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Kramer Vineyards Pinot Noir Heritage 2006

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 in our LIVE-certified sustainable 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 th... Read more
Located 30 miles west of Portland in the northern part of the Yamhill-Carlton AVA, our wines are made from grapes grown in our LIVE-certified sustainable 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. Read less

Member Reviews for Kramer Vineyards Pinot Noir Heritage

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Snooth User: Philip James
112,552
3.50 5
11/12/2010

Sweet strawberry nose, delicate raspberry and cedar notes. Spice on the finish. Poppy finish.



Tasting Notes:

This deep, dark, garnet wine boasts aromas of raspberries, blackberries, plum, spice, and tobacco. Very smooth on the palate; nicely balanced round tannins and soft acidity. Flavors are dominated by black raspberries and dark cherries, with spice, cinnamon, allspice, maple, and a hint of oak on a very long finish. Drink now, or cellar up to 5 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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Dietary Information: Certified Sustainable

100 cases produced.

Closure: Cork

Aged 18 months in French Oak.

Notes: 25% new oak barrels

Wine Specs:

Alcohol: 14.49% pH: 3.78
Total Acidity: 5.5 grams per liter

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