Before becoming a winemaker, Norm Hardie worked as a sommelier with Four Seasons Hotels for 6 years. He then studied wine at the University of Dijon and apprenticed with several wineries in Burgundy, Oregon, South Africa and New Zealand. Live from his cellar, we chat about:
- What are the differences between Prince Edward County (PEC) and Niagara wines?
- Acid in my wine? I don’t want that! Or do I?
- Does limestone really impart a flavour to the wines?
- Just how cold does it get there in the winter and how does that affect the vines?
- What must PEC do better as a wine region going forward?
- We taste Norm’s Pinot Noir and he has a brilliant flavour comparison between it and California Pinot involving strawberries.
Norm talked about hilling the soil around the trunk of the vines. This helps protect the vine in the winter during extreme cold temperatures.In the spring, the soil is removed from the trunk.
2009 Norman Hardie County Unfiltered Pinot Noir, Prince Edward County, Ontario
Cherry-beetroot with tart edges. I like Norm’s style. He’s working his way to pure genius. Dark spices on the finish with some pleasant sour cherry. Vote Norm! Food matches: herbed veal cooked rare. Drink: 2011 – 2015 125310 11.5% XD 750 ml $35.20 90/100
You can access more reviews of Norman Hardie Wines here.
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