Robert Mondavi Winery Pinot Noir Carneros 1994

Avg Price: $1080.00
3.61 5 0.5
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Winemaker's Notes:

Appellation: Los Carneros AVA Grape Sourcing: 85% Los Carneros AVA 5% from Sonoma County’s Russian River region 7% f...

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Fairmont Corporation Limited
313 Hennessy Road, Wanchai, HK (10,000 mi)
HKD 1080.00
USD $
750ml
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absolutly amazing Read more

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Suggested Recipe Pairing presented by
Layered Rice Pudding

RiceSelect's fragrant Jasmati® is blended with eggs, milk and fall's favorite spices, cinnamon and nutmeg, to create a delicious rice pudding, which is layered on top of fluffy cream cheese and abuttery pecan crust. Pairs well with a bold, tawny port with flavors of dried fruits, nuts, and spices.

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User Reviews for Robert Mondavi Winery Pinot Noir Carneros

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Snooth User: thenamesdic
19901941
5.00 5
06/15/2009

absolutly amazing


Winemaker's Notes:

Appellation: Los Carneros AVA Grape Sourcing: 85% Los Carneros AVA 5% from Sonoma County’s Russian River region 7% from other select Sonoma County vineyards 3% from other select Napa Valley vineyards Winemaker Notes: • Hand-harvested in cool morning hours • Partial whole-cluster fermentation for spice and depth • Co-fermentation of Pinot Noir clones for layers of flavor • Fermented in both oak and stainless-steel open-top tanks • Select Burgundian yeasts for enhanced complexity and character • Three weeks skin contact (maceration) to soften tannins • 100% in-barrel malolactic fermentation • 7 months aging in toasted Burgundy barrels (16% new oak) Aroma: Explosive nose of blackberry, Bing cherry and spicy black pepper.

Appellation: Los Carneros AVA Grape Sourcing: 85% Los Carneros AVA 5% from Sonoma County’s Russian River region 7% from other select Sonoma County vineyards 3% from other select Napa Valley vineyards Winemaker Notes: • Hand-harvested in cool morning hours • Partial whole-cluster fermentation for spice and depth • Co-fermentation of Pinot Noir clones for layers of flavor • Fermented in both oak and stainless-steel open-top tanks • Select Burgundian yeasts for enhanced complexity and character • Three weeks skin contact (maceration) to soften tannins • 100% in-barrel malolactic fermentation • 7 months aging in toasted Burgundy barrels (16% new oak) Aroma: Explosive nose of blackberry, Bing cherry and spicy black pepper.

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