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2019 Pinot Noir - Senchuk Vineyard

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$70.20
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  • Tasting Notes

  • Winemakers Notes 

  • Technical Details

This fifth vintage of our flagship Pinot Noir from the estate Senchuk Vineyard is certainly the richest, most full-bodied to date. When first planting the estate vineyard, we dreamed of one day making a wine like this – with incredible weight, density and structure yet solidly medium-bodied and agile.

Nose: A multitude of layers unfold on the nose; Bing cherry, pomegranate, and sugar beets appearing first, then wintergreen, earth, and moss followed by tarragon, sage, and oregano over dried leaves and damp soil.

Palate: Kirsch and mulberry lead on the palate, quickly followed up by fried oyster mushroom, tanned leather, fennel seed, cured meat, and pan drippings. Raspberry pokes through, but is subsumed by hazelnut-crusted lamb, bramble, and wet stone.

Finish: Full-bodied with a core structure and tannin that can easily last for decades yet possessing vibrant acidity with incredible nimbleness & balance.

Pairing: Pair this wine with roast chicken or rack of lamb, served pink. Rare fillet steak and carpaccio. Beef Wellington. Roast pork with herbs and fennel. Chicken or turkey sausages.

The cool but sunny conditions of the 2019 growing season continued into Fall. A slightly delayed start to the growing season brought about concerns for brix levels before harvest and phenolic ripeness of the grapes. With good vineyard management and focus on sorting, the Pinot Noir from Senchuk Vineyard ripened beautifully, with the moderate alcohol and relatively high acidity the site is known for.

Hand-picked and hand-sorted on October 11th, the grapes were partially de-stemmed (60% de-stemmed; 40% whole cluster), partially crushed and sorted into small, open-top fermentors. The grapes were left to soak on skins for 3 days prior to fermentation. The skins were punched down by hand 2x per day during the fermentation process. The wine remained on skins for 5 days after fermentation before being gently pressed. After being transferred to French oak barrels (33% new, 16% 1-yr. old, 51% older) and aged for 15 months, the 2019 Pinot Noir – Senchuk Vineyard was bottled on August 11, 2021.

Vintage: 2019

Vineyard: Senchuk Vineyard

Varietal: Pinot Noir (Clone 777 – 60%; Clone 667 – 36%; Clone 115 – 4%)

Appellation: Niagara Peninsula

Sub-Appellation: Lincoln Lakeshore

Total Production:150 cases

Average Brix at Harvest: 21.8

Acidity: 6.7 g/L

pH: 3.62

Alcohol: 13%

Residual Sugar: 2g/L

Back Vintages

  • 2018

Tasting Notes

This is the fourth vintage of our flagship Pinot Noir from the estate Senchuk Vineyard – the density, body, structure, and balance are unparalleled. This wine continually amazes. Pomegranate mixes with mulberry, candy cane beetroot and moss equally, with thyme and anise layering over a background of fried mushroom in butter. Layers unfold on the palate with rose petals, tanned leather, pancetta with tobacco, sweet basil, and underbrush. Leaning toward full-bodied with much core structure and tannin, this wine keeps its freshness and vibrancy with excellent acidity and tannin.

Winemaker’s Notes

The 2018 growing season remained warm with a few very hot & humid spells. Some significant rains in the Fall immediately-prior to harvest proved challenging, but good vineyard management and focus on sorting allowed the Pinot Noir from Senchuk Vineyard to ripened beautifully, with the moderate alcohol and relatively high acidity the site is known for.

Hand-picked and hand-sorted on September 24th, the grapes were partially de-stemmed (60% de-stemmed; 40% whole cluster), partially crushed and sorted into small, open-top fermentors. The grapes were left to soak on skins for 3 days prior to fermentation. The skins were punched down by hand 2x per day during the fermentation process. The wine remained on skins for 5 days after fermentation before being gently pressed. After being transferred to French oak barrels (50% new, 20% 1-yr. old, 30% older) and aged for 18 months, the 2018 Pinot Noir – Senchuk Vineyard was bottled on August 21, 2020.

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