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BC VQA British Columbia
Tasting Notes: This Pinot Noir has a bright ruby red colour and a bouquet of red cherry and red currant fruit, accented by notes of smoke, earth and oak. The elegant frame is supported by soft tannins and food-friendly acidity. Juicy cherry, red plum and red berry flavours evolve on the palate. Notes of red currant, pomegranate, cranberry, earth and spice linger on the finish.
Food Pairings: A wonderful sipping wine or serve with cold beef wraps; grilled beef tenderloin; holiday turkey dinner with wild mushroom stuffing and cranberries; veal or eggplant parmesan; meat sauce or mushroom lasagna; gourmet red sauce pizzas; cold duck breast salad; roasted tomato and eggplant ragu over pasta; roasted spaghetti squash tossed with tomato sauce and Parmigiano Reggiano.
Winemaking: Pinot Noir grapes harvested from long-standing growers for Gray Monk within the northern and central Okanagan Valley. The Pinot Noir grapes underwent traditional red wine making, 10 months aging in 2 and 3 year old French oak barrels for added complexity, and a full malolactic fermentation to soften the mouth-feel.
Sweetness Level: (0) Dry, 4.2 g/L
Total Acidity: 6.01 g/L
Awards & Ratings
The 2018 vintage was a featured wine in March's Wine Club package, 2020.
Geographical Indication: BC VQA British Columbia
Vineyard: Various vineyards in north and central Okanagan Valley
Residual Sugar: 4.2 g/L
Cases Produced: 5,500
Appearance: Bright, semi-opaque. Garnet core.
Nose: Cherry, raspberry, strawberry, pepper, green herbs.
Palate: Medium acid, medium tannin, medium body. Red cherry, earthy notes, leather, cigarette ash.
Quality: Very Good+. 89 points. A flavourful pinot noir with personality. Will age well for 2-3 years.
Food Pairing: Duck breast with a cherry gastrique, braised venison stew, grilled brussels sprouts with chanterelle mushrooms, baked rainbow trout with roasted red peppers, and pork tenderloin with apple cider reduction.