Wyndham Estate Pinot Noir Bin 333 2007

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Tasting Notes:

Colour Moderate intensity crimson red Bouquet Confectionery cherry, raspberry and strawberries and cream aromas, with...

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WineOLand
Howell, NJ (2,500 mi)
USD 10.99
750ml
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Like this one, subtle finish, well balanced. Read more

Nice garnet colour. Black raspberry with a tinge of strawberry. Smooth tannins but short to medium finish. Quite enjoyable to drink. Read more

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User Reviews for Wyndham Estate Pinot Noir Bin 333

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Snooth User: Kreg
15231593
3.50 5
04/01/2009

Like this one, subtle finish, well balanced.


Snooth User: tempest
28190988
3.00 5
01/23/2010

Nice garnet colour. Black raspberry with a tinge of strawberry. Smooth tannins but short to medium finish. Quite enjoyable to drink.


Winemaker's Notes:

WINEMAKING Different crushing and fermentation techniques were employed for individual parcels of fruit. Approximately 50% of the fruit was fully destemmed and crushed into static fermenters, where it was fermented at 25ºC to 30ºC for 6-10 days. Other parcels of fruit were fully destemmed but only partly crushed to add a confectionery (whole berry ferment) character to the final blend. These ferments were pumped over twice daily to extract colour and flavour from the grape skins. Selected parcels of hand picked fruit were subject to carbonic maceration in small fermenters prior to yeast fermentation. The use of these different winemaking techniques has helped build complexity and add character to the finished blend. The wines were then matured for 9 months in two and three year old French oak hogsheads before being blended and bottled.

Tasting Notes:

Colour Moderate intensity crimson red Bouquet Confectionery cherry, raspberry and strawberries and cream aromas, with a subtle savoury influence. Palate A light to medium bodied style with confectionery cherry and strawberry fruit flavours and savoury complexity. Oak characters of cinnamon spice are well-integrated, adding character without detracting from the juicy primary fruit flavours. The soft tannins provide support and structure to this fruit driven style that has a balanced and persistent finish.

WINEMAKING Different crushing and fermentation techniques were employed for individual parcels of fruit. Approximately 50% of the fruit was fully destemmed and crushed into static fermenters, where it was fermented at 25ºC to 30ºC for 6-10 days. Other parcels of fruit were fully destemmed but only partly crushed to add a confectionery (whole berry ferment) character to the final blend. These ferments were pumped over twice daily to extract colour and flavour from the grape skins. Selected parcels of hand picked fruit were subject to carbonic maceration in small fermenters prior to yeast fermentation. The use of these different winemaking techniques has helped build complexity and add character to the finished blend. The wines were then matured for 9 months in two and three year old French oak hogsheads before being blended and bottled.

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Chemical Analysis:

Alcohol: 13% pH: 3.5

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