VQA Prince Edward County
11.8% alc./vol. 750 mL
Dry Red Wine / Vin rouge
Best enjoyed now – 2021
A beautiful late summer brought harvest a little ahead of time. The grapes were hand harvested on a very warm, sunny day, fruit was destemmed and crushed as soon as possible and transferred to a cool room to extract the field heat, this allowed a 48 hrs cold soak before ferment. Ferment started quickly with indigenous yeast, the cap was punched down tree times daily, extracting intense colour and texture. After 28 days of contact, the skins were pressed off and the wine settled in stainless steel tanks for five days before raking off. Malolactic ferment started quickly following the racking and within three weeks was complete. Wine was transferred to barrel in mid December where it rested until late June. It was then racked and returned to barrel for further aging until being lightly filtered and bottled.
A dark Pinot Noir with intense ripe cherry and a raspberry nose as well as warm spice and a pretty floral note. The palate is rich and plush with a great texture, ripe dark cherry and chocolate flavours with just a nice balance of spice. The finish is long with great balance. Bring on the mushroom risotto!
“A 1st debut, and it’s really good, with classic PEC sour red cherry, in addition fragrant – floral, candid tangerine, exotic spice and cacao powder notes; open and juicy, with refreshing acidity and silk – gloved tannins; good length; it has Derek’s fingerprint on it, but so the estate’s (of producing high quality wines) and, especially, the county’s, unmistakably, those intriguing sour red berry and wet limestone accents; well done; 91/100” ~ Zoltan Szabo