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Pinot Noir 2017

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We work with Pinot Noir because we feel that it naturally excels in the cool climate desert of south-central British Columbia. Our diurnal temperature swings extend our harvest and ripening period well into 60 days past veraison to create Pinot Noir with great phenolic ripe- ness and flavour development while maintaining bright acidity. The superiority of the Burgundian varietals to our terroir is undeniable, but of equal importance is their compatibility with the cuisine of the Pacific Northwest. This Pinot Noir is a blend of the vineyards made in a fruit forward style for early drinking. Pleasant acidity is balanced with bright cherry fruit.

Varietal: Pinot Noir 100%

Awards & Reviews: 90 points, Treve Ring & Anthony Gismondi; 90 points, John Schreiner; Silver Medal, Cascadia/Pacific Northwest; Bronze, National Wine Awards of Canada; 90 points, Tony Aspler

  • This is It Vineyard, Naramata (clones 115, 667, 777) Plein de Vie Vineyard, Penticton (clones 667, 115), Fox Family Vineyard, Naramata Bench (clone 667)
  • 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 a combination of small open top 500L fermenters, large 25hl open top wooden casks and stainless steel tanks. Our red fermentation technique revolves around small lots, which allows for complexity with yeast strain selection, temperature control, gentle handling of fruit, and ease of punch downs. This style of red fermentation allows us to preserve fresh fruit character. After fermentation, the wines were gently pressed off the skins, settled for 24 hours, racked to barrel for malolactic fermentation and then aged for 10 months in a mix of large 25hl wooden casks, puncheons and barriques on fine lees. This mix is intentionally larger format to provide a larger wine to wood ratio as not to overwhelm the delicate fruit profile of this Pinot Noir. Our barrel program combines Allier and Vosges oak from two Burgundian coopers, Billon and Damy. We chose a medium toast for the barrels which allows the wine to express a savoury component of coffee and bacon as a nice counterpoint to the sweet fruit. A judicious 20% new wood is refreshed into this program each year in the form of puncheon, 20% was second fill barrels and 60% of the cooperage was neutral. After a winter and spring of barrel age, the wine was then cross-flow filtered pre-bottling, in order to gently focus the layers of the wine. We chose a stelvin closure to best preserve the wine’s lively characteristics. The 2017 Pinot Noir was aged for ten months in bottle before release.
  • Intense aromas of spicy cherry cola, dark plum and smoked meat carry through to the palate. A smoky counterpoint balances the deep core of fruit and clove and white pepper spiciness. A pleasant cocoa astringency provides a surprising tannin structure yet the finish is bright and juicy. A versatile and excellent pairing to any charcuterie, fresh sausages, salmon, smoked meat, and mushroom dishes.