Iron Horse Vineyards White Blend Green Valley Russian Cuvée 2005

Avg Price: $32.99
3.13 5 0.5
Add
9 reviews
+My Wines

My Wines

Save in My Wines

Add to Wishlist

My Cellar

List It
Edit

Tasting Notes:

By nose, raspberry, Crenshaw melon and hint of tangerine. In the mouth really ripe strawberry (yet dry), definitely a...

Read more...
  • SN: 83

    Snooth Editorial Score

    83

    Close
  • WE: 93

    Wine Enthusiast Score

    93

    Close
  • WS: 91

    Wine Spectator Score

    91

    Close
  • W&S: 90

    Wine & Spirits Magazine Score

    90

    Close
  • + Wine critic

    Submit a Critic Score

    Score:

    Name of Critic:

    Close

Really yeasty on the nose with sweet, ripe fruit notes. On the palate this is surprisingly hard and very dry with an assertive earthy, and almost m... Read more

funky, herbal aromas and a little bitter on the palate, under-riped fruit, green raspberries, old yeast and earthy, but doesn't balance well with t... Read more

Has a candied nose (although there was a slight chlorine tint to it). Clean and crisp with bright strawberry fruits. Read more

Set your rating:
Save

Examples: Value Wine, Would Recommend, For the Cellar, Etc...

Editorial Reviews for Iron Horse Vineyards White Blend Green Valley Russian Cuvée

Snooth User: Gregory Dal Piaz
89065184,279
2.50 5
12/16/2009

Really yeasty on the nose with sweet, ripe fruit notes. On the palate this is surprisingly hard and very dry with an assertive earthy, and almost metallic tone over rich strawberry fruit but finishes with some bitter, and dirty notes that detract from the impressive depth this offers. 83pts


User Reviews for Iron Horse Vineyards White Blend Green Valley Russian Cuvée

Add your review
Snooth User: Nicki Gig
1783064,201
2.50 5
12/04/2009

funky, herbal aromas and a little bitter on the palate, under-riped fruit, green raspberries, old yeast and earthy, but doesn't balance well with the fruit


Snooth User: Philip James
112,549
3.00 5
12/06/2009

Has a candied nose (although there was a slight chlorine tint to it). Clean and crisp with bright strawberry fruits.


External Reviews for Iron Horse Vineyards White Blend Green Valley Russian Cuvée

External Review
Source: WineChateau.com
09/29/2010

By nose: Filbert nut, warm milk and baked apple. By mouth: baked apple, a richcreamy mouth-feel followed by a touch of lemon curd on the finish. A perfect aperitif by itself and for a great cocktail,simply add a few pomegranate seeds to the flute. Pair with rich foods such a foie gras, as well as sweet and soursauces and anything prepared with exotic spices, including curries and chilies. Also great with a BLT.


External Review
Source: Fame Wine and Tobacco
09/23/2011

"By nose: Filbert nut


External Review
03/19/2013

Exotic and bold, yet retains an underlying elegance. Offers delicate strawberry and yeasty almond aromas and mature but lively cherry, red apple and spicy vanilla flavors. Drink now through 2013. 968 cases made. -TF Wine Spectator. A Proprietary Blend wine from California in USA. 2005 Iron Horse Brut Rose 750ml


External Review
Source: WineChateau.com
02/15/2011

By nose, raspberry, Crenshaw melon and hint of tangerine. In the mouth really ripestrawberry (yet dry), definitely a Pinot Noir. The perfect wine with a beautiful steak dinner, grilled tuna, duck, ham, turkey,roasted squash, wild mushrooms and chestnuts. It is a great choice for Thanksgiving


External Review
11/04/2011

The 2005 Brut Rose is an authentic rose with the grapes left on the skins to extract the deep rose color. A blend of 81% Pinot Noir and 19% Chardonnay aged 4 years on the yeast in the bottle, it boasts abundant aromas of framboise, wild strawberries,... Robert Parkers Wine Advocate. A Proprietary Blend wine from California in USA. 2005 Iron Horse Brut Rose 750ml


Ratings & Tags for Iron Horse Vineyards White Blend Green Valley Russian Cuvée

rated this wine
5.00 5
07/31/2010

Winemaker's Notes:

