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Arcadian Sleepy Hollow Pinot Noir 2003

Winemaker's Notes:

The Production Only the best PinotNoir grape clusters are handpicked in the vineyard in the early morninghours when the fruit is still cool. Pinot Noir has a tendency toferment very quickly thus preventing the wine full color and flavorextraction. To arrest the on-set of immediate fermentation, dry ice isadded to the small open top fermenting vats. This “cold soak�? (at 45°F) slows fermentation while saturating the juice with rich fruitflavor and true Pinot Noir color from prolonged contact with the grapeskins. Concomitant with the primary fermentation is malolacticfermentation (malic acid to lactic acid), which reduces the total acidand imparts softness to the wine. The grapes are pigeaged (foottreaded) 3 to 5 times daily to extract color and tannins. We thenpress the wine at 1 – 2 % sugar and allow it to complete fermentationin barrel; this helps integrate the qualities of oak in the wine. Thewine was aged in 36 month extra tight grain chateaux Sirugue barrels40% of which is new. The finished wine was bottled unfined andunfiltered. The bottled wine was further aged 14 months to allow theintegration of the wine to become more complete. 3.44 pH 1,340 - six packs 6.7 g/l 60 - magnum bottles 14.1 % alcohol 6 - 5 liter bottles .2 ppm Dissolved Oxygen

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The Production Only the best PinotNoir grape clusters are handpicked in the vineyard in the early morninghours when the fruit is still cool. Pinot Noir has a tendency toferment very quickly thus preventing the wine full color and flavorextraction. To arrest the on-set of immediate fermentation, dry ice isadded to the small open top fermenting vats. This “cold soak�? (at 45°F) slows fermentation while saturating the juice with rich fruitflavor and true Pinot Noir color from prolonged contact with the grapeskins. Concomitant with the primary fermentation is malolacticfermentation (malic acid to lactic acid), which reduces the total acidand imparts softness to the wine. The grapes are pigeaged (foottreaded) 3 to 5 times daily to extract color and tannins. We thenpress the wine at 1 – 2 % sugar and allow it to complete fermentationin barrel; this helps integrate the qualities of oak in the wine. Thewine was aged in 36 month extra tight grain chateaux Sirugue barrels40% of which is new. The finished wine was bottled unfined andunfiltered. The bottled wine was further aged 14 months to allow theintegration of the wine to become more complete. 3.44 pH 1,340 - six packs 6.7 g/l 60 - magnum bottles 14.1 % alcohol 6 - 5 liter bottles .2 ppm Dissolved Oxygen

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