Lot 21 Pinot Noir is a complex and elegant wine, with delicate aromas of strawberries, black cherries, orange peel and herbs together with a subtle oak complexity. The first impression on the tongue is of fresh and sweet red berries. In the middle it has great volume with concentrated black cherry flavours and soft ripe tannins, with a bright and lingering finish.
91 Points - Stephen Tanzer
Made from 100% Pinot Noir, the juice undergoes cold maceration for five days and is then fermented in stainless steel tanks. The wine is left to age in stainless steel for ten months before bottling.
Bright and intense, the fruit-driven bouquet boasts plum, cherry, and soft smokiness. Fresh on the palate, with cherry fruit, spices and soft, sweet tannins.
88 Points - Wine Advocate
This wine was hand sorted, destemmed, crushed into open top fermenters and then cooled rapidly. After cold soaking for colour extraction, the must is then warmed and a mixture of indigenous and cultured yeasts are employed for primary fermentation.
During fermentation and the maceration process, the cap is pumped over to avoid the extraction of harsh and bitter tannins, and only softer fine silky tannins resulted. The wine is then left in tank to ‘post macerate’ on its skins. When the desirable flavour profile is reached, the wine was pressed off, settled and transferred to a mixture of new and old French oak barriques. These barrels are put through full malolactic fermentation and left to mature and develop on lees. This wine has aromas of cherries, raspberries and violets which marry well with the new French oak and a creamy malolactic subtleness. The smoky oak is prevalent but does not dominate.
This stainless steel fermented rosé made from the bleedings of Pinot Noir, Merlot, Cabernet Sauvignon and Shiraz. The Pink Freud brand in conjunction with the Freudian Sip, has been pleasing wine consumers and aficionados since its inception in 2005.
This attractive rosé wine is balanced with intense aromatics of raspberries, red licorice and cranberries, followed by a concentrated plum, cranberry and cherry palate. The mid-palate is round and juicy because of the residual sugar creating a slightly off-dry finish.
This 2010 Pinot Noir is blended from 4 different vineyards fruit, 3 in Naramata and 1 in Summerland. The wine was barrel aged for 8 months and is exploding with fruits and jams on the nose.
It explodes with fruits and jams and contains elements of earthiness & spiciness from oak. Medium bodied, you may find hints of smokiness and an deep, natural complexity that will develop with age. Medium bodied, you may find hints of smokiness and an earthy complexity that will develop with age.