• French oak
• Ripe cherry
• Earth
• Long finish

"So supple and delicious, with primary red cherry fruit and some spicy structure. Has amazing precision and lovely fruit purity, with a bit of grip under the fruit. There's a lightness and elegance to the wine that's delightful, and it should develop well" Jamie Goode's Wine Anorak, Nov 2017

"Fresh, light, delicate and flavoured, Hardies' 2016 Niagara pinot is a marvel of fruit and lightness of being, delicate, ripe but assertive tannins, and great length. Hardie seems to be shepherding his Niagara pinots ever more towards the light and ethereal end of the spectrum, as his County pinots have always been, a happy development in my view" John Szabo, MS, WineAlign

"Cherries, cranberries and a stick or two of rhubarb – very much the just-ripe spectrum of flavour, plus a smoky element as well as delicate violet perfume. Fine, delicate structure with an appetising snap to the acid" Jancis Robinson, May 2019

2016 was an exceptionally dry year in the Niagara Peninsula, resulting in beautifully feminine wine. On the nose, this wine exudes cherry and a slight earthiness. On the palate, generous red fruit notes and crunchy acidity, with expressive tannins giving way to a long, lingering finish.

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.

Harvested from four separate sites in the Niagara Peninsula, each site contributing layers of complexity to the wine. Cold maceration of 7 days, indigenous yeast fermentation with two punch downs daily. The wine was pressed in small batches in a traditional basket press. Aged in 228L French oak barrels for 9 months. Natural malolactic fermentation, bottled unfined and unfiltered with minimum sulphur.

Food Pairing: Enjoy with crispy braised duck leg with rosemary & garlic roasted vegetables.