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Enkidu Pinot Noir Sonoma Coast 2008

Winemaker's Notes:

We love to pamper and caress this wine! The Kiamberell is made with very little intervention letting the fruit to completely express itself. We begin the vinification with a six day cold-soak, followed by twice daily gentle punch downs in small fermentation vessels. In 2008, we performed a saigne’e, bleeding off juice for greater concentration of skin to juice. Fermentation was completed by native yeasts adding to the complexity. After a very gentle pressing the wine went directly to barrel and was racked only twice.

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Winery: Enkidu Wine
Color: Red
Varietal: Pinot Noir
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Enkidu Wine:
Enkidu produces wines primarily from the varieties grown in the Burgundy and Rhone Valley of France. Pinot Noir (a little bit of the dead, a little of the living); Syrah (barnyard, smoked meat and white pepper) and Petite Sirah (a warrior with a sword who first learned to dance) were our inaugural varietals. Enkidu is an ensemble of people who are passionate about wine. For us the wines we pro... Read more
Enkidu produces wines primarily from the varieties grown in the Burgundy and Rhone Valley of France. Pinot Noir (a little bit of the dead, a little of the living); Syrah (barnyard, smoked meat and white pepper) and Petite Sirah (a warrior with a sword who first learned to dance) were our inaugural varietals. Enkidu is an ensemble of people who are passionate about wine. For us the wines we produce are in response to the fruit in the vineyards, not dictated by a recipe preconceived in the office. Our wines are the result of diligent work in the vineyards by these dedicated viticulturists with whom we consult throughout the year to maximize the quality of the fruit. Read less

Member Reviews for Enkidu Pinot Noir Sonoma Coast

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Snooth User: wbmorrison
30930510
3.00 5
07/30/2011

Three glasses



Tasting Notes:

The ’08 Kiamberell expresses great Pinot Noir purity of fruit. While very similar to the ‘07 in aroma and flavors, the red fruits of dried cranberry, raspberry and Asian spice, the ’08 Kiamberell’s is more precocious. A fantastic aroma is displayed which fills the room, and the flavors coat the mouth with great complexity, richness and silkiness. I stated last year that the ’07 may be the best Pinot we have made, but the 2008 is the most hedonistic. There is no need to figure this wine out, it just tastes delicious.

We love to pamper and caress this wine! The Kiamberell is made with very little intervention letting the fruit to completely express itself. We begin the vinification with a six day cold-soak, followed by twice daily gentle punch downs in small fermentation vessels. In 2008, we performed a saigne’e, bleeding off juice for greater concentration of skin to juice. Fermentation was completed by native yeasts adding to the complexity. After a very gentle pressing the wine went directly to barrel and was racked only twice.

Wine Specs:

Alcohol: 14% pH: 3.57
Total Acidity: 0.63 grams per liter

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