2021 Pinot Noir

Name: 2021 Pinot Noir
Brand: Leaning Post
Price: 35.2 CAD
Availability: InStock

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Tasting Notes
Winemakers Notes
Technical Details

A blend of fruit from 3 different vineyards from the best appellations across Niagara, the 2021 Pinot Noir is the epitome of the Leaning Post style.

Nose: This wine combines classic P(inot)-Funk flavours of cherry, blackberry, and raspberry with beetroot, earth, leaves, and fresh potting soil.

Palate: The palate echoes the nose with delicious notes of cherry, beetroot, and earthy notes. Made in a style that is slightly more approachable than our single-vineyard Pinots, it still shows incredible depth and complexity.

Finish: The incredibly supple mouthfeel, medium body, and balanced acidity frame exceptional intensity of flavour, all leading to a long, sweeping finish ending on a decidedly mineral & crunchy note.

Pairing: The best pairings for Pinot Noir include grilled salmon, roasted chicken, mushroom risotto, and dark chocolate.

Reviews: 92 PTS Rick Vansickle Wines in Niagara

Hand-picked and hand-sorted on September 28th, 30th & October 8th, each vineyard was fermented separately with a portion of the grapes being whole-cluster pressed (25%) and the remainder de-stemmed (75%). The grapes were left to soak on skins for 2-3 days prior to fermentation. The skins were punched down by hand 2x per day for 3 weeks. The wine remained on skins for 3-5 days after fermentation before being gently pressed. After being transferred to French oak barrels (25% new, 25% 1-yr. old, 50% older) to be aged for 15 months, the 2021 Pinot Noir was bottled in April 2023.

Vintage: 2021

Vineyard: Senchuk Vineyard – 44%; Hemeris Vineyard – 29%; Grimsby Hillside Vineyard – 27%

Varietal: Pinot Noir

Appellation: Niagara Peninsula

Total Production: 450 cases

Average Brix at Harvest: 21.5

Acidity: 6.1 g/L

pH: 3.71

Alcohol: 12.5%

Residual Sugar: 2g/L

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2020

2019

Tasting Notes

A blend of fruit from 3 different vineyards from the best appellations across Niagara, the 2020 Pinot Noir is the epitome of the Leaning Post style. This wine combines classic P(inot)-Funk flavours of candy cane beetroot, earth, and leaves with stunning Bing cherry and raspberry. Made in a style that is slightly more approachable than our single-vineyard Pinots, it still shows incredible depth and complexity. The incredibly supple mouthfeel, medium body, and balanced acidity frame exceptional intensity of flavour, all leading to a long, sweeping finish ending on a decidedly mineral & crunchy note.

Winemaker’s Notes

Hand-picked and hand-sorted on September 22nd, 23rd, 26th & October 1st, each vineyard was fermented separately with a portion of the grapes being whole-cluster pressed (25%) and the remainder de-stemmed (75%). The grapes were left to soak on skins for 2-3 days prior to fermentation. The skins were punched down by hand 2x per day for 3 weeks. The wine remained on skins for 3-5 days after fermentation before being gently pressed. After being transferred to French oak barrels (25% new, 25% 1-yr. old, 50% older) to be aged for 15 months, the 2020 Pinot Noir was bottled on June 28, 2022.

Tasting Notes

A blend of fruit from 3 different vineyards from the best appellations across Niagara, the 2019 Pinot Noir is the epitome of the Leaning Post style. This wine combines classic P(inot)-Funk flavours of beetroot, earth, leaves, and dirt with stunning Bing cherry, raspberry, and mulberry. Made in a style that is slightly more approachable than our single-vineyard Pinots, it still shows incredible depth and complexity. The incredibly supple mouthfeel, medium body, and balanced acidity frame exceptional intensity of flavour, all leading to a long, sweeping finish ending on a decidedly mineral & crunchy note.

Winemaker’s Notes

Hand-picked and hand-sorted on October 4th, 10th & 15th, each vineyard was fermented separately with a portion of the grapes being whole-cluster pressed (25%) and the remainder de-stemmed (75%). The grapes were left to soak on skins for 2-3 days prior to fermentation. The skins were punched down by hand 2x per day for 3 weeks. The wine remained on skins for 3-5 days after fermentation before being gently pressed. After being transferred to French oak barrels (18% new, 30% 1-yr. old, 52% older) to be aged for 15 months, the 2019 Pinot Noir was bottled on May 12, 2021.

Reviews: 92 PTS Rick Vansickle Wines in Niagara

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