Papapietro 2008 Pinot Noir Sonoma Coast

Papapietro
Medium deep ruby color with deep, complex, spicy dark cherry aromas with earthy, forest floor notes; complex, deep, spicy dark cherry flavors with forest floor notes; silky texture; some oak, good structure and balance with a lovely long finish. Deep, complex and delicious Pinot with great structure and balance. Drink now through 2015. 780 cases.

Wine Spectator
"Offers a subtle, delicate mix of tangy dried cherry and berry flavors. Medium- to full-bodied and well-proportioned, ending with a clean, fruity, expansive aftertaste that ends with a lift." 91 Points

Pinot Report
"...deep, complex, spicy dark cherry aromas with earthy, forest floor notes; complex, deep, spicy dark cherry flavors with forest floor notes; silky texture; some oak; good structure and balance; long finish. Deep, complex and delicious Pinot with great structure and balance. I love the layers of flavor in this wine. Has time ahead of it." 94 Points

Type	Red
Varietal	Pinot Noir
Vintage	2008
Bottle size	750mL
Alcohol content	14.5%
Appellation	California – Mendocino - Anderson Valley
Wine Advocate	--
Wine Enthusiast	--
Wine Spectator	90
Pinot Report	95

Papapietro Perry Winery
Specializes in small lots of handcrafted, single-vineyard designate Pinot Noir and Zinfandel produced from the finest grapes the Russian River, Anderson and Dry Creek Valleys have to offer.

Winemaker's Notes Our Sonoma Coast wine changes with each vintage as we often try out new vineyards and either blend with others or have it stand on it’s own. In 2008 the grapes come from a vineyard in the Petaluma Gap. In this year, we have only one vineyard in the finished wine. We hope you enjoy!
We have carefully refined our winemaking techniques in a way that defines our unique Pinot Noirs, separating the grapes by clone during fermentation and aging. This gives us many more blending options. We cold soak the grapes two to three days before adding several different types of yeast, cultured specifically for Pinot Noir. During the seven to twelve days it takes to ferment, we hand punch each fermenter, sometimes as often as five or six time a day to ensure that the temperature doesn’t get too warm. Once the juice is fermented, we press the fruit and move the wine into François Frères French oak barrels, and then age for 11 months before bottling.