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Sea Smoke Pinot Noir Southing(2005)

Clusters were sorted in the vineyard, and then gently destemmed following an evening in our cold room; ‘jack stems’ were removed by hand. The must was cold-soaked in open-top fermenters for one to four days (depending upon the lot), and then inoculated with a cultured yeast to begin a slow fermentation. Each tank was manually punched down one to three times per day over a period of 14 to 18 days. Upon completion of primary fermentation, and the desired number of maceration days, all free-run wine was transferred to tank for settling. Pressing was done at extremely low pressure (0.08 bars) to read more...
Snooth User: bslogan 6

0
bslogan
Fresno, CA
February 2008
Full berry aromas smooth palette. Long finish . The wine is dark like bing cherries, yet clear. best Pinot I have ever had.
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Wine Spectator
03/06
92-94
July 2007
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Snooth User: kirsten 5

0
kirsten
April 2008

No written review
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