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Wente Vineyards Pinot Noir Arroyo Seco Reliz Creek 2007

Previously available for: $16.96
4.04 5 0.5
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Tasting Notes:

This Pinot Noir has aromas of cherry, strawberry, and vanilla, with hints of toasted oak, earth and cigar box. Flavo...

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Since the early 1960’s, Wente Vineyards has been growing Pinot Noir in the Arroyo Seco region of Monterey. This wine was named after the creek that... Read more

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User Reviews for Wente Vineyards Pinot Noir Arroyo Seco Reliz Creek

External Reviews for Wente Vineyards Pinot Noir Arroyo Seco Reliz Creek

External Review
Source: WineExpress.com
04/19/2012

Since the early 1960’s, Wente Vineyards has been growing Pinot Noir in the Arroyo Seco region of Monterey. This wine was named after the creek that runs through the Estate vineyards. Arroyo Seco is the ideal region to grow this Burgundian varietal because of the long, cool growing season, which allows the grapes to fully ripen and develop deep fruit flavors. Aged 20 months in oak barrels, Wine Enthusiast Magazine scored it 90 points saying "Few Pinots at this price are this nice to drink so soon. The wine is dry and elegant, crisp and silky, offering deep flavors of cherries, raspberries, cola, cinnamon spice and sweet, smoky oak."


Ratings & Tags for Wente Vineyards Pinot Noir Arroyo Seco Reliz Creek

rated this wine
5.00 5
12/21/2010

Winemaker's Notes:

Fermentation: A majority of the fermentation took place in small upright stainless steel fermenters, gently pumped over twice daily. Some of the fermentation took place in small 1-ton fermenters, punched down twice daily. Aging: Aged for 19 months in a combination of new French, American, Eastern European and neutral oak barrels.

Tasting Notes:

This Pinot Noir has aromas of cherry, strawberry, and vanilla, with hints of toasted oak, earth and cigar box. Flavors of black cherry and vanilla are followed by a long fruity finish, with undertones of earth and spice.

Fermentation: A majority of the fermentation took place in small upright stainless steel fermenters, gently pumped over twice daily. Some of the fermentation took place in small 1-ton fermenters, punched down twice daily. Aging: Aged for 19 months in a combination of new French, American, Eastern European and neutral oak barrels.

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Dietary Information: Certified Sustainable


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