Beaulieu Vineyard Pinot Noir Carneros Reserve 2003

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Winemaker's Notes:

Very rich, dark cherry aromas layered with distinctive licorice and mineral scents, indicating great fruit maturity. ...

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User Reviews for Beaulieu Vineyard Pinot Noir Carneros Reserve

Winemaker's Notes:

Very rich, dark cherry aromas layered with distinctive licorice and mineral scents, indicating great fruit maturity. Medium to deep ruby-violet color with medium body. Youthful blueberry, black cherry and licorice flavors are combined with a velvety texture supported by supple tannins and moderate acidity. The finish is long, with hints of oak adding another layer of flavor and freshness. Food Ideas: Serve this full-flavored Pinot Noir with wild mushroom pasta, roast duck or chicken, rich fish (try salmon with spiced red wine sauce), roast lamb or a semi-soft cheese like Italian Fontina d'Aosta. Winemaking Grapes were de-stemmed and gently crushed, retaining 25% whole berries. After a 3-5 day cold maceration to extract color and aroma compounds, the juice was fermented in stainless steel at an average temperature of 80 deg. F. The cap was punched down several times a day during the 7-9 days of fermentation, and the wine pressed off at dryness to barrels for completion of malolactic fermentation and further aging. Varietal: 100% Pinot Noir The Place: Carneros, Napa Valley

Very rich, dark cherry aromas layered with distinctive licorice and mineral scents, indicating great fruit maturity. Medium to deep ruby-violet color with medium body. Youthful blueberry, black cherry and licorice flavors are combined with a velvety texture supported by supple tannins and moderate acidity. The finish is long, with hints of oak adding another layer of flavor and freshness. Food Ideas: Serve this full-flavored Pinot Noir with wild mushroom pasta, roast duck or chicken, rich fish (try salmon with spiced red wine sauce), roast lamb or a semi-soft cheese like Italian Fontina d'Aosta. Winemaking Grapes were de-stemmed and gently crushed, retaining 25% whole berries. After a 3-5 day cold maceration to extract color and aroma compounds, the juice was fermented in stainless steel at an average temperature of 80 deg. F. The cap was punched down several times a day during the 7-9 days of fermentation, and the wine pressed off at dryness to barrels for completion of malolactic fermentation and further aging. Varietal: 100% Pinot Noir The Place: Carneros, Napa Valley

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