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Flickinger Wines USD 30.00 750ml

Francis Tannahill Pinot Noir Willamette Valley the Hermit 2004

Winemaker's Notes:

The Shea vineyard portion of this wine was fermented with 25% whole clusters in a French oak open top tank. Punched down 1 – 3 times a day the wine was lightly pressed and racked into French oak barrels, 30% of which were new. The Momtazi portion of this wine was fermented with 50% whole clusters, punched down 1 – 5 times a day, very lightly pressed and after a very short settling racked into French oak barrels 30% to 50% of which were new. The David Hill portion was fermented with 35% whole clusters. Punched down 1 – 3 times a day the wine was lightly pressed and racked into French oak barrels, 50% of which were new. The Maresh portion was 100% destemmed and punched down 1 – 2 times a day. After fermentation the wine was lightly pressed and racked into 75% new oak. The Poco portion was 100% destemmed and very well extracted. Racked into 30% new oak after fermentation, we did not press this wine at all to minimize tannin. All of the portions were fermented in oak open top tanks. Nothing was used in the fermentation and ageing of this wine save sulfur dioxide. No yeasts, enzymes, acidity, malolactic bacteria etc were added. The wine was racked and blended in September 2005 and bottled in April 2006 after spending 18 months in barrel. - Winemaker Notes

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The Shea vineyard portion of this wine was fermented with 25% whole clusters in a French oak open top tank. Punched down 1 – 3 times a day the wine was lightly pressed and racked into French oak barrels, 30% of which were new. The Momtazi portion of this wine was fermented with 50% whole clusters, punched down 1 – 5 times a day, very lightly pressed and after a very short settling racked into French oak barrels 30% to 50% of which were new. The David Hill portion was fermented with 35% whole clusters. Punched down 1 – 3 times a day the wine was lightly pressed and racked into French oak barrels, 50% of which were new. The Maresh portion was 100% destemmed and punched down 1 – 2 times a day. After fermentation the wine was lightly pressed and racked into 75% new oak. The Poco portion was 100% destemmed and very well extracted. Racked into 30% new oak after fermentation, we did not press this wine at all to minimize tannin. All of the portions were fermented in oak open top tanks. Nothing was used in the fermentation and ageing of this wine save sulfur dioxide. No yeasts, enzymes, acidity, malolactic bacteria etc were added. The wine was racked and blended in September 2005 and bottled in April 2006 after spending 18 months in barrel. - Winemaker Notes

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