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2021 The Fifty Pinot Noir

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$27.20
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  • Tasting Notes

  • Winemakers Notes 

  • Technical Details

A blend of fruit from 4 different vineyards from 4 different sub-appellations across the Niagara Peninsula.

Nose: This wine explodes out of the glass with wonderful mulberry, cherry kirsch, pomegranate, and raspberry followed closely by dried basil and tarragon layered over mushroom and tobacco leaf.

Palate: The warmth of the 2021 vintage shows with some air, revealing more fullness and roundness than is expected. The palate shows good fullness in the mouth with glacé cherries and sugar beet, followed by damp leaves and dirt mixed with wet stone, and traces of spice.

Finish: Expect a long, lingering finish. Balanced acidity follows a soft & supple mouthfeel that will age well for 3-4 years.

Pairing: Pair this wine with grilled chicken or a fungi flatbread.

Hand-picked on September 20th & 21st (Bock & Senchuk) and October 8th & 26th (Hemeris & Huebel), all vineyards were fermented separately.

Grapes from Bock & Hemeris Vineyards underwent fermentation in 2 concrete tanks, receiving 2 pump-overs 2x per day throughout the fermentation process before being gently pressed off-skins and transferred back to concrete tanks to be aged for 10 months.

Grapes from Senchuk were 25% whole cluster pressed into stainless steel tanks. The skins were punched down by hand 2x per day throughout the fermentation process. This was gently pressed and racked to neutral oak barrels to be aged for 10 months.

After 10 months in both concrete and oak barrel, the 2021 Pinot Noir – The Fifty was blended and bottled in September 2022.

Vintage: 2021

Vineyard: Hemeris Vineyard – 53%; Bock Vineyard – 37%; Senchuk Vineyard – 5%; Huebel Grape Estates – 5%

Varietal: Pinot Noir

Appellation: Niagara Peninsula

Total Production: 850 cases

Average Brix at Harvest:19.9

Acidity:6.2 g/L

pH: 3.53

Alcohol: 12%

Residual Sugar: 2g/L

Back Vintages

  • 2020

  • 2019

Tasting Notes

A blend of fruit from 4 different vineyards from 4 different sub-appellations across the Niagara Peninsula. This wine explodes out of the glass with wonderful mulberry, cherry kirsch, pomegranate, and raspberry followed closely by dried basil and tarragon layered over mushroom and tobacco leaf. The warmth of the 2020 vintage shows with some air, revealing more fullness and roundness than in previous vintages. The palate shows good fullness in the mouth with glacé cherries and sugar beet, followed by damp leaves and dirt mixed with wet stone, and traces of spice. Expect a long, lingering finish. Balanced acidity follows a soft & supple mouthfeel that will age well for 3 or 4 years but can certainly be enjoyed now.

Winemaker’s Notes

Hand-picked and hand-sorted between September 22nd – October 1st, a portion of the grapes were whole-cluster pressed (25%) with the remaining grapes being crushed (75%) into concrete fermentors and left to soak on skins for 2 days prior to fermentation. The skins were punched down by hand 2x per day throughout the fermentation process. The wine remained on skins for 3-5 days after fermentation before being gently pressed. A portion of the wine was transferred to French oak barrels (8% new, 92% older) and the remainder was kept in concrete tank to undergo malolactic fermentation.

After 9 months in both concrete and oak barrel, the 2020 Pinot Noir – The Fifty was blended and bottled on August 24, 2021.

Tasting Notes

A blend of fruit from 5 different vineyards from 3 different sub-appellations across the Niagara Peninsula. This wine explodes from the glass with wonderful raspberry, kirsch, earth, and rose petals with tobacco leaf, herbs, and mushroom immediately following. Made in an approachable yet complex style, the palate shows good tannin and intensity with sugar beets, damp leaves, and mineral flavours giving way to pomegranate and spice. Balanced acidity follows a soft & supple mouthfeel that will age well for 3 or 4 years but can certainly be enjoyed now.

Winemaker’s Notes

Hand-picked and hand-sorted between September 26th – October 16th, a portion of the grapes were whole-cluster pressed (25%) with the remaining grapes being crushed (75%) into concrete fermentors and left to soak on skins for 2 days prior to fermentation. The skins were punched down by hand 2x per day throughout the fermentation process. The wine remained on skins for 3-5 days after fermentation before being gently pressed. A portion of the wine was transferred to French oak barrels (10% new, 90% older) and the remainder was kept in concrete tank to undergo malolactic fermentation.

After 9 months in both concrete and oak barrel, the 2019 Pinot Noir – The Fifty was blended and bottled on August 12, 2020.

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