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Pinot Noir, 2019

Shipped and sold by Gray Monk Estate Winery

2019 Okanagan Valley 750 mL, 12.6% ALC/VOL

Availability: In stock

$26.54
Pinot Noir

Description

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

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Tasting Notes

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.

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