13th Street Winery only ships products within Canada.
Reserve Pinot Noir, 2021
Shipped and sold by 13th Street Winery
TASTING & FOOD NOTES
Bright ruby red in the glass. Intensely aromatic with notes of maraschino cherry, cherry pit, porcini mushroom with a touch of vanilla and nutmeg. On the palate it is dry, medium bodied with soft tannins and refreshing acidity with flavours of cherry, truffles, mushrooms, dark chocolate covered raisins, vanilla and baking spice. The finish is long and complex with a savory and slightly smoky finish.
Compelling on its own, will also compliment simple roast chicken with mushrooms, grilled salmon or duck breast. Drinking well on release but will develop further complexities with short to medium term aging.
WINEMAKING NOTES
Sourced from our own Whitty Vineyard in Creek Shores. After harvest in early October, the grapes were crushed and destemmed before being transferred to open-top fermenters for approximately 30 days of alcoholic fermentation on the skins with regular pigeage to gently extract tannin and colour. Following fermentation, the wine was pressed off the skins and transferred to 1st, 2nd and 3rd use French barriques for 15 months of ageing. A selection a few barrels that went for more aging after racking in old 500-liter French oak. The wine was lightly fined and filtered before bottling in February 2022. .
Residual Sugar: 3 g/L
This was a featured wine in September's Wine Club package, 2020.
Tasting notes written by Tony Aspler.
Geographical Indication: VQA Creek Shores
Vineyard: Whitty Vineyard
Residual Sugar: 3 g/L
Cases Produced: 280
Appearance: Light ruby colour.
Nose: Strawberry bouquet with oak spice and a note of violets.
Palate: Medium-bodied, dry, well-extracted red berry flavours; beautifully balanced with a lingering raspberry flavour. Lovely mouth-feel.
Quality: Outstanding. 90 points. Drink now or hold 1 – 2 years.
Food Pairing: Butter-poached lobster, portobello mushroom and green pea stir-fry, duck confit poutine with gouda, beef tenderloin with caramelized mushrooms, and spinach and artichoke ravioli.
