Auction Ends: Feb 28, 2013 10:00 PM EST

Wine

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Pinot Lover's Trio

Item Number: 13475

Estimated Value: 69 USD
Sold: 55 USD to Jmml

Number of Bids: 7 - Bid History

Item Description

Your are bidding on 3 bottles of Pinot Nior.

2005 Russian River Valley Davis Bynum Laureles Pinot Nior

Per Davis Bynum “Davis Bynum Pinot Noir is driven by vineyard sites. From the legendary Allen vineyard between the river itself and Westside Road – adjacent to Rochioli – this Pinot Noir is redolent of dried cherry, herb and cola aromas, with a soft mouthfeel and bold flavors of cherry, earth, and orange zest which carry brightly to the finish.”

2006 Palliser Estate Martinbourough Pinot Noir

The wonderful 2006 Pinot Noir comes with a lovely, pure nose of wild strawberry, red cherry, limestone and a touch of rose petal – superb definition and sophistication. The palate is medium-bodied, very good acidity. Harmonious, delicate on the poised, well-defined palate with a bright finish embellished with cherry, strawberry and minerals. Superb length once again, this is a divine Pinot Noir."
-Wine Advocate

Deep red colour. Ripe intense red and dark berry fruit aromas and subtle oak. The taste is of concentrated ripe red and dark fruits and soft fine grained tannins. In the mid palate the fruit sweetness is seductive and the taste impression finishes with fine texture and long persistence of pinot noir flavours.

2007 Sineann Pinot Noir

winemaker's notes:

The single vineyard Pinots are specific barrels or specific batches put together to be wonderful, distinctive Pinot Noirs. All the rest of the Pinot is blended into the Oregon. When it turns out as good as this year's Oregon Pinot, we are very happy. The grapes for this Pinot Noir came off several vineyards: Resonance (Pommard), Able (mix of clones), Yates Conwill (mix of clones), Wyeast (Pommard) and Schindler (a bunch of different clones). These are some of our favorite vineyards. We chose to blend strengths together and offer a less expensive, high quality wine.

The wine is aromatic with a mocha character, shows some barrel toast and has a long finish. 2007 was a "burgundian" growing season in the Willamette Valley. Acids are great. We concentrated the fermentation lots a bit by removing some of the juice at crush (saignee), freezing it and adding it back as concentrate. That raised what would have been 22 brix to 24 brix - full strength Pinot Noir. The wine should age for a very long time.

critical acclaim:

"The richness of the aroma belies the elegance of this outstanding Pinot Noir. Tightly woven scents of sweet herb, tobacco, clove, forest floor fungus and spicy red fruits provide an introduction to a wine that can only be called svelte. It's as smooth as silk in the mouth, loaded with flavor and polished to a warm glow, which is exactly what it leaves you with after just one sip."