Inniskillin Niagara Estate Reserve Series Pinot Gris 2012 Wine Review
|Inniskillin Niagara Estate Reserve Series Pinot Gris 2012|
|VQA, Niagara-On-The-Lake, Ontario, Canada|
Community Score: 4.4/5
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Community Reviews: 4
Product #: 177766
Wine Type: White Wine
Sweetness: Medium Dry
Bottle size: 750 ml
Winery: Inniskillin Niagara Estate
Agent: Constellation Brands Inc.
|More Vintages: 2010 2009 2008 Add New Vintage |
Natalie's Score: 89/100Zesty lemon and lime vibrancy with a crisp, clean finish. Medium-bodied. Some white peach on the mid-palate. Excellent value. Works as a refreshing aperitif or companion to seafood and vegetarian dishes.
Pinot Gris food pairings: BBQ soya salmon, chicken in shallot and mushroom sauce,and pastas in cream-based sauces. The body and depth of this wine allows for pairing with slightly heavier dishes such like veal and turkey.
This Inniskillin Niagara Estate Reserve Series Pinot Gris 2012 was reviewed September 14, 2013
by Natalie MacLean
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|Dianne Fisher Sommelier, ISG rated this wine as 92/100 with the following review:|
An impressive Pinot Gris from Inniskillin. The nose is complex with notes of orange peel, honey and green tarragon herb. Medium to full bodied palate which would compliment dishes of veal or citrus cured cod. Lingering lactic notes give a warming and soothing sensation and persistence.
|Darlene Myers CAPS Sommelier rated this wine as 89/100 with the following review:|
Refreshing and crisp, this delightful Pinot Gris was easy to drink. Bright flavors of honey and peach with some zest from citrus notes make for a mouth watering wine. A very nice wine to accompany many chicken dishes, seafood, and pasta.
|Craig Kuziemsky rated this wine as 88/100 with the following review:|
Refreshing and crisp with apple and lime flavors that gives way to a lingering finish that conveys almond and a touch of nutmeg
|I was able to work with handpicked grapes for this Pinot Gris from the Four Mile Creek sub appellation. I separated the juice with 30% being barrel fermented in new French oak barrels for 3 months and the rest of the juice cool fermented in stainless steel to preserve the primary fruit characteristics. After three months all the wine was blended to combine the complexity with the fruitiness.” Bruce Nicholson|
Source: Winery (Inniskillin Niagara Estate)
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