2010 JCR PINOT NOIR

2010 JCR PINOT NOIR

60.00

VQA PRINCE EDWARD COUNTY

ROSEHALL VINEYARD

ESTATE GROWN AND BOTTLED

LIBRARY RELEASE - JUST 3 BOTTLES AVAILABLE

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Awards

SILVER  Wine Access Canadian Wine Awards, 2012

SILVER  Intervin International Wine Awards, 2012

Tasting Notes (2011)

A very appealing nose of raspberry-red cherry fruit and vanilla undertone; on the palate it is dry, medium acidity with lush tannins, the flavours display elegant regional characteristics of raspberry, red cherry and red currant with a hint of green herbs. The nicely integrated oak it leaves a long creamy fruity finish.

 Food Pairing Suggestions

Try with roasted wild mushrooms, any tomato based pasta and pizza, or game meats, such as Seared Duck Breast or Herbed Ontario Lamb Chops. Also enjoy this wine with Sheep's milk cheeses.

 Critical Acclaim

“I love the explosive red fruits on the nose, more warm- than cool-climate, with raspberry, cherry and cranberry joined by a whiff of cassis and spice. The red fruits are caressing on the palate and propped up by County minerality, moderate acidity and spice. It’s a smooth wine through the mid-palate with ripe tannins and length on the finish. Just a beautifully made Pinot with mid-term cellaring potential.” 92 points Rick Vansickle, WinesInNiagara.com

“Very Volnay like! The pale ruby colour is showing a slightly faded rim, but the perfume is so beguiling: a mix of dark fruit, cherry, spice and earth. The tannins will allow the wine to age gracefully for the next 5 years… and possibly longer.” Score 90 Evan Saviolidis, WineTidings

“A brooding nose of black cherry, raspberry, lavender, graphite and bramble sets the tone of this intensely flavourful pinot noir. With a dark garnet hue, this warm vintage example is responsible for a richer palate and a smooth, balanced outcome. Clean, tight and focused, there is good potential for ageability. Try with roast duck.” Score 89 Sara d’Amato, WineAlign

 “Incense, aromatic bitters and ripe, red berry fruit aromas abound on the nose of this racy, unfined, unfiltered Pinot. There’s a persistent, focused stream of lively red currant, sour cherry and spiced red plum on the palate broadening out to warmer, sweeter berry fruit on the tangy, lip-smacking finish. There are oodles of savory herb and oaky notes—16 months in French oak with 2/3rds new—garnishing the lingering aftertaste. Aerate/decant a couple of hours or open 2014 to 2019 pouring with boeuf bourguignon.”   Vic Harradine, winecurrent.com

 “The tasting notes that came with this acknowledge that the 2010 pinot is a little atypical because of the warmth of the 2010 growing season. It certainly delivers more concentrated fruit and depth than we’re used to from Prince Edward County, but the fruit has good structure and complexity, and it’s nicely balanced by acidity – which was not adjusted, the notes observe. It’s very well made, with all the components in good proportion. Drinking now, it will easily hold its freshness another four or five years.” Rod Phillips, winepointer.com

 “This estate grown pinot is opening up nicely with a very lifted, fragrant nose of ‘raspberry/currant fruit nicely inlaid with wood smoke, nutmeg and just a touch of acetone. It's light to medium bodied, a bit juicy, fresh and tart edged, with a cranberry, herbal finish. Very good intensity. Excellent depth..”  Outstanding. David Lawrason, WineryToHome.com