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Brilliant copper colour.
On the nose you will find apple crisp, rose hip, maraschino cherry, pear and honey-almond.
Promising acidity and taut/muscular body awakens your tastebuds to flavours of sour cherry, lemon zest, crab apple and vanilla with a long, finish.
Winemaker's Notes:
This wine was made from pinot noir grapes from our organically farmed estate and Moira vineyards on the Beamsville Bench. The grapes were hand harvested between September 24 and October 2 at an average brix of 21.1, titratable acidity of 8.5g/L and pH of 3.4. Clusters were destemmed, then cold soaked for 48 hours before a gentle pressing. This pink juice was fermented with an aromatic yeast in stainless steel. No malo-lactic fermentation occurred. This wine was then aged in neutral oak for 5 months. Fourteen cases were bottled on June 25, 2007.
Food Pairings:
Pair it with good conversation and a raw milk 5-year old Chevre Noir from the Cheese Boutique.
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Last Updated:17-March-08
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