Pinot Noir Estate VQA Beamsville Bench 2019

Cave Spring

Pinot Noir Estate VQA Beamsville Bench
2019

  • Sustainable
Country
Canada
Regulated designation
Vintners quality alliance (VQA)
Region
Ontario
Subregion
Niagara Peninsula, Beamsville Bench
Classification
Estate bottled
Varietal(s)
Pinot Noir 100 %
Colour
Red
Sugar
Dry
Sugar content
1,7 g/l
Aging potential
Best consumed 2022 through 2027; will hold through at least 2029; unfiltered at bottling, decanting is suggested
Producer's website

About this winery

More than three decades ago, the Pennachetti family helped to pioneer the cultivation of noble European grape varietals on the Niagara Peninsula with the planting of their first Riesling and Chardonnay vines at Cave Spring . In the years since, Cave Spring has established itself as one of Canada’s most acclaimed wineries, earning a reputation for crafting elegant and distinctive cool-climate wines in the heart of Ontario’s wine country. First named by European settlers in the late 18th...

See the Cave Spring detail page for more information on this brand

Product notes

2019 was a temperate vintage delivering average heat and precipitation. Yield for Pinot Noir was slightly below average, resulting in succulent, well structured wines with medium to long-term ageing potential.

Production notes

Five week maceration and fermentation in small, open vats using exclusively indigenous yeasts and 30% stem return; gravity feed to press; barrel ageing for 15 months in 2nd–6th fill, 225L and 500L French oak; minimal sulphite additions; the finished wine is unfiltered

Tasting notes

Colour : Medium ruby. Nose : Fragrant aromas of cranberry, forest floor, cassis and black tea over top scents of toffee, pencil shavings, clove and thyme. Palate : Medium bodied with a firm structure and jammy, raspberry fruit up front; granular tannins and supple edges flesh out the middle, combining with undertones of reduced cranberries, cinnamon and steeped tea; the finish is layered and refined, with crushed cherry fruit punctuated by hints of graphite, white pepper and coffee grinds.