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Tasting Notes:
The nose opens with dried leaf and mushroom, strawberry, fennel and a hint of sweet tobacco. This wine is medium-bodied, slightly tart and tannic with a pallet that finishes and lingers like dark cherry.

Production Notes:
Alcohol: 13.8%
Residual Sugar: 3 g/L
SO2 @ Bottling: 13 mg/L
Production: 122 Cases

Winemakers Note:
Pinot Noir has slowly become one of the more popular reds that we make, and I am confident that our 2020 will continue this trend. These grapes were hand-harvested from one of our Niagara growers and delivered to the winery as whole clusters. Upon receipt, we foot trod the grapes to break the berries for fermentation. By managing our must this way, we enjoy the benefits of both carbonic maceration/whole cluster fermentation on a portion of the fermentation (more fruit) and crushed fruit fermentation (more extraction). One challenge with whole-cluster fermentation is that there is often not enough tannin to help fix the colour or provide longevity/mouthfeel. By mixing the process and leaving the stems in the must, we tackled that challenge naturally.

The fruit was fermented and macerated on the skins for three weeks, after which we pressed the fruit and settled for one month. The wine then spent nine months in oak barrels before being blended and bottled.