Pininfarina Vino Rosso 2005
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The 2005 Vino Rosso is perfectly accessible for current enjoyment, however, it will really start to show its prime between 2010 and 2012. For those with the proper cellaring conditions, and a generous bit of patience, the ultimate peak for this wine will probably be between 2017 and 2021.
For food pairings, try something based on game fowl; such as a duck confit, or slow roasted pheasant with a demi-glace. Another great combination is the traditional Milanese veal osso buco, served with a saffron risotto. Blend: 60% Cabernet Sauvignon, 29% Cabernet Franc, 6% Sangiovese, 5% Petit Verdot
Production: 1,125 cases
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Made solidly in the modern cult style of fruity ripeness, softness and rich oak shadings, this inaugural red from Gary Heck is a Cab-based Bordeaux blend with a splash of Sangiovese. It has complicated layers of blackberries, cherries, currants and milk chocolate. Quite delicious in primary fruit flavors, it could well be an ager.
Undoubtedly proving its merit over and over, Napa Valley is a now a leading force in the world of prestigious red wine regions. Though Cabernet Sauvignon dominates Napa Valley, other red varieties certainly thrive here. Important but often overlooked include Merlot and other Bordeaux varieties well-regarded on their own as well as for their blending capacities. Very old vine Zinfandel represents an important historical stronghold for the region and Pinot noir is produced in the cooler southern parts, close to the San Pablo Bay.
Perfectly situated running north to south, the valley acts as a corridor, pulling cool, moist air up from the San Pablo Bay in the evenings during the hot days of the growing season, which leads to even and slow grape ripening. Furthermore the valley claims over 100 soil variations including layers of volcanic, gravel, sand and silt—a combination excellent for world-class red wine production.