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The 2010 vintage in Niagara was hot and dry. The result was a good level of ripe fruit across the board. The skin to juice ratio on the grapes was relatively high so the wines are both tannic, dark and full-bodied. Mouth-filling, remarkably flavourful and yet juicy and succulent with a very long cleansing, complex finish and fairly grippy tannins for a Pinot. This wine should be served cool at 18'C or so, in fine Burgundy bowls alongside all manner of poultry, wild birds, semi-ripe alpine cheeses and flavourful beef or veal dishes.
Awards & Ratings
"This drop-dead delicious Pinot Noir unfolds with silky layers of violet and quiet strawberry dappled with beetroot, cranberry, minerals and more. Tastes like top-shelf Burgundy at a snip of the price. Lovely.”
- Carolyn Evans Hammond, Toronto Star
93 points ~
"Gorgeous! Silky smooth, medium-bodied with great complexity and layering of dark cherry flavour. So expressive. This is the equivalent of the private label or reserve bottling for the winery."
Reviewed September 13, 2013 ~ NatalieMacLean.com
MWC 2015-02-06Wine expert Michelle Bouffard wrote about this wine on the MWC Wine Blog: "I was especially impressed by both the regular 2011 Pinot Noir and the higher-end cuvée “Essence.” Although the... More
MWCWine expert Michelle Bouffard wrote about this wine on the MWC Wine Blog: "I was especially impressed by both the regular 2011 Pinot Noir and the higher-end cuvée “Essence.” Although the Essence has more complexity and depth, they both display elegance and balance." You can read the whole post here: http://mywinecanada.com/wineblog/canadian-wine-13th-street/