Meyer Okanagan Pinot Noir (750ml)
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Wine Type
Red Wine
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Size
750ml
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Vintage
2021
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Country
Canada
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Region
British Columbia
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Sub-Region
Okanagan Valley
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Grape
Pinot Noir
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Farming Method
OrganicAll of our products that are tagged with the term Organic are either organic certified or organic practicing. Learn More
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ABV
13.5%
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Food Pairing
FishChickenWarm Vegetable Dishes
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Vegan Friendly
Yes
Meyer Family Vineyards has been crafting premium wines in the Okanagan Valley since 2006, specializing in single vineyard expressions of Pinot Noir and Chardonnay. After a decision to change careers and enter the wine world the Meyers spent three years searching for the perfect vineyard site in the Okanagan Valley. In 2006 they purchased a small 1.62 hectare vineyard on the Naramata Bench, and in 2008 purchased another 6.9 hectares in Okanagan Falls. Working with the best winemaker and viticulturists they focus on crafting small lot single vineyard wines.
Meyer focuses on producing wines that reflect the vineyard of origin, what the French call terroir. The grapes are hand harvested from two main vineyards, Old Main Road on the Naramata Bench and McLean Creek Road in Okanagan Falls. Winemaker, Chris Carson brings a wealth of experience from time spent working for top wine producers in New Zealand, Burgundy and California. 2012 is considered to be a stellar vintage in the Okanagan Valley.
Tasting Notes
Very juicy, fresh yet solid style of Pinot Noir. Ripe cherry-scented fruit generously padded with oak, cloves, smoke and light pine-scented complexity; lovely expression of what the Okanagan Valley has to offer. Pair with a variety of chicken dishes, oily/fatty fish dishes, or your favourite warm, vegetable dishes- Ratatouille comes to mind!
Method
The fruit is sourced from six different vineyards in the Okanagan Valley. The combination of these different vineyards each having their own unique aspect, elevation and soils has produced a well-rounded Pinot Noir that showcases the Okanagan as a whole. At the winery the fruit was gently de-stemmed via gravity into small open top fermenters and allowed to cold soak. After cold soaking, an indigenous ferment began lasting 18-28 days peaking at 30C; gentle hand plunging of the must was done throughout. After a post maceration period the wine was gently pressed and then spent eight months in 100% older seasoned French oak barrels.
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