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APPEARANCE: Deep red, intense violet-purple hue
AROMA: Rose petal, star anise and exotic spices
PALATE: A rich and fruitful entry that immediately fills the mouth with concentrated dark fruit flavours. Ripe black raspberry, truffle, toasted nuts and peppery chocolate prevail and then blend seamlessly with beautiful mineral undertones. The sipper is rewarded with the characteristic silky long finish we have come to expect from our estate Pinot Noir.
THINK OF: A place where mountains, lakes, and vineyards combine for the perfect Pinot experience. DRINK WITH: Close friends; a loved one at sunset; or maybe even really, really close family. Hi-pour into burgundy aromatic glasses between 12 and 16 degrees Celsius, and allow to warm in glass to 18 and 20 degrees before drinking. Decanting is not necessary. Traditional pairings to consider include lamb, tenderloin, venison and a multitude of game birds. For the fishy folk don’t be afraid to pour with Sockeye salmon and Ahi tuna. Side up with well-seasoned mushrooms, truffled baby potatoes, or black forbidden rice. Hardened artisan cheeses aged meats are always favourite accompaniments for those simple but satisfying char-cut evenings. Made from a blend of six Dijon clones from all blocks of our estate: 115, 114, 777, 667, 828, 943. Vine ages varied between those in their 3rd to 6th leaf. Selectively hand harvested and sorted into small individual fermenters with a combination of destemmed and whole cluster fruit. Cold soaked and fermented spontaneously with naturally occurring yeasts for 19-28 days. All Pinot barrels went through seasonal spring malolactic fermentation from May to June of 2015 in our subterranean wine caves, and spent a total of 13 months in barrel before blending. Age worthy for up to 12 years when kept in proper cellars. Bottled unfined and unfiltered in February 2016, under a screwcap fitted with a breathable liner to promote micro-oxygen transfer into the wine which over time will help build tannic complexity during aging.
Awards & Ratings
- Decanter World Wine Awards 2017
- Decanter World Wine Awards 2017, Silver Medal
- 2017 All Canadian Wine Championships, Silver
- National Wine Awards of Canada 2017, Gold Medal
- InterVin International Wine Awards 2017, Silver Medal
- SILVER - 2017 Decanter World Wine Awards
- SILVER - 2016 Los Angeles International Wine Competition
- SILVER - 2016 National Wine Awards of Canada
- BRONZE - 2016 International Wine and Spirit Competition
- BRONZE - 2016 British Columbia Wine Awards
- HONOURS - 2016 Intervin International Wine Awards
- BRONZE - 2016 San Francisco International Wine Competition
This is a fairly deeply coloured, swarthy, ripe young pinot. I like the exuberance, altho' it is edgy. Expect ripe blueberry/currant fruit with BC woodsy notes, finely etched vanillin and wood smoke. It's well balanced, slightly terse and tannic. The length is very good to excellent. Give it a year or two. Last tasted October 2016 when it took Runner-up to Best of Show at Gold Medal Plates in Edmonton.
89 Points, David Lawrason.
This wine was featured in March's Wine Club package.
Geographical Indication: Okanagan Valley, B.C.
Varieties: Pinot Noir (115, 114, 777, 667, 828 and 943 clones)
Vineyard: Estate Vineyard
Cases Produced: 3,194
Appearance: Clear, bright, medium ruby in colour.
Nose: Medium intensity, offering aromas of ripe cherry, tart raspberry, espresso, forest floor and warm spices.
Palate: This bone-dry, light-plus bodied Pinot Noir embraces the red fruit notes hinted at on the nose, with supporting black tea, white pepper, dark chocolate, blueberry skin and earthy flavours as well as lean but firm tannins.
Quality: Drinking well without any need for decanting at present, but should evolve nicely in the cellar over the next five years.
Food Pairing: Beef Wellington, mushroom risotto, truffle-based dishes, smoked gouda, roast duck.
Wine Writer’s Comment:
Six different Pinot Noir clones make up this delicate but character-driven red, all of which was hand harvested and individually fermented and aged (for 13 months in barrel) before blending. There’s no fining or filtering before this red goes to bottle — sometimes when it comes to winemaking, less really is more.
The result is a complex yet approachable Pinot Noir — one that tips the hat to the Old World (read: Burgundy) while keeping its roots in the Okanagan Valley, right where they should be.
50th Parallel Estate hang their hat on their Pinot Noir, and the 2014 in no way disappoints.
— Ben MacPhee-Sigurdson, Winnipeg Free Press