Chic Fille Hollenbach Pinot Noir Ambient 2018

Notify me when this product is available:

In 2017 we divided a single vineyard lot of Pinot Noir from our Hollenbach vineyard, inoculating one half with a commercial Burgundian yeast strain, while leaving the other to ambiently ferment with the wild yeasts that surround our winery. We so loved how the wild yeasts accentuated the Pinot’s fresh and fruity side that we opted to make this natural, single vineyard exclusive again in 2018.

We recommend enjoying this natural wine fresh - it is a live, raw product and should be stored in a chilled space at all times.

The Chic Fille label is a fun, experimental label made by JoieFarm winemaker Heidi Noble and apprentice winemaker Alyssa Hubert. The Chic Fille wines have been initiated by a keen interest to learn and teach at JoieFarm. They were inspired by Heidi’s desire to revisit techniques that she had used when first teaching herself how to make wine. Many of these practices such as native fermentation, lees contact, skin contact, and semi-carbonic ferments have become incorporated into the cellar at JoieFarm over the course of 15 vintages. The Chic Fille label re-visits each one of the techniques singularly with the goal of making fun, textural, eminently drinkable, and interesting wines. Overall, these wines will help us improve the core JoieFarm portfolio as they continue to showcase the potential for wine created in a cool-climate, lake-moderated desert terroir.

Varietal: Pinot Noir 100%

  • Hollenbach Vineyard, Skaha Bluffs (clone 113).

    The Hollenbach Vineyard, located on the beautiful Skaha Bluff, is a cherished vineyard site in the JoieFarm portfolio. Fritz Hollenbach has been growing Pinot Noir Clone 113 for JoieFarm since 2008 and has been an essential component for our Rosé.

    The Skaha Bluff is an amazing micro-climate. It very much personifies the cool-climate, lake-moderated desert terroir of the Central Okanagan. In particular, this site sits just below a massive granite face of the bluff which acts as a big heat sink, intensifying the heat units of our dessert climate in the summertime, achieving very fruit-driven Pinot Noir. The bluff also holds onto cool air in the autumn extending our harvest time and allowing them to achieve maturity gradually preserving their brisk acidity while doing so. This intensely fresh, fruit-driven Pinot was the impetus of this fun project.
  • The grapes were hand-picked and a sorting table was utilized to select only the best fruit. A portion of the fruit was selected to be crushed and de-stemmed and then fermented in small, open-top, 500L fermenters which allows for flexible temperature control, gentle handling of fruit, and ease of punch downs. The juice was allowed to spontaneously ferment on its own after being gradually warmed up after a cold soak on its skins. This style of red fermentation allows us to preserve fresh fruit character. After fermentation, the wine was pressed off its skins and settled for 24 hours before being racked to a puncheon where spontaneous malolactic fermentation occurred. It was aged for 3 months in neutral Burgundian puncheon on fine lees as to not overwhelm the delicate fruit profile of this single vineyard Pinot Noir. The wine was racked out of barrel and settled before being bottled unfiltered and unfined.
  • This Pinot Noir’s softer character is displayed in its light and cheery complexion. The nose brims with aromas of marzipan, dried rose pet- als and cherries mulled in autumn spice. The palate is bright and replete with lifted cherry pie fruitiness as well as notes of red currant, stollen cake, almond oil, sun-dried tomatoes and faintly smoky, very delicate tannins.