County Pinot Noir

  • 2016
  • 2015
  • 2014
  • 2013
  • 2012
  • 2011
  • 2010
  • 2009
The 2016 season was characterized by a hot and dry growing season. Harvested mid-September, the grapes were fermented with indigenous yeasts from each individual vineyard block. 21-25 days on the skin in total: 6-8 day cold soak with 2 pump overs a day, followed by 7 day fermentation with maximum of 2 punch downs a day, remaining days gentle turning of cap once a day. Gentle basket press before being put to French oak barriques for 10 months. Bottled unfined and unfiltered, with minimal sulphur dose before bottling.
This is classic County Pinot Noir with the emphasis on finesse and elegance which is derived from the very rocky limestone soils of the County. The wine is rather deceptive, as it starts with elegant bright fruit notes and grows into complex layered Pinot Noir.

$4500

Including Tax

Due to a devastating late spring frost (May 23rd!), we lost most of our County crop in 2015 resulting in a minuscule production of our celebrated County Pinot Noir. Fermented with indigenous yeasts from each individual vineyard block. 21-25 days on the skin in total: 6-8 day cold soak with 2 pump overs a day, followed by 7 day fermentation with maximum of 2 punch downs a day, remaining days gentle turning of cap once a day. The wine was pressed in small batches in a traditional basket press before being put to French oak barriques for 10 months. Natural malolactic fermentation, bottled unfined and unfiltered, with minimal sulphur dose before bottling
A refined Pinot with classic red cherry notes and firm tannins, both hallmarks of the very rocky limestone soils of the County.
The 2014 season was characterized by a cool growing season, but unusually long, warm and sunny fall; harvested at the beginning of October, the grapes achieved outstanding phenolic complexity, while retaining vibrant acidity at a wonderfully low alcohol. Fermented with indigenous yeasts from each individual vineyard block. 21-25 days on the skin in total: 6-8 day cold soak with 2 pump overs a day, followed by 7 day fermentation with maximum of 2 punch downs a day, remaining days gentle turning of cap once a day. Gentle basket press before being put to French oak barriques for 10 months. Bottled unfined and unfiltered, with minimal sulphur dose before bottling
This is classic County Pinot Noir with the emphasis on finesse and elegance, derived from the very rocky limestone soils of the County. The wine is rather deceptive, as it starts with elegant bright fruit notes and grows into complex layered Pinot Noir.
This vintage was picked early due to a very even and balanced growing season. The fastidious work of our vineyard crew all season long allowed our county fruit to achieve incredible phenolic ripeness with remarkably low sugars: the alcohol on label is very restrained 10.9%. Fermented with indigenous yeasts from each individual vineyard block. 21-25 days on the skin in total: 6-8 day cold soak with 2 pump overs a day, followed by 7 day fermentation with maximum of 2 punch downs a day, remaining days gentle turning of cap once a day. Gentle basket press before being put to French oak barrels for 10 months
This is classic County Pinot Noir with the emphasis on finesse and elegance which is derived from the very rocky limestone soils of the County. The wine is rather deceptive, as it starts with elegant bright fruit notes and grows into complex layered Pinot Noir.
2012 proved to be one of our most exciting harvests. Similar in concentration and body to 2010, while maintaining focused minerality and purity throughout the finish. Fresh and bright aromatics on the nose, followed by ripe cranberry on the palate. Medium body with firm structured tannin. Wonderful length. Platinum Medal - WineAlign 2014 National Wine Awards of Canada
Our County Pinot is always made from 100% local County fruit, from our own estate vines and a few select vineyards in the Hillier region. Pinot Noir from 2011 was picked in late September and early October at 21.5 brix. Despite a cool vintage the grapes were picked with incredible phenolic ripeness. The average yield was approximately 1kg per vine. The wine was fermented using indigenous yeasts on skins for 23 to 26 days. As the wines aged, no sulphur was added until August of 2012 due to long, slow malolactic fermentation. Approximately 33% new, 33% second and 33% third fill tight grain 3 year dried French oak barrels used for ageing. Bottled unfiltered and unfined.
This 2011 vintage compares as a wonderful cross of 2009 and 2010. The nose and palate each present all the wonderful rich decadent fruit notes and velvety tannins of the 2010 vintage combined with the tension, nerve and acidity on the finish so characteristic of the 2009 vintage. Structured and firm finish, integrated balance. Suggested Drinkability Window: Now through 2016.
Our earliest county harvest to date. Picked mid-September (2 weeks earlier than usual). Wonderful phenolic ripeness and given the richness of the fruit the ferments were worked vigoursly to maximize extraction.
Beautiful, rich with velvety texture. Wonderful balance between the fruit and the tannin. Suggested Drinkability Window: Now through 2016.
The texture is pure silk and elegance, with fresh, delicate and tart red fruit. This is vibrant and pure, with energetic acidity, very fine-grained tannins and a wonderfully refreshing 11.5% alcohol. Flavours run to the wild strawberry and cherry spectrum. Very compelling, inviting constant sips.