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50th Parallel Estate Pinot Noir

C$33.33 Excl. tax
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In stock (1)

Ripe black raspberry, truffle, toasted nuts and peppery chocolate prevail and then blend seamlessly with beautiful mineral undertones.

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Tasting Notes
 
Appearance: Deep red, intense violet-purple hue Aroma: Rose petal, star anise and exotic spices
 
Palate: A rich and fruitful entry that immediately fills the mouth with concentrated dark fruit flavours. Ripe black raspberry, truffle, toasted nuts and peppery chocolate prevail and then blend seamlessly with beautiful mineral undertones. The sipper is rewarded with the characteristic silky long finish we have come to expect from our estate Pinot Noir.
 
Think of: A place where mountains, lakes, and vineyards combine for the perfect Pinot experience.
 
Awards
SILVER - Los Angeles International Wine Competition 2016 SILVER - National Wine Awards of Canada 2016 BRONZE - International Wine & Spirit Competition 2016 BRONZE - InterVin International Wine Awards 2016 BRONZE - BC Wine Awards 2016 BRONZE - San Francisco International Wine Competition 2016
 
Production Notes
Made from a blend of six Dijon clones from all blocks of our estate: 115, 114, 777, 667, 828, 943. Vine ages varied between those in their 3rd to 6th leaf. Selectively hand harvested and sorted into small individual fermenters with a combination of destemmed and whole cluster fruit. Cold soaked and fermented spontaneously with naturally occurring yeasts for 19-28 days. All Pinot barrels went through seasonal spring malolactic fermentation from May to June of 2015 in our subterranean wine caves, and spent a total of 13 months in barrel before blending. Age worthy for up to 12 years when kept in proper cellars. Bottled unfined and unfiltered in February 2016, under a screwcap fitted with a breathable liner to promote micro-oxygen transfer into the wine which over time will help build tannic complexity during aging.
 
Food Pairing Notes
Close friends; a loved one at sunset; or maybe even really, really close family. Hi-pour into burgundy aromatic glasses between 12 and 16 degrees Celsius, and allow to warm in glass to 18 and 20 degrees before drinking. Decanting is not necessary. Traditional pairings to consider include lamb, tenderloin, venison and a multitude of game birds. For the fishy folk don’t be afraid to pour with Sockeye salmon and Ahi tuna. Side up with well-seasoned mushrooms, truffled baby potatoes, or black forbidden rice. Hardened artisan cheeses aged meats are always favourite accompaniments for those simple but satisfying char-cut evenings.

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Call 780-455-9338

 

 

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