Collection Russian River Valley Pinot Noir 2010

Winemaker's Notes:

The grapes were destemmed and 30% were left whole. Spontaneous fermentation was carried out with select natural yeasts and the cap was punched down manually, pideage, twice per day. The wine was pressed at the conclusion of fermentation and aged 8 months in 70% neutral and 30% lightly toasted French Oak. Malolactic fermentation occurred in barrel.

Vintages

  • 2010

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Color: Red
Varietal: Pinot Noir
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Winery Exchange:
Echelon wines are created for celebrations. And not just the big ones, the obvious occasions – weddings, graduations, promotions, making that final student loan payment, etc. At Echelon Vineyards, we celebrate life’s daily occasions - the mini-milestones. In fact, we can’t think of an achievement that doesn’t warrant a celebratory sip. Solid day’s work? Treat yourself to a glass of Eche... Read more
Echelon wines are created for celebrations. And not just the big ones, the obvious occasions – weddings, graduations, promotions, making that final student loan payment, etc. At Echelon Vineyards, we celebrate life’s daily occasions - the mini-milestones. In fact, we can’t think of an achievement that doesn’t warrant a celebratory sip. Solid day’s work? Treat yourself to a glass of Echelon Chardonnay. Remembered to back up your hard drive? That calls for Echelon Pinot Noir. Made dinner reservations AND lined up a babysitter for Saturday night? Toast your success with Echelon Cabernet Sauvignon. Caught up on Facebook? Pour yourself a glass of Echelon Pinot Grigio. No matter the feat, no matter how small – we have an Echelon wine that “fits” the occasion perfectly. Echelon. You’re Entitled. Read less

Tasting Notes:

Subtle aromas of sour cherry and a touch of vanilla precede flavors of concentrated dark fruit with a hint of smoky spice. Perfectly balanced, the crisp acidity contributes to a complex, silky finish. In a word…elegant.

The grapes were destemmed and 30% were left whole. Spontaneous fermentation was carried out with select natural yeasts and the cap was punched down manually, pideage, twice per day. The wine was pressed at the conclusion of fermentation and aged 8 months in 70% neutral and 30% lightly toasted French Oak. Malolactic fermentation occurred in barrel.

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Wine Specs:

Alcohol: 13.5% pH: 3.75
Sugar: .15 grams per liter Total Acidity: 5.8 grams per liter

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