Acacia Vineyard Pinot Noir Carneros 06 3L
| Vintage: | 2006 |
| Appellation: | Carneros |
| Acid: | 4.9 g/L |
| PH: | 3.67 |
| Aging: | 7 months aging in 85% French Oak, 4% American Oak and 11% Hungarian Oak (33% New) |
| Residual Sugar: | 0.0015 |
| Alcohol %: | 14.5 |
| Ratings: | 88 Points - A moderately pitched nose that has elements of earth, crushed leaf and classic red berry pinot fruit merges into nicely detailed, intense and supple middleweight flavors that posses traces of minerality on the energetic and tangy finish that offers good if not special persistence. I like the clean, crisp style as well as the balance. (Burghound.com - 4th Quarter, 2008) |
| Winemaker Notes: | The 2006 vintage was desirable, and we are pleased with the wines we created. Some notable characteristics included ample spring rain, and a successful development of grape berries. The dry weather from May to October allowed vine growth and fruit maturation. The Pinot noir berry size increased during the mid summer months, at the same time we experienced a spell of higher than average temperatures in the July. The harvest season allowed the grapes to mature as desired. Chardonnay was harvested over a 34-day period beginning on September 15. The Pinot noir ripened desirably – we harvested all grapes over a 26-day period beginning September 16. The cool weather during late September and October allowed the Pinot noir and Chardonnay grapes to reach optimum maturity. |
Ratings:
88 Points - A moderately pitched nose that has elements of earth, crushed leaf and classic red berry pinot fruit merges into nicely detailed, intense and supple middleweight flavors that posses traces of minerality on the energetic and tangy finish that offers good if not special persistence. I like the clean, crisp style as well as the balance. (Burghound.com - 4th Quarter, 2008)
Winemaker Notes:
The 2006 vintage was desirable, and we are pleased with the wines we created. Some notable characteristics included ample spring rain, and a successful development of grape berries. The dry weather from May to October allowed vine growth and fruit maturation. The Pinot noir berry size increased during the mid summer months, at the same time we experienced a spell of higher than average temperatures in the July. The harvest season allowed the grapes to mature as desired. Chardonnay was harvested over a 34-day period beginning on September 15. The Pinot noir ripened desirably – we harvested all grapes over a 26-day period beginning September 16. The cool weather during late September and October allowed the Pinot noir and Chardonnay grapes to reach optimum maturity.
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