Pinot Noir

  • 2016
  • 2016
  • 2015
  • 2015
  • 2014
  • 2014
  • 2014
  • 2013
  • 2013
  • 2012
  • 2012
  • 2011
  • 2011
  • 2010
  • 2010
  • 2009
  • 2009
Harvested from four separate sites in the Niagara Peninsula, each site contributing layers of complexity to the wine. Cold maceration of 7 days, indigenous yeast fermentation with two punch downs daily. The wine was pressed in small batches in a traditional basket press. Aged in 228L French oak barrels for 9 months. Natural malolactic fermentation, bottled unfined and unfiltered with minimum sulphur.
2016 was an exceptionally dry year in the Niagara Peninsula, resulting in beautifully feminine wine. On the nose, this wine exudes cherry and a slight earthiness. On the palate, generous red fruit notes and crunchy acidity, with expressive tannins giving way to a long, lingering finish.

$4500

Including Tax

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

Harvested from four separate sites in the Niagara Peninsula, each site contributing layers of complexity to the wine. Cold maceration of 7 days, indigenous yeast fermentation with two punch downs daily. The wine was pressed in small batches in a traditional basket press. Aged in 228L French oak barrels for 9 months. Natural malolactic fermentation, bottled unfined and unfiltered with minimum sulfur.
2015 proved to be an excellent growing season in the Niagara Peninsula, with exceptionally high quality fruit. The resulting wine has generous red fruit notes on both the nose and palate, with more subtle complex aromas and flavours of earth, floral and dark berries. The palate shows both lightness and tension, giving way to a long, lingering finish.
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.
A classic example of cool climate Pinot Noir, this wine exudes bright red fruit, complex earth aromas and has a lightness and tension on the palate. The palate appears to start off lightly, but builds beguiling depth with complexity of flavour as the wine opens in glass and bottle. The hallmark of this wine is its long, pure finish.
A blend of 60% Niagara Pinot Noir and 40% County Pinot Noir. Each component was fermented separately, in small batches using indigenous yeasts. Aged separately for 8 months in French Oak barriques. After initial aging period the Niagara and County Components were blended together then put back into neutral oak for an additional 8 months. 2014 began as a cooler vintage, but we received hot, dry weather through September which developed fruit with exceptional phenolic ripeness and complexity, while still retaining lively acids. This is a special bottling, only done in the finest vintages.
The hallmarks of the "L" series are complexity and balance. The palate begins with subtle red fruit flavours, but gives way to an array of flavours including earthy notes, hints of spice, darker fruit and a long, lingering finish. The palate has exceptional balance between The County's lively acidity and weight from the Niagara component.
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.
A classic example of cool climate Pinot Noir, this wine exudes bright red fruit, but at the same time has a lightness and tension on the palate. The palate appears to start off lightly, but builds beguiling depth with complexity of flavour as the wine opens in glass and bottle. The hallmark of this wine is its long, pure finish.
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.
This is a 70% blend of Niagara Pinot Noir and 30% County Pinot Noir. Each of the components were fermented separately. Aged separately until November 2013 and then blended and put back to old Fench oak barrels for an additional 6 months.This is the 3rd bottling of "Cuvee L" Pinot Noir since our first vintage in 2004. The richness in this wine comes from the grapes grown on the heavier clay soils of Niagara; this is balanced by the vibrant and delicate fruit from the lighter calcareous soils of Prince Edward County.
The delicate colour of this wine is deciving: the palate gives way to rich and complex notes of dark fruit, earth and mineral. The hallmark quality of the "Cuvee L", is not the initial weight, but the layers of flavour and the tremendous length on the palate.
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
Grown out of a cooler year the tension in this Pinot Noir is something that we strive to achieve. Nose and palate are laced with beautiful tones of ripe raspberry, dark fruit and herbal nuances of thyme and rosemary. The palate appears to start off lightly, but builds beguiling depth with complexity of flavour as the wine opens in glass and bottle. The hallmark of this wine is its long, pure finish. Gold 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.
Sourced from the Wismer Vineyard on the Bench, our Niagara Pinot is harvested, transported to our County facility and processed within the same day to ensure the highest quality of fruit makes it into our wine. 2010 was a vintage with very ripe fruit and solid tannin structure. 27 days on the skins and 16 months in French oak barrels.
This is a big, rich, full bodied Pinot Noir. A great introduction to Pinot Noir for those who like bigger and richer varieties. The effect of the extended skin contact left the wine exceptionally linear and taught. There is bright fruit on the palate and nose to support the structure from the skin contact. Suggested Drinkability Window: Now through 2015.
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.
Our "L" series wines are only made in the finest of years. Typically a blend decided for the specific year, the Cuvee "L" combines the lighter, more aromatic County wines with the more full bodied Niagara wines. The sum of the parts (two different terroirs) allow us to make a very complex wine. This is a blend of 60% Niagara fruit and 40% County fruit. The wine was initially aged for 12 months in French oak barrels. It was then blended and put back to oak for 6 months.
This wine is a quintessential benchmark Pinot Noir, starting out light and feminine and blossoming into a beautifully rich, full bodied Pinot Noir. Suggested Drinkability Window: Now through 2015.
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.