Fruit for our 2012 Pinot Noir comes from a single vineyard Southwest of Kaleden. Approximately 20% was fermented whole cluster, with the rest fermented whole berry to achieve maximum extraction of flavor and to handle this delicate varietal as gently as possible. For this vintage, we used old world techniques – including foot stomping and some wild fermentation – to produce a complex wine that truly expresses BC’s terroir. The wine was then aged for 12 months in 85% used French and American oak.
On the nose and palette, our fermentation techniques produced a complex wine with subtle strawberry, spice, orange peel and mushroom. Medium-bodied with nice acidity and extremely soft tannins, this pinot will pair well with classic pairings such as duck and salmon. Also try with any natural-rind cow or sheep’s milk cheese such as Comte (France), medium cheddar or Pecorino (Italy).
Only 144 cases produced.