WINE MAKING
On October 2 and 11, we hand-picked Pinot Noir grapes from our Clark Farm vineyard (planted in 2005) in the Four Mile Creek sub-appellation of Niagara-on-the-Lake. Fermented on skins with indigenous yeast, and extended skin contact of three weeks, in two large wooden vats with a small percentage of whole clusters (5%). Transferred to barrel where a malolactic fermentation occurred, then left on lees for added mouthfeel and structure. Aged for 10 months in older French oak barrels.

FLAVOUR PROFILE
A bright ruby red in colour with a bouquet of cherry, red plum, smoky oak, and a touch of earth and spice. A light to medium-bodied, elegant Pinot Noir with soft drying tannins, balancing acidity, and fine texture. Fruit-forward flavours of red cherry and pomegranate develop on the palate. The lingering finish shows notes of cherry, pomegranate, red berry tea, and subtle spice and oak.

SERVING SUGGESTIONS
Serve at a cool room temperature of 16 to 17ºC. An elegant sipping wine. Serve with mushroom based cuisine including wild mushroom rice stuffing and your holiday turkey; mushroom lasagna; mushroom appetizers; wild mushroom risotto; Portobello mushroom burgers; and mushroom and eggplant pizzas. Enjoy with grilled steaks; beef tenderloin; veal chops; duck breast; pheasant. Serve with Bellavitano Balsamic cheese and walnut bread. Enjoy now through 2027.