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

Avg Price: $7.97
3.06 5 0.5
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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 le...

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

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

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Snooth User: vin0vin0
3578084,344
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.


Ratings & Tags for 14 Hands White Blend Horse Heaven Hills Hot To Trot White

rated this wine
3.50 5
06/15/2013

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.

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.

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Chemical Analysis:

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

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