Chateau St. Jean Pinot Noir Foster's Wine Estates 2005

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Winery: Chateau St. Jean Winery & Vineyards
Region: USA » California » Sonoma County
Varietal: Pinot Noir

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Winemaker's Notes:

Youthful and engaging, this Pinot Noir is filled with bright notes of cranberry, rose, lavender and hints of smoke. T...

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Utah Dept of Alcoholic Beverage Control (buyersvine) Salt Lake City, UT (1,900 mi)	Chateau St. Jean Pinot Noir Sonoma County (2005) »	$16.⁹⁹ 750ml Bad price? USD 16.99

User Reviews for Chateau St. Jean Pinot Noir Foster's Wine Estates

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atonalprime

1,401

03/02/2012

Benoist Ranch Sonoma Coast. Dark with a garnet rim, medium-bodied. Powerful bouquet of plum, hot earth and dark fruit on the nose, notes of blackberry and huckleberry. concentrated, balanced acid, smooth and slightly jammy palate with notes of dark bramble fruit, figs, tobacco and dark chocolate. finish of concord grape, orange rind, blueberry, black currant and molasses.

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LINHNGUYEN

07/17/2011

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Ratings & Tags for Chateau St. Jean Pinot Noir Foster's Wine Estates

jordanasf

rated this wine

02/06/2009

karelod

rated this wine

10/25/2012

NKOTB

rated this wine

06/26/2011

Winemaker's Notes:

Youthful and engaging, this Pinot Noir is filled with bright notes of cranberry, rose, lavender and hints of smoke. The palate offers jammy fruit flavors of plum and cranberry along with pleasing leather accents. Soft and round with a creamy texture that leads to a long fruit finish with a touch of roasted almond." -- Margo Van Staaveren, Winemaker Hand-picking and gentle fruit handling are key to great Pinot Noir production. Cap management and cold soaking are also key parts of the equation. Cold soaking before fermentation allows for the extraction of more and different color and flavor from this relatively thin-skinned grape. Open-top fermenters allow gentle cap management by manually pushing the skins back down into the fermenting juice. This regime results in the best extraction of color, flavor and tannins from the skin. After fermentation is complete, the lots are tasted to determine the best date to press. After 10 months of barrel aging, each lot is assessed, the lots are selected, blended, and the wine is bottled unfined.