Pinot Noir is a difficult grape to work with in the best of times. Thin-skinned and tight bunched it has a tendency to rot on the vine, and can develop volatile acidity during fermentation. That being said, when the grape is handled with proper care, it develops a complexity of flavoUr that can rival the best Cabernets.
Made to American Organic regulations, this wine has no added sulphur. As well, the wine received four years of careful bottle aging. This has resulted in an acid driven, light bodied wine that pairs exceedingly well with food. The gentle tannin cleans the palate rather than gripping it, allowing for complex flavours to come through. Though dried cherry and stewed plums first come across on the palate, it is the spice character that dominates the wine. Aromas of cinnamon, star anise, cardamom and clove are a few of the scents you could also find.
Do not pair simple foods with this wine, as the complexity of it will make some foods seem bland. Ideally, the best pairing partners will have a richer texture to them, like pasta in cream sauces or Chicken Valentino. It also makes the ideal pairing for a cheese and charcuterie board. The cheeses should have a medium density – not too hard or soft. Sheep's milk cheeses are a classic pinot noir pairing, while smoked cheddars may bring out the fruit character of this wine.
|100% Pinot Noir||Young Family Organic Vineyard||Beamsville Bench||Aged 10 months, older French oak|
|Release Date||Alcohol||Residual Sugar||Cases|
|Re-Released December 2017||13.1%||5.0 g/L||195|