Villa Maria Private Bin Pinot Noir 2007

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Winemaker's Notes:

WINEMAKER’S COMMENT A perfumed bouquet of ripe cherries and raspberry fruits, hallmarks of Marlborough Pinot Noir....

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Loving my Sunday sharing it with the family doing some wine tasting!! Read more

Villa Maria Private Bin Pinot Noir 2007: Dekantier-Empfehlung (1 Std. vorher belüften), Empfohlene Serviertemperatur: 16-18°C, in Barriques gereift... Read more

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User Reviews for Villa Maria Private Bin Pinot Noir

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Snooth User: atlantaprinting
8813077
0.00 5
07/22/2012

Loving my Sunday sharing it with the family doing some wine tasting!!


External Reviews for Villa Maria Private Bin Pinot Noir

External Review
Source: ONLINEWEINKELLER.de
02/25/2010

Villa Maria Private Bin Pinot Noir 2007: Dekantier-Empfehlung (1 Std. vorher belüften), Empfohlene Serviertemperatur: 16-18°C, in Barriques gereift (10 Monate), lagerfähig 3 - 5 Jahre ab JahrgangJahrgang: 2007Inhalt: 0,75 LRegion: MarlboroughWeingut: Villa Maria EstateRebsorte: 100% Pinot NoirRestzucker: trockenRestsäure: 6 g/LiterAlkoholgehalt: 13,5 % Rotwein


Ratings & Tags for Villa Maria Private Bin Pinot Noir

101451 Snooth User: timbw
rated this wine
5.00 5
03/30/2009

Winemaker's Notes:

WINEMAKER’S COMMENT A perfumed bouquet of ripe cherries and raspberry fruits, hallmarks of Marlborough Pinot Noir. On the palate the wine displays ripe fruit with complex savoury and spice elements. Soft, silky, fine-grained tannins provide structure and definition, yet also allow immediate consumption. VINEYARD DESCRIPTION Fruit is sourced from a number of vineyards in the Awatere and Wairau Valleys of Marlborough. The sites are all different adding their own unique impression on the final blend. All of the vineyards are cropped low, shoot and fruit thinned, and leaf plucked to ensure flavour ripeness. WINEMAKING Cold soak techniques were employed to aid and optimise fermentation. Temperatures were allowed to reach 32˚C to add complexity. Post pressing, the majority of the wine went directly to oak barriques. The remaining wine was put to barrel after an extended time in tank on lees. A total oak maturation period of ten months occurred before the wine was blended, filtered and bottled. AWARDS & ACCOLADES 4 Stars – Cuisine 2008 Silver – New Zealand International Wine Show 2008 Silver – Royal Hobart International Wine Show 2008

WINEMAKER’S COMMENT A perfumed bouquet of ripe cherries and raspberry fruits, hallmarks of Marlborough Pinot Noir. On the palate the wine displays ripe fruit with complex savoury and spice elements. Soft, silky, fine-grained tannins provide structure and definition, yet also allow immediate consumption. VINEYARD DESCRIPTION Fruit is sourced from a number of vineyards in the Awatere and Wairau Valleys of Marlborough. The sites are all different adding their own unique impression on the final blend. All of the vineyards are cropped low, shoot and fruit thinned, and leaf plucked to ensure flavour ripeness. WINEMAKING Cold soak techniques were employed to aid and optimise fermentation. Temperatures were allowed to reach 32˚C to add complexity. Post pressing, the majority of the wine went directly to oak barriques. The remaining wine was put to barrel after an extended time in tank on lees. A total oak maturation period of ten months occurred before the wine was blended, filtered and bottled. AWARDS & ACCOLADES 4 Stars – Cuisine 2008 Silver – New Zealand International Wine Show 2008 Silver – Royal Hobart International Wine Show 2008

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