VQA Prince Edward County Bright red fruits, cherries, and strawberries with cream followed by floral tones, sage, and forest floor. The fruit is round and soft in the mouth, with savoury undertones of beetroot showing on the palate. Long finish with dried florals, sage, and sour cherries ending in delicate tannins. Sourced entirely from our estate vineyards. Destemmed with no crushing and cold soaked for 3-5 days. 75% fermented in 60hL oak tonneau and 25% in stainless steel. Aged for 18 months in French oak barrels, 5% new. Full malolactic fermentation in barrel. "By now a valuably consistent pinot noir as an example to lead Prince Edward County and explain just what it means to be this grape from this place."-Michael Godel (winealign.com) Serve with grilled pork chops, duck with a sour cherry sauce, mushroom risotto, and goat cheese.
VQA Prince Edward County
Bright red fruits, cherries, and strawberries with cream followed by floral tones, sage, and forest floor. The fruit is round and soft in the mouth, with savoury undertones of beetroot showing on the palate. Long finish with dried florals, sage, and sour cherries ending in delicate tannins.
Sourced entirely from our estate vineyards. Destemmed with no crushing and cold soaked for 3-5 days. 75% fermented in 60hL oak tonneau and 25% in stainless steel. Aged for 18 months in French oak barrels, 5% new. Full malolactic fermentation in barrel.
By now a valuably consistent pinot noir as an example to lead Prince Edward County and explain just what it means to be this grape from this place.-Michael Godel (winealign.com)
Serve with grilled pork chops, duck with a sour cherry sauce, mushroom risotto, and goat cheese.
Production: <1800 cases
Alcohol Content: 12.2%
Cellaring Potential: 3-5 years
Format: 750 ml
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