Vintage: 2012
Varietal: Pinot Noir
Country: USA
Appellation: Russian River Valley
Produced By: Kukeri Wines
Cases Produced: 61 cs.
Alcohol Content: 13.90 %v/v
Description:
Our 2012 Kukeri Pinot Noir is coming from a vineyard located just south of Healdsburg in the northeast corner of Russian River Valley AVA. The wine is produced from clone 667 also known as one of the Dijon clones. It is characterized by small berries, which results more intense Pinot Noir with good tannin structure suitable for aging.
A boutique and elegant wine, our 2012 Kukeri Pinot Noir is silky in texture and complex in flavor, with cherry, rose petal and raspberry fusing perfectly with an exotic undertone of licorice and vanilla oak. In the glass, bright light red hues, darker to the edge, medium weight on the palate balanced with good acidity. Long and luscious finish.
The grapes were handpicked and de-stemmed into small fermentation bins and allowed to cold soak for 2 days to help stabilize the color and enhance flavor. It was fermented in open top fermenters and punched down 3 times a day to increase extraction of color and phenolic compounds. Aged for 22 months in 100% French oak barrels, 50% new oak. Only two barrels produced (61cs). Enjoy!
Our 2012 Kukeri Pinot Noir is coming from a vineyard located just south of Healdsburg in the northeast corner of Russian River Valley AVA. The wine is produced from clone 667 also known as one of the Dijon clones. It is characterized by small berries, which results more intense Pinot Noir with good tannin structure suitable for aging.
A boutique and elegant wine, our 2012 Kukeri Pinot Noir is silky in texture and complex in flavor, with cherry, rose petal and raspberry fusing perfectly with an exotic undertone of licorice and vanilla oak. In the glass, bright light red hues, darker to the edge, medium weight on the palate balanced with good acidity. Long and luscious finish.
The grapes were handpicked and de-stemmed into small fermentation bins and allowed to cold soak for 2 days to help stabilize the color and enhance flavor. It was fermented in open top fermenters and punched down 3 times a day to increase extraction of color and phenolic compounds. Aged for 22 months in 100% French oak barrels, 50% new oak. Only two barrels produced (61cs). Enjoy!
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