2011 Meyer Pinot Noir Reimer Vineyard

2011 Meyer Pinot Noir Reimer Vineyard

Okanagan Valley, British Columbia

Single Vineyard Production

$40.00




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VARIETAL: Pinot Noir

ALCOHOL: 13.50%

SIZE: 750ml

Ratings:

Gold Medal, National Wine Awards of Canada 2013

92pts, Beppi Crosariol, Globe & Mail

91 Points, Pinot Report

Reviews:

“Produced from fruit in South East Kelowna, this terrific red excelled in a tough vintage thanks to meticulous farming and winemaking practices. Many clusters were lopped off midway through the season to divert resources to the remaining grapes. Though it rained in October, the fruit was left late on the vine to ripen fully. The mouldy bunches were then sorted away from the best. The wine is round, concentrated and jammy, with fresh berry and plum-jam flavours enlivened by spice and tight acidity. Great for grilled salmon or roast pork”  92pts, Beppi Crosariol, Globe & Mail

"Medium-deep ruby color; complex, spicy aromas with cherry and herbal notes; deep, earthy cherry flavors with herbal notes; some tannin and oak; good structure and balance; long finish. Earthy , herbal Pinot with good structure." - Pinot Report, 91 Points

Why We're Drinking It:

THE TERROIR
The fruit for this wine is sourced from the Reimer Estate Vineyard, which is planted in 100% Pinot Noir located in South East Kelowna, British Columbia. The vineyard has a moderately steep northwesterly aspect with the soil comprised of alluvial and windblown deposits making up a silt loam overlaying a gravel loam .The vineyard is planted with a mix of French Pommard and Dijon clones.We hope you enjoy this expression of the Reimer Vineyard terroir.

WINEMAKING
At the winery the fruit was gently de-stemmed with 15% left whole cluster. It was then gravity fed into small open top fermenters and allowed to cold soak. After cold soaking, a mix of indigenous and cultured yeast was employed to carry out a long fermentation peaking at 300C, gentle hand plunging of the must was done throughout. After a post-maceration period and a gentle pressing the wine was transferred to 100% French oak barrels (33% new) where it remained for 10 months. A natural malo-lactic fermentation occurred in late spring.

THE VINTAGE
2011 was another challenging vintage for the Okanagan as it was in 2010, a cool wet spring with unsettled cooler weather until mid-August. We did however have a moderately warm somewhat calm spell of weather through flowering which gave us an excellent fruit set which led to fuller bunches; though after considerable fruit thinning we harvested 1.75 tonne/acre of Pinot Noir from the “Reimer Vineyard”. From the start of veraison in mid-August till the end of September the weather was fine with daytime temperatures in the mid to high twenties, higher night-time temperatures in September also led to lower acid levels in 2011. Like 2010, the wonderful conditions in September gave us slower ripening producing broader varietal Pinot Noir flavours. Unlike 2010 though, we had a turn of bad weather for most of October, with stormy cold fronts and some rain. This had us a little nervous due to possible disease pressure from botrytis and having to harvest earlier than expected. With good fortune on our side we hand harvested on the 26th and 27th of October with the fruit in excellent condition with what little botrytis infection there was being cut out at harvest.

Harvest fruit parameters, 24 brix, TA 8.5 g/L, pH of 3.41
Parameters at bottling, Alc% 13.5, TA 7.1 g/L, pH 3.79

219 CASES PRODUCED

Tasting Notes:

Aromas of dark fruits, plum, cherries

The Story to Know:

After a decision to change careers and enter the wine world we spent three years searching for the perfect vineyard site in the Okanagan Valley.

In 2006 Janice and I purchased a small 1.62 HECTARE vineyard on the Naramata bench. In late 2008 we purchased a 6.9 HECTARE property in Okanagan Falls. We hired the best winemaker and viticulturists and focus on small lot single vineyard wines of excellence in the traditions of Burgundy.  In our small vineyards, where we produce less than 3000 cases from mature 14 year old vines, we strive to produce the finest wines possible.

