vintage |
Pinot Noir Canadian Oak vinification / notes at bottling |
reviews / awards |
aging notes |
| 2002 | Fermented with wild
yeast in small open top fermenters. The wine was given extended skin contact
for 14 days after fermentation, and aged in Canadian oak barrels for eight
months. tasting notes at bottling This is an old world style Pinot with some barnyard character along with bright sour cherry and cranberry flavours. There are some warm, earthy notes and the palate is slightly drying on the finish. Estimated cellaring: 5 to 7 years total production: 80 cases |
4.5 out of 5 stars A wild ferment (the wine's enthusiastic natural yeasts got working before winemaker Derek Barnett started fermentation), this offers great cherry/cranberry fruit flavours and a distinctly beetroot/earthy character, the very thing you expect from a young red Burgundy. There's so much going on with this wine it's more difficult to pinpoint the effect of the Canadian oak, but you won't hear me complaining. Chris Waters, The St. Catharines Standard. Sept. 13/ 03 |
| 2003 | tasting
notes at bottling Cherry and spice with hints of fennel dominate the nose. The wine is soft and rich on the palate with fine tannins and flavours of sweet cherry and wild strawberries. The mouthfeel is plush. The finish is long. total production: 50 cases estimated cellaring: 5 to 7 years |
4 out of 5 stars Pinot nose. On the palate, there's a wealth of rich and distinctively sweet cherry fruit, which is rounded out by silky texture and ripe tannins. This has great potential for mid-term aging, but is appealing and approachable in this youthful stage. Chris Waters, VINES. November 2004 SILVER - Ottawa Wine Show 2004 |