Kramer Vineyards Pinot Noir Yamhill-Carlton Estate 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.

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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

Member Reviews for Kramer Vineyards Pinot Noir Yamhill-Carlton Estate

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Snooth User: alexypnz
81134068
4.00 5
08/21/2011

Nice wine! Really!


Snooth User: wineybikerbitch
809888153
4.50 5
03/30/2011

Four and a half glasses



Tasting Notes:

Clear medium garnet hue. This youthful, wine boasts aromas of smoke, butterscotch, vanilla, strawberry, cherry, and anise. Dry, medium to light body, with lively acidity. Lighter, soft tannins, with complexity in the mouth--minerally, oak, tart cherries,and red fruits. This wine is balanced with a long finish. A lighter Pinot, but very layered.

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.

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325 cases produced.

Closure: Cork

Aged 11 months in French Oak.

Notes: 35% new oak barrels

Wine Specs:

Alcohol: 12.8% pH: 3.67
Sugar: 60 grams per liter Total Acidity: 5.4 grams per liter

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