Mandolin Pinot Noir Monterey 2015
| Country: | United States |
| Region: | California |
| Grape Type: | Pinot Noir |
| Winery: | Mandolin |
Fullerton Bennett Vineyard Pinot Noir (magnum) is made from 100% Pinot Noir - 8 years old
18 months in 5% new French Oak and 95% neutral French Oak
Bennett Vineyard is grown in sedimentary Bellpine soil. A new and exciting site in 2015, this hidden jewel of a vineyard produced a graceful Pinot Noir and it is bottled exclusively in 1.5L and 3L magnums. The quality and value of this wine combine with the large format bottles to create an ideal wine for the upcoming fall and winter holiday seasons. Whether shared at your table or gifted to family or friends, this unique bottling is sure to please.
Aromas of cherry and raspberry fold into layers of rhubarb, clove, and pipe tobacco. The lengthy, mineral-driven palate showcases the captivating elegance of Pinot Noir.
Upon arrival, the grapes were immediately de-stemmed into open-top fermenters. Following a seven-day cold soak, the wine started fermenting slowly at a cool temperature. To manage extraction, we utilized one to two punch-downs and one pump-over per day, with two rack- and-returns at the beginning and middle of fermentation. Following two days of seling, the wine was racked to barrel and aged for 18 months in 5% new French oak and 6 months in tank prior to being bottled.
-150x300.jpg "Fullerton Five Faces Pinot Noir 2015")
Fullerton Five Faces Pinot Noir 100% Pinot Noir - 7-40 years old
FIVE FACES is an acronym for the five members of the Fullerton family - Filip, Alex, Caroline, Eric and Susanne.
A blend from Fullerton's best vineyard sources, Five FACES Pinot Noir always showcases the breadth of the terroir in the Willamette Valley with the inclusion of both volcanic, basalt-based soils and sedimentary, sandstone-based soils. The fruit hails from geographically diverse sites within the valley, each with their own unique micro-climates.
Lovely ruby with aromas of cherry, strawberry, cinnamon, bramble, and brooding humus. Fresh on the palate with nice persistence leading into the soft, noteworthy tannins. Drink now or hold for up to 5 years.
In order to build a complex and layered Willamette Valley blend, we used open-top, closed-top, and barrel fermentation. For the open-top tanks, we favored punch-downs, whereas the closed-top tanks received pump-overs exclusively. The rotator barrels spun on a schedule yielding a gentle extraction. All methods also received a minimum of two rack-and-returns at precise times during the fermentation process. Nearly all lots were cold-soaked for up to 10 days, and ambient yeasts carried out the fermentation. In total, we utilized 15% whole clusters. The wine was aged for 11 months in 20% new French oak barrels.
Review:
"The 2015 'Five Faces' Pinot Noir shows deep profile with aromatics leading to wild mushroom, black cherry and wild blackberry. The palate displays a medium weight with flavors of orange zest, black truffle, wild blackberry cobbler and a hint of cola. This is delicious and shows excellent balance. (Best 2017-2027) - July, 2017 (OB)"
- International Wine Report (July 2017), 91 pts
Voix de la Vigne Pinot Noir is 100 percent Pinot Noir. Vintage report: Higher than normal temperatures in spring allowed for early bloom, flower and fruit-set in perfect conditions. The last rains were waved away on the second of June and the Willamette Valley enjoyed a warm and dry growing season with temperatures never threatening over-ripeness. The harvest began in the last week of August, almost a full month earlier than normal. Grape clusters were larger than usual as a result of a very giving vintage, allowing for larger yields at high levels of quality. A twin to 2014, although a year apart, the 2015 vintage provided pristinely clean fruit with minimal ill-effects due to disease, pests and birds. With the wines showing extraordinary balance between fruit, sugar and acidity, the harmony of the 2015 vintage sets the stage for some stellar Oregon wines.
Tasting Notes: Fresh raspberry aromas open immediately on the nose followed by darker fruits, brambles and a touch of black pepper. The flavors on the palate are exuberant red berries with a slight hint of dried herbs. The mouthfeel is fresh with balanced fruit and the finish lingers with a soft velvet texture.
