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

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.

3.45 5 0.5
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Chateau St. Jean Winery & Vineyards:
  Chatea St. Jean’s life started in 1920, when it was built as a summer home for Ernest and Maude Goff. It is located in Sugarloaf Ridge in the Sonoma Valley near the legendary Kenwood, California. While the 250 acres of land were originally planted with white grapes, Prohibition encouraged the planting of prunes and walnuts instead. When Chateau St. Jean was founded in 1973, the... Read more
  Chatea St. Jean’s life started in 1920, when it was built as a summer home for Ernest and Maude Goff. It is located in Sugarloaf Ridge in the Sonoma Valley near the legendary Kenwood, California. While the 250 acres of land were originally planted with white grapes, Prohibition encouraged the planting of prunes and walnuts instead. When Chateau St. Jean was founded in 1973, the chateau was restored and opened to the public in honor of the Goff family. As the company says, “only the finest” from their wines, and they delivered on that promise in quick time. In 1999, Chateau St. Jean’s 1996 Cinq Cépages Cabernet Sauvignon won “Wine of the Year,” making the chateau the first Sonoma winery to receive this award. Chateau St. Jean was one of the pioneers in vineyard designation, stressing the importance of a grape’s origin. They didn’t just talk the talk - they took grapes from successful vineyards and made individually labeled Chardonnays, Pinot Noir, and Fumé Blanc. With the hard work and dedication of Margo Van Staaveren, the winemaker for Chateau St. Jean, the winery is able to make high quality wines with a persistent signature flavor profile across different vintages. Read less

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

Add your review
Snooth User: atonalprime
1577901,412
5.00 5
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.


Snooth User: LINHNGUYEN
88781513
0.00 5
07/17/2011

5


Snooth User: Aviv Gonen
133531943
2.50 5
08/25/2013

Two and a half glasses



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.

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