Find our wine in local restaurants and stores.
VIEW LOCATIONS
Find our wine in local restaurants and stores.
VIEW LOCATIONSPrices include pst, gst, and bottle deposit.
For individual bottle purchase or for purchase of 4 or more cases, please contact us.
100% wild fermented and then aged in french oak barrels for 16 months. Classic red fruits with spicy notes derived from our 5 clones of Pinot. Lovely, real, and a terrific food wine.
VINEYARD
The grapes for this vintage come from our 3 distinct blocks of Pinot Noir on our home vineyard site on the Cawston Bench. We use all of the 25 year old Pommard clone block, our 12 year old block of Dijon clones 113 and 115, and our youngest block of clones 828 and 667 to produce this wine. Each clone brings certain characteristics to increase complexity.
SOILS
Our 6 acre property has nice rich sandy loam soil for 2 to 6 feet in depth depending on which part of the vineyard you are in. This sits on top of what seems to be endless gravel and/or river rock. The result is a moderately vigourous site with great drainage.
WINEMAKING
The grapes were hand harvested and then gently destemmed and lightly crushed into half ton open top fermenters where they were hand punched 3 times per day until completion of fermentation. The wine was then pressed straight to new and one year old French barrels. The wine was then aged carefully for 16 months before racking and bottling (unfiltered) in March of 2015. No fining was used. Minimal intervention is the key to the development of this wine.
HARVEST DATES: October 7th & 8th, 2013
BRIX: 23.6
TA: 6.0 G/L
Ph: 3.68
ALCOHOL: 14.2%
FERMENTING PINOT NOIR
PINOT NOIR ON THE VINE
$32.00