We grow different clones of the Pinot Noir grape in our home vineyard; this wine is a combination of all five, aged in French oak barrels made by a variety of coopers. The result is layers of flavours: ripe cherries and raspberry, and savory elements with subtle earth tones. Match a bottle with a messy pulled pork sandwich, char grilled salmon, or slow roast beef.
We grow five different clones of Pinot Noir grapes in our home vineyard. This vintage is a combination of grapes from all five clones, aged in French oak barrels made by a variety of coopers. The result is layers of flavours: ripe cherries and raspberries, plus savoury elements with subtle earth tones. Match a bottle with a messy pulled pork sandwich, salmon, or slow roast beef.
GOLD – Pacific Rim Wine Competition 2015
Silver – Los Angeles International Wine Competition 2015
Silver – National Wine Awards 2015
Our 2013 Pinot Noir was fermented for just under two weeks at a modest 20 degrees Celsius, and then skin soaked for an additional four days. Aged in our old winey building, this wine reminds us of our humble beginnings and heartwarming passion. This Pinot Noir clearly reflects the potential for growing this varietal in Lillooet. It has depth in its colour and complexity on the palate. It was aged in French oak barrels for nine months and bottle cellared for another eleven months prior to release.
Food Pairing Notes
This Pinot Noir can do it all. Pair it with meat, fish, pizza, pasta (rich or light) or even a lunch sandwich.