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: raspberry, strawberry, and savory elements with subtle earth tones. Match a bottle with a messy pulled pork sandwich, char grilled salmon, or slow roast beef.
Beppi Crosariol in the Globe and Mail (Jan 2015): 90 points. A deliciously balanced, mid-weight Pinot from B.C.
A young winery in Lillooet on the Fraser River, a couple of hours northeast of Vancouver, Fort Berens recently took home a coveted Lieutenant-Governor’s Award for Excellence in B.C. wines for its estate riesling, an auspicious way to celebrate the opening of its new winery building and visitor centre. But Fort Berens is hardly a one-hit wonder, turning out excellent reds as well as other whites. This 2012 pinot is deliciously balanced, mid-weight and brimming with red berries enlivened by baking spices, toasty oak and a dusty cowboy trail of earthiness. A good choice for grilled Pacific salmon.
GOLD – All Canadian Championships 2014
Silver – Pacific Rim Wine Competition 2014
We harvested 11 tons of Pinot Noir on October 10th 2012. With low yields of 2.5 tons per acre, we were able to achieve fully ripe fruit with a good sugar levels (23 Brix) and nicely balanced acids. After primary and malolactic fermentation, the Pinot Noir was aged in French oak barrels for 12 months. After bottling in February 2014, the wine was aged another 6 months in the bottle prior to release.
Wine is approaching its peak, but can be cellared until 2020-2022