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| Drinking Windows and Values |
| Drinking window: Drink between 2013 and 2015 (based on 3 user opinions) |
| Community Tasting History |
| Community Tasting Notes (average 84 pts. and median of 84 pts. in 1 note) - hiding notes with no text | | | Tasted by HappyWineGuy on 8/25/2014 & rated 84 points: Decent but not real special to me. (955 views) |
| Bell Wine Cellars Producer website
Situated off the beaten path, just south of Yountville, is an exquisite pale stone winery, shrouded by oak, bordered to the south by Hopper Slough, surrounded by vineyard and cloaked in quiet. After looking for twenty years, winemaker Anthony Bell and winegrower John Baritelle found the perfect place to produce the wines they have long dreamed of - limited production, hand crafted wines that showcase the concept of "terroir". Bell Wine Cellars has opened its doors to the public to share the beauty of the place, and the wine.
In June 2002 – Ron Berberian, former California wine wholesaler, and Alex Spanos, owner of the San Diego Chargers, formed Spanos Berberian Winery, LLC. The venture acquired Baritelle's interest in the brand name and assets of Bell Wine Cellars, and a new partnership was formed with Anthony. As the winery continues to grow future plans are for developing additional vineyards and winery assets at the winery in Yountville. Nestled between the stacks of aromatic barrels and towering stainless steel tanks, guests can taste the signature Bell Cabernet, Baritelle Vineyard, at the intimate, elegant tasting bar. We also serve Viognier, Chardonnay, Merlot and Shiraz, encompassing a wide range of flavors, from vineyards both near and far afield. Our tasting room is open daily from 11:00AM to 4:00PM by appointment. Special arrangements may also be made to accommodate special requests. Our shaded patio looks west, out across the vineyard to the Mayacamas range across the valley. One can watch the hills as they subtly change their shades of blue while the sun arcs overhead, culminating in an intense violet blue as the sun slips behind Mount St. John, flooding everything in golden light. It is a relaxing place to enjoy a leisurely picnic, with the Wine Train tooting off in the distance. Come experience the quiet heart of the Napa Valley at Bell Wine Cellars, 6200 Washington Street, Yountville, CA. Telephone 707-944-1673 to taste our extraordinary wines and enjoy the beauty. 2012 Bell Wine Cellars Pinot GrisVarietal: Pinot Gris
Source: Willamette Valley, Oregon
Total Acid: 0.71 gm/100ml
pH: 3.39
Alcohol: 12.5%
Aging: 100% Stainless steel
Bottle Date: April 2013
Production: 1050 casesPinot GrisFrom Pinot Gris Wikipedia entry:
Wines made from the Pinot gris vary greatly and are dependent on the region and wine making style they are from. Alsatian Pinot gris are medium to full bodied wines with a rich, somewhat floral bouquet. They tend to be spicy in comparisons with other Pinot gris. While most Pinot gris are meant to be consumed early, Alsatian Pinot gris can age well. German Pinot gris are more full-bodied with a balance of acidity and slight sweetness. In Oregon the wines are medium bodied with a yellow to copper-pink color and aromas of pear, apple, and/or melon. In California, the Pinot gris are more light bodied with a crisp, refreshing taste with some pepper and arugula notes. The Pinot grigio style of Italy is a light-bodied, often lean wine that is light in color with sometimes spritzy flavors that can be crisp and acidic. Although this wine can be very sweet, it will begin to lose its acidity when it is nearly ripe.
Pinot gris is considered an "early to market wine" that can be bottled and out on the market within 4–12 weeks after fermentation.
Varietal character (Appellation America)
Conseillé pour l'apéritif et avec les mets suivants :
Foie Gras terrine
Foie Gras poęlé
Tarte tatinUSAAmerican wine has been produced since the 1500s, with the first widespread production beginning in New Mexico in 1628. Today, wine production is undertaken in all fifty states, with California producing 84% of all U.S. wine. The continent of North America is home to several native species of grape, including Vitis labrusca, Vitis riparia, Vitis rotundifolia, and Vitis vulpina, but the wine-making industry is based almost entirely on the cultivation of the European Vitis vinifera, which was introduced by European settlers. With more than 1,100,000 acres (4,500 km2) under vine, the United States is the fourth-largest wine producing country in the world, after Italy, Spain, and France.Oregon Oregon Wine, Oregon Wineries (Oregon Wine Board)Willamette Valley Willamette Valley Wineries Association | Willamette Valley (Oregon Wine Board)
On weinlagen-info including some single vineyards
Willamette Valley Vintage Reviews
Willamette Valley Willamette Valley Wineries Association | Willamette Valley AVA Wikipedia article
#2012 vintage:
"Broadly speaking, the Willamette Valley's 2012 pinots are fleshy and fruit-dominated, with round tannins and forward personalities. The fruit tends to the darker side of the pinot spectrum--think cherry and blackberry rather than strawberry and raspberry, much less cranberry and redcurrant--and this gives the wines massive crowd appeal. The best wines also have the depth to age, so don't be fooled by their accessible nature in the early going." - Josh Raynolds
#2013 vintage:
"The key to a successful foray into the ‘13s is first to understand that in most instances the wines lean to the red fruit side of Pinot Noir; they tend to be tangy and tightly wound but often lack concentration. While some wines may put on weight and gain sweetness with bottle age, that’s a gamble I’ll personally leave to others. The 2013s also tend to lack the tannic structure for more than mid-term aging although they will likely endure on their acidity, which I suspect will usually outlast the fruit in this vintage" - Josh Raynolds
#2014 vintage:
"The 2014 vintage in Oregon may be remembered as the vintage of a lifetime [for growers] . . . these wines as they will be similar to the 2009 vintage . . . lovely, ripe, rich, deeply concentrated and aromatic" - winebusiness.com
"The conditions made it relatively easy to make good wines, with no worries about achieving ripeness, and the lack of frost risk allowed us to keep grapes on the vine as long as we wished." - Casey McClellan |
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