Reif Pinot Noir 2014 Wine Review
Niagara River, Niagara-On-The-Lake, Ontario V.Q.A., Canada
Community Reviews: 5
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Bottle size: 750 ml
Natalie's Score: 89/100
Attractive earthy, peppery notes with nicely balanced tannins on this Niagara red wine made from the classic Pinot Noir grape. I love bitter cherries: they spice life. Forget all that flabby sweet fruit… wake up your mouth and senses with a wine like this one. Silky, medium-bodied and saucy. Tart cherries and pepper. Perfect for veal or lamb dishes.
Pinot Noir food pairings: lamb chops, roast leg of lamb, onion tarte.
Luscious Lamb Wine
This Reif Pinot Noir 2014 was reviewed on August 29, 2017 by Natalie MacLean
More Vintages: 2013 2007
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Reviews and Ratings
|Pamela Chiles rated this wine as 89/100 with the following review:|
The fruit for this Pinot comes from a 4-acre vineyard planted in 1987 - pretty cool stuff. Aromas are quite enticing - cherry, smoke, roast beet, damp earth, spice and horse sweat. Dry, with crusty tannins and piquant acidity, cherry, rubber and savoury-stemmy flavours on the palate. Grill a pork chop and open a bottle.
|Jon Steeves - Sommelier rated this wine as 89/100 with the following review:|
Tart cherry, field berry, herbaceous, leather. Mouthwatering acidity. Pair with rack of lamb. Tasted decanted for 1h in July 2017. 89 points
|Lynn Van Der Linde - Certified Sommelier rated this wine as 88/100 with the following review:|
Aromas of oak, leather, and black cherries, with cherry flavours, a hit of acidity mid-palate, and a lingering white pepper finish.
Great with a variety of antipasto dishes or light pasta dishes.
Tasted May 2017.
|Lori Kilmartin - WSET3 Sommelier rated this wine as 88/100 with the following review:|
Lightly oaked with aromas of spice and leather. Tart cherries and cranberry on the palate with a medium finish. It was a longer than usual growing season for this Pinot with a cool and wet summer. Fortunately the fall settled back to normal and allowed the grapes to ripen albeit a bit late (10 days harvest later than normal). Pair with roast lamb basted with olive oil and rosemary. Tasted May 2017
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