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2018 Pinot Noir Stag's Hollow Vnyd

2018 Pinot Noir Stag's Hollow Vnyd
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$27.00
/ bottle
SKU: 37499-18

Slightly more masculine in style than our Shuttleworth Creek Vineyard Pinot Noir, our Estate-grown fruit benefits from a warmer west-facing aspect, which allows for a riper and richer fruit profile.

Wine Specs
Vintage
2018
Varietal
Pinot Noir
Appellation
Okanagan Falls
Harvest Date
Oct 18, 2018
Acid
5.55 g/L
pH
3.55
Aging
Approachable now but best from late 2021 – 2025.
Bottling Date
May 2020
Residual Sugar
2.6 g/L
Alcohol %
14.3
Wine Profile
Tasting Notes
Slightly more masculine in style than our Shuttleworth Creek Vineyard Pinot Noir, our Estate-grown fruit benefits from a warmer, west-facing aspect, which allows for a riper and richer fruit profile. The nose is ripely fruit-forward, with dominant notes of black cherry, plum and bramble. It also shows complex notes of dried flowers, anise and cola. The full palate is balanced by an elegant backbone of acidity that brings a litheness to this structured Pinot.
Vineyard Notes
Stag’s Hollow Estate Vineyard – Okanagan Falls (Gravels & sandy loam)
Production Notes
The grapes were 100% destemmed, without crushing, leaving as much whole berry fruit as possible. After a 48 hour cold soak, the juice was warmed and inoculated with selected yeasts. Hand punch-downs started at 3 times daily and tapered off to once a day as tannins progressed. Free run juice was drained off and the skins were pressed off after 11 days of skin contact into 228L & 300L French oak barrels (2nd & 3rd fill).
Winemaker Notes
Our Stag’s Hollow Estate Vineyard is home to the oldest of our Pinot Noir plantings. Now almost 26 years old, these well-established vines are among our most reliably-ripening, and intensely-structured. This particular blend is a co-ferment of the two Dijon clones planted to this block (50% 115 / 50% 667).
Food Pairing Notes
Classic: roast chicken, rack of lamb, beef wellington, roast pork with fennel, mushroom dishes (mushroom risotto), roast or grilled lobster, venison, cassoulet, turkey dinner, beef tenderloin Adventurous: blue cheese (the stinkier, the better), enchiladas, Chinese dishes, salmon, rich milk chocolate