At its best, cool-climate Pinot Noir is bright, focused, and elegant by nature. In a hot vintage, this Pinot Noir can also be powerful and incredibly perfumed and complex. While we draw our inspiration from the wines of Burgundy, it is the lesser-known villages of Fixin, Santenay, and Mercurey that are most influential. Our Reserve Pinot Noir is a clonal selection, with the grapes sourced from select vineyard sites on the Naramata Bench and Summerland. These vineyards have been chosen for their qualities belonging to the smaller berried Dijon clones, and we have supplemented their tendencies for finer tannins and floral aroma through meticulous canopy management and low yields. Our approach to this wine is vineyard based and, as such, our winemaking process is relatively simple. We employ a clean, simple ferment followed by a gentle pressing, and the wine is aged for 8 months in select Burgundian barriques. The wine is further aged for twelve months in bottle before release.
Varietal: Pinot Noir 100%
Awards & Reviews: Gold Medal, Cascadia/Pacific Northwest; Bronze, National Wine Awards of Canada; 93 points, Rick Vansickle; 93 points, John Schreiner; 92 points, Tony Aspler; 90 points, Treve Ring; 90 points, Anthony Gismondi
- Albrecht Family Vineyard (Clones 667, 828, and 777), Plein de Vie Vineyard, Naramata (Heritage Clone Block: clones 777, 943, 2A Wadensvil, 97 “Swan”, N90 “Chalone”, 91 “Pommard”), Trout Creek Vineyard, Summerland (clone 777)
- The fruit was 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 open top fermenters. Our red fermentation technique revolves around small lots which allows for complexity with yeast strain selection, temperature control, gentle handing of fruit, and ease of punch downs. This style of red fermentation allows us to preserve fresh fruit character. After fermentation and a week long post-maceration, the wines were gently pressed off the skins, settled for 24 hours, and then aged for 8 months in barrel on fine lees. This wine combines Allier and Vosges oak from two Burgundian coopers: Billion and Damy, with 40% new barrels, 60% neutral oak. We chose a medium toast for the barrels which allows the wine to express a savoury component of coffee and bacon as a counterpoint to the sweet fruit. The wine was then cross-flow filtered in order to gently focus the layers of the wine. We used a natural cork closure of exceptional quality because we feel that the gradual exchange of oxygen that natural cork allows will enable this wine to improve for another five to seven years and hold for at least ten. The 2016 Reserve Pinot Noir was aged for twelve months in bottle before release.
- This powerful Pinot Noir is intensely perfumed with violets and almost incense-like jasmine, cedar, and cocoa aromas. It has a bright core of ripe raspberry fruit, and is balanced by white pepper, dark chocolate, coffee and smoky bacon flavours. Fine tannins give a graphite lead pencil backbone that will allow it to age gracefully for at least 5-7 years. This wine would pair beautifully with duck, game meats and sophisticated mushroom dishes.