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VINTAGES

25

KEW VINEYARDS PINOT NOIR 2013

Estate vineyard, VQA Beamsville Bench, Niagara Escarpment

Lifted floral notes with strawberry, raspberry, spice, dried fruit and earth.

Medium-bodied & Fruity

520080 (XD) 750 mL $ 23.95

2

New at Vintages

FEATHERSTONE PINOT NOIR 2013

VQA Twenty Mile Bench, Niagara Escarpment

Expressive cherry, pepper, cured meat and leather. A long cran-cherry

and herb finish.

90+ points (Matt Steeves)

Medium-bodied & Fruity

372425 (D)

750 mL $ 24.95

2

2027 CELLARS QUEENSTON ROAD VINEYARD

PINOT NOIR 2013

VQA St. David’s Bench, Niagara-on-the-Lake

Good tension, persistent purity of fruit and deft balance define this

incredibly well-crafted Pinot Noir.

HHHHH

(Vic Harradine)

Medium-bodied & Fruity

421370 (XD) 750 mL $ 34.95

2

NORMAN HARDIE UNFILTERED NIAGARA PINOT NOIR 2016

VQA Niagara Peninsula

Floral, with cedar, raspberry, cherry, earth and spice. Elegant and poised.

Medium-bodied & Fruity

208702 (XD) 750 mL $ 45.00

2

FOR COMPLETE TASTING NOTES, SEE PAGES 32 TO 33.

the

finer

points

One of the finest red wines for food,

Pinot Noir is suited to all sorts of fall-ish

fare like roast lamb, beef bourguignon,

braised veal, roasted root veggies, plus

heartier fish like roasted salmon. With

the holidays around the corner, don’t

forget Pinot’s affinity for traditional

turkey dinner, too – the wine’s elegance

means it won’t overpower the subtler

flavours of light and dark meat, while it’s

still got the stuffing (no pun intended!)

to match the more flavourful savoury

elements of the meal.

Pairing

Pinot

CLOCKWISE FROM LEFT: Kew

Vineyards owner John Young and

hospitality manager Liisa Young.

Sheep prune the vine leaves at

Featherstone. Washing barrels

at sunset at Norman Hardie. This

barn at Norman Hardie houses

winemaking facilities and a

tasting bar. Pinot Noir grapes.