2009 Estate Pinot Noir
At fruit set, we exposed all bunches to sunlight, with leaf removal on both sides of the canopy to maximize fruit ripening. Green harvest was performed at the first sign of véraison and we left the 12 best bunches per vine in order to promote ripening, concentration of flavours and the expression of terroir. The grapes were handpicked, hand sorted and cold soaked for 7-8 days.
Fermentation started naturally with native yeasts and the skins were hand plunged between one and four times daily during fermentation. At the end of fermentation the free run wine was drained by gravity directly into barrels and the skins were gently pressed in a traditional basket press. Our Estate Pinot Noir spent 16 months in French Oak barrels. From harvesting to bottling, it was neither pumped nor filtered and no fining agents were used.
The first impressions on the nose with this wine are sour cherry, smoke and a rich concentration that reflect the 2009 vintage. A creamy, generous texture holds together the dark, savoury red fruits. Great structure and well concentrated with typical "cool-climate" Pinot Noir characteristic of earthy beetroot are highlighted with subtle pencil shavings. The Beamsville Bench is well expressed through this wine.