Description
VQA Niagara Peninsula
Harvest Date Sept 28 – Oct 14
Brix: 21,8
pH: 3.6
TA: 5,7
Alc: 12.8%
Bottles produced: 2484 bottles
A brilliant growing season with hot and dry conditions for the most part with just enough rain to keep the vineyards healthy. Harvest time was very warm and quite humid giving us a little extra work keeping control of mildew and breakdown in the vineyard. Harvest began in late September for the Pinot Noir and lasted almost 2 weeks.
The Pinot Noir grapes for this wine are grown on two small vineyards in Niagara on the Lake, both were in really great condition at harvest time. Hand harvested and fermented in small fermenting bins. Punch downs were completed 2-3 times each day extracting colour and flavours.
Fermentation started with the natural yeast that came in with the grapes. The ferment was fairly quick and produced amazing aromas and flavours. The wine was pressed off the skins after 20 days, settled and racked to 2nd and 3rd fill barrels for fur aging. Malolactic ferment was completed in barrel.
Bottled with minimum filtration.
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