Benessere Pinot Noir Carneros 2005

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Winemaker's Notes:

Andre Tchelitscheff used to say that a good Pinot Noir smelled like a lady's hand coming out of a kid-skin glove. Thi...

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User Reviews for Benessere Pinot Noir Carneros

Winemaker's Notes:

Andre Tchelitscheff used to say that a good Pinot Noir smelled like a lady's hand coming out of a kid-skin glove. This is what Pinot noir is all about! Pinot Noir is a seductive wine at its best, and we hope you enjoy this version, which we think is loaded with ripe raspberries and strawberry jam. On the palate, it is smooth and seamless, with a beautiful, creamy finish. Pair this wine with game hen, pork loin and ham & gruyere sandwiches. It will age well for three to eight years. Pinot Noir (and Sangiovese) are not only difficult grapes to grow; they are difficult to produce as well. An otherwise beautiful wine can be ruined by excessive handling or rough treatment. We feel fortunate to have made it through 2005 with an excellent Pinot Noir. The grapes were gently destemmed into small fermentors, where they were allowed to soak for 48 hours before beginning fermentation. After a long, slow fermentation, the must was pressed directly to barrel. 50% new and 50% once used French oak barrels were used to age this wine. It was gravity racked twice during its life in barrel and bottled after 15 months of aging. Sugar: 0.0 Oak: 50% New

Andre Tchelitscheff used to say that a good Pinot Noir smelled like a lady's hand coming out of a kid-skin glove. This is what Pinot noir is all about! Pinot Noir is a seductive wine at its best, and we hope you enjoy this version, which we think is loaded with ripe raspberries and strawberry jam. On the palate, it is smooth and seamless, with a beautiful, creamy finish. Pair this wine with game hen, pork loin and ham & gruyere sandwiches. It will age well for three to eight years. Pinot Noir (and Sangiovese) are not only difficult grapes to grow; they are difficult to produce as well. An otherwise beautiful wine can be ruined by excessive handling or rough treatment. We feel fortunate to have made it through 2005 with an excellent Pinot Noir. The grapes were gently destemmed into small fermentors, where they were allowed to soak for 48 hours before beginning fermentation. After a long, slow fermentation, the must was pressed directly to barrel. 50% new and 50% once used French oak barrels were used to age this wine. It was gravity racked twice during its life in barrel and bottled after 15 months of aging. Sugar: 0.0 Oak: 50% New

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