• French oak
• Red cherry
• Floral
• Silky tannins

"Deliciously sappy and bright with some raspberry and red cherry fruit. Elegant and pure with some silkiness to the perfumed, floral red fruits. Real finesse here: a beautifully expressive, balanced wine that’s drinking well now, but which will develop beautifully over the medium term. Such precision. Norm says that this has a hardness and an inaccessibility in the mid-palate which is a bit like Chambolle, and is a very good thing" Jamie Goode's Wine Anorak, Nov 2017

"Fine-grained tannins, bright acidity, fuller and more concentrated than their Niagara Pinot Noir. Sweet spices on the finish. Still a closed book. Drink date 2020 - 2026" Jancis Robinson, May 2019

This is a classic County Pinot Noir with the emphasis on finesse and elegance which is derived from the very rocky limestone soils of the County. The wine is rather deceptive, as it starts with elegant bright fruit notes and grows into complex layered Pinot Noir.

Norman Hardie is one of a select few winemakers in the world who has mastered the art of tasting, growing and making wine in both Hemispheres and six wine regions around the world.

In his early twenties he received his sommelier certification from the esteemed wine program at the University of Dijon in Burgundy and put his skills to work as a sommelier for Four Seasons Hotels for six years. His insatiable thirst to master the art of winemaking led him on a six year journey apprenticing for the very best producers/winemakers of cool climate varieties in Burgundy, South Africa, Oregon, New Zealand and California.

2016 was an exceptionally hot and dry year in Prince Edward County, resulting in early ripening. Grapes were picked earlier than usual, as early as mid-September. Pinot Noir was grown on 5 separate sites, all within 2km of the winery. The idea of blending the sites is to build complexity and richness from slightly different terroirs.  Fermented with indigenous yeasts from each individual vineyard block. 21-25 days on the skin in total: 6-8 day cold soak with 2 pump overs a day, followed by 7 day
fermentation with maximum of 2 punch downs a day, remaining days gentle turning of cap once a day. The wine was pressed in small batches in a traditional basket press before being put to French oak barriques for 10 months. The new oak component being 30%, the rest being 2nd, 3rd and 4th fill. Natural malolactic fermentation, bottled unfined and unfiltered, with minimal sulphur dose before bottling.

Food Pairing: Perfect around the BBQ this season, enjoy with succulent marinated steak & venison sausage.