Robert Mondavi Winery Pinot Noir Central Coast Private Selection 2001

Previously available for: $14.99
3.24 5 0.5
Add
6 reviews
+My Wines

My Wines

Save in My Wines

Add to Wishlist

My Cellar

List It
Edit

Winemaker's Notes:

egion/Origin: Napa Valley Residual Sugar: 0.09% Total Acid: 0.53% Alcohol: 13.5% Final pH: 3.58 Blend: 100% Pinot No...

Read more...
  • WS: 83

    Wine Spectator Score

    83

    Close
  • + Wine critic

    Submit a Critic Score

    Score:

    Name of Critic:

    Close
Set your rating:
Save

Examples: Value Wine, Would Recommend, For the Cellar, Etc...
Suggested Recipe Pairing presented by
Coconut Rice Sweet Potato Cheesecake

RiceSelect's creamy Arborio gets blended with sweet potato, coconut milk and vanilla to create this decadent cheesecake. Pairs well with Saunternes; a white dessert wine that has hints of coconut from aging in oak barrels.

View Recipe


User Reviews for Robert Mondavi Winery Pinot Noir Central Coast Private Selection

Ratings & Tags for Robert Mondavi Winery Pinot Noir Central Coast Private Selection

247056 Snooth User: EGM
rated this wine
3.50 5
09/09/2009

rated this wine
3.50 5
06/19/2009

150249 Snooth User: siouxzen
rated this wine
3.50 5
03/12/2009

rated this wine
5.00 5
03/09/2009

rated this wine
4.00 5
04/10/2009

rated this wine
4.00 5
03/09/2009

Winemaker's Notes:

egion/Origin: Napa Valley Residual Sugar: 0.09% Total Acid: 0.53% Alcohol: 13.5% Final pH: 3.58 Blend: 100% Pinot Noir Winemaker's Notes Robert Mondavi Winery 2001 Napa Valley Pinot Noir has opulent flavors and a silky, seductive texture from a vintage that provided exceptionally long hang-times. The prolonged growing season allowed Pinot Noir grapes time to develop optimum flavor and tannin maturity, giving the wine layer upon layer of dark red cherry, floral, cola and spice character. The mid-palate fruit expression is full and rich, with length on the finish. The vibrant character and elegant balance comes from many different clones of Pinot Noir grapes grown in the Los Carneros region of Napa Valley. Fermentation with wild yeast, aging in toasted Burgundian barrels and bottling without filtration enhanced and captured the complex flavor profile. Vintage The 2001 harvest was unique, with one of the longest bloom-to-harvest periods in recent history. We began crushing on August 8, it one of the earliest onsets of harvest in the last 20 years. Then the weather changed and the harvest became one of the longest in duration, with the last grapes picked at the end of October. Flavor maturity in the grapes lagged behind sugar accumulation (Brix) so we played a waiting game, delaying harvest until the flavor maturity caught up. We harvested Pinot Noir over a well-paced three-week period, beginning the second week of September and ending the first week of October. The long hang-time on the vine resulted in exceptional flavors, balance and tannin maturity in our Pinot Noir grapes. Vineyard We hand-selected 93% of the grapes for this wine from the Los Carneros region, which spans the southernmost tip of Napa and Sonoma Valleys. This region, designated an American Viticultural Area in 1983, has become famous for developing intensely-flavored Pinot Noir grapes that produce wines with vibrant fruit character. The Los Carneros AVA is known for its strong winds, nutrient-lean, clay loam soils and a nightly blanket of cold fog rolling off the San Francisco Bay. We harvested 45% of the grapes from Robert Mondavi Huichica Hills Vineyard, a site planted to more than 23 clones of Pinot Noir for flavor complexity in the wine. We have chosen these clones for their small, flavor-intense berries, looser clusters and color intensity. The balance of the wine comes from other cool climate vineyards with complementary flavors. Fermentation & Aging To capture vivid fruit flavors and beautiful balance, we hand-harvested the Pinot Noir grapes in the cool morning hours. We fermented the grapes with the wild yeast that occurs naturally on the grape skins to add layers of complexity and heighten vineyard expression. After an average of 17 days extended maceration to soften tannins, we transferred the wine to toasted Burgundian oak barrels for a long, native malolactic fermentation. Following nine months of barrel aging (25% new oak), the wine was lightly fined with fresh egg whites. Gentle handling through all phases of winemaking enabled us to bottle this wine without filtration.

egion/Origin: Napa Valley Residual Sugar: 0.09% Total Acid: 0.53% Alcohol: 13.5% Final pH: 3.58 Blend: 100% Pinot Noir Winemaker's Notes Robert Mondavi Winery 2001 Napa Valley Pinot Noir has opulent flavors and a silky, seductive texture from a vintage that provided exceptionally long hang-times. The prolonged growing season allowed Pinot Noir grapes time to develop optimum flavor and tannin maturity, giving the wine layer upon layer of dark red cherry, floral, cola and spice character. The mid-palate fruit expression is full and rich, with length on the finish. The vibrant character and elegant balance comes from many different clones of Pinot Noir grapes grown in the Los Carneros region of Napa Valley. Fermentation with wild yeast, aging in toasted Burgundian barrels and bottling without filtration enhanced and captured the complex flavor profile. Vintage The 2001 harvest was unique, with one of the longest bloom-to-harvest periods in recent history. We began crushing on August 8, it one of the earliest onsets of harvest in the last 20 years. Then the weather changed and the harvest became one of the longest in duration, with the last grapes picked at the end of October. Flavor maturity in the grapes lagged behind sugar accumulation (Brix) so we played a waiting game, delaying harvest until the flavor maturity caught up. We harvested Pinot Noir over a well-paced three-week period, beginning the second week of September and ending the first week of October. The long hang-time on the vine resulted in exceptional flavors, balance and tannin maturity in our Pinot Noir grapes. Vineyard We hand-selected 93% of the grapes for this wine from the Los Carneros region, which spans the southernmost tip of Napa and Sonoma Valleys. This region, designated an American Viticultural Area in 1983, has become famous for developing intensely-flavored Pinot Noir grapes that produce wines with vibrant fruit character. The Los Carneros AVA is known for its strong winds, nutrient-lean, clay loam soils and a nightly blanket of cold fog rolling off the San Francisco Bay. We harvested 45% of the grapes from Robert Mondavi Huichica Hills Vineyard, a site planted to more than 23 clones of Pinot Noir for flavor complexity in the wine. We have chosen these clones for their small, flavor-intense berries, looser clusters and color intensity. The balance of the wine comes from other cool climate vineyards with complementary flavors. Fermentation & Aging To capture vivid fruit flavors and beautiful balance, we hand-harvested the Pinot Noir grapes in the cool morning hours. We fermented the grapes with the wild yeast that occurs naturally on the grape skins to add layers of complexity and heighten vineyard expression. After an average of 17 days extended maceration to soften tannins, we transferred the wine to toasted Burgundian oak barrels for a long, native malolactic fermentation. Following nine months of barrel aging (25% new oak), the wine was lightly fined with fresh egg whites. Gentle handling through all phases of winemaking enabled us to bottle this wine without filtration.

Photos

+ Add Image

Best Wine Deals

See More Deals »

Pinot Noir Top Lists








Snooth Media Network