Spicy red cherry on the nose followed by flavours of raspberry preserves, blackberries and smoke. Substantial tannins result in good weight that carries 14.5% alcohol well. Excellent length. Drink now until 2010.

Winemaker's Notes:
Part of Malivoire's sustainably farmed Estate vineyard on the Beamsville Bench, 2.75 ha were planted to Pinot Noir clone 115 on rootstock 3309 in 1999 at a vine density of 3625 vines per hectare. Another 0.5 ha block on a steep south west slope next to the winery's entrance was planted in 2000.

The 2004 vintage was a cooler growing season, with a slow start but a tremendous finish providing perfect ripening conditions for balanced fruit composition. At harvest, fruit averaged 24.4° brix, 6.5 g/l titratable acidity, and a pH of 3.3.

Aggressively thinned to one to two de-winged clusters per shoot during the growing season and green harvested at veraison reducing the yield to 30 hl/ha. We made four passes through the vineyard in the first half of October to harvest the Pinot Noir. Each batch was fermented separately in open top tanks with manual punching down and "pneumontage." A gentle pressing followed extended post-fermentation skin contact. This wine went through full malolactic fermentation and ageing in equal parts new French oak, one-year-old French oak and neutral American and French oak for 12 months. Bottled unfined on November 17, 2005 under Stelvin® closure. Drink now until 2011.

Food Pairings:
Try classic matches like beef, duck, wild mushrooms or wild boar. Versatile enough to pair with pork tenderloin, barbequed wild salmon or veal with a mustard sauce.

Wine Reviews:
****1/2 ...a fragrant red, suggesting sour red berries, spice and floral notes. There is a mix of raspberry and red cherry fruit on the medium-bodied palate, which boasts fresh acidity, velvety tannins and a herbal/spicy finish. Such an exotic Pinot deserves a similarly exotic food match, say, pan-roasted ostrich fan with Bing cherry, red plum and caramelized ginger..." - Zoltan Szabo

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Last Updated: 01-July-06