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2006 Ferrari-Carano - Black Muscat Eldorado Noir Muscat - USA - California - Sonoma - Russian River Valley - Red

USA - California - Sonoma - Russian River Valley

Red Muscat
Drink Dates
VF: 2007-2012
Go

Author Eric K946
Site / Blog   Trust Rating
Tasted On 08/30/2008

Ferrari-Carano Web-Site Notes: The 2006 Ferrari-Carano Eldorado Noir is a truly unique dessert wine, made from black Muscat grapes grown in a single Russian River Valley vineyard. This wine has a beautifully dark, viscous purple color, with bright rose petal, blueberry and strawberry aromas and flavors that are a delight on the palate. Nicely balanced with sweetness, the Eldorado Noir is intensely aromatic, and fresh and clean in its flavors. Vintage Notes Grown in the Russian River Valley, the black Muscat grapes ripen slowly in the cool, foggy climate, reaching their full flavor maturity much later than other varieties of grapes. A mild late spring and summer ensured a healthy canopy, which provided the perfect combination of sunlight and heat penetrating the grape clusters. These conditions allowed the grapes to reach full maturity in both flavor and structure. Harvest was completed just before the rains began. Winemakers Notes The grapes for this wine are left on the vine longer than other varieties in order to achieve a "late harvest" style, shriveling the ultra-ripe berries to 29 to 30 brix. The Eldorado Noir grapes undergo carbonic maceration for five to seven days, which helps the wine achieve the unique and rich concentration of flavors inherent to this technique. Grapes were removed from the carbonic tank, crushed and cold fermented to retain their freshness and fruitiness. The fermented black Muscat grapes are then pressed at the desired residual sugar level, and aged in stainless steel barrels. The resulting wine is rich, aromatic, and mouth filling with a lingering finish. Appellation: Russian River Valley Blend: 100% Black Muscat; 13.76% Residual Sugar Cooperage: 100% Stainless Steel Release Day: November 2007

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A flawed bottle may be affected by cork taint, heat (maderized), oxidation, or excessive sulfur. Additionally, some people consider wines tainted by Brettanomyces (Brett), a non-spore forming genus of yeast, a flaw although there is much controversy surrounding the subject.
 
 
 
 
 
 
 
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