2010 Russian River Valley Pinot Noir

2010 Russian River Valley Pinot Noir

Vicini's Vineyard

♦ BEST OF CLASS ♦ DOUBLE GOLD ♦

2010 proved to be the 3rd in succession of cooler vintages in Sonoma County, and again proved to be just about ideal for growing Pinot Noir grapes in this special place we call the Russian River Valley. The finished wines from these special years can really display a finesse, with a keen sense of place, and an wealth of those cherished red fruits , such as Strawberry, Raspberry and Red Currant; we find this wine captures all these, along with some hints of Pomegranate and perhaps a touch of ‘mintiness’.

We strive to capture what we find in the vineyard, and harvest our Pinot Noir grapes in the earlier stages of their ripeness, which results in a wine with a balance between each vintages individual  flavors of fruit and natural acidity; which is enhanced by a somewhat lower alcohol level.

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$50.00
/ 750 ml
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$600.00
/ Case of 12
 
 

Awards

2012 - BEST OF CLASS - Indy International Wine Competition
2012 - DOUBLE GOLD - Indy International Wine Competition

PDF Spec Sheet

After the grapes are hand harvested in the earliest hours of the cold morning they are gently turned into wine in a fairly traditional fashion, involving several days of cold soaking with a regular punching down of the cap.

During the fermentation we differ from that tradition by submerging the cap during the night, which we believe gives us a resulting wine with greater depth and more of that special Pinot Noir dimension -texture.

Our Trecini Pinot Noir wine was aged for 10 months in French Oak barrels, which mysteriously manages to create even more dimensions of fruit and mouth feel.

At the time of writing this 2010 Pinot Noir was still showing signs of exuberant youth, but we believe spending more time with her in the glass will allow her to show off her stuff, and charm you with her personality.

Enjoy!

Wine Specs

Vintage 2010
Varietal Pinot Noir
Appellation Russian River Valley
Vineyard Designation Vicini's Vineyard
Acid 6.4 g/L
PH 3.62
Residual Sugar 23.2° Brix
Alcohol % 13.8

Wine Profile

Production Notes Clones 828 and 777
 

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