2016 Pinot Noir Estate | Beamsville Bench | Estate Grown

$ 39.95 • 750 ml • 12 bt/cs • Extra Dry
About This Wine
This wine originates from our Cave Spring vineyad, 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.
2016 was an extremely warm, dry and very ripe vintage with low- to-moderate yields. Pinot Noir produced high-toned, generous wines with firm structure medium-term ageing potential.
VarietiesPinot Noir
Estate Grown 100%
AppellationBeamsville Bench
SiteCave Spring Vineyard
Elevation125–155 m (410–510 ft)
Slope/Exposure3–6% / NNW
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; depth ranges from 4 to 8 m
Harvest Data
Harvest Date Sep 11–21
Sugar 20.8º Brix
Titratable Acidity 8.0 g/L
pH 3.14
Yield 3.0 mt/ac (53 hl/ha)
7 to 14-day maceration; fermentation using indigenous and selected yeast strains; ageing for 17 months in 2nd through 5th fill French oak barriques
Bottling Data
Bottling Date Jul 2018
Alc./Vol 12.5%
Residual Sugar < 2.0 g/l
Titratable Acidity 6.2 g/L
pH 3.44
Production 185 cs
Sensory Profile
The nose offers fragrant aromas of cherry, pomegranate and spice, with earthy complexity in behind. The palate is medium bodied with lively yellow cherry fruit and a supple yet discrete mid-palate showing intense raspberry fruit and firm, polished tannins. The finish is long and succulent, with saturated black raspberry fruit and graphite notes neatly woven into the wine's silky tannins.
Best consumed 2020 through 2023; should continue to develop until at least 2024
Food Pairings
Roast of fowl (turkey, duck, pheasant), venison or lamb, braised rabbit, ossobuco, mushroom tart, mild soft cheese (Brie, Mont d'Or)
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