Balletto Vineyards Estate Pinot Gris 2008

MSRP: $14
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Tasting Notes:

Heres a fantastically complex Pinot Gris. This pale-straw colored wine opens with musky and exotic fresh fig and flor...

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User Reviews for Balletto Vineyards Estate Pinot Gris

Winemaker's Notes:

To add complexity, the Balletto Pinot Gris is made in two separate lots. The first is fermented in a stainless steel tank at 52 degrees Fahrenheit. This cold fermentation takes up to five months to complete and gives the wine its bright fruit tones and crisp mouth feel. The second half is fermented in old, neutral barrels and generally finishes in three to six weeks. The barrels are stirred every two weeks to keep the solids insuspension and enhance the wines texture. The two incredibly different lots were blended in late February before bottling.

Tasting Notes:

Heres a fantastically complex Pinot Gris. This pale-straw colored wine opens with musky and exotic fresh fig and floral honey tones. The secondary aromas reveal ripe red apple, melon and lemon. Altogether, these aromas are ever-changing and intoxicating. In the mouth, its lush and perfectly viscous with a dose of tartness that balances and holds the wine together. The fig and honey aromas make a secondary appearance in the finish to create a generous and incredibly long aftertaste thats enhanced with a hint of butterscotch. This versatile food wine has enough body and flavor to complement rich seafood like lobster and scallops and would also serve as an aperitif. It's a perfect summertime wine.

To add complexity, the Balletto Pinot Gris is made in two separate lots. The first is fermented in a stainless steel tank at 52 degrees Fahrenheit. This cold fermentation takes up to five months to complete and gives the wine its bright fruit tones and crisp mouth feel. The second half is fermented in old, neutral barrels and generally finishes in three to six weeks. The barrels are stirred every two weeks to keep the solids insuspension and enhance the wines texture. The two incredibly different lots were blended in late February before bottling.

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2,743 cases produced.

Chemical Analysis:

Alcohol: 13.8% pH: 3.39
Sugar: 0.34 grams per liter Total Acidity: 7.0 grams per liter

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