14 Hands White Blend Horse Heaven Hills Hot To Trot White 2011

Winemaker's Notes:

■ Grapes were sourced from vineyards throughout Washington state, including the Horse Heaven Hills, Wahluke Slope, Columbia Valley and Yakima Valley. ■ Chardonnay, Pinot Gris and Semillon were fed directly into pneumatic presses where the juice was quickly liberated from the skins and seeds. ■ After 24-48 hours of cold settling, the juice was clean racked away from the grape solids and inoculated with yeasts to initiate temperature controlled fermentations lasting 14-20 days. ■ Each variety was fermented separately, (mostly in stainless steel) to promote fresh flavors and aromatics. A small portion was fermented in neutral barrels and aged on the lees to enhance mouth-feel. ■ The final blend was created just a few weeks prior to bottling. The wine was fined and filtered for stability and freshness.

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Suggested Recipe Pairing presented by
Layered Rice Pudding

RiceSelect's fragrant Jasmati® is blended with eggs, milk and fall's favorite spices, cinnamon and nutmeg, to create a delicious rice pudding, which is layered on top of fluffy cream cheese and abuttery pecan crust. Pairs well with a bold, tawny port with flavors of dried fruits, nuts, and spices.

View Recipe

Member Reviews for 14 Hands White Blend Horse Heaven Hills Hot To Trot White

Add your review
Snooth User: vin0vin0
3578085,596
3.00 5
05/08/2013

Very well balanced Washington state white blend. Nice acidity, gold delicious apple, lemon curd with some minerality on the back end.


Snooth User: jennibartels
124929379
3.50 5
06/15/2013

Three and a half glasses



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Tasting Notes:

This fragrant wine presents aromas of apples and citrus, with light floral notes. Fresh flavors of pear, melon and lemon zest are balanced by crisp acidity, ending with a bright and lively finish.”

■ Grapes were sourced from vineyards throughout Washington state, including the Horse Heaven Hills, Wahluke Slope, Columbia Valley and Yakima Valley. ■ Chardonnay, Pinot Gris and Semillon were fed directly into pneumatic presses where the juice was quickly liberated from the skins and seeds. ■ After 24-48 hours of cold settling, the juice was clean racked away from the grape solids and inoculated with yeasts to initiate temperature controlled fermentations lasting 14-20 days. ■ Each variety was fermented separately, (mostly in stainless steel) to promote fresh flavors and aromatics. A small portion was fermented in neutral barrels and aged on the lees to enhance mouth-feel. ■ The final blend was created just a few weeks prior to bottling. The wine was fined and filtered for stability and freshness.

Wine Specs:

Alcohol: 13% pH: 3.49
Total Acidity: 0.66 grams per liter

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