Awards Accolades: <strong>90 Points</strong> - <em>Wine Spirits</em><br/><br/> About This Wine: Russian Cuvée commemorates the style of sparklings we made for the historic Reagan - Gorbachev summit meetings, which ended the Cold War. Although “sweeter” than the Classic vintage Brut, the higher dosage doesn’t come across as sweet, but does make the wine richer.<br/><br/> <strong>Tasting Notes Food Pairings:</strong> By nose: Filbert, warm milk and baked apple. By mouth: Baked apple, a rich creamy mouth-feel followed by a touch of lemon curd on the finish. A perfect aperitif by itself and a great cocktail, simply add a few pomegranate seeds to the flute. Pair with rich foods such a foie gras, as well as sweet and sour sauces and anything prepared with exotic spices, including curries and chilies. Also great with a BLT.<br/><br/> <strong>Artisanal Winemaking:</strong> Hand harvested in the chilly fog of early morning, our Pinot Noir and Chardonnay grapes are gently pressed as whole clusters yielding base wines of great delicacy. The juice ferments slowly at 62° to 65° f retaining vibrant fruit esters. In blending this wine we chose Pinot Noir and Chardonnay lots that were a bit shy by nose but have lean and angular elements by mouth. What was once shy now exhibits wonderful complexity and creaminess that comes from three plus years of aging on the yeast. The dosage for this wine is 18 ml of Brut LEX, (75% Pinot Noir, 25% Chardonnay).<br/><br/> <strong>Precision Winegrowing:</strong> At Iron Horse "Estate Bottled" means that the winemaking begins in the vineyard. Our location in Green Valley represents the very best soil, climate and aspects for Chardonnay and Pinot Noir. Our goal is to grow the best winegrapes we should be growing through what we call "precision winegrowing." All pruning, canopy management, irrigation and cover crop decisions are determined on a block-by-block (and sometimes even vine-byvine) basis, considering both the vintage at hand and the long-term needs of the land.<br/><br/> <strong>For Sparkling and Still Wine, Precision Harvesting is Key:</strong> Our only rule is to make the best wines we can. We wait until harvest to decide sparkling or still, as the only difference is the brix level (or the amount of sugar in the grapes, less for sparklings, more for still). Then winemaker David Munksgard considers berry size (bigger is better for sparklings, smaller for still), the health of the canopy, clone selection, even small details such as the relative dampness of the cover crop can make a difference. If necessary, parts of the same block may be picked on different days.<br/><br/> About The Winery: Iron Horse is one of Sonoma County's most prestigious, small, independent, estate, family owned wineries. The founding partners, Audrey and Barry Sterling first saw it in the pouring rain in February 1976. Driving down Ross Station Road, they were sure they were lost until they crested the knoll and the view opened up to 300 acres of gentle rolling hills and a wall of trees behind that looked like Camelot to them. Incurable romantics, and having extraordinary vision, they bought the property in just two weeks.<br/><br/> In those days, Iron Horse was the most westerly vineyard in Sonoma County. Even the agricultural extension agents from US Davis recommended they look further east as this vineyard was prone to frost as late as June 1st, well after bud-break in the spring and jeopardizing the crop. But having lived in France, the Sterlings knew the cool, foggy climate was exactly what they were looking for to grow Chardonnay and Pinot Noir. And, as a native San Franciscan, Audrey Sterling had spent part of her summers on the Russian River and was familiar with the area.<br/><br/> There were 110 acres in vine at the time, originally planted by Forrest Tancer when he was working for Rodney Strong. Forrest and the Sterlings became partners, upgraded the vineyard, engineered an elaborate frost protection system, built the winery and produced their first vintage of Estate Chardonnay in 1978. The winery officially opened in 1979 with the first vintage of Estate Pinot Noir on Barry Sterling's 50th birthday. The first vintage for the Sparkling Wines was 1980.<br/><br/> The name Iron Horse came from a train that stopped at Ross Station at the turn of the 20th Century. The logo, the rampant horse on a weathervane, came from an actual weathervane that was unearthed when they were leveling the ground to build the winery.<br/><br/> Technical Analysis: <strong>Appellation:</strong> Green Valley of Russian River Valley<br/><br/> <strong>Blend:</strong> 75% Pinot Noir 25% Chardonnay<br/><br/> <strong>Alcohol:</strong> 13.5% v/v<br/><br/> <strong>Acidity:</strong> .90 g/100ml<br/><br/> <strong>Residual Sugar:</strong> 1.4 g/100ml<br/><br/> <strong>pH:</strong> 2.88<br/><br/> <strong>Malolactic Fermentation:</strong> None<br/><br/> <strong>Harvest Dates:</strong> August 18 - September 17, 2005<br/><br/> <strong>Date Bottled:</strong> May 2006<br/><br/> <strong>Release Date:</strong> 1st disgorging, November 2009<br/><br/> <strong>Total Production:</strong> 1,400 Cases<br/><br/>

Tasting Notes:

By nose, raspberry, Crenshaw melon and hint of tangerine. In the mouth really ripe strawberry (yet dry), definitely a Pinot Noir. The perfect wine with a beautiful steak dinner, grilled tuna, duck, ham, turkey, roasted squash, wild mushrooms and chestnuts. It is a great choice for Thanksgiving.

