About This Wine:
This wine is named for layers of dolomitic limestone unique to the Niagara Escarpment. Through the forces of erosion, these rock strata have come to enrich the soils of the Escarpment’s benchland. Originating from selected vineyards along these gentle slopes, this Pinot Noir bears the mark of its origins. The calcareous clays of these sites contribute to the delicate aromatics and silky textures that are its hallmark.
78% Beamsville Bench; 22% Twenty Mile Bench
Escarpment Benchlands – limestone-rich clay till over sandstone and shale
100% Pinot Noir
Harvest Date- Sept. 8 - 9
Titratable Acidity- 7.94 g/L
Yield- 3 tonnes/acre (52 hl/ha).
A 7-day maceration was followed by gentle pressing and ageing for 13 months in 25% new and 75% older 225L French and Hungarian oak barrels.
Bottling Date- Mar. 11
Residual Sugar- 5 g/L
Titratable Acidity- 6 g/L
Production- 840 cs. (9L)
The wine is burgundy to ruby in colour, with a garnet edge. Deep, brooding aromas of dark berries – including black cherry and blackberries – prevail overtop nuances of vanilla, cinnamon and minerals. In the mouth, the wine is rich and velvety with a core of soft, ripe tannins and a hint of graphite. Bright acidity lifts the palate, and builds toward a very long and complex finish of red cherries and spice. This wine is an outstanding example of how Niagara Pinot Noir in a cooler vintage can combine depth and power with finesse and elegance.
Goat’s cheese encrusted with nuts and with roasted vegetables; gnocchi with gorgonzola; sautéed liver; pork roast with cranberries; bitter greens with mushrooms; herb-stuffed Cornish Hen; soft cheeses (e.g., Epoise)
Open-knit enough to make for easy drinking upon release, this vintage retains the structure and extraction to cellar until at least 2016 and quite possibly well beyond.
Ontario Retail Price: