S. Anderson Blanc de Noir Late Disgorged Napa Valley 2000

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Winemaker's Notes:

Additional discount for wine club members only. Description Well-drained soils, gently sloping vineyards, and hospita...

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Found a bottle in my wine frig I have opened up months ago. Very good. Read more

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User Reviews for S. Anderson Blanc de Noir Late Disgorged Napa Valley

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Snooth User: goodtastelust
7806022
0.00 5
02/23/2011

Found a bottle in my wine frig I have opened up months ago. Very good.


Winemaker's Notes:

Additional discount for wine club members only. Description Well-drained soils, gently sloping vineyards, and hospitable growing conditions make Napa Valley¡¦s Carneros district one of the world¡¦s preeminent sparkling wine regions. Foggy mornings leading into warm, sunny days and cool, breezy nights provide an ideal climate for the Chardonnay and Pinot Noir grapes used to make sparkling wine, enabling them to reach maturity with the perfect balance of ripeness, acidity, and pH. Vintage While the cool 2000 vintage posed some challenges for still wine production, it was nearly ideal for sparkling wines. Those cool Carneros days preserved the natural acidity in the berries while excellent richness came to those who showed some picking-time patience. Vineyard Fruit for our Blanc de Noirs was sourced from a dry-farmed, 28-year-old Carneros vineyard, which is planted to a specially cultivated single-heritage Pinot Noir clone on St. George rootstock. Winemaking Following hand-harvesting into half-ton bins in late August, whole-cluster Pinot Noir fruit received a gentle pressing; juice was fractioned by yield into three cuts. The cuvee (free-run juice) and a portion of the taille (light first pressing) were tank-fermented at 60-65„a for eleven days; the remaining cuts were sold off. After blending and bottling in May 2001, the wine was aged on the yeast for seventy-four months to develop complexity and texture, and then disgorged in July 2007. A liquor d¡¦expedition of sweetened 1999 Brut was added to achieve a final residual sugar of 0.8%. Winemaker Notes The 2000 Late Disgorged Blanc de Noirs greets the nose with nuances of lemon biscotti, white currant, and orgeat. A soft mousse accompanies flavors of pineapple, guava, and orange zest which succinctly transition into a steely acidity that appetizes the palate.

Additional discount for wine club members only. Description Well-drained soils, gently sloping vineyards, and hospitable growing conditions make Napa Valley¡¦s Carneros district one of the world¡¦s preeminent sparkling wine regions. Foggy mornings leading into warm, sunny days and cool, breezy nights provide an ideal climate for the Chardonnay and Pinot Noir grapes used to make sparkling wine, enabling them to reach maturity with the perfect balance of ripeness, acidity, and pH. Vintage While the cool 2000 vintage posed some challenges for still wine production, it was nearly ideal for sparkling wines. Those cool Carneros days preserved the natural acidity in the berries while excellent richness came to those who showed some picking-time patience. Vineyard Fruit for our Blanc de Noirs was sourced from a dry-farmed, 28-year-old Carneros vineyard, which is planted to a specially cultivated single-heritage Pinot Noir clone on St. George rootstock. Winemaking Following hand-harvesting into half-ton bins in late August, whole-cluster Pinot Noir fruit received a gentle pressing; juice was fractioned by yield into three cuts. The cuvee (free-run juice) and a portion of the taille (light first pressing) were tank-fermented at 60-65„a for eleven days; the remaining cuts were sold off. After blending and bottling in May 2001, the wine was aged on the yeast for seventy-four months to develop complexity and texture, and then disgorged in July 2007. A liquor d¡¦expedition of sweetened 1999 Brut was added to achieve a final residual sugar of 0.8%. Winemaker Notes The 2000 Late Disgorged Blanc de Noirs greets the nose with nuances of lemon biscotti, white currant, and orgeat. A soft mousse accompanies flavors of pineapple, guava, and orange zest which succinctly transition into a steely acidity that appetizes the palate.

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