Kramer Vineyards Pinot Noir Yamhill-Carlton Barrel Select 2007

Winemaker's Notes:

The fruit was destemmed into 1-ton fermenters, with a 5-7 day cold soak. The must was inoculated with several strains of commercial yeast. To concentrate the flavors in the Pinot Noirs, we removed a portion of the liquid from the fermenters and made some rose. The must was pressed when dry, and allowed to settle overnight then racked to barrels for aging. A panel of winemakers and staff selected the barrels for the blend in June, 2008. The wine was blended, then racked back to barrel for several months of additional aging.

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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 youthful wine is a clear medium-garnet red hue. Initially, the earthy, smoky, sappy aromas give way to tart cherries, cassis, rhubarb, cranberries, and violets. In the mouth, the wine is medium-light in body, with a low level of dry tannins. Flavors include strawberries, cherries, raspberry, oak, and truffle, with allspice notes on a long finish.

The fruit was destemmed into 1-ton fermenters, with a 5-7 day cold soak. The must was inoculated with several strains of commercial yeast. To concentrate the flavors in the Pinot Noirs, we removed a portion of the liquid from the fermenters and made some rose. The must was pressed when dry, and allowed to settle overnight then racked to barrels for aging. A panel of winemakers and staff selected the barrels for the blend in June, 2008. The wine was blended, then racked back to barrel for several months of additional aging.

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150 cases produced.

Closure: Cork

Aged 11 months in French Oak.

Notes: 40% new oak barrels

Wine Specs:

Alcohol: 12.8% pH: 3.67
Total Acidity: 0.54 grams per liter

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