body)
Medium
Medium
Medium
แอซิดิตี้ (Acidity)
Medium
Medium
Medium
แทนนิน (Tannin)
Medium
Medium
Medium
2021 [**VINTAGE MAY CHANGE]
รายละเอียดสินค้า
Deep garnet in color with abundant aromas of sun-warmed black cherry, raspberry compote, and dark chocolate followed by hints of cedar and black currant. Bold and rich tones layered with flavors of fresh strawberry cobbler and bramble accompanied by notes of cinnamon and nutmeg. This wine has rich tannins, nice concentration, depth, and natural acidity that expresses the authenticity of a Sonoma County Pinot Noir.
wine score
90 points James Suckling
A spicy pinot with dark cherries, dark raspberries and tree bark. Flavorful on the palate, with some oak spices and dried herbs. Firm, but quite polished. Drink now.
Profile
พันธุ์องุ่นผสม (Grape Blended)
Pinot Noir
รสสัมผัส (Palate)
Bold and rich tones layered with flavors of fresh strawberry cobbler and bramble accompanied by notes of cinnamon and nutmeg. This wine has rich tannins, nice concentration, depth, and natural acidity
สี (Colour)
Deep garnet in color.
กลิ่น (Aroma)
Abundant aromas of sun-warmed black cherry, raspberry compote, and dark chocolate followed by hints of cedar and black currant.
รสสัมผัส (Palate)
Bold and rich tones layered with flavors of fresh strawberry cobbler and bramble accompanied by notes of cinnamon and nutmeg. This wine has rich tannins, nice concentration, depth, and natural acidity
จับคู่อาหาร (Wine Pairing)
:Beef
:Lamb
:Soft Cheese
เนื้อหาสินค้า
RUSSIAN RIVER VALLEY
Once a dairy farm and pastureland, this vineyard has realized its greatest potential as a prime, virgin Pinot Noir vineyard. It was first planted in 2000 to a mix of Dijon clones 115, 667, and 777, all grafted on low-vigor rootstock 101-14.
We harvested early in the morning so the fruit would arrive at the winery while the grapes were still cool to preserve the vineyard-fresh flavors. After destemming (but not crushing) the berries, we cold-soaked the fruit for up to two weeks to soften the skins and allow for ideal extraction. During fermentation in a combination of closed and open-top stainless steel fermenters, we used both punch-downs and pump-overs to extract color and tannins, and also to control temperatures and maximize flavors. We aged the wine in 100% French oak (60% new) for up to nine months. After the wine underwent malolactic fermentation, we racked it twice before making the final blend.
