J Vineyards & Winery Vintage Brut Russian River Valley 2002

MSRP: $40.00
3.93 5 0.5
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Tasting Notes:

The 2002 J Brut has a bright, exotic nose that draws you in. Hints of pear and citrus are followed by coconut, spice...

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Los Olivos Grocery
Santa Ynez, CA (2,500 mi)
USD 31.99
750ml
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Plaza Cellars
San Juan, PR (1,600 mi)
USD 43.75
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Great California sparkler! Read more

Nice, creamy and nutty bubbly! Very tasty! - Tasted at winery Feb 2011 Read more

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

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Snooth User: John Andrews
361063,415
4.00 5
11/29/2007

Great California sparkler!


Snooth User: VegasOenophile
20275912,199
4.50 5
09/03/2011

Nice, creamy and nutty bubbly! Very tasty! - Tasted at winery Feb 2011


Winemaker's Notes:

All grapes at J are hand-harvested into forty 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 cuvee (blend) was assembled in December of 2002, cold stabilized to remove excess tartrates and then bottled over the spring of 2003.

Tasting Notes:

The 2002 J Brut has a bright, exotic nose that draws you in. Hints of pear and citrus are followed by coconut, spice and yeasty aromas. The slight nutty and toasty characters blend in lending a nice balance to the fruit. There is a creamy, soft entry that unfolds into lemon cream, mixes with flavors of cinnamon and toasted chestnuts and explodes like a carnival in your mouth. Delicate bubbles lift the complex flavors across your palette and lead into a long, lush finish hinting of baked apples.

All grapes at J are hand-harvested into forty 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 cuvee (blend) was assembled in December of 2002, cold stabilized to remove excess tartrates and then bottled over the spring of 2003.

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900 cases produced.

Chemical Analysis:

Alcohol: 12.5% pH: 3.1
Sugar: 0.15 grams per liter Total Acidity: 0.87 grams per liter

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