Belle Glos "Dairyman Vineyard" Pinot Noir
Country
USA
bottle size
750 ml
Wine Type
Red Wine
Wine Region
California
Grape Variety
Pinot Noir
vintage
2021 [**VINTAGE MAY CHANGE]
Alcohol
14.8%
characteristics
Body
Medium
Medium
Medium
Acidity
Medium
Medium
Medium
Tannin
Medium
Medium
Medium
2021 [**VINTAGE MAY CHANGE]
Product Description
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
Grape Blended
Pinot Noir
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
Colour
Deep garnet in color.
Aroma
Abundant aromas of sun-warmed black cherry, raspberry compote, and dark chocolate followed by hints of cedar and black currant.
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
Wine Pairing
:Beef
:Lamb
:Soft Cheese
Product details
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.
Brand
