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Tightrope Winery

2016 Pinot Noir Magnum

2016 Pinot Noir Magnum

The grapes for this wine came from theTightrope Vineyard and the adjacent Hermitage Vineyard. Extensive work was done in both vineyards to make this wine.  Fruit is dropped to one cluster per shoot and the shoulders are removed.  Both shoots and leaves are thinned to ensure good light penetration and even ripening.  The irrigation is strategically managed to control canopy growth, but guaranteeing good ripening of grapes.

The care taken in the vineyard continues in the winery where the grapes were hand picked and then processed immediately.  The grapes were de-stemmed, but not crushed, directly into small half ton fermenters where they cold soaked for five days, before a wild ferment  commenced.  In total the grapes spent about 21 days on skins before being pressed. The wine was aged in French Oak, 30% new, for about 10 months before being bottled.

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$78.09
 
Please call winery at 778-476-7673 or email us at info@tightropewinery.ca to purchase this product.
Wine Specs
Vintage
2016
Varietal
Pinot Noir
Appellation
Okanagan Valley
Harvest Date
Sept 30, Oct 4, 2016
Sugar
24.0
Acid
5.9 g/L
pH
373
Bottling Date
Sep 8, 2017
Alcohol %
13.6
Wine Profile
Tasting Notes
On the nose there is an elegant balance of violets, black cherry, warm raspberry and cedar-wood. The palate continues with flavours of plum, vanilla, mocha and spice. This is a full-bodied Pinot Noir, with soft silky tannins.
Awards
Gold-National Wine Awards of Canada 2018, Silver-Dan Berger's International Wine Competition 2018, Silver-Cascadia Wine Competition 2018, Silver-BC Lieutenant Governor's Wine Awards 2018
Vineyard Notes
The grapes for this wine came from the Tightrope Vineyard and the adjacent Hermitage Vineyard. Extensive work was done in both vineyards to make this wine. Fruit is dropped to one cluster per shoot and the shoulders are removed. Both shoots and leaves are thinned to ensure good light penetration and even ripening. The irrigation is strategically managed to control canopy growth, berry size, and guaranteeing good ripening of grapes.
Winemaker Notes
The care taken in the vineyard, continues in the winery, where the grapes were hand picked and then processed immediately. The grapes were de-stemmed, but not crushed, directly into small half ton fermenters where they were cold soaked for five days, before a wild ferment commenced. In total the grapes spent about 21 days on skins before being pressed. The wine was aged in French Oak, 30% new, for 10 months before being bottled.
Food Pairing Notes
Roasted duck breast, planked wild BC salmon, asparagus vol us vent with fondue
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