Inman Family Pinot Noir Ogv 2009
 
Item #:
1890436-1

Inman Family Pinot Noir Ogv 2009
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$36.97
$41.97
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Red fruit dominates the flavor profile. Layers of sweet, ripe cherry, dried cranberry, rhubarb and raspberry fruits combine with clove and cinnamon spice. The wine is elegant, finessed and well balanced with OGV's signature long finish revealing iron and mineral along with red currant and dried cranberry. Aromas of rose petal, cherry, raspberry, beeswax, ginger, clove and star anise meet flavors of sweet, ripe cherry, dried cranberry, rhubarb and raspberry. An elegant, well-balanced Pinot Noir edged with graphite and hints of earth on the finish. Following a cold soak of 4 days, each of the 3 lots produced from this vineyard was fermented using native yeast and bacteria. Temperatures in the tanks were kept below 80 degrees during the primary fermentations. The cap was punched down three times each day. At the end of fermentation, the wines were pressed and settled overnight before being moved to French oak barrels (primarily Sirugue and Remond). The wines were kept on their fine lees and stirred regularly until they were settled for bottling under screwcap.

Clones 114, 115, 667, 777 and 828 were picked on four different passes, whole cluster pressed (20%) and cold soaked for four days. During fermentation, the wine was punched down three times per day and at the end of fermentation, the wines were pressed and settled overnight before being moved to French oak barrels (primarily Sirugue and Remond). Aged for 19 months, the wines was kept sur lie, stirred regularly and settled right before bottling.

Red fruit dominates the flavor profile. Layers of sweet, ripe cherry, dried cranberry, rhubarb and raspberry fruits combine with clove and cinnamon spice. The wine is elegant, finessed and well balanced with OGV's signature long finish revealing iron and mineral along with red currant and dried cranberry. Aromas of rose petal, cherry, raspberry, beeswax, ginger, clove and star anise meet flavors of sweet, ripe cherry, dried cranberry, rhubarb and raspberry. An elegant, well-balanced Pinot Noir edged with graphite and hints of earth on the finish. Following a cold soak of 4 days, each of the 3 lots produced from this vineyard was fermented using native yeast and bacteria. Temperatures in the tanks were kept below 80 degrees during the primary fermentations. The cap was punched down three times each day. At the end of fermentation, the wines were pressed and settled overnight before being moved to French oak barrels (primarily Sirugue and Remond). The wines were kept on their fine lees and stirred regularly until they were settled for bottling under screwcap.

Clones 114, 115, 667, 777 and 828 were picked on four different passes, whole cluster pressed (20%) and cold soaked for four days. During fermentation, the wine was punched down three times per day and at the end of fermentation, the wines were pressed and settled overnight before being moved to French oak barrels (primarily Sirugue and Remond). Aged for 19 months, the wines was kept sur lie, stirred regularly and settled right before bottling.

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