Wine Article
2007 Ceritas Pinot Noir Escarpa Vineyard
Last edited on 11/15/2009 by jakuda
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"We harvested Escarpa on October 11 under cool, cloudy skies. The clusters were healthy and were free of any concerns. Immediately, upon going into the tank, we noticed pronounced aromas of rose petals and acacia blossom. The wine fermented on the skins for 23 days. Upon pressing, the wine had stout tannins and lifted aromatics reminiscent of great Burgundies. The wine spent 15 months in wood and was bottled unfined/unfiltered.
Just beginning to show itself now after being in bottle for almost 9 months, the wine is very aromatic with notes of rose petals, bing cherry, asian spices and pine forest floor. On the palate, the wine reveals its origins further, with pure cherry fruit, good acidity and a tannin backbone that should soften with age. The wine benefits from decanting prior to being served. The wine has a pH of 3.4 and finished alcohol around 13.5%."
Just beginning to show itself now after being in bottle for almost 9 months, the wine is very aromatic with notes of rose petals, bing cherry, asian spices and pine forest floor. On the palate, the wine reveals its origins further, with pure cherry fruit, good acidity and a tannin backbone that should soften with age. The wine benefits from decanting prior to being served. The wine has a pH of 3.4 and finished alcohol around 13.5%."
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