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Kramer Vineyards Pinot Noir Willamette Valley Rebecca's Reserve 2004

Winemaker's Notes:

From a very warm harvest, the fruit is typically picked first of the season. The ripening period was warm enough to allow the fruit to ripen perfectly during Sept ember. The fruit comes from our Rebecca’s Vineyard from grafted Dijon 115 and Pommard and closely spaced (4 x 4) vines. There are four rows closely spaced and then a tractor break. Our pinots are always better after a few years of bottle time so release is often delayed. Winemaking: The fruit was destemmed and fermented in 1 ton fermenters and racked to barrels without settling the lees. RC 212 is the yeast used to ferment this wine. After the barrels calm down, malolactic is added and allowed to do its thing naturally. Usually it gets going and goes to sleep only to awaken when the ambient temperature increases in the spring and finish its most important work. The barrels used were one and two years old. The wine was kept in barrel an extra 7 months to soften. Tasting: The complexity of the fruit is its most outstanding characteristic. Both the nose and the palate have extra fruit intensity, yet are soft and elegant in the mouth, with a long finish. Release Date: 9/07 Harvested: 9/29/04 Bottled: 6-8-06 pH 3.77, Acid 5.6 g/l Alcohol: 13.8% 99 cases produced

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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

From a very warm harvest, the fruit is typically picked first of the season. The ripening period was warm enough to allow the fruit to ripen perfectly during Sept ember. The fruit comes from our Rebecca’s Vineyard from grafted Dijon 115 and Pommard and closely spaced (4 x 4) vines. There are four rows closely spaced and then a tractor break. Our pinots are always better after a few years of bottle time so release is often delayed. Winemaking: The fruit was destemmed and fermented in 1 ton fermenters and racked to barrels without settling the lees. RC 212 is the yeast used to ferment this wine. After the barrels calm down, malolactic is added and allowed to do its thing naturally. Usually it gets going and goes to sleep only to awaken when the ambient temperature increases in the spring and finish its most important work. The barrels used were one and two years old. The wine was kept in barrel an extra 7 months to soften. Tasting: The complexity of the fruit is its most outstanding characteristic. Both the nose and the palate have extra fruit intensity, yet are soft and elegant in the mouth, with a long finish. Release Date: 9/07 Harvested: 9/29/04 Bottled: 6-8-06 pH 3.77, Acid 5.6 g/l Alcohol: 13.8% 99 cases produced

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