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Kramer Vineyards Carmine Willamette Valley 2007

Winemaker's Notes:

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.

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Kramer Vineyards:
Located 30 miles west of Portland in the northern part of the Yamhill-Carlton AVA, our wines are made from grapes grown sustainably in our estate vineyard. Our goal is to produce wines that are true expressions of varietal, vineyard, and vintage. We believe this is achieved through a combination of sustainable viticulture practices and a winemaking philosophy that is driven by the flavor... Read more
Located 30 miles west of Portland in the northern part of the Yamhill-Carlton AVA, our wines are made from grapes grown sustainably in our estate vineyard. Our goal is to produce wines that are true expressions of varietal, vineyard, and vintage. We believe this is achieved through a combination of sustainable viticulture practices and a winemaking philosophy that is driven by the flavor profile and composition of the fruit at harvest. We produce Pinot Noir, Chardonnay, Pinot Gris, Müller-Thurgau, Carmine, sparkling, rosé, and dessert wines. Our tasting room is welcoming and includes a deck and patio very popular for tasting.  We have a menu to pair with the wines. Read less

Tasting Notes:

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.

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.

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100 cases produced.

Closure: Cork

Aged 18 months in American Oak.

Notes: Aged 18 months in 25% new American Oak

Wine Specs:

Alcohol: 13% pH: 3.6
Total Acidity: 7.0 grams per liter

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