Ovene Winery Pinot Blanc Santa Maria Valley Bien Nacido Vineyard 2006

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Winemaker's Notes:

Pinot Blanc 2006 Bien Nacido Vineyard Tasting Notes: Spices, bananas and papayas play throughout the nose, mou...

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my favorite white varietal. Green apples with floral heaven Read more

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User Reviews for Ovene Winery Pinot Blanc Santa Maria Valley Bien Nacido Vineyard

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Snooth User: mrovene
9166136
4.50 5
10/09/2008

my favorite white varietal. Green apples with floral heaven


Winemaker's Notes:

Pinot Blanc 2006 Bien Nacido Vineyard Tasting Notes: Spices, bananas and papayas play throughout the nose, mouthfeel and finish of this complex wine. A creative blend of tank and barrel fermentation allowed both the fruit and minerality to showcase beautifully. Firm acidity and gorgeous fruit highlight this perfect backyard treasure. Winemakers Notes: On the winemaker’s birthday, the grapes were picked early in the morning and then whole cluster pressed into a combination of four neutral French oak barrels and also into a small, 480 gallon stainless steel tank. The barrels were then inoculated with VL3 yeast whereas the tank juice was chilled to allow the heavy solids to settle. The tank was then racked and inoculated with the same VL3 yeast. The barrels fermented at a natural pace and the lees were stirred periodically to increase mouthfeel and homogenize the fermentation characteristics. Of the four barrels, two of them were allowed to continue into the secondary fermentation, whereas, the remaining two barrels kept their natural malic acid content. The tank fermented very slowly at cold temperatures over a period of three months to capture and enhance the classic minerality and fresh fruit nuances. The tank and barrels were then aged in the cellar for 22 months were the natural acidity and minimal cellar interaction allowed the wine to safely integrate into this beautiful, finished wine. By the numbers: Number of cases produced: 250 Oak: 22 months neutral Francois Freres Yeast: VL3 Bottled: Sterile Filtered Vineyard Composition: 100% Bien Nacido Harvest Date: October 3, 2006 Harvest Brix: 24.3 Total Acidity: 0.496 grams/100ml pH: 3.55 Finished Alcohol: 14.2%

Pinot Blanc 2006 Bien Nacido Vineyard Tasting Notes: Spices, bananas and papayas play throughout the nose, mouthfeel and finish of this complex wine. A creative blend of tank and barrel fermentation allowed both the fruit and minerality to showcase beautifully. Firm acidity and gorgeous fruit highlight this perfect backyard treasure. Winemakers Notes: On the winemaker’s birthday, the grapes were picked early in the morning and then whole cluster pressed into a combination of four neutral French oak barrels and also into a small, 480 gallon stainless steel tank. The barrels were then inoculated with VL3 yeast whereas the tank juice was chilled to allow the heavy solids to settle. The tank was then racked and inoculated with the same VL3 yeast. The barrels fermented at a natural pace and the lees were stirred periodically to increase mouthfeel and homogenize the fermentation characteristics. Of the four barrels, two of them were allowed to continue into the secondary fermentation, whereas, the remaining two barrels kept their natural malic acid content. The tank fermented very slowly at cold temperatures over a period of three months to capture and enhance the classic minerality and fresh fruit nuances. The tank and barrels were then aged in the cellar for 22 months were the natural acidity and minimal cellar interaction allowed the wine to safely integrate into this beautiful, finished wine. By the numbers: Number of cases produced: 250 Oak: 22 months neutral Francois Freres Yeast: VL3 Bottled: Sterile Filtered Vineyard Composition: 100% Bien Nacido Harvest Date: October 3, 2006 Harvest Brix: 24.3 Total Acidity: 0.496 grams/100ml pH: 3.55 Finished Alcohol: 14.2%

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