• WS: 95

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  • WA: 90

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    90

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Archery Summit Pinot Noir Dundee Hills Archery Summit Estate 1999

Winemaker's Notes:

VINEYARD: The vines at Arcus Estate are planted on steep slopes that complicate farming, but consistently produce intensely flavored, rich fruit. This wine was made from 1973 and 1990 plantings of self-rooted Pommard clones blended with Dijon clones 777 and 114 grown on south, southwest and west facing slopes. WINEMAKING: The fermentation for the Arcus Estate was conducted in both stainless steel and wooden open top fermentors utilizing an average of 12% whole clusters. The fruit was hand sorted and soaked cold for eight days, after which native yeast fermentation was allowed to proceed under temperature controlled conditions. During primary fermentation, tanks were manually punched down up to three times per day. After limited post fermentation maceration, the wine was send via gravity to 75% new French oak wine barrels where it aged in our caves for 11 months prior to bottling. TASTING NOTES: This wine opens with vibrant aromas of blue fruits, violets, black cherries and bacon fat. The palate soars with focused flavors of cherry, currant and cassis, and the natural acidity along with integrated tannin serve to support this wine’s abundant personality. Expressive, stylish and complex.

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Member Reviews for Archery Summit Pinot Noir Dundee Hills Archery Summit Estate

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5.00 5
02/05/2008

Five glasses



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VINEYARD: The vines at Arcus Estate are planted on steep slopes that complicate farming, but consistently produce intensely flavored, rich fruit. This wine was made from 1973 and 1990 plantings of self-rooted Pommard clones blended with Dijon clones 777 and 114 grown on south, southwest and west facing slopes. WINEMAKING: The fermentation for the Arcus Estate was conducted in both stainless steel and wooden open top fermentors utilizing an average of 12% whole clusters. The fruit was hand sorted and soaked cold for eight days, after which native yeast fermentation was allowed to proceed under temperature controlled conditions. During primary fermentation, tanks were manually punched down up to three times per day. After limited post fermentation maceration, the wine was send via gravity to 75% new French oak wine barrels where it aged in our caves for 11 months prior to bottling. TASTING NOTES: This wine opens with vibrant aromas of blue fruits, violets, black cherries and bacon fat. The palate soars with focused flavors of cherry, currant and cassis, and the natural acidity along with integrated tannin serve to support this wine’s abundant personality. Expressive, stylish and complex.

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