Susan Fields Pinot Noir Santa Barbara County 2007

Winemaker's Notes:

Our Pinot Noir is elegant and medium bodied, offering delicate aromas of wild raspberry, plum and cinnamon. On the palate, the wine brings luscious flavors of black currant, plum, red licorice, mocha and clove. This versatile wine is smooth with a silky texture and mild tannins. This wine pairs well with turkey, lamb, chicken, veal, salmon and light pasta dishes. This wine is comprised of two vineyard blocks located in Los Alamos and Sierra Madra Farms in Santa Maria Valley. The grape clusters were gracious and produced 150 gallons of grape juice per ton, providing plenty of concentrated flavors in the finished wine. The Pinot Noir yields were 4.0 tons per acre. We crushed and de-stemmed the grapes leaving 10% whole cluster. We cold soaked for 48 hours. After the must warmed to 52 degrees F, the 1 1/2 ton bins were inoculated with RC212 cultured yeast. This strain is specific for its use in Pinot Noir for expression of varietal fruit and spice. Primary fermentation lasted seven days when we pressed the must into 500 gallon tanks. The wine settled for two days before racking into barrels. The wine was inoculated with OENOS cultures to start the secondary malolactic fermentation.

Vintages

  • 2007

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Color: Red
Varietal: Pinot Noir
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Susan Fields Wines:
Susan Fields is a new micro-winery specializing in handcrafted wines from California's Central Coast appellations. Our mission is to create artisanal wines of distinction that are of the highest quality, elegant, yet approachable and affordable.

Tasting Notes:

Our Pinot Noir is elegant and medium bodied, offering delicate aromas of wild raspberry, plum and cinnamon. On the palate, the wine brings luscious flavors of black currant, plum, red licorice, mocha and clove. This versatile wine is smooth with a silky texture and mild tannins.

Our Pinot Noir is elegant and medium bodied, offering delicate aromas of wild raspberry, plum and cinnamon. On the palate, the wine brings luscious flavors of black currant, plum, red licorice, mocha and clove. This versatile wine is smooth with a silky texture and mild tannins. This wine pairs well with turkey, lamb, chicken, veal, salmon and light pasta dishes. This wine is comprised of two vineyard blocks located in Los Alamos and Sierra Madra Farms in Santa Maria Valley. The grape clusters were gracious and produced 150 gallons of grape juice per ton, providing plenty of concentrated flavors in the finished wine. The Pinot Noir yields were 4.0 tons per acre. We crushed and de-stemmed the grapes leaving 10% whole cluster. We cold soaked for 48 hours. After the must warmed to 52 degrees F, the 1 1/2 ton bins were inoculated with RC212 cultured yeast. This strain is specific for its use in Pinot Noir for expression of varietal fruit and spice. Primary fermentation lasted seven days when we pressed the must into 500 gallon tanks. The wine settled for two days before racking into barrels. The wine was inoculated with OENOS cultures to start the secondary malolactic fermentation.

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125 cases produced.

Closure: Cork

Aged 10 months in French Oak.

Notes: 35% New 65% Neutral

Wine Specs:

Alcohol: 14.5% pH: 3.64
Total Acidity: .592 grams per liter

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