Pinot Noir 2013

"Deep in colour for a Pinot, this wine begins with aromas of cherries and savoury herbs. Silky on the palate, the wine delivers flavours of cherry and strawberry with a suggestion of black tea on the finish. The wine delivers a lot of complexity for the price" - John Schreiner, May 2016.

"Tart berries and red cherry dominate the nose and are layered with red plum, tobacco, rainforest floor, cigar box and dried violets as it evolves in the glass. Tangy in the mouth - quite a bit of restraint here. Earthy flavours roll into red plum, cocoa, tealeaf and cherry, with spice trailing on a lengthy finish. Very good posture and balance" - Wine Diva, August 2016.

*90 points - John Schreiner, May 2016
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$21.49
 
SKU: 53070913
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$257.88
/ Case of 12
 
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Wine Profile
Tasting Notes
Dark in colour with a deep red/purple hue. Showing aromas of black cherries and dried herbs, this wine expresses great intensity and shows the warmth of the vintage. With a round mid-palate showing layers of fruit and spice, it has an interesting black tea edge and some bitter orange (chinotto) in the finish. A very stylish and complex wine with great age ability.
Ratings
*90pts - John Schreiner, May 2016.
Vineyard Notes
Another beautiful, warm, dry summer followed by a cool autumn meant another great growing season for Pinot Noir. There was almost zero disease or pest pressure on the vineyard and the grapes were allowed to hang until achieving optimal ripeness in early October. The vineyard required some shoot thinning in the spring to control the yield and we opened the canopy early with leaf pulling on the eastern facing (morning sun) side of the blocks. Some minor green harvesting was completed at the start of veraison to ensure even ripening at picking time.
Production Notes
The grapes were destemmed and crushed before cold settling on skins for three days. The wine was inoculated and slowly allowed to warm naturally. Temperature was maintained with a combination of punch downs and pump-overs to optimize colour extraction without forcing out too much tannin. The wines were then pressed to older barrels prior to completing primary fermentation to mitigate tannin extraction in the alcohol phase, then kept on lees and topped regularly over 18 months before being bottled. The wine was then aged in bottle for at a year to allow proper bottle conditioning to occur and bring out the true complexities of this great variety.
Production
Cases made: 2541
Wine Specs
Vintage
2013
Varietal
Pinot Noir
Appellation
Okanagan Valley
Harvest Date
October 2013
Acid
6.5
pH
3.74
Aging
Cellaring potential 3 - 5 years
Bottling Date
May 2015
Residual Sugar
2.0 g/L
Alcohol %
13.5
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Pinot Noir 2013