Nose
Black pepper, brown spice, blackberry and red cherry all come together at once in a generous nose.
Palate
The mouthfeel is full and silky and brings some earth and cedar to all of the fruit and spice. A touch of toasty oak in the background continues on to the bright finish.
Growing Conditions
The 2014 growing season got off to an early start with budbreak about two weeks earlier than average. A late winter weather system brought in enough rain to supply the vines through bloom, and mild warm spring weather gave us a good fruit set. Mild weather through the growing season without rain events or heat spiles was optimal for the development of the fruit. The early spring brought on an early harvest with average size yields of excellent fruit.
Winemaking
The Pinot Noir grapes from individual vineyard lots were gently hand harvested at night. They were then destemmed, lightly crushed and cold soaked for 2 days to extract the color and the flavours. During fermentation, the grape skins were punched down or wine was pumped over, one to three times per day, tailored to each lot to extract the fruit characteristics. The wine then rested in our caves, in French oak barrels (50% new) for 9 months before the wine was bottled.
Aging
Aged in 100% French oak with 50% new oak.
Food Pairing
Red cherry and ripe blackberry notes pair with black pepper encrusted wild boar, venison with Bing cherries or leg of lamb rubbed with rosemary. The touch of spice blended with cedar is a superb match for cedar plank salmon, spiced duck breast or herb roasted chicken. The touch of oak compliments aged hard cheeses such as Grana Padano, Gouda or Mezzo Sec.
