About This Wine:
This wine originates from our Cave Spring Vineyard, located on a hillside of the Niagara Escarpment overlooking Lake Ontario known as the Beamsville Bench. Hand crafted from the finest parcels of low-yielding vines at our estate, it is a classically styled Pinot Noir that stands out for its purity, finesse and complexity.
Five individual Pinot Noir blocks at Cave Spring Vineyard, with an average vine age of about 17 years.
Stony clay till composed primarily of limestone and dolostone mixed with sandstone, shale and traces of granite and gneiss; soils overlie moraine and sandstone/shale bedrock, and range from 4 to 8 m in depth
100% Pinot Noir
Harvest Date- Sept. 11 - 23
Sugar- 21.8º Brix
Titratable Acidity- 6.76 g/L
Yield- 1.61 tonnes/acre
A 7 day maceration was followed by gently pressing and ageing for 10 months in 2nd and 3rd fill French Oak barriques.
Bottling Date- Sept. 2016
Residual Sugar- 3 g/L
Titratable Acidity- 5.34g/L
Production- 150 cs. (9L)
The nose offers concentrated aromas of black cherry and cassis, smoky complexity and nuances of cigar box and tobacco leaf. The palate is full in body and highly extracted, centered on a core of black currant and sour cherry fruit that is well integrated with the wine’s silky tannins, ensuring a smooth overall texture. The tannins taper with finesse, easing the wine into a very long, balanced finish marked by undertones of cinnamon and clove.
Beef carpaccio; mushroom risotto; Coq au Vin; roast Guinea hen; grilled calf’s liver; sautéed sweetbreads; roasts of turkey or game birds (e.g., duck, pheasant); grilled or braised rabbit
This well structured and elegant Pinot Noir will be best approached beginning in 2017 and should reach full maturity between 2020 and 2022.
Ontario Retail Price:
Reviews & Accolades:
This offers a very pretty nose of dark cherries, plums, a variety of baking spices and some herbal qualities. The body is full with polished tannins. The flavors include chocolate covered cherries, celery,
Herbs de Provence, black pepper, cinnamon and orange zest. It has the
requisite depth and acidity to improve over the next few years if cellared
properly. 91 points. - GOOD VITIS