2012 JCR PINOT NOIR
2012 JCR PINOT NOIR
VQA PRINCE EDWARD COUNTY
ESTATE GROWN AND BOTTLED
LIBRARY RELEASE - JUST 2 BOTTLES AVAILABLE
Site and Viticulture
The 2012 JCR is sourced from our Pinot Noir North Block, planted in 2001 and 2002, predominantly Dijon clone 115 with smaller amounts of clone 667 and 777 for added dimension. The 2012 vintage started and finished earlier than any other except 2010. The key to 2012 was to harvest before elegance and acidity burned off in the torrid September sun. As such we picked on flavour and acidity rather than trying to max out sugar and by extension potential alcohol.
Most of the fermentation was spontaneous, carried out in smaller open top vessel holding about 7-800 kgs of fruit. Preferment macerations were a couple of days rather than the usual 4-6 days as the caps started to come up quickly The cuvaison lasted 20-24 days with punchdowns two or three times daily. As with all JCR bottlings, the final cuvee was assembled barrel by barrel through extensive tasting and blending trials. The 2012 edition was aged for 17 months entirely in French oak about two thirds new with minimal handling or filtration.
Tasting Notes (2013)
This 100% Estate-Grown Pinot Noir showcases the terroir and personality of Prince Edward County. This wine has bright red fruit and hints of earthy undertone on the nose; on the palate wonderful ripe field berries with an injection of fresh herbs followed by delicate toasty characters and a long lingering finish.
Food Pairing Suggestions
You can easily pair this Pinot Noir with any grilled white meat or late summer vegetables. A red berry sauce prepared to pour over your grilled chicken or pork will surely complement the whole experience. Also, denser fishes like salmon, swordfish pair nicely with Pinot noir, so try maple glazed salmon with this Pinot Noir.
“This light to mid-weight pinot is kicking up a quite dusty, tannic and earthy storm… It shows very typical, quite generous aromas of cool climate cranberry/spur cherry fruit with some tobacco and mild oak smoke. Also some acetic lift, that transforms into a sour edge on the palate. It carries very good fruit through the finish” David Lawrason, WineAlign.com