93 points, Rick VanSickle, WineInNiagara.com 3.5+/5 stars, Michael Pinkus, TheWineGuy.com
Note the intriguing interplay of perfumed and earthier aromas, including cherries and cream, plum, cinnamon, black tea and a trace of pepper patch. The texture is silky while generous, and flavours resemble cherry, mulberry, raspberry and cranberry.
Sourced equally and hand-picked from the Moira and Mottiar Vineyards as grape sugars averaged 21.5° Brix.
The two vineyards’ portions were vinified separately; primary and malolactic fermentation of the Moira Vineyard fruit was accomplished in stainless-steel while that from the Mottiar vineyard was performed in concrete tank. The wine was directed to French oak barrels, 6% of which were new, to age for 10 months. After blending, 443 cases were bottled in August 2020.
At the time of bottling, the wine was measured at 12.5% alcohol, 0 grams per litre residual sugar, 6.8 grams per litre titratable acidity and 3.58 pH.
Dry: 0 g/L residual sugar
Enjoy now to 2025.
Vegan friendly.Certified Sustainable.
Best served near 14° C with mushroom strudel, roast turkey with full trimmings or Cornish hen. A food friendly Pinot - this is the most popular with our restaurateurs.
(93 points) Rick VanSickle — This Pinot is a blend of the estate Moira Vineyard and winemaker Shiraz Mottiar’s namesake vineyard. The Moira portion was vinified in stainless steel tanks and the Mottiar portion was sent to a concrete tank. The wine spent 10 months in mostly used French oak barrels. It has a highly aromatic nose with perfumed red berries, dark plums, bramble and elegant spice-box notes. It’s so enticing on the palate with crushed red berries, dark and savoury cherries, plums, subtle cassis notes, lovely wood spices, integrated tannins and finesse through the long finish. Can cellar 5+ years.