Kramer Vineyards Carmine Willamette Valley 2007
The Carmine was destemmed to a one-ton fermenter. After a 2-3 day cold soak, we added yeast, and sugar. The must was pressed at 2 degrees brix, settled overnight, and transferred to barrels for aging. Several weeks before bottling, we fined with a natural yeast derivative to soften the tannins.
Food Pairings for Kramer Vineyards Carmine Willamette Valley
This dark ruby red has aromas of nutmeg, cinnamon, vanilla, red fruit, and capsicum. The lively acidity and moderate tannins reveal lovely fruit in the mid-palate, including cranberries, cherries, and pomegranate, with hints of pepper, anise, vanilla, and oak. This is a young wine and will benefit from several years of bottle age or decanting. Cellar 10-12 years.
100 cases produced.
Aged 18 months in American Oak.
Notes: Aged 18 months in 25% new American Oak
|Alcohol: 13%||pH: 3.6|
|Total Acidity: 7.0 grams per liter|
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