Kacaba Vineyards Reserve Pinot Noir 2017
Starting in the vineyard all grapes were hand picked at peak ripeness to craft this wine. The fruit was then hand sorted before being processed. To achieve maximum complexity, the 2017 Reserve Pinot Noir was inoculated using multiple yeast strains for its fermentation. After a gentle destemming, the fruit was divided into several small fermentation vessels. Each then received varying yeast strains selected to bring out the best characteristics of Pinot Noir. Most of the yeast strains used originate from Burgundy and are considered ideal for Pinot Noir. Some tend to produce ample cherry and fruit aromatics. Others are known to enhance colour extraction from skins along with creating textbook varietal characters as well as structure and finesse.
After fermentation the grapes were gently pressed and the wine was blended together marrying the individual components. After cold settling the wine is then racked into barrels for ageing. After spending 16 months in some newer and some older French (80%) and American (20%) oak barrels the Pinot Noir was racked and bottled April of 2019.
“By using multiple yeasts additional complexity can be obtained while maintaining varietal character. Yes, it does pose a greater level of effort during the fermentation process, but in the end the wine benefits from our labours. No Kacaba Pinot Noir is the same. Each vintage is unique and challenging and the techniques used are based upon the initial fruit and its qualities.” – Winemaker, John Tummon
Bright and lively aromatics show energetic cherry, raspberry and cedar initially. Hints of baking spice including star anise follow though balancing the nose giving weight and balance. On the palate structured tannins, cedar and hints of earthiness allude to great cellaring potential. Waves of vibrant red currant, cranberry and cherry complement its muscular beginning. A long complex finish shows the quality and depth of this wine. Enjoy this wine now or cellar up to 2027.
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