Promoted
Gary Farrell
Gary Farrell Russian River Valley Pinot Noir
750 mL
$49.91 each($1.97 / fl oz)
Victoria H‑E‑B plus!
6106 N. NAVARRO
Description
This gorgeous Pinot Noir opens with seductive aromas of cherry liquor, sweet tobacco, fresh fennel, rose petal and boysenberry preserves. The broad, youthful, tangy, yet complex palate offers juicy flavors of blood orange, sour cherry jam, tamarind, raspberry jerk sauce, with a hint of savory green plantains. The firm tannins and tangy acidity create a full-bodied texture, lending to the incredibly long, spicy finish.
Grapes were harvested in the cool morning hours then brought to the winery. After a careful hand sorting, some of the grapes were gently de-stemmed, then transferred to small, open-top tanks while a small percentage of the fruit was added later as whole clusters. The juice for each tank was chilled to 45°F and allowed to cold soak for 4-7 days before fermentation was started. During fermentation, the cap was gently punched down 2-3 times per day. After fermentation, the new wine and its solids were allowed to sit in tank for 7-10 days of extended maceration, a period during which the tannins soften and the primary fermentation esters develop more complexity. The wine was then gently pressed off the skins and seeds, inoculated for malolactic fermentation and racked into 40% new French oak barrels (light toast François Frères, Ana Selection, Remond and Tonnellerie O) for 13 months of barrel aging on primary lees.
Appellation: Russian River Valley, Sonoma County, California
ABV: 13.9%
Varietals: 100% Pinot Noir
Aging: 13 months in 40% new French oak
Grapes were harvested in the cool morning hours then brought to the winery. After a careful hand sorting, some of the grapes were gently de-stemmed, then transferred to small, open-top tanks while a small percentage of the fruit was added later as whole clusters. The juice for each tank was chilled to 45°F and allowed to cold soak for 4-7 days before fermentation was started. During fermentation, the cap was gently punched down 2-3 times per day. After fermentation, the new wine and its solids were allowed to sit in tank for 7-10 days of extended maceration, a period during which the tannins soften and the primary fermentation esters develop more complexity. The wine was then gently pressed off the skins and seeds, inoculated for malolactic fermentation and racked into 40% new French oak barrels (light toast François Frères, Ana Selection, Remond and Tonnellerie O) for 13 months of barrel aging on primary lees.
Appellation: Russian River Valley, Sonoma County, California
ABV: 13.9%
Varietals: 100% Pinot Noir
Aging: 13 months in 40% new French oak
Allergens and safety warnings
Contains sulfites.,Government Warning: (1) According to the Surgeon General, women should not drink alcoholic beverages during pregnancy because of the risk of birth defects. (2) Consumption of alcoholic beverages impairs your ability to drive a car or operate machinery, and may cause health problems.
