Seasmoke Cellars Ten Pinot Noir 2002

View Larger

Share this page:

• Facebook
• Twitter

Snoothrank:

Starting at: $69.99 USD

4 Reviews

Add a review

Winery:

Sea Smoke Cellars

Varietal:

Pinot Noir

Region:

USA > California > Central Coast

Type:

Red Wine

Color:

Drink Dates:

Drink Now - 2015

UPC:

 

User Tags:  nutmeg, cinnamon, cardamom, spice, chocolate, caramel, balance, finish - long, dessert, exotic 

Customers Also Bought

• Talley Rosemarys Vineyard Pinot Noir 2005

  Snoothrank: 4.5/5 Starting at $69.99 USD
• Beaux Frères Pinot Noir Willamette Valley The Beaux Frères Vineyard 2002

  Snoothrank: 4/5 Starting at $75.00 USD

• Failla Pinot Noir Hirsch Vineyard 2006

  Snoothrank: 4/5 Starting at $69.99 USD
• Etude Pinot Noir Temblor Vineyard Estate 2005

  Snoothrank: 4/5 Starting at $72.99 USD

What to Expect

California has long struggled with Pinot Noir. Finding the right vineyards for this most fickle of grape, one that enjoys a cool growing season yet needs warmth close to harvest to fully ripen, has proven a challenge in such a sunny state. Cooler areas eventually became identified; the Santa Rita Hills, Russian River Valley and Mendocino's Anderson valley are all prime spots for Pinot Noir in California. Unlike the lighter colored and sometimes delicate Pinots of Burgundy, California produces many rich, deep Pinots full of slightly chewy dark berry and cherry fruits with hints of cola, Asian spices and forest floor frequently adding complexity.

Winemakers Notes

Grapes were hand-sorted and gently de-stemmed with no crushing; ‘jack stems’ were removed by hand. The must was cold-soaked in open-top fermenters for two to four days (depending upon the lot), then inoculated with a cultured yeast to begin a slow fermentation. Each tank was manually punched down two to three times per day over a period of 16 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 avoid extracting bitterness from the seeds. read more...After settling overnight, both the free-run and the press wines were racked cleanly to separate barrel lots. The final blend includes favored lots with high extraction and intensity of flavor. The wine was aged for 18 months in 100 percent new French Oak barrels and was bottled without filtration.
TASTING NOTES:This is the inaugural vintage of our showcase Pinot Noir “TEN”, so named because it is comprised of our favorite barrel lots of each of the ten Pinot Noir clones on our estate vineyard. Dark and brooding on the nose at first, soon aromas of bright raspberries and exotic sweet spices evolve – cardamom, cinnamon, nutmeg and chocolate. This wine does not disappoint on the palate; it has beautiful balance and structure, with dense tannins and a long, lingering finish.
TECHNICAL NOTES :
Alcohol 14.5% by volume
pH 3.47
Total Acidity 0.637g/100ml
Brix at Harvest 25.1    (hide)

Explore