Production: 180 Cases
Availability: Winery direct and select restaurant accounts
Vintage: 2019
Variety or Blend: 100% Pinot Noir
Vineyard Designation: Estate Vineyard
Region: Hockley Valley
Vine Age: 6-9 years
Soil: Mostly sand and loam with limestone and some gravel
Wine Style: Dry
Oak: 100% French oak, 25% new oak
Alcohol Content: 11.5%
PH: 3.53
TA: 6.7 g/L
RS: < 3 g/L
Ageing: Drink now through 2026
Serving Temperature: 16-18°C
Winemaking:
We hand harvested the Estate Pinot Noir grapes into small picking crates to keep the fruit intact and prevent any unwanted crushing of the berries. Our Pinot Noir had 50% of the fruit crushed, while the other 50% remains whole berry during a 5 day cold soak and during alcoholic fermentation. Once alcoholic fermentation was complete and the tannin structure was right, we gently pressed the juice off of the skins and stems and pumped it to a settling tank. After settling, the wine was put into specially selected barrels for malolactic fermentation and aging. The wine was sulphured in barrel to preserve the character and fruit and then continued to age with careful monitoring and tasting. When aging was complete, our Pinot Noir was then taken out of barrel, when ready, and lightly filtered before bottling.
Appearance: Garnet with a rose petal hue.
Aromas: A very aromatic Pinot Noir with red cherries, floral notes, cloves and forest floor. Secondary notes of liquorice, toast and vanilla round out this unique wine.
Palate: A reflection of the aromas on the nose with cherries and raspberries on the forefront of the palate. Followed by earthy, floral and toasty oak notes underlying. An elegant wine with a tight focus from start to finish. Layers of soft and integrated tannins fill the mid palate with a hint of spice and a backbone of acidity to carry it through. A light-bodied Pinot Noir with balance and concentration that extends all the way to a lingering finish, it’s a great example of a cool climate Pinot Noir. Pair with duck, bacon and risotto or cedar-planked wild sockeye salmon.