2013 Estate Pinot Noir

The 2013 Estate Pinot Noir is a deep carmine colour with a purple hue. The style has lifted notes of ripe wild red and black fruit with spice, truffle and game. On the palate has a rich textural palate, medium bodied with a long finish, great balance and concentration displaying notes of blackberry, plum and spice.

 

Baillie-Grohman Estate Winery Pinot NoirWinemaker's Notes

Fruit: 100% Pinot Noir
Judge Ratings: 2013 Vintage Silver 2015 C Wine Awards, 2012 Vintage: GOLD !!! 2014 BC Wine Awards making it one of Top Two Pinot Noirs in BC, 2011 Vintage: 89 Points John Schreiner, Silver 2013 Intervin Awards, Silver 2013 BC Wine Awards, 2010 Vintage : Silver 2012 Canadian Wine Awards, Bronze 2012 BC Wine Awards

Vineyard: Single vineyard Estate Grown at an elevation of 650 m The 2010 vintage struck an optimal balance between flavour, ripeness and acidity producing a Pinot Noir showing finesse and varietal character.   
Harvest:
Fruit was harvested at optimum flavour and ripeness. All the grapes used for this wine were grown using sustainable practices.
Vinification:The different batches were hand picked. The grapes were gently destemmed into fermentation vessels. Some batches were cold soaked for 7 to 10 days after which the vessels were inoculated with select Burgundian yeast isolates. Fermentation temperature peaked at 30 degrees C and lasted 7 days before being pressed. Malo-lactic fermentation was carried out in barrel and the wine was matured in fine grained French Oak for 12 months prior to bottling.
Barrel: 15% new French fine grained Burgundian barriques, with the balance being seasoned French Oak. 12 month maturation.
Bottling: The wine was Estate bottled with 535 cases produced.
Sensory:
Colour - Deep carmine in colour with a purple hue.
Aroma -Lifted notes showing wild red and black fruit, with truffle and game.
Palate - A rich textural palate, medium bodied with a long finish, great balance and concentration displaying notes of blackberry, plum and spice.

 

Analysis Data
Alc. % v/v 13
T.A 7.5 g/L
pH 3.65
RS Dry
M SO2 0.3 mg/L