2017 Arterra Pinot Noir
(Feb 1, 2018 at 3:41 PM)
In its second vintage, the 2016 Arterra Pinot once again benefits from a small percentage (20%) of appassimento winemaking where the grapes were harvested then partially dried for a period of time before pressing. This takes the already impressive Pinot Noir and adds further textural, aromatic, and flavour complexity, all in a subtle but noticeable way. The nose shows dark cherry, chocolate, cranberry, plum, clove, sweet herbs, cedar and a hint of sous-bois. This wide array of aromatic groups mingling together results in a very stimulating aromatic profile. The palate shows those familiar refreshing Niagara Pinot characteristics yet in a different style, one that preserves the crisp fruit characteristics and youthful tannins, and shows off some dried fruit and spice that opens this wine up to even more food pairing opportunities. Roasted pork tenderloin with cherry-balsamic sauce comes to mind, just as dark chocolate dipped cherries do too! An impressive and unique style of Niagara Pinot that I’d highly recommend. Drink 2018-2024. Tasted January 2018. 90+ points. Matt Steeves – http://www.quercusvino.ca
(Aug 21, 2019 at 8:07 AM)
This is a quite rounded, generous almost slightly confected style of pinot with a lifted nose of candied cherry, florals, vanilla and cinnamon. It is medium weight, a touch sweet with slightly green tannin and some alcohol heat. It is tasty but a trickster relying a bit too much on sweetness. The length is very good to excellent. Tasted April 2019, 88 Points
(Aug 21, 2019 at 8:08 AM)
The latest Arterra Pinot Noir builds on the juicy 2016, cherry fruit style with an extra bit of exotic five-spice you get in some top Burgundies. The mid-palate is a bit more rustic with intense spice and oak pushing in, suggesting it needs some time to settle. A portion of the fruit is air-dried appassimento-style although I’m unclear why that technique is required for something like pinot noir. Rich enough for grilled chicken or a favourite creamy cheese. 87/100.