2019 Pinot Noir Dolomite | Beamsville Bench | Estate Grown

$ 24.95 • 750 ml • 12 bt/cs • Extra Dry
About This Wine
The name ‘Dolomite’ refers to the type of 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 hillsides below. Grown along these gentle slopes in our Beamsville Bench vineyard, this Pinot Noir bears the mark of its origins. The calcareous clays of these sites contribute the delicate aromatics and silky texture that are its signature.
2019 was a temperate vintage delivering average heat and precipitation. Yield for Pinot Noir was slightly below average, resulting in succulent, well structured wines with medium to long-term ageing potential.
Varieties100% Pinot Noir
Estate Grown 100%
AppellationBeamsville Bench
SiteCave Spring Vineyard
Elevation125–155 m (410–510 ft)
Slope/Exposure3–6% / NNW
Beamsville Bench Stony clay till composed of limestone mixed with sandstone and shale
Harvest Data
Harvest Date Sep 24–27
Sugar 22.0º Brix
Titratable Acidity 9.5 g/L
pH 3.23
Yield 2.6 mt/ac (46 hl/ha)
A 3 week maceration and fermentation using 100% indigenous yeasts; aged for 12 months in 2nd–6th fill, 225L and 500L French oak; the finished wine is unfiltered
Bottling Data
Bottling Date Oct 2020
Alc./Vol 13.5%
Residual Sugar < 2.0 g/l
Titratable Acidity 6.4 g/L
pH 3.62
Production 435 cs
Sensory Profile
Colour Deep garnet. Nose High-toned aromas of cranberry and black cherry over top nuances of forest floor, cinnamon and mint Palate Medium in body; the attack is firm in structure with crunchy red cherry fruit; juicy blueberry flavours are underpinned by delicate, fine-grained tannins in the middle; a vigorous core of red and dark berry fruit pushes long onto the finish, tinged with a lingering saline quality and hints of toffee, fresh herbs and spice.
Best consumed 2022 through 2026; will hold through at least 2028; unfiltered at bottling, this wine may throw sediment; decanting is recommended
Food Pairings
Coq au vin, roasted pork loin, braised pork belly with choucroute, braised rabbit, seared duck breast, osso buco, mushroom risotto
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