Martin Ray Winery Santa Barbara County Pinot Noir 2009

MSRP: $25.00
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Winemaker's Notes:

The 2009 harvest was fantastic throughout California. Abundant spring rains and a temperate growing season produced e...

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The 2009 Santa Barbara County Pinot Noir has a deep, brick red hue and lovely aromas of rose petal, violet, earth, spice and ripe berries. The soft... Read more

Winemaker Notes - Our goal is to allow the wine to develop its own depth and distinctive characteristics. Three days cold soaked , fermented at mod... Read more

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User Reviews for Martin Ray Winery Santa Barbara County Pinot Noir

External Reviews for Martin Ray Winery Santa Barbara County Pinot Noir

External Review
Source: NapaCabs.com
02/09/2012

The 2009 Santa Barbara County Pinot Noir has a deep, brick red hue and lovely aromas of rose petal, violet, earth, spice and ripe berries. The soft, textured palate is layered with flavors of strawberry, raspberry and ripe fruit.


External Review
Source: NapaCabs.com
07/07/2011

Winemaker Notes - Our goal is to allow the wine to develop its own depth and distinctive characteristics. Three days cold soaked , fermented at moderate temperatures and twelve months of aging in French oak barrels develops a rounder, creamier texture in the wine. The 2009 Santa Barbara County Pinot Noir has a deep, brick red hue and lovely aromas of rose petal, violet, earth, spice and ripe berries. The soft, textured palate is layered with flavors of strawberry, raspberry and ripe fruit. This Pinot has a full finish with moderate toasty French oak.


Winemaker's Notes:

The 2009 harvest was fantastic throughout California. Abundant spring rains and a temperate growing season produced excellent fruit quality. The beautiful Indian summer weather that followed mild rain in early October allowed the grapes to reach optimum maturity.

The 2009 harvest was fantastic throughout California. Abundant spring rains and a temperate growing season produced excellent fruit quality. The beautiful Indian summer weather that followed mild rain in early October allowed the grapes to reach optimum maturity.

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Chemical Analysis:

Alcohol: 14.6% pH: 3.61
Total Acidity: 0.55 grams per liter

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