Papapietro Perry Pinot Noir Sonoma Coast 2008
Our Sonoma Coast wine changes with each vintage as we often try out new vineyards and either blend with others or have it stand on it’s own. In 2008 the grapes come from a vineyard in the Petaluma Gap. In this year, we have only one vineyard in the finished wine. We hope you enjoy! We have carefully refined our winemaking techniques in a way that defines our unique Pinot Noirs, separating the grapes by clone during fermentation and aging. This gives us many more blending options. 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.
Food Pairings for Papapietro Perry Pinot Noir Sonoma Coast
Arroz Huérfano (Orphan’s Rice) Recipe
Stir-Fried Noodles with Beef & Vegetables Recipe
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Potato Salad with Green Beans, Artichokes, Red Peppers & Olives Recipe
Caramelized Onion & Thyme Tarts Recipe
Risotto with Peas, Mint & Lemon Recipe
Sautéed Zucchini with Sun-Dried Tomatoes & Basil Recipe
Roasted Baby Squash, Carrots & Potatoes Recipe
Butternut Squash Risotto with Bacon & Sage Recipe
Medium deep ruby color with deep, complex, spicy dark cherry aromas with earthy, forest floor notes; complex, deep, spicy dark cherry flavors with forest floor notes; silky texture; some oak, good structure and balance with a lovely long finish. Deep, complex and delicious Pinot with great structure and balance. Drink now through 2015.
780 cases produced.
Aged 11 months in French Oak.
Notes: François Frères Oak, 50% new, 50% 1 and 2-year-old barrels
|Alcohol: 14.5%||pH: 3.53|
|Sugar: 0.266 grams per liter||Total Acidity: 0.633 grams per liter|
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