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Dr. Konstantin Frank Vinifera Wine Cellars Pinot Noir 2005

Winemaker's Notes:

Vinification: The Pinot Noir was destemmed and crushed into small open-top fermenters. Multiple daily punch-downs as well as pump-overs assured a good extraction. The Pinot Noir was gently pressed and settled. The malolactic fermentation was completed in tanks, then the wine was put in barrels. The Pinot Noir was aged ten months in French oak barrels in the traditional Burgundy style. During the ageing (in oak) the wine was racked from the lees. Finally, the wine was blended, filtered and adjusted for bottling. Description: This wine shows all the classic attributes of Pinot Noir from an exceptionally ripe vintage: deep Burgundy color, cherry, plum, blackberry and vanilla aromas with cloves and forest floor undertones, impressive ripe tannins and a long clean finish. This Pinot Noir shows the potential that Pinot Noir holds in the Finger Lakes region. This wine will accompany your meat and game dishes with great harmony. Analysis: Alcohol: 12.5 % Acidity: .45g/100ml pH: 3.65 Sugar: < .2%

Region: USA » New York » Finger Lakes

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Color: Red
Varietal: Pinot Noir
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Dr. Konstantin Frank Wine Cellars:
Dr. Konstantin Frank ignited the “Vinifera Revolution” a movement that forever changed the course of wine growing in the Finger Lakes and the United States. Dr. Frank’s vision, knowledge and determination are credited with elevating the New York wine industry from a state of happy mediocrity to a level that today commands world attention.

Member Reviews for Dr. Konstantin Frank Vinifera Wine Cellars Pinot Noir

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Snooth User: LENNDEVOURS
28312133
0.00 5
Vintage: 2001 12/10/2008

Toasty, slightly smoky oak, mushrooms, earth and a little cherry in the background. Medium bodied with good acidity. There are some tannins, but they are soft and well incorporated. Definitely more earthy than fruity


Food Pairings for Dr. Konstantin Frank Vinifera Wine Cellars Pinot Noir


Vinification: The Pinot Noir was destemmed and crushed into small open-top fermenters. Multiple daily punch-downs as well as pump-overs assured a good extraction. The Pinot Noir was gently pressed and settled. The malolactic fermentation was completed in tanks, then the wine was put in barrels. The Pinot Noir was aged ten months in French oak barrels in the traditional Burgundy style. During the ageing (in oak) the wine was racked from the lees. Finally, the wine was blended, filtered and adjusted for bottling. Description: This wine shows all the classic attributes of Pinot Noir from an exceptionally ripe vintage: deep Burgundy color, cherry, plum, blackberry and vanilla aromas with cloves and forest floor undertones, impressive ripe tannins and a long clean finish. This Pinot Noir shows the potential that Pinot Noir holds in the Finger Lakes region. This wine will accompany your meat and game dishes with great harmony. Analysis: Alcohol: 12.5 % Acidity: .45g/100ml pH: 3.65 Sugar: < .2%

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