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Kramer Vineyards Pinot Noir Heritage 2005

Winemaker's Notes:

The grapes were destemmed into 1-ton fermenters. After a 5-7 day cold soak, several strains of commercial yeast were added. The fermenters were punched down twice daily, until dry. The fermenters were pressed after the cap fell, and allowed to settle overnight. The wine was then aged in barrels for 18 months.

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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 wine is a deep, clear garnet red with intense aromas--cherries, strawberries, plum, and cassis, with oak, vanilla, and a hint of rose petals. In the mouth, the wine starts very softly, then displays a medium body, lively acidity, and moderate tannins, yet retains its suppleness, Flavors are dominated by red fruits, raspberry, cherry, cola, cinnamon and anise. The fruit character is particularly lovely in the mid-palate, and nicely balanced, with a very long finish. Drink now, or cellar 5-7 years.

The grapes were destemmed into 1-ton fermenters. After a 5-7 day cold soak, several strains of commercial yeast were added. The fermenters were punched down twice daily, until dry. The fermenters were pressed after the cap fell, and allowed to settle overnight. The wine was then aged in barrels for 18 months.

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100 cases produced.

Closure: Cork

Aged 18 months in French Oak.

Notes: 40% new oak barrels

Wine Specs:

Alcohol: 13.5% pH: 3.6

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