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Artesa Carneros Pinot Noir 2009

Pinot Noir from Carneros, California
    14.2% ABV
    • WS88
    • WE88
    • W&S90
    • WS87
    • RP87
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    Currently Unavailable $22.95
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    14.2% ABV

    Winemaker Notes

    Mouthwatering notes of raspberry, cherry and blueberry mingle with anise, sage and cinnamon in the alluring and fragrant aromas. A vibrant entry leads to layers of intense red berry flavors. The wine's delightful Carneros acidity supports the structure while pleasant tannins add depth to the mouthfeel. Spicy notes such as white pepper and cinnamon offer complexity and a beguiling finish.

    Critical Acclaim

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    Artesa

    Artesa Vineyards and Winery

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    Artesa Vineyards and Winery, , California
    Artesa
    Artesa's architecturally-acclaimed facility opened as Codorniu Napa in 1991, dedicated solely to méthode champenoise sparkling wine production. But in 1997, with the arrival of a world-class winemaker and a $10 million conversion, the winery shifted focus dramatically. Artesa was born with the inaugural release of ultra-premium still wines in September 1999.

    Artesa (ahr TESS uh) means "craftsman" and connotes "handcrafted" in Catalan, language of Barcelona and their owner, Codorníu, one of the world's largest and oldest wineries. The Codorníu Group actually consists of six spectacular wineries whose wines are enjoyed daily in over 100 countries around the globe. So, while Artesa is a relative newcomer to Napa, their heritage is rich. They share five centuries of history with 15 generations of a remarkable winemaking family.

    Prosecco

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    One of the world’s most popular and playful sparkling wines, Prosecco is a specialty of northeastern Italy, spanning nine provinces of the Veneto and Fruili-Venezia Giulia regions. A higher-quality version that must meet more stringent production requirements is known as Prosecco Superiore and must come from the town of either Valdobiaddene or Conegliano. Prosecco can be produced as a still wine, a semi-sparkling wine (“frizzante”), or a fully sparkling wine (“spumante”)—the latter being the most common. While it is typically produced in a “brut” (dry) style, its fresh and fruity character preserved by the tank method of carbonation often makes it seem a bit sweeter than it is in reality. “Extra brut” styles incorporating higher levels of residual sugar are quite popular, however.

    Made from the Glera grape, which was formerly and confusingly called Prosecco, these wines are notable for pleasant flavors of peach, pear, melon, green apple, and honeysuckle. Lower pressure during the carbonation process means that the bubbles are lighter and frothier than in Champagne or other traditional method sparkling wine, and less persistent. Prosecco is also a great choice to blend with orange juice for mimosas for a classic brunch beverage.

    SOU308807_2009 Item# 109666

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