Pinot Noir 2005 “The Puzzle” Tasting Notes: This elegant Pinot Noir displays the great diversity in growing re...Read more...
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RiceSelect's fragrant Jasmati® is blended with eggs, milk and fall's favorite spices, cinnamon and nutmeg, to create a delicious rice pudding, which is layered on top of fluffy cream cheese and abuttery pecan crust. Pairs well with a bold, tawny port with flavors of dried fruits, nuts, and spices.
Food Pairings for Ovene Winery Pinot Noir San Luis Obispo County the Puzzle
Pinot Noir 2005 “The Puzzle” Tasting Notes: This elegant Pinot Noir displays the great diversity in growing regions on our Central Coast. 50% of the grapes that went into making this wine were harvested from the Laetitia vineyard on top of a rocky-volcanic slope facing the ocean. These extreme soils and cool climate give aromatic, intense fruit flavors and exotic spices. The other 50% are harvested from a small family owned vineyard in the Templeton Gap, Latchford vineyard. This vineyard provides four different clones of ripe, earth-bound flavors and components. The blend of the two is the Ying and Yang, creating one wine that is well balanced, fruit forward with supple tannins. Winemakers Notes: The long, slow growing season allowed for full development and maximum flavors within the berries. On the day of harvest the grapes were picked before the sunrise and then destemmed into small open top fermenters. Before fermentation, the grapes were “cold soaked” just below the temperature where yeast become active to allow for enhanced concentration of water-soluble compounds. The grapes were then slowly fermented for a period of 18 days where multiple sets of hand punch downs mixed the must and controlled fermentation temperature. The free run was then drained into French barrels and the must was pressed with a small basket press then into barrel. The wine then completed secondary fermentation in barrel then allowed to age for 16 months before bottling unfiltered. By the numbers: Number of cases produced: 700 Oak: 16 months Francois Freres Yeast: Assmanshausen, Native Bottled: Non-filtered Varietal Composition: clone 115, 777, 667, Pommard Pinot Noir Harvest Date: September 18 – October 3, 2005 Harvest Brix: 24.5 Total Acidity: 0.680 grams/100ml pH: 3.69 Finished Alcohol: 14.3%
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