• SN: 87

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Esser Vineyards Pinot Noir California 2009

Winemaker's Notes:

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.

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3.01625 5 0.5
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Esser Vineyards:
ESSER VINEYARDS embodies what consumers are looking for in a California wine: value, quality and elegance from a family run winery. After his successful turn around of Napa Valley’s CUVAISON winery, Manfred Esser set to work planning his next project - ESSER VINEYARDS. Years of preparation went into the development of the brand. Overseeing every aspect of the project, Esser has achieved h... Read more
ESSER VINEYARDS embodies what consumers are looking for in a California wine: value, quality and elegance from a family run winery. After his successful turn around of Napa Valley’s CUVAISON winery, Manfred Esser set to work planning his next project - ESSER VINEYARDS. Years of preparation went into the development of the brand. Overseeing every aspect of the project, Esser has achieved his goal of providing consumers with wines of outstanding style and exceptional value. At the helm of ESSER VINEYARDS winemaking is recognized consulting winemaker, Paul Moser. Moser, whose style received praise for eight consecutive years from Robert Parker, breathes a breath of fresh air into the California wine market by consistently fashioning wines that are true to fruit character and of incredible value. Introduced in 2001, ESSER VINEYARDS has already achieved stellar success in the US and international wine market with top placements in Europe, Asia and several other global markets. Read less

Editorial Reviews for Esser Vineyards Pinot Noir California

Snooth User: Gregory Dal Piaz
89065222,083
3.50 5
11/14/2011

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


Member Reviews for Esser Vineyards Pinot Noir California

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Snooth User: Esser Vineyards
21219324
5.00 5
Vintage: 2008 08/07/2009

We're very happy with the new release. Fruit forward and light. Great with or without food. I love it.


Snooth User: ttutony
407981,093
2.50 5
Vintage: 2007 01/17/2009

Cherry and raspberry fruit. Tart acidity. Tastes somewhat alcoholic. The individual components of this wine seemed a little out of balance. Maybe this wine is a bit too young at the moment.


Snooth User: capybara
40614176
1.00 5
Vintage: 2007 02/01/2009

I did not like this wine.


External Reviews for Esser Vineyards Pinot Noir California

External Review
Source: JJ Buckley Fine Wines
01/03/2013

A Pinot Noir wine from California in USA. 2009 Esser Pinot Noir 750ml


External Review
Vintage: 2008 03/16/2010

Esser Cellars Pinot Noir 2008 and all other wine from Esser Cellars are readily available to ship at discount prices. We carry many premium wine from across the world.


External Review
Vintage: 2005 01/17/2009

Wine Tasting NotesDelicate floral aromas give way to lush flavors of strawberry and cherry in this delicious Pinot Noir. On the palate, rounded tannins support a long polished finish. A perfect match with roasted meat dishes, hearty pastas and cheeses.



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Tasting Notes:

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.

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.

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Closure: Cork

Aged 8 months in Oak.

Notes: Barrel Aged

Wine Specs:

Alcohol: 13.6% pH: 3.65
Sugar: 1.5 grams per liter Total Acidity: 5.9 grams per liter

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