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Kramer Vineyards Pinot Noir Yamhill-Carlton Estate 2005

Winemaker's Notes:

From our 20 acre LIVE certified vineyard, our estate fruit always has great aromatics even in the barrel and, as it ages, it continues to open up and show it’s stuff. Four clones are grown in the first stage of planting our Estate vineyard including Pommard, Wadenswil, and Gamay Beaujolais. When the new Dijon clones were released, we added Dijon 115, 667, and 777. The Pommard and Dijon 115 are planted the most. The wine ages in older oak barrels that are from French forests of Troncais, Bertranges, Allier, Nevers, Vosges, and some interesting oak combos. This wine is primarily from the oldest vines in the vineyard. The Yamhill-Carlton District soils are sedimentary rock based and bring to the fruit many micro-nutrients for healthy fermentations. Winemaking: This vintage was a very typical Oregon vintage. We used for the first time a large sorting table. The goal in our estate pinot noir is to emphasize the fruit (not oak.) The fermentation was with several different kinds of yeast and measured nutrient additions, oak beans and tannin addition. We monitor the fermentations so enough heat is produced to extract the maximum color from the thin skins. We ferment on the whole berries to calm harsh seed tannins. The wine is pressed when the cap falls into the wine signaling the end of fermentation. It is settled in a tank and put into barrels the next day. Tasting: The wine has a fragrant cherry-berry nose. Nicely balanced with some soft tannins in the finish, we suggest matching it with foods that will compliment the fruit including any lamb dish, stir fry pork, veal, sirloin, tenderloin, or beef topped with mushrooms. Statistics: Harvest Date: Oct. 14, 2005 Bottling Date: Sept 14, 2006 Acid: g/l pH: 3.6 Alcohol: 13.3% Availability: 281 cases

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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

From our 20 acre LIVE certified vineyard, our estate fruit always has great aromatics even in the barrel and, as it ages, it continues to open up and show it’s stuff. Four clones are grown in the first stage of planting our Estate vineyard including Pommard, Wadenswil, and Gamay Beaujolais. When the new Dijon clones were released, we added Dijon 115, 667, and 777. The Pommard and Dijon 115 are planted the most. The wine ages in older oak barrels that are from French forests of Troncais, Bertranges, Allier, Nevers, Vosges, and some interesting oak combos. This wine is primarily from the oldest vines in the vineyard. The Yamhill-Carlton District soils are sedimentary rock based and bring to the fruit many micro-nutrients for healthy fermentations. Winemaking: This vintage was a very typical Oregon vintage. We used for the first time a large sorting table. The goal in our estate pinot noir is to emphasize the fruit (not oak.) The fermentation was with several different kinds of yeast and measured nutrient additions, oak beans and tannin addition. We monitor the fermentations so enough heat is produced to extract the maximum color from the thin skins. We ferment on the whole berries to calm harsh seed tannins. The wine is pressed when the cap falls into the wine signaling the end of fermentation. It is settled in a tank and put into barrels the next day. Tasting: The wine has a fragrant cherry-berry nose. Nicely balanced with some soft tannins in the finish, we suggest matching it with foods that will compliment the fruit including any lamb dish, stir fry pork, veal, sirloin, tenderloin, or beef topped with mushrooms. Statistics: Harvest Date: Oct. 14, 2005 Bottling Date: Sept 14, 2006 Acid: g/l pH: 3.6 Alcohol: 13.3% Availability: 281 cases

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