Age of the vines: between 8 and 35 years old.
Soil: Volcanic and Sedimentary
The fruit underwent a two-day soak prior to fermentation for a total of nineteen days of skin contact. 100% malolactic fermentation occurred over a five month period.
Wine was slightly filtered before bottling.
With its maritime influence, California's Monterey region has an extended growing season that yields wines with full flavor development and great acid balance. Mandolin Pinot Noir is a rich wine that features bright cherry and raspberry fruit with hints of spice, leather and cedar.
The grapes for this Pinot Noir were sourced from vineyards in the Santa Lucia Highlands AVA of Monterey County, where high winds, dry days, and bay fogs create a cool, but very long, growing season. These growing conditions are ideal for cool-climate grapes such as Pinot Noir, and lead to full, forward fruit flavors and ideal acidity. Grapes were harvested at an ideal balance of sugar and acid, and the wine was fermented in small open-top tanks. The wine completed malo-lactic fermentation in French oak barrels, where it aged for 8 months prior to bottling. TA .67 pH 3.50 Residual Sugar 0.052g/100ml
The Mandolin Estate
Mandolin is a collaboration between veteran winemaker Philip Zorn and longtime wine executive Brent Shortridge. Bringing together their previously established relationships with winegrowers in California's Monterey County, Zorn and Shortridge have created wines that stand out for their balance, finesse and distinct varietal character, as well as their sense of place. Mandolin wines are internationally recognized as outstanding values.
A mandolin is a member of the lute family; similar to a guitar, it is plucked or strummed.
The Mandolin Vineyard
The grapes for this Pinot Noir were sourced from vineyards in the Santa Lucia Highlands AVA of Monterey County, where high winds, dry days, and bay fogs create a cool, but very long, growing season. These growing conditions are ideal for cool-climate grapes such as Pinot Noir, and lead to full, forward fruit flavors and ideal acidity. Grapes were harvested at an ideal balance of sugar and acid, and the wine was fermented in small open-top tanks. The wine completed malo-lactic fermentation in French oak barrels, where it aged for 11 months prior to bottling.
Dark cherry color. Complex and intense aromas of juicy red and black fruit combined with vanilla and toffee. Fresh, ample and round in the mouth, well balanced and harmonious with fruit flavors and ripe tannins.
Closeout!
Tres Ojos Rosado Calatayud is fresh, crisp and juicy Rose made of 50% Garnacha and 50% Tempranillo displaying beautiful strawberry and raspberry fruits. Enjoy with salads, chicken or simply with a glass. Serve chilled.
Dark ruby color. Aromas of cherry, currant, vanilla bean and hint of tar. Full-bodied, with flavors of cherries, cocoa powder and oak. A touch of sweetness on entry with a little bit of air with soft tannins that are starting to integrate well.
The latest step in the project is Vinsacro (formerly Valsacro) Dioro. The earlier Valsacros were made from a field selection of the older vineyards. Now, thanks to the new facility Amador has been able to build an upmarket version of Vinsacro (formerly Valsacro) with a four-stage selection process that includes an initial field selection of the fruit followed by a second table selection as the grapes come into the winery. After fermentation wine from selected tanks is transferred to new French oak barrels for 12-14 months of barrel age. Finally, the best barrels are set aside for Dioro and the remainder used to "upgrade" the normal Vinsacro.
Vinsacro Dioro is a blend of grapes from 100+ year old "vidau" vineyards where many varieties were planted together in the same plot.
Today the grapes are harvested and vinified separately. The final blend depends on the vintage but typically it's Tempranillo (50%), Garnacha (20%) and remaining 30% is a mix of mainly Graciano (10%) & Mazuelo (10%) with a little of Monastrell (5%) & Bobal (5%).
