Sunbreak Pinot Noir Colette SOMLYAY - 2022 (750ml)
Made from destemmed fermentations using all six clones from the vineyard to showcase its terroir, this wine is the most fruit-driven of the three Pinot Noir styles we produce. “Scrumptious notes of crushed blueberries, red plum skin, sweet Blood orange pulp, lemon zest, and shades of wet earth are all present and beautifully combined. With a lovely finish with nicely present tannins and lemony acidity, I loved the candied rose petal note I got on the back of the palate.” (International Wine Report, 93pts.)
The six Pinot Noir Clones/Blocks are Pommard, Wadensvil and Dijon 114, 115, 667 and 777 clones.
92 points Wine Enthusiast
Boysenberry and oregano aromas are complemented by the wine's scent of fresh-turned garden soil. The Colette's slick and slippery mouthfeel allows flavors like dark raspberries and blood orange juice to glide merrily along. There's some nice acidity here, with silky tannins. I'd pair this wine with a pork tenderloin sandwich. — Michael Alberty
Original: $39.99
-65%$39.99
$14.00Product Information
Product Information
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Description
Made from destemmed fermentations using all six clones from the vineyard to showcase its terroir, this wine is the most fruit-driven of the three Pinot Noir styles we produce. “Scrumptious notes of crushed blueberries, red plum skin, sweet Blood orange pulp, lemon zest, and shades of wet earth are all present and beautifully combined. With a lovely finish with nicely present tannins and lemony acidity, I loved the candied rose petal note I got on the back of the palate.” (International Wine Report, 93pts.)
The six Pinot Noir Clones/Blocks are Pommard, Wadensvil and Dijon 114, 115, 667 and 777 clones.
92 points Wine Enthusiast
Boysenberry and oregano aromas are complemented by the wine's scent of fresh-turned garden soil. The Colette's slick and slippery mouthfeel allows flavors like dark raspberries and blood orange juice to glide merrily along. There's some nice acidity here, with silky tannins. I'd pair this wine with a pork tenderloin sandwich. — Michael Alberty
