Papapietro Perry Elsbree Pinot Noir Russian River 2008

Previously available for: $49.99
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Winemaker's Notes:

"Elsbree Vineyards is located in Windsor off Arata Lane. They continually produce excellent fruit. Planted on a steep...

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User Reviews for Papapietro Perry Elsbree Pinot Noir Russian River

Winemaker's Notes:

"Elsbree Vineyards is located in Windsor off Arata Lane. They continually produce excellent fruit. Planted on a steep knob, the vineyard has a mix of Pinot Clones on different rootstocks. This gives the grapes a superior field-blend of flavors; fruit with plenty of layers and superb depth. The Elsbree Vineyard is one of our warmest climate vineyards and is the first to arrive at the winery. We have carefully refined our winemaking techniques in a way that defines our unique Pinot Noirs. We cold soak the grapes two to three days before adding several different types of yeast, cultured specifically for Pinot Noir. During the seven to twelve days it takes to ferment, we hand-punch each fermenter, sometimes as often as five or six time a day to ensure that the temperature doesn’t get too warm. Once the juice is fermented, we press the fruit and move the wine into François Frères French oak barrels, and then age for 11 months before bottling." -Winery This was also rated 88 points in the Wine Spectator.

"Elsbree Vineyards is located in Windsor off Arata Lane. They continually produce excellent fruit. Planted on a steep knob, the vineyard has a mix of Pinot Clones on different rootstocks. This gives the grapes a superior field-blend of flavors; fruit with plenty of layers and superb depth. The Elsbree Vineyard is one of our warmest climate vineyards and is the first to arrive at the winery. We have carefully refined our winemaking techniques in a way that defines our unique Pinot Noirs. We cold soak the grapes two to three days before adding several different types of yeast, cultured specifically for Pinot Noir. During the seven to twelve days it takes to ferment, we hand-punch each fermenter, sometimes as often as five or six time a day to ensure that the temperature doesn’t get too warm. Once the juice is fermented, we press the fruit and move the wine into François Frères French oak barrels, and then age for 11 months before bottling." -Winery This was also rated 88 points in the Wine Spectator.

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Chemical Analysis:

Alcohol: 14.5%

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