Balletto Vineyards Pinot Noir 2010

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Tasting Notes:

This dark, ruby-colored Pinot Noir has an intense aromatic profile that begins with bright cherry and cassis and slow...

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User Reviews for Balletto Vineyards Pinot Noir

Winemaker's Notes:

To make our Russian River Valley Pinot Noir, we ferment each lot of grapes separately in three to six ton batches and treat the grapes as lightly as possible to help minimize extraction of unwanted compounds. The same gentle care is used during barrel ageing to preserve as many fresh aromas as possible. In addition, we try to utilize the least amount of new oak necessary to lend structure to the wine while not overpowering the more delicate aromas with heavy oak tones. To accomplish this, the wine was aged in 100 percent French oak (with 28 percent new barrels) for 9 months. The wines were racked and blended in late April, 2010 and bottled two months later

Tasting Notes:

This dark, ruby-colored Pinot Noir has an intense aromatic profile that begins with bright cherry and cassis and slowly shifts into a spicy clove, cinnamon and ginger profile. Then, there’s a touch of dark toast and forest-floor earthliness that round out the aromas and give it extra depth. The smells are truly complex and ever-changing in the glass over time. In the mouth, the fruit aromas reappear and are surrounded by a perfect viscosity that has plenty of weight without going over the top. A crisp acidity keeps the wine lively and intertwines nicely with the structure. It’s full across the palate with fine, coco-like tannins and a nice dose of astringency that lend additional grip and structure to this wine. Overall, the wine has struck the fine balance between delicate and structured, and will improve with bottle ageing during the next five to seven years (or more.)

To make our Russian River Valley Pinot Noir, we ferment each lot of grapes separately in three to six ton batches and treat the grapes as lightly as possible to help minimize extraction of unwanted compounds. The same gentle care is used during barrel ageing to preserve as many fresh aromas as possible. In addition, we try to utilize the least amount of new oak necessary to lend structure to the wine while not overpowering the more delicate aromas with heavy oak tones. To accomplish this, the wine was aged in 100 percent French oak (with 28 percent new barrels) for 9 months. The wines were racked and blended in late April, 2010 and bottled two months later

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Dietary Information: Certified Sustainable

3216 cases and 72 bottles 1.5L Magnums produced.

Closure: Cork

Notes: 100% French Oak / 28% new barrels

Chemical Analysis:

Sugar: .05 grams per liter Total Acidity: 6.07 grams per liter

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