2012 PINOT NOIR

100% Pinot Noir
Dolin Estate

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WINE DETAILS
retail price: $45.00
club price: n/a
available:Yes
cases:172
formats: 750mL
released:Sep 15, 2014
date profiled:Aug 5, 2015
region:Central Coast
AVA:Arroyo Grande Valley
vineyards:Talley Rincon Vineyard
estate fruit:No
single vineyard: Yes
brix at harvest:23.6°
alcohol:14.3%
fined:Yes
filtered:Yes
oak type:100% French  
oak barrels:30% New  
oak aging: 20 Months  
 
varietal%AVAclone
pinot noir 50% Arroyo Grande Valley
pinot noir 50% Arroyo Grande Valley
 
 
Winemaker Kirby Anderson Notes
This Pinot Noir was grown on Block 11 of the Talley family’s ‘Rincon’ Vineyard, located in the Arroyo Grande Valley AVA, recognized as one of the most temperate viticultural areas around the globe. Located eight miles northeast of the Pacific Ocean, the vineyard experiences ideal conditions for a long and mild growing season. Block 11 consists of shallow clay and loam soils. The 2012 growing season in the Arroyo Grande Valley presented ideal conditions resulting in a gradual harvest and grapes that achieved phenolic ripeness. A mild and sunny spring resulted in a late bud break, which allowed for ideal fruit set. The exceptional spring weather shifted into warmer mid-summer temperatures, which cooled off in the fall. The long and t ...more... emperate growing season produced very high quality grapes with balanced flavors. Following harvest the grapes were de-stemmed and then underwent a five-day cold soak. Fermentation took place in 1.3-ton fermentation tanks with twice-daily punch downs. Following the conclusion of primary fermentation, the wine settled for 36 hours and was pressed clean to medium-toast French oak barrels (30% new), where it aged for 20 months. A profoundly perfumed wine, the Talley ‘Rincon’ Pinot Noir has layers of cherry and cranberry fruit alongside darker notes of blueberry, earth, meat and licorice. Round and voluptuous on the palate, the wine has flavors of black cherry, roasted fig, cardamom and white pepper. The wine is supple and smooth, yet its structured tannin and acidity would couple beautifully food.
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