Review:
"The top of the range is the 2015 Vinsacro Dioro, a wine that is only produced in excellent vintages. It's a blend of 40% Vidau (the old field blend) plus 45% Tempranillo and 15% Mazuelo, from a slope in the south of the Monte Yerga called Cuesta la Reina, from a big, 120-hectare plot that has been with the Escudero family for generations. It fermented with indigenous yeasts in stainless steel with a long maceration. It matured in new French (70%) and American oak barrels for 18 months. It's still very young and a little shy, with a reticent nose where the lactic and spicy aromas are intermixed with earthy and dark fruit aromas. The palate is full-bodied but perfectly balanced, compact, powerful and serious, with abundant tannins, extract and clout. This should develop nicely in bottle, given its stuffing and balance. An excellent, modern version of a classical Rioja. 20,000 bottles were filled in June 2017. - Luis Gutierrez"
- Robert Parker's Wine Advocate (Issue #235, February 2018), 92 pts
"(sourced from a 100+ year old plot of mixed varieties; aged in new and used French oak barrels for 14 months) Deep, bright-rimmed ruby. Ripe black and blue fruits on the expansive, spice- and smoke-accented nose, along with suggestions of vanilla, candied flowers and cola. The oak qualities recede quickly on the palate, which displays sappy, deeply concentrated boysenberry, black raspberry and spicecake flavors that show a suave blend of richness and energy. Supple tannins build steadily on the penetrating finish, which leaves cherry-cola and baking spice notes behind. - Josh Raynolds"
- Antonio Galloni's Vinous (February 2019), 93 pts
Up front aromas of raspberry and cherry fruit, medium to light weight, Rhône wine in character, cherry fruit flavors, followed by bright acidity. Reminds of a mythical cross between a Pinot Noir and a Côtes-du-Rhône. Pleasant and fun, bistro red.
Made from 30 year old vine.
Alain de la Treille Pinot Noir is beautifully balanced with an elegant ruby robe. The mouth is velvety with black cherry aromas.
Average age of the vines: 25 years.
Classic red vinification and Maturation in stainless steel vats.
Malolactic fermentation.
Wine is filtered before bottling.
It delights those who prefer drinking red wine with fish and is an ideal partner with charcuterie, white meats and mild cheeses.
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What this vineyard captures, more so than any other Pinot Noir site that I have tasted, is both power and elegance. Bright and forceful Bing cherries and dark berries along with the slightest hue of roasted coffee bean on the nose. Immediate and broad textured tannins cover the palate as flavors of black raspberries, licorice and black tea leaves unravel. Oak-inspired overtones of crispy charred marshmellows and fall spice with balance acids elongate a finish that reverbs for hours.
What this vineyard captures, more so than any other Pinot Noir site that I have tasted, is both power and elegance. Bright and forceful Bing cherries and dark berries along with the slightest hue of roasted coffee bean on the nose. Immediate and broad textured tannins cover the palate as flavors of black raspberries, licorice and black tea leaves unravel. Oak-inspired overtones of crispy charred marshmellows and fall spice with balance acids elongate a finish that reverbs for hours.
The Soberanes Vineyard is the latest exciting joint venture between the Pisoni and Franscioni Families. The site features tightly spaced vines and is planted to 33 acres of Chardonnay, Pinot Noir and Syrah and sits on the Santa Lucia Highlands Bench adjacent to the Garys' Vineyard. The clonal material planted in the loamy, rocky soil is very diverse and features over a dozen of the most renowned heritage selections from California and Burgundy in pursuit of the finest wine quality.
Review:
The vineyard is famous for producing ripe, luscious Pinots stuffed with massive fruit. Many wineries have dipped into it over the years. Krutz’s rendition is dry, balanced and full-bodied, with relatively high alcohol framing raspberry, cherry, cola, red plum, exotic spice and sandalwood flavors. It should age well through 2020–2022.
- Wine Enthusiast 92 Points
Manoir du Carra Beaujolais-Villages is 100% Gamay. Wine is produced from a selection of old vines (70 to 100 years old). Yield: 40-45 hl/ha
Manual harvest; selection of the best grapes using a sorting table; semi-carbonic maceration for 10-12 days.
Vendange manuelle exclusivement, sélection des meilleurs grappes sur une table de tri vibrante puis encuvage pour une macération dite semi-carbonique, de 10 à 12 jours.
Aged in large oak barrels (foudres) for 3-4 months. No filtration. Egg white fining.
Manoir du Carra Beaujolais-Villages presents with ruby red color, black berry and cherry aromas. Ample in the mouth, very elegant and long lingering finish.
