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We work with Pinot Noir because we feel that it naturally excels in the cool climate desert of south-central British Columbia. Our diurnal temperature swings extend our harvest and ripening period well into 60 days past veraison to create Pinot Noir with great phenolic ripe- ness and flavour development while maintaining bright acidity. The superiority of the Burgundian varietals to our terroir is undeniable, but of equal importance is their compatibility with the cuisine of the Pacific Northwest. This Pinot Noir is a blend of the vineyards made in a fruit forward style for early drinking. Pleasant acidity is balanced with bright cherry fruit.