Esser Vineyards Pinot Noir California 2009
The fruit is harvested at dawn and immediately delivered to the crush pad to ensure freshness. The clusters are de-stemmed and the berries are gently cracked, before transfer to stainless steel tank. The must is kept coola nd pumped over twice daily for two days before inoculation. The wine ferments at 85 degrees for 11-12 days, then pressed and oak aged for 8-10 months.
Editorial Reviews for Esser Vineyards Pinot Noir California
This has a rather fine blend of scrubby underbrush, Ranier cherry and smoky soil. Smells a bit mesquite-y in a floral kind of way. Bright and clear with simple yet fresh and ever so lightly astringent red berry fruit. More raspberry than strawberry this delivers a very nice slightly sweet mouthful of red fruit on a rather streamlined frame. The finish shows a pops of tannins that then receded leaving the mouth warm with some cinnamon like spice and some jelly donut filling. Very nice if you enjoy this style. 87pts
Food Pairings for Esser Vineyards Pinot Noir California
Fresh aromas of bing cherry, cola, tobacco and oak. Lush and expansive on the palate. A velvety mouthfeel with crisp flavors of strawberry, cherry, clove and vanilla. Bright and lingering finish of spice, sweet fruit and smooth tannins.
Aged 8 months in Oak.
Notes: Barrel Aged
|Alcohol: 13.6%||pH: 3.65|
|Sugar: 1.5 grams per liter||Total Acidity: 5.9 grams per liter|
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