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Buy Artesa Pinot Noir Carneros 750ml for less at Wine Chateau SKU: 1659212
Artesa Pinot Noir Carneros
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Artesa Pinot Noir Carneros 2010
BOTTLE SIZE: 750ml
A dark and exuberant expression of great Carneros Pinot Noir. Refined and elegant aromas of cherry, red currant, chocolate and faint whiffs of leaf tobacco. This wine is beautifully subtle and multi-layered with oak spices of clove, allspice and smoke. Excellent structure gives this wine a mid-palate weight and silky sensation from start to finish. A perfectly balanced Pinot with just a gentle tingle of acid, which keeps the fruit lively throughout the whole taste. This wine is wonderful straight out of the bottle, but has the concentration and complexity to improve with several years of aging.
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mattpowell Image
mattpowell - Joined 12/24/2012

Outstanding wine and outstanding value!

11/23/2013 at 7:41 AM ThumbsUp ImageThumbsUp Down
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theold10 Image
theold10 - Joined 12/17/2011

We were served this wine by the glass at a nice restaurant in Manhattan and asked to see the bottle so we could buy it for home use. It's delicious, and an easy choice for an elegant dinner or gifting. It's now our go-to wine and we'll be buying more.

1/1/2012 at 9:06 AM ThumbsUp ImageThumbsUp Down
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john jones - Joined 8/23/2011

Terrific Pinot. Glad to see you have it back in stock. Can't beat this for the quality/price ratio.

12/29/2013 at 10:55 AM ThumbsUp ImageThumbsUp Down
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Notes on the Artesa Pinot Noir Carneros 750ML 2010

Wine Maker Notes Set high into a hilltop with panoramic views of Napa Valley, San Francisco Bay and its own estate vineyards, it's easy to see why Artesa is called the Jewel of Carneros. Perhaps no other winery captures the multi-faceted beauty of this windswept, world-famous appellation as dramatically as the Artesa estate, where the fusion of architecture, artistry and winegrowing reaches soaring heights.

Technical Notes Hand harvested, the grapes were de-stemmed without crushing. Early morning picking and our must chiller guarantee that our Pinot gets a slow, cool start to its fermentation. To add complexity the lots were inoculated with one of several different yeasts strains with a few lots allowed to go through a natural uninoculated fermentation. A combination of punch-downs and gentle pump-overs was employed to maximize color and texture. Pressed-off the skins shortly after dryness, the wine was transferred to French oak barrels where it went through a secondary malolactic fermentation and was aged sur lie for eight months to further develop its aroma and complexity

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