Inman Family Olivet Grange Vineyard Pinot Noir Stelvin Closure 2007

MSRP: $56.00
2.59 5 0.5
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Tasting Notes:

Color: Bright garnet Aroma: Rose petal, cherry, raspberry, black tea, ginger, clove and star anise Flavor: Red fruit ...

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  • WS: 87

    Wine Spectator Score

    87

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Nondescript nose. Flavors of cherry, cranberry and rhubard. Perhaps it was not given enough time to open up, but this didn't do much for me on th... Read more

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User Reviews for Inman Family Olivet Grange Vineyard Pinot Noir Stelvin Closure

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Snooth User: VegasOenophile
20275912,195
2.00 5
02/23/2013

Nondescript nose. Flavors of cherry, cranberry and rhubard. Perhaps it was not given enough time to open up, but this didn't do much for me on the nose or palate. 85 pts.


Winemaker's Notes:

The Olivet Grange fruit was picked over three days and fermented as field blends of our clones 114, 115, 667 and 777. An extra clean pick in the field was followed by hand sorting and then de-stemming in 5-ton stainless steel open top fermenters. The de-stemmed fruit was left to cold soak for 4 days. On the fourth day the temperature was raised and the lots were allowed to begin a native fermentation, except for the August 30th lot which was inoculated with Ashmanhaussen yeast. The must in each fermenter was punched down three times a day for 15 to 20 minutes to aid in extraction of color, tannins and flavors. Pumpovers were performed to aid in extraction on day 7. The temperature of the tanks was kept between 68-75 degrees Fahrenheit. These cooler temperatures preserve the aromas and more delicate flavors of Pinot Noir. No water, acid or enzymes or additions other than organic yeast nutrients were used in production. At the end of primary fermentation, the wines were pressed off and moved to French oak from a variety of coopers: Remond, Sirugue, Billon and Francois Freres. MLF completed in all barrels by late November. The wines rested in barrel for 17 months and received weekly batonage for the first six months and every month until one month prior to bottling.

Tasting Notes:

Color: Bright garnet Aroma: Rose petal, cherry, raspberry, black tea, ginger, clove and star anise Flavor: Red fruit dominates the flavor profile. Layers of sweet, ripe cherry, dried cranberry, rhubarb and raspberry fruits combine with clove and cinnamon spice. The wine is elegant, finessed and well balanced with OGV?s signature long finish revealing iron and mineral along with strawberry and cherry and cocoa powder hints. The texture is like silk satin and wine is medium bodied and has fine tannins. This wine should continue to improve with careful cellaring until at least 2015.

The Olivet Grange fruit was picked over three days and fermented as field blends of our clones 114, 115, 667 and 777. An extra clean pick in the field was followed by hand sorting and then de-stemming in 5-ton stainless steel open top fermenters. The de-stemmed fruit was left to cold soak for 4 days. On the fourth day the temperature was raised and the lots were allowed to begin a native fermentation, except for the August 30th lot which was inoculated with Ashmanhaussen yeast. The must in each fermenter was punched down three times a day for 15 to 20 minutes to aid in extraction of color, tannins and flavors. Pumpovers were performed to aid in extraction on day 7. The temperature of the tanks was kept between 68-75 degrees Fahrenheit. These cooler temperatures preserve the aromas and more delicate flavors of Pinot Noir. No water, acid or enzymes or additions other than organic yeast nutrients were used in production. At the end of primary fermentation, the wines were pressed off and moved to French oak from a variety of coopers: Remond, Sirugue, Billon and Francois Freres. MLF completed in all barrels by late November. The wines rested in barrel for 17 months and received weekly batonage for the first six months and every month until one month prior to bottling.

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Closure: Stelvin

Aged 17 months in French Oak.

Notes: 30% new

Chemical Analysis:

Alcohol: 13.50% pH: 3.70

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