2005 Lailey Vineyard Pinot Noir VQA

Fruit was mature very early due to the great summer and small crop size. The grapes were crushed and de-stemmed into small fermentation vessels where they were cold-soaked for a short time before selected yeasts were added to the must. During the fermentation, the cap was punched down two or three times a day by hand. After fermentation, but while the wine was still warm, the skins were pressed and the wine transferred to small French oak barrels where it completed malolactic fermentation. The wine remained on its lees (the spent yeast) for ten months with frequent stirring (to nourish the wine). After 15 months (total) in barrel, the wine was fined with egg whites and bottled unfiltered.

winemaker's tasting note
Spiced cherry and raspberry on the nose with a delicate floral note. Fresh raspberries on the palate along with ripe cherry and toasted spice. A silky texture, with some roundish tannins give this young wine balance.

Available in Calgary at these fine wine retailers...

Kensington Wine Market

the cellar

metrovino