Ponzi Vineyards Pinot Noir Willamette Valley 2002

Avg Price: $49.50
4.11 5 0.5
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Winemaker's Notes:

Lithe and juicy, with pretty blackberry, boysenberry and plum flavors and very fine tannins, finishing with finesse. ...

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  • WS: 92

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Bootleggers Liquor Outlet
Northfield, NJ (2,500 mi)
USD 39.99
750ml
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I Love Oregon Wine, c/o The Wine Place
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USD 49.50
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Enjoyed this one. Read more

Polished and elegant, with a lovely range of plum, cherry and mint flavors. Shaded with subtle notes of smoke and toast as the flavors linger gentl... Read more

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User Reviews for Ponzi Vineyards Pinot Noir Willamette Valley

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Snooth User: thisguy44
3469718
4.00 5
01/05/2010

Enjoyed this one.


External Reviews for Ponzi Vineyards Pinot Noir Willamette Valley

External Review
Source: JJ Buckley Fine Wines
03/28/2009

Polished and elegant, with a lovely range of plum, cherry and mint flavors. Shaded with subtle notes of smoke and toast as the flavors linger gently. All beautifully balanced and refined. Drink now through 2012. 796 cases made. -HS Wine Spectator. A Pinot Noir wine from Oregon in USA. 2002 Ponzi Pinot Noir Reserve 750ml


Ratings & Tags for Ponzi Vineyards Pinot Noir Willamette Valley

rated this wine
4.50 5
10/16/2007

28269 Snooth User: shb
rated this wine
4.00 5
06/15/2007

Winemaker's Notes:

Lithe and juicy, with pretty blackberry, boysenberry and plum flavors and very fine tannins, finishing with finesse. FERMENTATION: All of the fruit was hand sorted and destemmed. Fermented in small lots with five days of cold soak to increase aroma and color, the peak temperatures reached 90 degrees. The fermenters were aerated or manually punched down twice a day (for 12-20 days) before lightly pressing after a post-maceration. This wine was aged in French oak barrels (30% new), for 11 months. It was racked and bottled by gravity without filtration or fining and was aged in bottle for five months before its release. Alcohol is 13%. Finished pH is 3.65.

Lithe and juicy, with pretty blackberry, boysenberry and plum flavors and very fine tannins, finishing with finesse. FERMENTATION: All of the fruit was hand sorted and destemmed. Fermented in small lots with five days of cold soak to increase aroma and color, the peak temperatures reached 90 degrees. The fermenters were aerated or manually punched down twice a day (for 12-20 days) before lightly pressing after a post-maceration. This wine was aged in French oak barrels (30% new), for 11 months. It was racked and bottled by gravity without filtration or fining and was aged in bottle for five months before its release. Alcohol is 13%. Finished pH is 3.65.

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