Balletto Vineyards Pinot Gris 2010

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Tasting Notes:

A magnificent burst of aromas come off this pretty wine. It has all the traditional perfumes associated with finely ...

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User Reviews for Balletto Vineyards Pinot Gris

Winemaker's Notes:

Making the tank ferment portion of the Balletto Pinot Gris is all about patience. Chilling the tank to 52 degrees Fahrenheit helps maintain the beautiful perfume inherent in the Pinot Gris grape, but slows down the fermenting yeast to a near standstill. In 2010 the tank ferment portion of the wine came in on October 10th at 24.4 Brix and started fermentation a day later. The yeast finally converted all the sugars three months later in the first week of December. Its a risky and stressful venture, but the resulting aromas make it worthwhile.

Tasting Notes:

A magnificent burst of aromas come off this pretty wine. It has all the traditional perfumes associated with finely made Pinot Gris. Theres pear, apricot and Meyer lemon in abundance and gorgeous minerality with highlights of honeysuckle and wildflowers. Underneath, a mellow passion fruit aroma gives the wine extra depth and balances the high-toned citrus aromas with rounder tropical ones. A refreshing dose of lime rounds out the bouquet and continues into the crisp, cleansing mouthfeel. While showing tartness in the mouth, the wine still maintains a rich texture and structural viscosity. The honeyed finish lingers for several minutes and is more reminiscent of a finely made red wine than a crisp summertime white. This silky structure is achieved through fermenting 50 percent of the wine in neutral oak barrels and lees stirring several times a month. The remaining 50 percent, which slowly ferments for several months at 52 degrees Fahrenheit in stainless steel tanks, gives the wine its crisp and fresh perfumes.

Making the tank ferment portion of the Balletto Pinot Gris is all about patience. Chilling the tank to 52 degrees Fahrenheit helps maintain the beautiful perfume inherent in the Pinot Gris grape, but slows down the fermenting yeast to a near standstill. In 2010 the tank ferment portion of the wine came in on October 10th at 24.4 Brix and started fermentation a day later. The yeast finally converted all the sugars three months later in the first week of December. Its a risky and stressful venture, but the resulting aromas make it worthwhile.

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Dietary Information: Certified Sustainable

2,473 produced.

Closure: Cork

Notes: 50% Stainless Steel / 50% Neutral French Oak

Chemical Analysis:

Sugar: .18 grams per liter Total Acidity: 6.83 grams per liter

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