• SN: 93

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    93

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Hein Family 2006

Winemaker's Notes:

Very deep aromatic profile punctuated by light bursts of red plum fruit, hints of perfumed oak, and evergreen. Opens to candied fruit and forest floor on the nose with wafts of cloves and cream. Despite the depth of both the nose and palate, there is a good deal of red fruit character on the palate drifting back and forth among strawberry jam, cherry cream and cherry, all over a foundation of darker fruits and deep structure. On the finish the texture and aroma of dark chocolate shavings coats the mouth and nose along with bright fruit and lean oak. With the depth and structure of this wine you will be rewarded by giving it time to open up in the glass or the bottle.

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  • 2006

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Color: Red
Varietal: Pinot Noir
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Roessler Cellars:
In 2000 Roger Roessler, a longtime restaurateur with projects spread across the western part of the country, and his brother Richard, an electrical engineer and hobbyist winemaker, created Roessler Cellars, dedicated primarily to the kind of food-friendly Pinot Noir on which Roger had built wine lists for his restaurants. Roger’s restaurant interests included a share in the historic Swiss Hote... Read more
In 2000 Roger Roessler, a longtime restaurateur with projects spread across the western part of the country, and his brother Richard, an electrical engineer and hobbyist winemaker, created Roessler Cellars, dedicated primarily to the kind of food-friendly Pinot Noir on which Roger had built wine lists for his restaurants. Roger’s restaurant interests included a share in the historic Swiss Hotel on Sonoma’s town square, where the Sangiacomo family, Carneros’ largest independent grape growers, were regular customers. When it occurred to Roger that he might like to make wine, Angelo Sangiacomo did not hesitate to offer him four and a half tons of pinot noir. On the strength of this offer, the brothers formed the winery, enlisted Wells Guthrie of Copain Wines as their winemaker, and began an expansion that encompassed, just seven years later, no fewer than eleven acclaimed and award winning vineyard-designated pinots sourced from Willamette Valley to the Santa Rita Hills, five appellation pinots with proprietary names, and a dribble of chardonnay. The Roesslers purchased forty acres near Annapolis, in the Sonoma Coast, and fourteen acres in Carneros, where they began planting Pinot Noir and Chardonnay in 2003. With offices on the beautiful plaza in Sonoma, The winemaking is now headed up by full time winemaker Scott Shapley, who is Guthrie’s brother in law and Roessler Cellars has become one of the premiere producers of hand crafted Pinot Noirs in the U.S. sourcing fruit from many of the finest coastal vineyards. Read less

Editorial Reviews for Hein Family

Snooth User: Gregory Dal Piaz
89065238,748
4.50 5
02/23/2009

Okay and cocoa on the closed nose but the mouthfeel here is awesome, smooth and silky with wonderful balance and a fine transparent feel. The bitter berry fruits recall slightly under-ripe blackberry and cherry pits with a hint of rost meatiness and lead to a long, zesty finish with deep, dark fruit tones and a finale of oaken spice and damp soil and tobacco. Give this a year in the cellar and then watch this blossom! 2009-2018 93pts

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Pinot PTP II

Member Reviews for Hein Family

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Snooth User: Chris Carpita
330935,546
2.00 5
02/22/2009

Closed floral nose, apple sauce, light tannin and citrus, cinnamon, blackberry, and dark chocolate.



Very deep aromatic profile punctuated by light bursts of red plum fruit, hints of perfumed oak, and evergreen. Opens to candied fruit and forest floor on the nose with wafts of cloves and cream. Despite the depth of both the nose and palate, there is a good deal of red fruit character on the palate drifting back and forth among strawberry jam, cherry cream and cherry, all over a foundation of darker fruits and deep structure. On the finish the texture and aroma of dark chocolate shavings coats the mouth and nose along with bright fruit and lean oak. With the depth and structure of this wine you will be rewarded by giving it time to open up in the glass or the bottle.

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