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Kramer Vineyards Pinot Noir Heritage 2009

Winemaker's Notes:

The grapes were destemmed into 1.5-ton fermenters. After a 3-day cold soak, fermentation began. 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 25% new French oak 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
Vintage: 2006 11/12/2010

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



Tasting Notes:

Dark fruits and baking spices abound in this youthful, structured wine. Aromas of black cherries and allspice, with hints of oak lead into more black fruits on the palate. Blackberry and black currant flavors are up front, while firm tannins and spicy elements punctuate the mid-palate. The finish is long and peppery, with hints of candied cherries.

The grapes were destemmed into 1.5-ton fermenters. After a 3-day cold soak, fermentation began. 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 25% new French oak 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 French oak

Wine Specs:

Alcohol: 13.5% pH: 3.68
Sugar: 23.5 grams per liter Total Acidity: 5.7 grams per liter

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