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Kramer Vineyards Pinot Noir Yamhill-Carlton Cardiac Hill 2007

Winemaker's Notes:

The grapes were destemmed into a 1-ton fermenter. After a 7 day cold soak, commercial yeast was 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 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

Tasting Notes:

Our third bottling of Cardiac Hill Pinot Noir displays complex aromas—red currants, pie cherries, cranberries, with hints of violets, tobacco, and marzipan. On the palate, this wine exhibits a delicate structure with lighter young tannins and bright acidity. At first, the flavors reveal pie cherries with sappy oak and white pepper. With time, red currant, raspberry, cranberry, plum, and cola emerge, with notes of creamy vanilla, almond, and a whisper of minerality. Spicy cherries underscore a very long finish.

The grapes were destemmed into a 1-ton fermenter. After a 7 day cold soak, commercial yeast was 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 French oak barrels for 18 months.

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Dietary Information: Certified Sustainable

150 produced.

Closure: Cork

Aged 18 months in French Oak.

Notes: 25% new oak barrels

Wine Specs:

Alcohol: 12.8% pH: 3.79
Total Acidity: 5.4 grams per liter

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