Primum Pinot Noir

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In the remote upper reaches of Argentina’s Uco Valley on the eastern slopes of the Andes, Bodegas Salentein produces a remarkable collection of win... Read more

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External Review
Source: Palm Bay International
03/24/2012

In the remote upper reaches of Argentina’s Uco Valley on the eastern slopes of the Andes, Bodegas Salentein produces a remarkable collection of wines from vineyards planted at some of the highest elevations on the planet. From this lofty outpost, 65 miles south of the bustling city of Mendoza, Argentina’s winemaking capital, Bodegas Salentein (Sah-len-tyne) has started to forge an international reputation for its fine wines. Each year, growing numbers of curious wine lovers are drawn to this spectacular location, intent on discovering and experiencing the beauty and ethos of Bodegas Salentein for themselves. Bodegas Salentein is a wine destination like no other. Established in the late 1990s, Salentein is a privately-owned estate of almost 5,000 acres, of which 1,124 acres are planted to vine. The property includes a world-class winery and cellars, a 125-acre nature preserve, the showpiece Killka Center for Culture and the Arts, a nearby lodge (the Posada Salentein, offering an elegant and relaxed retreat into nature), and the landmark Chapel of Gratitude, a non-denominational chapel of ascetic loveliness, built using ancient local stonework techniques. Production Area Grapes for this wine are entirely hand-harvested from the estate vineyards of Finca La Pampa, located at 4,265 feet above sea level, and characterized by their broad thermal amplitude. Grape Varieties 100% Pinot Noir Vinification Upon arrival in the winery, a cluster selection and soft de-stemming were performed, without breaking the berries. From the selection table, the grapes were sent directly to a hopper, where they were received with dry ice to lower their temperature, permit the dilution of color and encourage fruity aromas. From there, they were placed in French oak vats, without using pumps. Carbonic semi-maceration was performed to extract the aromas of fresh fruits. After a cold maceration at 50 F to 54 F for 3 days, select yeasts were added. Fermentation took place at controlled temperatures between 79 F and 84 F for eight days. The wine was pumped over and the cap was gently punched down until the end of fermentation. There was no maceration, so the wine was racked to 100% new French oak barrels, where malo-lactic fermentation took place. Subsequently, the wine was barrel-aged for 10 months and bottle-aged for at least seven months. The wine ends its aging period in French oak casks. The different components are blended and the final blend is bottled without any fining or filtration. Color Soft crimson red with a purplish halo Bouquet Delicate, yet lasting aromas of fresh cherries and a touch of tobacco Taste Ample flavors of red fruits with soft, sweet tannins and an elegant finish Alcohol 16% Serving Suggestions Well-matched with salmon, fondue or coq au vin


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