Benessere Pinot Grigio Carneros 2004

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Winemaker's Notes:

Vintage: The 2004 vintage was early and light. Budbreak occurred on March 10th, the earliest in the last ...

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User Reviews for Benessere Pinot Grigio Carneros

Winemaker's Notes:

Vintage: The 2004 vintage was early and light. Budbreak occurred on March 10th, the earliest in the last decade. A cool and dry spring followed with cluster counts down for most varieties. A warmish summer and a light crop resulted in one of the earliest harvests of recent years. Almost all varieties were down in yield, with Pinot Grigio being no exception to this rule. Even the cool, Carneros breezes could not delay the general ripening of this aromatic variety. Two, beautiful vineyards on the Napa side of Carneros were the "birthplaces" for this wine. Carneros means "Ram" in Spanish and is the coolest region in the Napa Valley, located on the edge of the San Pablo/San Francisco Bay. Winemaking: The reddish-gray clusters of grapes were hand-picked on a bright and beautiful morning in Carneros. They were hand-sorted and placed directly in the press as whole clusters. This aromatic and flavorful juice was cold-settled for 36 hours prior to fermentation. We like to ferment our Pinot Grigio cold, to retain the fruity characteristics during fermentation. The 2004 vintage took 38 days to ferment. When the wine was almost dry, the wine was transferred to small, neutral French oak barrels, where it was allowed to rest for four months prior to bottling. Tasting Notes: This wine is brimming with tropical fruits such as pineapple and mango. Jasmine flower and honeysuckle are also among the first things to notice in the nose. The ripe flavors of white peach, tangerine and pear-apple create a symphony for the senses. The wine finishes with a mouth-coating ripeness and a lingering, yet clean, finish, as each taste cleanses the palate for the next bite of food. Our Pinot Grigio is at its best when chilled to 45 degrees F, and served as an aperitif or with a wide range of foods from soft cheeses and sourdough bread, crab-cakes, halibut, and chicken breast sandwiches. Perfect for springtime and summer sipping!

Vintage: The 2004 vintage was early and light. Budbreak occurred on March 10th, the earliest in the last decade. A cool and dry spring followed with cluster counts down for most varieties. A warmish summer and a light crop resulted in one of the earliest harvests of recent years. Almost all varieties were down in yield, with Pinot Grigio being no exception to this rule. Even the cool, Carneros breezes could not delay the general ripening of this aromatic variety. Two, beautiful vineyards on the Napa side of Carneros were the "birthplaces" for this wine. Carneros means "Ram" in Spanish and is the coolest region in the Napa Valley, located on the edge of the San Pablo/San Francisco Bay. Winemaking: The reddish-gray clusters of grapes were hand-picked on a bright and beautiful morning in Carneros. They were hand-sorted and placed directly in the press as whole clusters. This aromatic and flavorful juice was cold-settled for 36 hours prior to fermentation. We like to ferment our Pinot Grigio cold, to retain the fruity characteristics during fermentation. The 2004 vintage took 38 days to ferment. When the wine was almost dry, the wine was transferred to small, neutral French oak barrels, where it was allowed to rest for four months prior to bottling. Tasting Notes: This wine is brimming with tropical fruits such as pineapple and mango. Jasmine flower and honeysuckle are also among the first things to notice in the nose. The ripe flavors of white peach, tangerine and pear-apple create a symphony for the senses. The wine finishes with a mouth-coating ripeness and a lingering, yet clean, finish, as each taste cleanses the palate for the next bite of food. Our Pinot Grigio is at its best when chilled to 45 degrees F, and served as an aperitif or with a wide range of foods from soft cheeses and sourdough bread, crab-cakes, halibut, and chicken breast sandwiches. Perfect for springtime and summer sipping!

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