Ovene Winery Pinot Noir Santa Rita Hills Sta. Rita Hills 2005

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  • 2005

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Winemaker's Notes:

Pinot Noir 2005 Santa Rita Hills Tasting Notes: On the nose this wine exhibits beautiful florals backed by ...

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Santa Barbara County fair GOLD medal ,, classic Sta Rita Hills appelation Read more

Tasting Notes: On the nose this wine exhibits beautiful florals backed by pepper and lavender. On the palate, luscious berries and smooth, soft ro... Read more

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User Reviews for Ovene Winery Pinot Noir Santa Rita Hills Sta. Rita Hills

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Snooth User: mrovene
9166136
5.00 5
10/09/2008

Santa Barbara County fair GOLD medal ,, classic Sta Rita Hills appelation


External Reviews for Ovene Winery Pinot Noir Santa Rita Hills Sta. Rita Hills

External Review
Source: The Wine Closet
07/21/2010

Tasting Notes: On the nose this wine exhibits beautiful florals backed by pepper and lavender. On the palate, luscious berries and smooth, soft rose petals shows up front while the bright acidity and supple tannins bring around the well balanced finish. 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.


Ratings & Tags for Ovene Winery Pinot Noir Santa Rita Hills Sta. Rita Hills

126967 Snooth User: TUDOR
rated this wine
3.00 5
02/03/2010

Winemaker's Notes:

Pinot Noir 2005 Santa Rita Hills Tasting Notes: On the nose this wine exhibits beautiful florals backed by pepper and lavender. On the palate, luscious berries and smooth, soft rose petals shows up front while the bright acidity and supple tannins bring around the well balanced finish. 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: 300 Oak: 16 months Francois Freres Yeast: Assmanshausen, Native Bottled: Non-filtered Varietal Composition: clone 115, 777 Pinot Noir Harvest Date: September 18, 2005 Harvest Brix: 24.5  Total Acidity: 0.780 grams/100ml pH: 3.51 Finished Alcohol: 14.2%

Pinot Noir 2005 Santa Rita Hills Tasting Notes: On the nose this wine exhibits beautiful florals backed by pepper and lavender. On the palate, luscious berries and smooth, soft rose petals shows up front while the bright acidity and supple tannins bring around the well balanced finish. 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: 300 Oak: 16 months Francois Freres Yeast: Assmanshausen, Native Bottled: Non-filtered Varietal Composition: clone 115, 777 Pinot Noir Harvest Date: September 18, 2005 Harvest Brix: 24.5  Total Acidity: 0.780 grams/100ml pH: 3.51 Finished Alcohol: 14.2%

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