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Pinot Noir 2020

Pinot Noir 2020
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wine profile

Also known as ‘the heartbreak grape’, Pinot Noir has been a fun challenge. BC’s cooler climate is showcasing Pinot Noir that is world class. The fruit is 100% sourced from Thomas Ranch, in Okanagan Falls. This region is known for growing Premium Tier 1 Pinot Noir. This vintage was barrel aged for 14 months in French oak barrels.

This is a classic interpretation of Pinot Noir. Filled with aromas of red cherry and black currant with cloves and sweet herbs, the nose keeps you coming back for more. On the palate, the velvety tannins are balanced by black tea, anise, and blueberry with a hint of fresh mushrooms.

The silkiness of this wine will pair nicely with roasted pork with fresh herbs. This will also stand up to richer dishes, like a baby rack of lamb served with Cipollini Onions and a red currant coulis.

INSIDER TIP: Small Cap release with just 600 cases produced. 

winemaking notes

After hand picking, we double hand sort the grapes followed by whole berry fermentation. The whole berry fermentation was done in stainless steel tanks. The wine was then barrel aged for 14 months in French oak barrels.

vintage notes

The 2020 growing season started slow but by mid summer the vines were progressing well. The crop was light in general which allowed the quality to really shine. Loosely formed bunches with smaller than average berry size, allowed for full sunlight penetration with resulting development of intense fruit flavours. Cold weather and snow starting on Oct 22, which put a dramatic end to the growing season, but due to the light crop, grapes reached full flavor maturity.

Wines from the 2020 vintage are full-bodied with excellent flavours and harmonious balance. Overall, the wines are showing very balanced acidity with great fruit flavours, lush rich palates, and excellent fruit intensity.

vineyard

The fruit is 100% sourced from Thomas Ranch, Okanagan Falls.

Wine Specs
Vintage
2020
Varietal
Pinot Noir
Appellation
Okanagan Valley
Harvest Date
October 7, 2020
Acid
6.7 g/L
pH
3.8
Aging
26% New French Oak, 74% Older French Oak
Residual Sugar
0.1 g/L
Alcohol %
13.6
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