La Crema Russian River Valley Pinot Noir 2012

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Tasting Notes:

"The 2012 Russian River Valley Pinot Noir opens with fresh aromas of boysenberry, supported by deeper tones of anise,...

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User Reviews for La Crema Russian River Valley Pinot Noir

Winemaker's Notes:

In the cellar, we focus on capturing the lush, spicy character of the Russian River Valley fruit. To showcase this exceptional vintage, we hand selected lots from several of our favorite Russian River Valley vineyards, offering a layered clonal selection that included Martini, 667, 115, Pommard and 2A. The delicate Pinot Noir fruit was picked in the cool, early morning – the grapes arriving within hours at the winery in small, half-ton boxes. Fruit was gently de-stemmed, leaving 70% whole berries in the tank. The must was left to cold soak at 48°F for five days to extract a luminous, deep ruby color from the skins. We fermented the juice in open top tanks, gently pushing the cap of skins down three times a day to extract color and velvety tannin texture from the skins and seeds. After fermentation, we again let the juice rest in contact with the skins overnight, then barreled down the free run wine in 100% French oak (30% new) for nine months of aging. The wine was not racked out of barrels until blending just prior to bottling.

Tasting Notes:

"The 2012 Russian River Valley Pinot Noir opens with fresh aromas of boysenberry, supported by deeper tones of anise, espresso bean and earth. The palate expands into black cherry and dark chocolate flavors, rounded by cola and clove. Well-structured and decidedly velvety, the supple tannins and spice linger on a long satisfying finish."

In the cellar, we focus on capturing the lush, spicy character of the Russian River Valley fruit. To showcase this exceptional vintage, we hand selected lots from several of our favorite Russian River Valley vineyards, offering a layered clonal selection that included Martini, 667, 115, Pommard and 2A. The delicate Pinot Noir fruit was picked in the cool, early morning – the grapes arriving within hours at the winery in small, half-ton boxes. Fruit was gently de-stemmed, leaving 70% whole berries in the tank. The must was left to cold soak at 48°F for five days to extract a luminous, deep ruby color from the skins. We fermented the juice in open top tanks, gently pushing the cap of skins down three times a day to extract color and velvety tannin texture from the skins and seeds. After fermentation, we again let the juice rest in contact with the skins overnight, then barreled down the free run wine in 100% French oak (30% new) for nine months of aging. The wine was not racked out of barrels until blending just prior to bottling.

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Chemical Analysis:

Alcohol: 14.5% pH: 3.61
Total Acidity: 5.4 grams per liter

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