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OVERVIEW: An intense entry showcasing the Okanagan spirit of Pinot Noir.
PALATE: Ripe black staccatto cherry, black current, baked blueberries, and a breath of roasted red pepper. The initial power gives way to layers of structured tannin that promise years of drinkability but still with the silky presence to drink now. The finish presents the impression of freshly toasted cashews, black pepper, and slatey minerality. The truly quintessential Okanagan Pinot Noir.
THINK OF: High pour into burgundy aromatic glasses between 12 and 16 degrees Celcius, and allow to warm in glass to 18 and 20 degrees before drinking. Decanting can occur at cellar temperature; allow to breathe for 15-25 minutes. Traditional pairings to consider include lamb, tenderloin, venison, and a multitude of game birds and 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 and aged meats are always favourite accompaniments for those simple but satisfying char-cut evenings.
Awards & Ratings
- Decanter World Wine Awards 2016, Silver Medal
- Decanter World Wine Awards 2017, Silver Medal
- Double Gold - 2016 Best of the Best Platinum Awards Wine Press Northwest
- Silver - 2017 Decanter World Wine Awards
- Silver - 2016 British Columbia Wine Awards
- Bronze - 2016 San Francisco International Wine Competition
This was a featured wine in March's Wine Club package.
Geographical Indication: Okanagan Valley, B.C.
Varieties: Pinot Noir (Block 3 Clone 115, Block 3 Clone 667, Block 5 Clone 114, and Block 6 Clone 828)
Vineyard: Estate Vineyard
Cases Produced: 347
Appearance: Dark purple edges, intense dark red rose coloured center.
Nose: Medium intensity, savoury herbs and warm earth, hint of rose petal, toasted walnut and anise.
Palate: Ripe black staccatto cherry, black current, baked blueberries, and a breath of roasted red pepper. The initial power gives way to layers of structured tannin that promise years of drinkability but still with the silky presence to drink now. Notes of toasted cashews, black pepper, and slatey minerality on the finish.
Quality: Very good quality. The truly quintessential Okanagan Pinot Noir. Drinking well now, but should evolve nicely in the cellar over the next five years.
Food Pairing: Beef tenderloin, roast lamb, venison, truffled baby potatoes, artisan hard cheeses and aged meats.