Inniskillin Wines Pinot Noir 2009
Note: I publish batches of reviews that I call Good Values Wine Picks. These are from the regular section of the liquor store rather than the Vintages section, and tend to be lower priced and the most widely available of all wines. The last four reviews I did were: September 11, July 26, September 12 and March 7.
Loaded with rich cherry-berry flavour delivered on a satin texture with medium- to full-bodied weight. A blackberry-infused finish makes this wine go down slippery fast. Pinot Noir food pairings: salmon carpaccio, grilled tuna and sea bass, wild mushroom risotto, bee and past marinara.
This Pinot Noir was reviewed August 17, 2010 by Natalie MacLean
Opinions about wine differ greatly as the experience is subjective. You may find it helpful to compare this critical evaluation of the wine with mine as well as your own:
|Holly Bruns rated this wine as 82/100 with the following review:|
Clear, vibrant red in the glass with sour cherry, blackberry, earthy, and a little tobacco on the nose; crisp and tart on the palate with a juicy finish; good with food.
|Grapes wer harvested in the first half of october from vineyards throughout the Niagara Peninsula; warm fermented with 12 days skin contact to extract colour and tannin; followed by full malolactic fermentation to soften the acidity; a portion received oak ageing to enhace the aromatic complexity and structure while the remainder was aged in stainless steeel to preserve the fruit characteristics.|
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Serve this wine between 60-65 degrees Farenheit or 15-18 degrees Celsius.