WINE MAKING
Harvested October 4 to 15 from estate owned vineyards and from our long-standing grower Wiens Family Farm within the Niagara Peninsula. Our Pinot Noir underwent traditional red wine making, 48% was aged in older barriques and puncheons for 10 months (100% French oak), and 52% was aged in large neutral French oak casks. All wines received a full malolactic fermentation.

FLAVOUR PROFILE
Bright ruby red in colour with a bouquet of red cherry and pomegranate, along with notes of violet, earth and oak. An elegant, light to medium-bodied and fruit-forward wine. This Pinot Noir has soft drying tannins and fresh acidity. Flavours of red berry, cherry, spice and oak unfold on the palate. Notes of red berry tea, pomegranate, blackberry, spice, earth and oak linger on the finish.

SERVING SUGGESTIONS
Serve at a cool room temperature of 15 to 17°C. Serve with grilled beef tenderloin and sautéed mushrooms; grilled Portobello Panini; cold beef wraps; duck breast; quail; roast turkey with mushroom stuffing; mushroom lasagna; meaty, cheesy lasagna; red sauce pastas; mushroom risotto; gourmet pizza topped with turkey pepperoni, sun-dried tomatoes and mushrooms; La Sauvagine cheese with water crackers. Drinking now through 2027.