Awards Accolades: <strong>90 Points</strong> - <em>Wine Spirits</em><br/><br/> About This Wine: Russian Cuvée commemorates the style of sparklings we made for the historic Reagan - Gorbachev summit meetings, which ended the Cold War. Although “sweeter” than the Classic vintage Brut, the higher dosage doesn’t come across as sweet, but does make the wine richer.<br/><br/> <strong>Tasting Notes Food Pairings:</strong> By nose: Filbert, warm milk and baked apple. By mouth: Baked apple, a rich creamy mouth-feel followed by a touch of lemon curd on the finish. A perfect aperitif by itself and a great cocktail, simply add a few pomegranate seeds to the flute. Pair with rich foods such a foie gras, as well as sweet and sour sauces and anything prepared with exotic spices, including curries and chilies. Also great with a BLT.<br/><br/> <strong>Artisanal Winemaking:</strong> Hand harvested in the chilly fog of early morning, our Pinot Noir and Chardonnay grapes are gently pressed as whole clusters yielding base wines of great delicacy. The juice ferments slowly at 62° to 65° f retaining vibrant fruit esters. In blending this wine we chose Pinot Noir and Chardonnay lots that were a bit shy by nose but have lean and angular elements by mouth. What was once shy now exhibits wonderful complexity and creaminess that comes from three plus years of aging on the yeast. The dosage for this wine is 18 ml of Brut LEX, (75% Pinot Noir, 25% Chardonnay).<br/><br/> <strong>Precision Winegrowing:</strong> At Iron Horse "Estate Bottled" means that the winemaking begins in the vineyard. Our location in Green Valley represents the very best soil, climate and aspects for Chardonnay and Pinot Noir. Our goal is to grow the best winegrapes we should be growing through what we call "precision winegrowing." All pruning, canopy management, irrigation and cover crop decisions are determined on a block-by-block (and sometimes even vine-byvine) basis, considering both the vintage at hand and the long-term needs of the land.<br/><br/> <strong>For Sparkling and Still Wine, Precision Harvesting is Key:</strong> Our only rule is to make the best wines we can. We wait until harvest to decide sparkling or still, as the only difference is the brix level (or the amount of sugar in the grapes, less for sparklings, more for still). Then winemaker David Munksgard considers berry size (bigger is better for sparklings, smaller for still), the health of the canopy, clone selection, even small details such as the relative dampness of the cover crop can make a difference. If necessary, parts of the same block may be picked on different days.<br/><br/> About The Winery: Iron Horse is one of Sonoma County's most prestigious, small, independent, estate, family owned wineries. The founding partners, Audrey and Barry Sterling first saw it in the pouring rain in February 1976. Driving down Ross Station Road, they were sure they were lost until they crested the knoll and the view opened up to 300 acres of gentle rolling hills and a wall of trees behind that looked like Camelot to them. Incurable romantics, and having extraordinary vision, they bought the property in just two weeks.<br/><br/> In those days, Iron Horse was the most westerly vineyard in Sonoma County. Even the agricultural extension agents from US Davis recommended they look further east as this vineyard was prone to frost as late as June 1st, well after bud-break in the spring and jeopardizing the crop. But having lived in France, the Sterlings knew the cool, foggy climate was exactly what they were looking for to grow Chardonnay and Pinot Noir. And, as a native San Franciscan, Audrey Sterling had spent part of her summers on the Russian River and was familiar with the area.<br/><br/> There were 110 acres in vine at the time, originally planted by Forrest Tancer when he was working for Rodney Strong. Forrest and the Sterlings became partners, upgraded the vineyard, engineered an elaborate frost protection system, built the winery and produced their first vintage of Estate Chardonnay in 1978. The winery officially opened in 1979 with the first vintage of Estate Pinot Noir on Barry Sterling's 50th birthday. The first vintage for the Sparkling Wines was 1980.<br/><br/> The name Iron Horse came from a train that stopped at Ross Station at the turn of the 20th Century. The logo, the rampant horse on a weathervane, came from an actual weathervane that was unearthed when they were leveling the ground to build the winery.<br/><br/> Technical Analysis: <strong>Appellation:</strong> Green Valley of Russian River Valley<br/><br/> <strong>Blend:</strong> 75% Pinot Noir 25% Chardonnay<br/><br/> <strong>Alcohol:</strong> 13.5% v/v<br/><br/> <strong>Acidity:</strong> .90 g/100ml<br/><br/> <strong>Residual Sugar:</strong> 1.4 g/100ml<br/><br/> <strong>pH:</strong> 2.88<br/><br/> <strong>Malolactic Fermentation:</strong> None<br/><br/> <strong>Harvest Dates:</strong> August 18 - September 17, 2005<br/><br/> <strong>Date Bottled:</strong> May 2006<br/><br/> <strong>Release Date:</strong> 1st disgorging, November 2009<br/><br/> <strong>Total Production:</strong> 1,400 Cases<br/><br/>

Photos

+ Add Image

1 2 3 4

950 cases produced.

Chemical Analysis:

Total Acidity: 0.70 grams per liter

Best Wine Deals

See More Deals »







Snooth Media Network