Harvest Moon Estate & Winery Russian River Valley Pinot Noir 2007

MSRP: $38.00
3 5 0.5
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Tasting Notes:

4/18/09: Tasted 24 hours since carefully placed in tanks. This wine will sit for 3 weeks where we allow each barrel...

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  • SN: 86

    Snooth Editorial Score

    86

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Not much going on in the nose here, with gentle aromas of chalky earth, dried herb stems, and tomato leaf that blossom into an intensely floral bou... Read more

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Editorial Reviews for Harvest Moon Estate & Winery Russian River Valley Pinot Noir

Snooth User: Gregory Dal Piaz
89065204,079
3.00 5
12/09/2010

Not much going on in the nose here, with gentle aromas of chalky earth, dried herb stems, and tomato leaf that blossom into an intensely floral bouquet. Rather high acid in the mouth with taut flavors of barely ripe strawberries. This is simple, yet clean and brisk with a certain appeal. The backend shows more depth to the fruit and it develops some sweetness with a moderately intense floral tone. This is very lightly flavored but finishes with good persistence. A simple wine but not a bad wine. 86pts


User Reviews for Harvest Moon Estate & Winery Russian River Valley Pinot Noir

Winemaker's Notes:

The fruit came off three small young vineyards located on Willowside and River Roads. We farmed two of the three vineyards so we knew the quality of the fruit was going to arrive in excellent condition at the crushpad. 2007 is known across Sonoma County as a “great vintage” and for us it truly was an expressive year. Near perfect growing conditions and summer weather patterns helped create balance between flavor intensity and mature flavor profiles. Lots of flavor without the high (numerically) brix sugar levels. At the crushpad, the plump clusters were gently destemmed and gravity crushed into small open top fermentors where the fresh must fermented outside with netting (shielding from fruit flies) for 13 days. Pressed dry at 1.9 bars, this wine sat sur lees for three weeks while undergoing malo-lactic fermentation. The sediment was stirred daily for two of those three weeks allowing for further breakdown of additional flavors into solution adding to body which is super important for low alcohol, lighter bodied wines. Racked mostly clean, the wine sat undisturbed in mostly older French barrels for several months until Spring where it was exposed to tiny amounts of oxygen via racking extending the aromas and softening the flavor profiles. We bottled 13 barrels in May 2009 where it sat for the summer months experiencing further necessary ageing.

Tasting Notes:

4/18/09: Tasted 24 hours since carefully placed in tanks. This wine will sit for 3 weeks where we allow each barrels' microbiological communities can meet and greet one another and party if necessary in tank prior to bottling. Estimated release date: 12/09. Futures offered. Picked on time with its freshness retained, this wine is both pretty yet structured enough to be taken serious in any Pinot Noir arena. Dark electric hues of brick emit from the glasses’ edge. Aromas of soft yet spicy red cherry envelop a pleasant earthiness. (Probably the barrelly profile of recent contact w/ wood). Flavor profiles of rich tart ripe cherry with a slow swell of tannin softly grips the palate. The mouth feel and medium body are approachable now, however a few years would integrate and elevate this Pinot to a different level. Enjoy from late 2010 and continue to drink for a decade.

The fruit came off three small young vineyards located on Willowside and River Roads. We farmed two of the three vineyards so we knew the quality of the fruit was going to arrive in excellent condition at the crushpad. 2007 is known across Sonoma County as a “great vintage” and for us it truly was an expressive year. Near perfect growing conditions and summer weather patterns helped create balance between flavor intensity and mature flavor profiles. Lots of flavor without the high (numerically) brix sugar levels. At the crushpad, the plump clusters were gently destemmed and gravity crushed into small open top fermentors where the fresh must fermented outside with netting (shielding from fruit flies) for 13 days. Pressed dry at 1.9 bars, this wine sat sur lees for three weeks while undergoing malo-lactic fermentation. The sediment was stirred daily for two of those three weeks allowing for further breakdown of additional flavors into solution adding to body which is super important for low alcohol, lighter bodied wines. Racked mostly clean, the wine sat undisturbed in mostly older French barrels for several months until Spring where it was exposed to tiny amounts of oxygen via racking extending the aromas and softening the flavor profiles. We bottled 13 barrels in May 2009 where it sat for the summer months experiencing further necessary ageing.

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13 barrels produced.

Chemical Analysis:

Alcohol: 13%
Sugar: 0.65 grams per liter

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