J Vineyards & Winery Vintage Brut Russian River Valley 2001

MSRP: $90.00
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Tasting Notes:

The 2001 J Brut extended triage bottling has aromas of citrus, Bosc pear and light honeysuckle, along with more notic...

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Suggested Recipe Pairing presented by
Layered Rice Pudding

RiceSelect's fragrant Jasmati® is blended with eggs, milk and fall's favorite spices, cinnamon and nutmeg, to create a delicious rice pudding, which is layered on top of fluffy cream cheese and abuttery pecan crust. Pairs well with a bold, tawny port with flavors of dried fruits, nuts, and spices.

View Recipe


User Reviews for J Vineyards & Winery Vintage Brut Russian River Valley

Winemaker's Notes:

All grapes at J are hand-harvested into 40 pound lugs and placed as whole clusters (no destemming) into our one-of-a-kind Coquard press for a gentle pressing cycle. Grape juice from the various vineyard lots is fermented and kept separately until blending decisions are made in mid-November. The cuvée (blend) was assembled in December of 2001, cold stabilized to remove excess tartrates and then bottled over the spring of 2002.

Tasting Notes:

The 2001 J Brut extended triage bottling has aromas of citrus, Bosc pear and light honeysuckle, along with more noticeable yeast tones of brioche and fresh bread dough. Slight nutty and toasty characters join in, lending a nice balance to the fruit. On the palate, pear and citrus notes continue through, joined by hints of gingersnap. The small bubbles along with more complex toasty aromas and flavors lend a rich creaminess that balances beautifully with the citrus on a long, lingering finish. Firm structure and creamy qualities of this wine make it a wonderful apéritif as well as a good pairing for richer dishes.

All grapes at J are hand-harvested into 40 pound lugs and placed as whole clusters (no destemming) into our one-of-a-kind Coquard press for a gentle pressing cycle. Grape juice from the various vineyard lots is fermented and kept separately until blending decisions are made in mid-November. The cuvée (blend) was assembled in December of 2001, cold stabilized to remove excess tartrates and then bottled over the spring of 2002.

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Chemical Analysis:

Alcohol: 12.5% pH: 3.55
Sugar: 0.125 grams per liter Total Acidity: 0.59 grams per liter

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