Robert Mondavi Winery Pinot Noir Carneros 2002

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2.97 5 0.5
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Winemaker's Notes:

We hand-harvested the Pinot Noir grapes in the cool morning hours to capture vivid fruit flavors and natural balance....

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  • ST: 89

    Stephen Tanzer Score

    89

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  • WS: 80

    Wine Spectator Score

    80

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Initially grapey, but after breathing, drier, smoother and very well rounded. Read more

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User Reviews for Robert Mondavi Winery Pinot Noir Carneros

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Snooth User: vin0vin0
3578084,334
0.00 5
01/25/2010

Initially grapey, but after breathing, drier, smoother and very well rounded.


Ratings & Tags for Robert Mondavi Winery Pinot Noir Carneros

rated this wine
2.50 5
06/19/2011

Winemaker's Notes:

We hand-harvested the Pinot Noir grapes in the cool morning hours to capture vivid fruit flavors and natural balance. We fermented half of the grapes with 30% whole clusters to add spiciness to the wine; the balance was first destemmed and lightly crushed. Fermentation in tradition open top oak fermenters, using predominantly wild yeast, heightened vineyard expression. After 19 days maceration (skin contact) to soften tannins, we transferred the wine to toasted Burgundian oak barrels for malolactic fermentation. Following 10 months of barrel aging (52% new oak), the wine was lightly fined with fresh egg white to gently sculpt the tannins. Wine analysis: 0.66% total acid, 3.6 pH, 0.14% residual sugar, and 15.0% alcohol, by volume

We hand-harvested the Pinot Noir grapes in the cool morning hours to capture vivid fruit flavors and natural balance. We fermented half of the grapes with 30% whole clusters to add spiciness to the wine; the balance was first destemmed and lightly crushed. Fermentation in tradition open top oak fermenters, using predominantly wild yeast, heightened vineyard expression. After 19 days maceration (skin contact) to soften tannins, we transferred the wine to toasted Burgundian oak barrels for malolactic fermentation. Following 10 months of barrel aging (52% new oak), the wine was lightly fined with fresh egg white to gently sculpt the tannins. Wine analysis: 0.66% total acid, 3.6 pH, 0.14% residual sugar, and 15.0% alcohol, by volume

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