Burning Kiln Winery Prime Pinot Noir 2011

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Community Reviews

There are 9 user submitted reviews for this wine.

Matt Steeves, Certified Sommelier rated this wine as 88/100 with the following review:

Slightly oxidized, the nose displayed cranberry, apple, roasted tomatoes, and spice. Medium-light bodied, with a spicy finish.
Terry Jeans rated this wine as 90/100 with the following review:

Ripe luscious cherry in a glass, with some wet leaf and smoke. Nice acid to balance it all out. Good pork tenderloin match.
Courtney Flood rated this wine as 89/100 with the following review:

Slightly concentrated Pinot Noir, as this wine is made in an appassimento style. Vibrate red colour. Aromas and flavours of cranberry, cherry, herb, and mushroom. Pair with pesto pasta.
Craig Kuziemsky rated this wine as 87/100 with the following review:

Raspberry and cherry dominates both the aroma and flavor. The palate offers a touch of smoky spice.
Chris Coughlin WSET level 3 grad rated this wine as 89/100 with the following review:

With flavours/aromas of: berries, cherries, some chocolate and spice, I am looking forward to trying more wines from this producer....keep it coming!
Douglas McMillan rated this wine as 88/100 with the following review:

Smoky dark cherry, ripe raspberries dominate the aroma of this smooth, full-bodied wine. A bit of livelier cherry and cranberry in the taste brightens it up and makes it a nice match for pork or braised beef.
Kristin Perrin rated this wine as 92/100 with the following review:

Ch-ch-ch-cherry baby! Tobacco / menthol / mushroom / vanilla / floral, medium-low body with fresh acidity.

My mother's pork tenderloin. Dear Mom, if you're reading this- hint, HINT! ;)
Jane Staples Certified Sommelier rated this wine as 88/100 with the following review:

A clear bright garnet red PN which curiously dries some of the grapes in tobacco kilns. Aromas of earth, vanilla and oak along with red fruit. Palate shows tart red plums and red cherries. High acidity, well-balanced, smooth mouthfeel.
Super with barbequed pork.
Matt Fowler rated this wine as 86/100 with the following review:

20% of the Pinot Noir harvest was dried in tobacco kilns for 16 days. The drying process causes the colour of this Pinot to be a brownish ruby colour, almost like an aged wine. Nice aromas of cherries and cedar. With notes of light red fruit and spice pepper on the palate. Short lived length with dry tannin's.

http://foureyedwineguy.blogspot.ca




Natalie's Review

Burning Kiln Winery Prime Pinot Noir 2011, Lake Erie, Canada: Sour cherry and tart cranberry on this nose of this Ontario Pinot Noir. Medium-bodied and silky smooth. Burning Kiln is becoming known for their traditional styles of winemaking or repassing the wine for extra richness. Drink: 2013-2017. 13% XD 750 mL  $30.00 Score: 89/100. March 1, 2012  Full Review