from Torii Mor's website, "The 2014 LA COLINA aroma displays dark, sweet cherries, dark chocolate notes framed by a characteristic Dundee Hill earthy-dustiness. The flavors are rich, with sweetness, bright acidity and bright-forward red and dark cherries, followed by the same dark chocolate notes. The texture is rich, sweet, with a soft tannin structure. The mouth-feel is bright, with a noticeable dose of acids adding to the long fruity finish on layers of velvety tannins. This wine can also be enjoyed now without decanting, or cellared for more complexity." "clone Dijon 114" "Harvested September 26, the wine fermented 17 days, without cold soak, with RB2, and FX10 yeasts. The wine was aged for 22 months in 16% new French oak, 4% two years old and the balance neutral oak. The barrels were racked in March after Malo-Lactic fermentation, then again in August when the blend was put together before returning to neutral barrels until bottling. Torii Mor Winery is LIVE certified, and the wine is “LIVE certified sustainable”." " "Acid: 0.62625 gr/100ml; pH: 3.51; Bottling Date: August 31, 2016; Residual Sugar: 0.2 gr/100ml; Alcohol % 13.9"
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11/8/2020 - pinotpounder Likes this wine: 92 Points
92 points
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11/8/2019 - Miles from Home wrote:
Very bold and dark for a Pinot, fruit forward
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9/6/2016 - wine247365 wrote:
from Torii Mor's website, "The 2014 LA COLINA aroma displays dark, sweet cherries, dark chocolate notes framed by a characteristic Dundee Hill earthy-dustiness. The flavors are rich, with sweetness, bright acidity and bright-forward red and dark cherries, followed by the same dark chocolate notes. The texture is rich, sweet, with a soft tannin structure. The mouth-feel is bright, with a noticeable dose of acids adding to the long fruity finish on layers of velvety tannins. This wine can also be enjoyed now without decanting, or cellared for more complexity." "clone Dijon 114" "Harvested September 26, the wine fermented 17 days, without cold soak, with RB2, and FX10 yeasts. The wine was aged for 22 months in 16% new French oak, 4% two years old and the balance neutral oak. The barrels were racked in March after Malo-Lactic fermentation, then again in August when the blend was put together before returning to neutral barrels until bottling. Torii Mor Winery is LIVE certified, and the wine is “LIVE certified sustainable”." "
"Acid: 0.62625 gr/100ml; pH: 3.51; Bottling Date: August 31, 2016; Residual Sugar: 0.2 gr/100ml; Alcohol % 13.9"
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