Cakebread Cellars Pinot Noir Anderson Valley 2007

Avg Price: $59.99
3.43 5 0.5
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Winemaker's Notes:

The caramelly creme brulee sweetness of lavish oak is a major player in this big well-extracted Pinot but the wine do...

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CityWineCellar.com
Staten Island, NY (2,500 mi)
USD 54.99
750ml
Buy Now
Universal Fine Wine Spirits and Lounge
Holiday, FL (2,600 mi)
USD 59.99
750ml
Buy Now

We just enjoyed 2 bottles of the 2007 Pinot Noir in Florida at PRIME Steakhouse, Delray Beach. I found this to be a refreshing Pinot with clear fla... Read more

Cakebread Cellars has fermented each of their six Anderson Valley Pinot Noir clones separately to optimize their distinctive personalities, with 15... Read more

The caramelly, creme brulee sweetness of lavish oak is a major player in this big, well-extracted Pinot, but the wine does not give in to runaway r... Read more

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User Reviews for Cakebread Cellars Pinot Noir Anderson Valley

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Snooth User: Ray H
7552234
4.00 5
02/02/2011

We just enjoyed 2 bottles of the 2007 Pinot Noir in Florida at PRIME Steakhouse, Delray Beach. I found this to be a refreshing Pinot with clear flavors of cherry and raspberry with a great finish. I will drink this wine again as soon as I can purchase it.


External Reviews for Cakebread Cellars Pinot Noir Anderson Valley

External Review
Source: Fame Wine and Tobacco
04/21/2010

Cakebread Cellars has fermented each of their six Anderson Valley Pinot Noir clones separately to optimize their distinctive personalities, with 15% fermenting with native yeasts from the vineyard. Prior to each fermentation, each lot received a three-day cold soak to gently extract color and tannin while accentuating Pinot Noirs fruit-forward character. In traditional Burgundian fashion, the juice fermented in open-top tanks with gentle, manual punch-down of the cap. After fermentation completed, the wines macerated on the skins for another two weeks, with daily assessments of color and tannin development. We then gently drain the free run wine from the skins and age it in French oak barrels. The 2006 Anderson Valley Pinot Noir aged 15 months in French oak, 45% new, before being bottled in December, 2007.


External Review
Source: CityWineCellar.com
09/17/2010

The caramelly, creme brulee sweetness of lavish oak is a major player in this big, well-extracted Pinot, but the wine does not give in to runaway ripeness, and it never loses sight of varietal fruit. It will not be accused of being delicate, but, when allowed a few years of age, it will make satisfying drinking with the likes of a flavorful Boeuf Bourguignon.


Winemaker's Notes:

The caramelly creme brulee sweetness of lavish oak is a major player in this big well-extracted Pinot but the wine does not give in to runaway ripeness and it never loses sight of varietal fruit.

The caramelly creme brulee sweetness of lavish oak is a major player in this big well-extracted Pinot but the wine does not give in to runaway ripeness and it never loses sight of varietal fruit.

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