This expressive Pinot Noir offers notes of ripe raspberry, cherry and dark fruit.
$24.95
Out of stock
TASTING NOTES
Our Pinot Noir 2018 is pale ruby in the glass with aromas of cherry, spice, and light vanilla from the oak. On the palate, it is medium-bodied and dry with flavours of cherry pit, vanilla and leather, with light tannins and refreshing acidity. The finish is refreshing and warm with lingering notes of spice and cherry pit.
Enjoy over the next 3 years with roast chicken and mushrooms, grilled pork chops or crispy skin salmon.
WINEMAKING NOTES
This Pinot Noir was sourced from our own Whitty Vineyard in Creek Shores. After careful hand-picking in mid-October, the grapes were crushed and destemmed before being transferred to open-top fermenters for approximately 30 days of alcoholic fermentation on the skins with regular pigeage to gently extract tannin and colour. Following fermentation the wine was pressed off the skins and transferred to French barriques for 8 months of ageing. The wine was lightly fined and filtered before bottling in early August 2019.
Our Pinot Noir 2018 is pale ruby in the glass with aromas of cherry, spice, and light vanilla from the oak. On the palate, it is medium-bodied and dry with flavours of cherry pit, vanilla and leather, with light tannins and refreshing acidity. The finish is refreshing and warm with lingering notes of spice and cherry pit.
Enjoy over the next 3 years with roast chicken and mushrooms, grilled pork chops or crispy skin salmon.
WINEMAKING NOTES
This Pinot Noir was sourced from our own Whitty Vineyard in Creek Shores. After careful hand-picking in mid-October, the grapes were crushed and destemmed before being transferred to open-top fermenters for approximately 30 days of alcoholic fermentation on the skins with regular pigeage to gently extract tannin and colour. Following fermentation the wine was pressed off the skins and transferred to French barriques for 8 months of ageing. The wine was lightly fined and filtered before bottling in early August 2019.
