2018 Pinot Noir Coyote
Fruit sourced exclusively from the West Kelowna Coyote Vineyard.
Pinot Noir clone 115 was hand harvested, destemmed into small batches and cold soaked for 5-7 days before fermentation by indigenous yeasts. The total time on skins is 16 to 21 days. After gentle pressing, the wine completes malolactic fermentation in barrel and is aged 13 months in French oak (25% new).
This single vineyard, single clone wine displays notes of red cherry & plum, with a hint of savory spiced clove and tobacco. The vibrant structure and soft tannins make this the perfect wine to pair with Asian cuisine, specifically salmon or tuna sashimi.
Drinks lovely now or will cellar well for approximately 8 years.
250 cases produced
New release, stay tuned.
92. This is the most robust of the trio [single vineyard Pinot Noirs] in part reflecting the clone and in part due to 16 to 21 days on the skins. There are aromas and flavours of cherry and plum mingled with toasty oak and savoury spice. ~ John Schreiner on Wine
88. Very spicy and intense, eccentric style, exotic peppercorns and espresso roast / mocha. Showing lots of secondary notes, with tart ruby grapefruit-like acidity. Needs time, but worry there’s not enough fruit for the long haul. Bottled unfiltered. Drink now to 2023. ~ Christopher Waters on Wine
89. Very intense on the nose with dominant gamy, meaty and earthy notes with some dried flowers, spice and red berry fruit behind. The palate is light, juicy, spicy and fresh with potpourri moving on to tart red cherry and cranberry with a long. crisp finish. Very gamy and earthy style Pinot. Plenty of potential to age and develop. Tasted April 2020. ~ Rhys Pender, MS
90. This is a spicy red-fruited pinot with swelling acidity, fresh plums and cherries, and intense savoury, dried herbs with a pinch of clove. A rich sockeye salmon grilled on the barbecue is the perfect match. It is a unique northern red that is becoming a big part of the future of the new, true north pinot noir. Drink or hold through 2024. Tasted May 2020. ~ Anthony Gismondi on Wine