Producer Article
J. Rochioli
Last edited on 6/27/2010 by ardienmd
There are 10 versions of this article (version 2 of 10) / View version history
Producer website
http://www.terlatowines.com/wines/california/rochioli/product.asp?ID=210&VIN=2007
The wine possesses the typical Rochioli character and classic Russian River Valley charm. It displays full body and a silky texture finish with a firm and balanced structure. The blend is 72% Sweetwater vineyard and 28% from distinguished sites on the Rochioli property.
Deep ruby
Black cherry jam with earth, smoke, tea, violets and vanilla
Full bodied, long and silky with black cherry and vanilla
Item:
Rochioli 2008 Estate Pinot Noir
Grape Variety/Varieties:
100% Pinot Noir
Age of Vines:
Average 12 years
Alcohol Level:
14.5%
Acid Level:
.62 g/100 mL
pH Level:
3.65
Sugar Level:
Dry
Dates Grapes Picked:
September 2009
Length/Type of Fermentation:
Open top stainless steel tanks. Hand punched cap. Primary fermentation for 10 to 12 days with skin contact; Malolactic fermentation for 60 days.
Fermentation Temperature:
82 F
Length/Type of Aging:
100% French oak, 35% new, for 15 months
Date Wine was Bottled:
December 8, 2009
Number of cases:
1456
http://www.terlatowines.com/wines/california/rochioli/product.asp?ID=210&VIN=2007
The wine possesses the typical Rochioli character and classic Russian River Valley charm. It displays full body and a silky texture finish with a firm and balanced structure. The blend is 72% Sweetwater vineyard and 28% from distinguished sites on the Rochioli property.
Deep ruby
Black cherry jam with earth, smoke, tea, violets and vanilla
Full bodied, long and silky with black cherry and vanilla
Item:
Rochioli 2008 Estate Pinot Noir
Grape Variety/Varieties:
100% Pinot Noir
Age of Vines:
Average 12 years
Alcohol Level:
14.5%
Acid Level:
.62 g/100 mL
pH Level:
3.65
Sugar Level:
Dry
Dates Grapes Picked:
September 2009
Length/Type of Fermentation:
Open top stainless steel tanks. Hand punched cap. Primary fermentation for 10 to 12 days with skin contact; Malolactic fermentation for 60 days.
Fermentation Temperature:
82 F
Length/Type of Aging:
100% French oak, 35% new, for 15 months
Date Wine was Bottled:
December 8, 2009
Number of cases:
1456