Aromas of strawberry, raspberry and rhubarb are abundant in this Pinot Noir Rose. Citrus and floral notes on the palate lead to a crisp, clean, dry finish.
Grapes for this wines were harvested from select vineyards though out the Niagara Peninsula. Crushed immediately upon arrival at the winery, the must was allowed a cold soak for 12 hours before gently pressing off the skins. The juice was then fermented in stainless steel at a cool 15c for 10 days leaving a touch of residual sweetness to balance the wine’s acidity.
This popular wine shows aromatics of strawberry, rhubarb and cranberry. The palate is nicely balanced with a touch of residual sweetness and crisp clean acidity.
Food Pairing Notes
Roasted duck with rhubarb sauce; watermelon salad with feta cheese and basil; seared tuna with cucumber salsa; brie with a Niagara cherry chutney; Grilled salmon with lime butter.