2017 Pinot Noir Dolomite | Niagara Escarpment

$ 24.95 • 750 ml • 12 bt/cs • Extra Dry
About This Wine
This wine is named after the layers of dolomitic limestone that form the crest of the Niagara Escarpment. Through the forces of erosion, this ancient rock has come to enrich the soils of the benchlands below. Grown along these gentle slopes in our Niagara Escarpment vineyards, this Pinot Noir bears the mark of its origins. The calcareous clays of these sites contribute the delicate aromatics and silky texture that are this wine’s hallmark.
2017 was marked by a cool growing season followed by a sunny, dry fall with extended ripening, Pinot Noir produced bright wines with earth tones, soft tannins, and medium term ageability.
Varieties100% Pinot Noir
Estate Grown 100%
AppellationNiagara Escarpment
Site92% Beamsville Bench, 8% Creek Shores
Elevation80 m (260 ft), 125–155 m (410–510 ft)
Slope/Exposure2% / north, 3-6% / north–northwest
Beamsville Bench Stony clay till composed of limestone mixed with sandstone and shale Creek Shores Lacustrine clay-loam till composed of red shale and sandstone mixed with limestone
Harvest Data
Harvest Date Sep 21–Oct 3
Sugar 20.7º Brix
Titratable Acidity 9.9 g/L
pH 3.36
Yield 3.2 mt/ac (59 hl/ha)
7-day maceration followed by 7-day fermentation using selected yeast strains; barrel ageing for 10 months in older French oak barriques and puncheons, the majority being 2nd through 4th fill
Bottling Data
Bottling Date Oct 2018
Alc./Vol 12.5%
Residual Sugar < 2.0 g/l
Titratable Acidity 5.8 g/L
pH 3.65
Production 580 cs
Sensory Profile
The nose is highly perfumed with lifted red berry and black cherry fruit alongside nuances of cedar and spice. The palate is medium bodied with a rounded, juicy attack followed by cranberry and red cherry flavours along with a distinct note of tea in the middle. Fine-grained tannins culminate at this point, tapering down on the finish alongside succulent Damson plum fruit and cedar-spice complexity.
Best consumed 2019 through 2022; will hold through at least 2024
Food Pairings
Coq au vin, roasted pork loin, braised pork belly with choucroute, braised rabbit, seared duck breast, ossobuco, mushroom risotto
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