Lynmar Winery Quail Hill Cuvee Pinot Noir 2008

MSRP: $60.00
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Tasting Notes:

This vintage of our Estate Quail Hill Pinot Noir is no shy violet. It is loaded with big juicy fruit leading to a bla...

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User Reviews for Lynmar Winery Quail Hill Cuvee Pinot Noir

Winemaker's Notes:

Fruit was hand-harvested early in the morning and quickly taken to the winery to be hand-sorted then gently de-stemmed and transferred without pumping into small (2.5–4 ton), open-top fermenters. Fruit was cold-soaked 7-10 days at 50°F before allowing native yeast fermentations to begin. Fermentations were gently punched down 2-4 times per day as needed. Total skin contact time ranged from 14-18 days depending upon the desired extraction for each lot. After basket pressing, the new wines were gently barreled down where malolactic fermentation occurred over the next several months. Primary barrel coopers were Remond and François Frères, Louis Latour, Seguin Moreau and Rousseau. Racking was minimal or not at all, with aging on light to full lees until the final blend was assembled. The Quail Hill blend is a combination of our 14-clones plant-ed at the Estate, with a depth and complexity from our very old vines of Swan clone. The wine was bottled unfined and unfiltered.

Tasting Notes:

This vintage of our Estate Quail Hill Pinot Noir is no shy violet. It is loaded with big juicy fruit leading to a black plum orchard. This wine presents a beautiful ruby color with a lot of depth and concentration. Slight notes of vanilla lead one to the most complex wine we produced in 2008. This wine offers black current, cherries and blackberries, surrounded by chocolate with toasty notes of oak. Cumin and black pepper emerge with a faint hint of tobacco leaf. The finish lingers with notes of licorice and bergamot tea. Powerful and intense this wine has a surprising velvety texture. It is unfined and unfiltered and will continue to develop for the next 7 to 10 years.

Fruit was hand-harvested early in the morning and quickly taken to the winery to be hand-sorted then gently de-stemmed and transferred without pumping into small (2.5–4 ton), open-top fermenters. Fruit was cold-soaked 7-10 days at 50°F before allowing native yeast fermentations to begin. Fermentations were gently punched down 2-4 times per day as needed. Total skin contact time ranged from 14-18 days depending upon the desired extraction for each lot. After basket pressing, the new wines were gently barreled down where malolactic fermentation occurred over the next several months. Primary barrel coopers were Remond and François Frères, Louis Latour, Seguin Moreau and Rousseau. Racking was minimal or not at all, with aging on light to full lees until the final blend was assembled. The Quail Hill blend is a combination of our 14-clones plant-ed at the Estate, with a depth and complexity from our very old vines of Swan clone. The wine was bottled unfined and unfiltered.

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729 cases produced.

Closure: Cork

Aged 15 months in French Oak.

Notes: 40% new oak & 60 gallons French barrels.

Chemical Analysis:

Alcohol: 14.80% pH: 3.63
Total Acidity: 6.2 grams per liter

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