Intensely aromatic with dark berry fruit and floral aromas
The 2019 harvest was predictably late in getting underway, starting September 6th. The sunny, cool weather and low humidity that kicked off harvest allowed the fruit to develop phenolic ripeness for an extended period without breaking down. There was an unusual and early cold snap in mid-November, along with close to 30 cm of snow on November 11th. Growers were confronted with some challenges as they navigated machinery through snowy vineyards, but prevailed successfully and wrapped up harvest on November 26th.
The grapes for this classic varietal were selected and harvested from premium vineyards in the Niagara Peninsula. Gently crushed immediately upon arrival at the winery the grapes were inoculated and fermented at an average temperature of 24C for 12 days until dryness. The wine went through a complete malo-lactic fermentation and aged on French Oak for 7 months.
This Niagara Peninsula Pinot Noir boasts a lively balance of acidity with aromatics of cherry and spice. Flavours of plum and raspberry round out the firm round tannins.
Food Pairing Notes
Celery root soup with grilled pear; roasted mushroom salad with frizzee and aged cheddar; beet chevre salad; seared duck breast with Pinot Noir risotto; roasted root vegetables with shallots and tarragon; cedar planked or olive oil poached salmon or trout.