Source

Golden Retreat Vineyard in Summerland.

Winemaking

Pinot Noir clones 667, Pommard, 115 and 777 are each hand harvested as ripening is reached. The cold soaking occurs for 5-7 days before wild fermentation begins.  Time on skins is 16 to 21 days. After gentle pressing, the wine completes malolactic fermentation and is aged 13 months in French oak barrels (25% new).

Tasting Notes

Initial spice of clove and anise seize the senses followed by aromas of chocolate and plum. More spice carries through with hints of juniper and bramble on the palate. This wine pairs well with pepperoni pizza or anything with a nice charred BBQ flavour. 

May be enjoyed now or cellared for up to 12 years.

Production

440 cases produced.

Awards

New release, stay tuned.

Reviews

 92. This is the prettiest wine of the trio [single vineyard Pinot Noirs], silken in texture, with aromas and flavours of cherry, plum, raspberry and spice.  ~ John Schreiner on Wine

 90. Juicy and enjoyable style with dark fruit and savoury notes, tart acidity adds to the food-friendly character. Bottled unfiltered. Drink now to 2026.  ~ Christopher Waters on Wine

 93. Intensely floral with lots of potpourri, clove, allspice, some gamy and meaty notes and lots of crunchy fresh red berry, red and black cherry and cranberry. Very complex. Palate is light, juicy, vibrant and fresh with lovely texture. Like fresh crushed raspberry, baking spice and light tannins with good length. Combines fruit, spice and earth in perfect balance. Crushable but complexity to age and develop. Tasted April 2020.  ~ Rhys Pender, MS

 90. Winemaker Grant Stanley opens his pinot with savoury, spicy juniper plum followed by dark raspberry, black fruit, earth, chocolate, and Worcestershire sauce. Fresh and piquant, this is a lively pinot you can pair with rabbit, duck, or pork, or pair up alongside a roasted Tuscan-style pizza. Well made and should age effortlessly through 2025 and beyond. Tasted May 2020.  ~ Anthony Gismondi on Wine