Cuvee "L" Pinot Noir
John Szabo MS , WineAlign
Only one of four cuvée "L" pinots made since 2007, this is in my view the best yet. From 70% Niagara and 30% County fruit, eight barrels were made, aged in 40% new wood for the first eight months, and then another year in all old wood before bottling. I love the improbable depth and fleshiness at just 11.2% alcohol, the tangy acids, the dense red berry fruit, the supple texture and ripe tannins. Acids are ripe but sharp and well-defined, and the length is excellent. There's a fine salty bitterness that extends through the finish. Superb.
Ian D'Agata , Stephen Tanzer's International Wine Cellar
Bright ruby-red. Knockout aromas of red cherry, raspberry jelly, smoke and mocha. Enters the mouth rich and pure, then turns chewy and sweet, with ripe red berry and cherry flavors lifted by harmonious acidity. Finishes with a creamy mouth feel and a lingering red cherry quality. Made from a blend of 60% Niagara and 40% Prince Edward County fruit; interestingly, about half of the Niagara fruit grows in the warmer terroir of the St. David's Bench sub-appellation. Outstanding pinot noir, and very typical of Ontario: graceful, fresh and very minerally, altogether different from those of New Zealand and Oregon. The average vine age is 12 years and the crop level is the equivalent of a little more than 1 kilogram of grapes per plant (Niagara plantings are not as dense as the County ones).