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Product bottle shot.

$44.99Original List Price

38.98Best Price On The Web
*Including cost of shipping per bottle.

$

34

98

per btl

Qty

bottles


Cinderella offer($29.50) has sold out,
WL price is now being displayed!

Code: 56090

Cinderella Wine says: Product Details:
Please note, orders are processed on a first come basis. If you leave the wine in your cart for even a few minutes it might have already sold out as our stock quantity is removed when you submit the order in final, not when you add it to your cart!

You will get two emails from us with regards to your order. The first email from us only confirms that we received your order. The second email will confirm that we have enough wine to fill your order. Due to the high volume of sales there are times when the wine has sold out, but our system is still updating and shows it as available. We're sorry for any inconvenience and will do what we can to fill your order!

Thanks to your feedback we might bring back some of Cinderella Wine's popular previous offers. If a wine makes another appearance here, this newer offer will always be slightly higher than the original one. Offers that are on the site on Friday through Sunday will be shipped on Monday.

Best Price on Web is determined by Wine-Searcher Pro prices as of yesterday: Wine Library sells this for our sale price of $34.98. There are 3 other stores that sell this from $35.99 to $45.00. You must be logged into the Pro Version of Wine Searcher to see all of the results!

Free Shipping on orders of 3 bottles or more!

Please Note it may take 24-48 hours for your order to be put together for store pickup. You'll get an email when it's ready for pick up.
Rating: 91 Pts Josh Raynolds - Vinous MediaSize:750ML
Region: California Country:United States
Varietals: Not Available ABV:13.2%

More Ratings:

91 Pts Josh Raynolds - Vinous Media

"Pale red. Vibrant, pure strawberry and raspberry aromas, with crisp mineral and fresh rose notes adding lift and complexity. Crisp, spicy redcurrant and strawberry flavors offer a compelling blend of finesse and power, with fine-grained tannins lending structural support. Finishes with energetic, tangy red berry flavors and excellent length. Lovely, graceful stuff." -91 Points - Josh Raynolds - International Wine Cellar

VINEYARD:
"Olivet Grange Vineyard (OGV) is the Inman Family’s estate vineyard. This 10.5 acre vineyard is located at the junction of Olivet and Piner Roads amidst some of Sonoma County's and the Russian River Valley's most respected vineyards. The property is farmed organically." -Winery

WINE:
"The 2005 OGV Pinot Noir has classic Russian River Valley characteristics, but shows a finesse and elegance which make this wine stand out. The 2005 OGV Pinot Noir was made to pair with food and its' subtle and nuanced flavors and lively acidity create a wonderful interplay with a range of cuisines." -Winery

VINIFICATION:
"The Olivet Grange fruit was picked over three days and fermented as field blends of our clones 114, 115, 667 and 777. An extra clean pick in the field was followed by hand sorting and then destemming in 5-ton stainless steel open top fermenters. The de-stemmed fruit was left to cold soak for 4 days. On the fourth day the temperature was raised and the lots were inoculated the following day."

"The must in each fermenter was punched down three times a day for between 20 and 30 minutes to aid in extraction of color, tannins and flavors. Pumpovers were performed to aid in extraction on day 7. The temperature of the tanks was not allowed to exceed 86 degrees Fahrenheit in all but one of the fermenters which was held to only 68 degrees Fahrenheit, the temperature preferred by the Swiss yeast strain with which the must was inoculated. These cooler temperatures preserve the aromas and more delicate flavors of Pinot Noir. No water, acid or enzymes or additions other than yeast and yeast nutrients were used in production."

"At the end of primary fermentation, the wines were pressed off and moved to French oak: new (35%), one-year (30%) and older barrels (35%) from a variety of coppers: Remond, Sirugue, Billon and Francois Freres. 50% of the barrels were inoculated with Enoferm Beta and the balance were allowed to completed MLF with indigenous bacteria. MLF completed in all barrels by late November. The wines rested in barrel for 11 months and received weekly batonage for the first six months and every other week until one month prior to bottling." -Winemaker

Description:

"Pale red. Vibrant, pure strawberry and raspberry aromas, with crisp mineral and fresh rose notes adding lift and complexity. Crisp, spicy redcurrant and strawberry flavors offer a compelling blend of finesse and power, with fine-grained tannins lending structural support. Finishes with energetic, tangy red berry flavors and excellent length. Lovely, graceful stuff." -91 Points - Josh Raynolds - International Wine Cellar

VINEYARD:
"Olivet Grange Vineyard (OGV) is the Inman Family’s estate vineyard. This 10.5 acre vineyard is located at the junction of Olivet and Piner Roads amidst some of Sonoma County's and the Russian River Valley's most respected vineyards. The property is farmed organically." -Winery

WINE:
"The 2005 OGV Pinot Noir has classic Russian River Valley characteristics, but shows a finesse and elegance which make this wine stand out. The 2005 OGV Pinot Noir was made to pair with food and its' subtle and nuanced flavors and lively acidity create a wonderful interplay with a range of cuisines." -Winery

VINIFICATION:
"The Olivet Grange fruit was picked over three days and fermented as field blends of our clones 114, 115, 667 and 777. An extra clean pick in the field was followed by hand sorting and then destemming in 5-ton stainless steel open top fermenters. The de-stemmed fruit was left to cold soak for 4 days. On the fourth day the temperature was raised and the lots were inoculated the following day."

"The must in each fermenter was punched down three times a day for between 20 and 30 minutes to aid in extraction of color, tannins and flavors. Pumpovers were performed to aid in extraction on day 7. The temperature of the tanks was not allowed to exceed 86 degrees Fahrenheit in all but one of the fermenters which was held to only 68 degrees Fahrenheit, the temperature preferred by the Swiss yeast strain with which the must was inoculated. These cooler temperatures preserve the aromas and more delicate flavors of Pinot Noir. No water, acid or enzymes or additions other than yeast and yeast nutrients were used in production."

"At the end of primary fermentation, the wines were pressed off and moved to French oak: new (35%), one-year (30%) and older barrels (35%) from a variety of coppers: Remond, Sirugue, Billon and Francois Freres. 50% of the barrels were inoculated with Enoferm Beta and the balance were allowed to completed MLF with indigenous bacteria. MLF completed in all barrels by late November. The wines rested in barrel for 11 months and received weekly batonage for the first six months and every other week until one month prior to bottling." -Winemaker