Black cherry, leather and tobacco are dominant aromas on the nose of this single vineyard Pinot Noir. On the palate well structured flavours of spice, strawberry and chocolate are well integrated with firm tannins resulting in a complex and lingering finish.
A slow start to the growing season did not hold the 2018 vintage back. Cool temperatures in April quickly shifted to very warm day in May and the vines took off. The following months, through the summer continued to be perfectly ideal for grape growing, with plenty of hot, dry, sunny days. The above average temperatures did not change much approaching harvest season, in fact they were coupled with humidity and rain forcing an early start to picking, with the first grapes arriving at the winery Aug 30th. We experienced some Botrytis in the Viognier blocks but managed to avoid rot elsewhere. Luckily there were enough dry days in the following months that all varieties were brought in by early November at optimal quality.
Grapes were harvested from select vineyards throughout the Niagara Peninsula for this popular red varietal. Gently crushed upon arrival at the winery, the grapes were inoculated and fermented at an average temperature of 26C for 10 days until dry. Aged in French and American Oak for 8 months the wine was allowed to go through a complete malo-lactic fermentation.
This classic Burgundy variety offers floral cherry and cranberry flavours with a touch of spice. Well structured tannins and lingering finish make this wine a pleasure to drink now or within the next 5 years.
Food Pairing Notes
Pork tenderloin with roasted potatoes, beets, leeks and parsnips. Also goes well with Dahl with Greek yogurt and coriander served with basmati rice.