I hope you enjoy our wines as much as we enjoyed making them

Sincerely,
Jak Meyer and Janice Stevens

Perfect Pairings:

Salmon, Pork, Pasta, Stew, Sausage, Duck Confit, Meatballs, Mushroom Risotto.

THE TERROIR
The fruit for this wine is sourced from the Reimer Estate Vineyard, which is planted in 100% Pinot Noir located in South East Kelowna, British Columbia. The vineyard has a moderately steep northwesterly aspect with the soil comprised of alluvial and windblown deposits making up a silt loam overlaying a gravel loam .The vineyard is planted with a mix of French Pommard and Dijon clones.We hope you enjoy this expression of the Reimer Vineyard terroir.

WINEMAKING
At the winery the fruit was gently de-stemmed with 15% left whole cluster. It was then gravity fed into small open top fermenters and allowed to cold soak. After cold soaking, a mix of indigenous and cultured yeast was employed to carry out a long fermentation peaking at 300C, gentle hand plunging of the must was done throughout. After a post-maceration period and a gentle pressing the wine was transferred to 100% French oak barrels (33% new) where it remained for 10 months. A natural malo-lactic fermentation occurred in late spring.

THE VINTAGE
2011 was another challenging vintage for the Okanagan as it was in 2010, a cool wet spring with unsettled cooler weather until mid-August. We did however have a moderately warm somewhat calm spell of weather through flowering which gave us an excellent fruit set which led to fuller bunches; though after considerable fruit thinning we harvested 1.75 tonne/acre of Pinot Noir from the “Reimer Vineyard”. From the start of veraison in mid-August till the end of September the weather was fine with daytime temperatures in the mid to high twenties, higher night-time temperatures in September also led to lower acid levels in 2011. Like 2010, the wonderful conditions in September gave us slower ripening producing broader varietal Pinot Noir flavours. Unlike 2010 though, we had a turn of bad weather for most of October, with stormy cold fronts and some rain. This had us a little nervous due to possible disease pressure from botrytis and having to harvest earlier than expected. With good fortune on our side we hand harvested on the 26th and 27th of October with the fruit in excellent condition with what little botrytis infection there was being cut out at harvest.

Harvest fruit parameters, 24 brix, TA 8.5 g/L, pH of 3.41
Parameters at bottling, Alc% 13.5, TA 7.1 g/L, pH 3.79

219 CASES PRODUCED

“Produced from fruit in South East Kelowna, this terrific red excelled in a tough vintage thanks to meticulous farming and winemaking practices. Many clusters were lopped off midway through the season to divert resources to the remaining grapes. Though it rained in October, the fruit was left late on the vine to ripen fully. The mouldy bunches were then sorted away from the best. The wine is round, concentrated and jammy, with fresh berry and plum-jam flavours enlivened by spice and tight acidity. Great for grilled salmon or roast pork”  92pts, Beppi Crosariol, Globe & Mail

"Medium-deep ruby color; complex, spicy aromas with cherry and herbal notes; deep, earthy cherry flavors with herbal notes; some tannin and oak; good structure and balance; long finish. Earthy , herbal Pinot with good structure." - Pinot Report, 91 Points

Gold Medal, National Wine Awards of Canada 2013

92pts, Beppi Crosariol, Globe & Mail

91 Points, Pinot Report

Aromas of dark fruits, plum, cherries

After a decision to change careers and enter the wine world we spent three years searching for the perfect vineyard site in the Okanagan Valley.

In 2006 Janice and I purchased a small 1.62 HECTARE vineyard on the Naramata bench. In late 2008 we purchased a 6.9 HECTARE property in Okanagan Falls. We hired the best winemaker and viticulturists and focus on small lot single vineyard wines of excellence in the traditions of Burgundy.  In our small vineyards, where we produce less than 3000 cases from mature 14 year old vines, we strive to produce the finest wines possible.

I hope you enjoy our wines as much as we enjoyed making them

Sincerely,
Jak Meyer and Janice Stevens

Salmon, Pork, Pasta, Stew, Sausage, Duck Confit, Meatballs, Mushroom Risotto.