• WS: 92

    Wine Spectator Score

    92

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  • WA: 94

    Wine Advocate Score

    94

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Martinelli Pinot Noir Russian River Valley Reserve 2003

Winemaker's Notes:

This vineyard site was planted in the 1970's on a rocky knoll in the Russian River Valley. This particular micro-climate, which is the perfect blend of cool and warm, is ideal for producing exemplary Burgundian varietals. The grapes are picked between 24 and 26 degrees brix to ensure mature ripe fruit flavors. They are hand selected at harvest time by Lee Martinelli and wine maker Helen Turley, who taste the grapes and then choose when to pick according to the developed concentration of flavors in the berries. After picking the grape clusters are de-stemmed, then the whole berries undergo a long cool fermentation with indigenous yeast to generate skin contact and extract fruit character. The juice is gravity fed into small oak barrels with a touch of residual sugar remaining to complete the fermentation process in barrel until dry. It is then allowed to rest and mature in 65% new French oak on its gross lees for ten months without interruption. The grapes, juice, and then wine are minimally handled. The finished wine is unfined, unfiltered, neither cold nor heat stabilized and contain naturally occurring sediment. We recommend decanting or allowing the bottle to sit upright in a cool place prior to serving. Salute!

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3.8356097560976 5 0.5
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Martinelli Winery:
Since 1896, five generations of the Martinelli family have worked together producing apples and wine in Sonoma County. We invite you to stop by the Martinelli Vineyards Tasting room in our historic Hop Barn to try our award winning estate wines.

Member Reviews for Martinelli Pinot Noir Russian River Valley Reserve

Add your review
Snooth User: freakdafunk
3245073
3.50 5
11/26/2007

Three and a half glasses


Snooth User: 97mjr
339902,159
0.00 5
Vintage: 2000 03/04/2009

($40) bright fruit, simple


External Reviews for Martinelli Pinot Noir Russian River Valley Reserve

External Review
Source: JJ Buckley Fine Wines
11/21/2010

Back in the more blockbuster style, the saturated ruby-colored 2003 Pinot Noir Zio Tony Ranch has big perfume of jammy strawberries, cherries, rose petals, and earth. The wine offers impressive fruit,... Robert Parker's Wine Advocate. A Pinot Noir wine from California in USA. 2003 Martinelli Pinot Noir Zio Tony Ranch 750ml


External Review
Source: JJ Buckley Fine Wines
Vintage: 2001 11/21/2010

The 2001 Pinot Noir Martinelli Vineyard Reserve possesses abundant quantities of plum and raspberry fruit along with a sexy, sweet earthiness, high alcohol (15.3%), and a lusty finish. It should drink well for 4-6 years. Robert Parker's Wine Advocate. A Pinot Noir wine from California in USA. 2001 Martinelli Pinot Noir Martinelli Vineyard Reserve 750ml


External Review
Source: JJ Buckley Fine Wines
Vintage: 2000 09/22/2010

The dark ruby-colored 2000 Pinot Noir Martinelli Vineyard Reserve (13.6% alcohol) is reminiscent of a Pommard premier cru. It possesses good acidity as well as a big, meaty, muscular personality with hints of sweet apple skins intermixed with black c... Robert Parker's Wine Advocate. A Pinot Noir wine from California in USA. 2000 Martinelli Pinot Noir Martinelli Vineyard Reserve 750ml


External Review
Source: JJ Buckley Fine Wines
Vintage: 1999 09/22/2010

...black cherry/raspberry-scented nose reveals lavish quantities of toasty oak, sweet black raspberries, sous-bois, smoke, and soy. Full-bodied and soft, with splendid concentration and enormous depth... Robert Parker's Wine Advocate. A Pinot Noir wine from California in USA. 1999 Martinelli Pinot Noir Martinelli Vineyard Reserve 750ml



This vineyard site was planted in the 1970's on a rocky knoll in the Russian River Valley. This particular micro-climate, which is the perfect blend of cool and warm, is ideal for producing exemplary Burgundian varietals. The grapes are picked between 24 and 26 degrees brix to ensure mature ripe fruit flavors. They are hand selected at harvest time by Lee Martinelli and wine maker Helen Turley, who taste the grapes and then choose when to pick according to the developed concentration of flavors in the berries. After picking the grape clusters are de-stemmed, then the whole berries undergo a long cool fermentation with indigenous yeast to generate skin contact and extract fruit character. The juice is gravity fed into small oak barrels with a touch of residual sugar remaining to complete the fermentation process in barrel until dry. It is then allowed to rest and mature in 65% new French oak on its gross lees for ten months without interruption. The grapes, juice, and then wine are minimally handled. The finished wine is unfined, unfiltered, neither cold nor heat stabilized and contain naturally occurring sediment. We recommend decanting or allowing the bottle to sit upright in a cool place prior to serving. Salute!

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