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Kramer Vineyards Pinot Noir Willamette Valley Rebecca's Reserve 2009

Winemaker's Notes:

The grapes were harvested by hand, sorted and destemmed to 1.5-ton fermenter. After four days, fermentation began. The must was punched down twice daily until fermentation was complete, then pressed after the cap fell. The wine settled overnight, then was racked to 25% new French oak barrels and aged for 19 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

Tasting Notes:

This ruby-garnet wine is full of spice and dark berries. Cherries, pepper, vanilla, nutmeg, and violet aromas fill the glass. The spices are on the palate as well, with allspice, anise, cinnamon, and clove. Vanilla and cherries, with a hint of cranberry and cola fill the mouth, perched on a structure of dry yet firm tannins. The vibrant acidity in this wine livens the fruit, and the baking spices lead into a very long finish.

The grapes were harvested by hand, sorted and destemmed to 1.5-ton fermenter. After four days, fermentation began. The must was punched down twice daily until fermentation was complete, then pressed after the cap fell. The wine settled overnight, then was racked to 25% new French oak barrels and aged for 19 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 barrels

Wine Specs:

Alcohol: 13.8% pH: 3.68
Total Acidity: 5.7 grams per liter

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