Flat Rock Cellars Pinot Noir Twenty Mile Bench Vqa 2006

Previously available for: $28.67
3.38 5 0.5
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Winemaker's Notes:

Winemaker's Notes: Gravity is our top blend of three Dijon clones namely 667,777 and 115. The grapes were hand picked...

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Gravity Pinot Noir is an elegant, complex wine with floral and red currant and cherry fruit on the nose. Well structured, this Pinot Noir has ripe,... Read more

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User Reviews for Flat Rock Cellars Pinot Noir Twenty Mile Bench Vqa

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Snooth User: Thecuvee
7137944
5.00 5
05/12/2008

Gravity Pinot Noir is an elegant, complex wine with floral and red currant and cherry fruit on the nose. Well structured, this Pinot Noir has ripe, concentrated fruit and finishes earthy. Hints of spice and earthiness are well balanced by the natural acidity. Soft tannins round out this wine making it drinkable from now until 2010. This is my defintely one of my favorites! Each time I stop by their vineyard I have to have a glass or two.... I highly recomend this Pinot Noir. Also available on www.thecuvee.com.


Ratings & Tags for Flat Rock Cellars Pinot Noir Twenty Mile Bench Vqa

355667 Snooth User: memnoch
rated this wine
3.00 5
01/20/2010

Winemaker's Notes:

Winemaker's Notes: Gravity is our top blend of three Dijon clones namely 667,777 and 115. The grapes were hand picked from the 1 s t until the 9th of October 2004 at optimal physiologcal ripeness and 21.8 - 24.8 Brix. Using gravity the fruit was crushed into open top 4-ton fermenters where cold soaking took place for 4 to 8 days. Following this, the juice was fermented using commercial and wild yeast strains. Once completed, the wine was run by gravity to 2/3 new French Oak barrels and the rest a mixture of older French Oak from different cooperages to mature for 11 months. Malolactic fermentation took place in barrel and was completed during the spring of 2005. All the clones were vinified and aged separately after which we selected the top ones to suit our style for the Gravity 2004.

Winemaker's Notes: Gravity is our top blend of three Dijon clones namely 667,777 and 115. The grapes were hand picked from the 1 s t until the 9th of October 2004 at optimal physiologcal ripeness and 21.8 - 24.8 Brix. Using gravity the fruit was crushed into open top 4-ton fermenters where cold soaking took place for 4 to 8 days. Following this, the juice was fermented using commercial and wild yeast strains. Once completed, the wine was run by gravity to 2/3 new French Oak barrels and the rest a mixture of older French Oak from different cooperages to mature for 11 months. Malolactic fermentation took place in barrel and was completed during the spring of 2005. All the clones were vinified and aged separately after which we selected the top ones to suit our style for the Gravity 2004.

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