Burrowing Owl Estate Winery Pinot Noir 2010
Tasting note:
Natalie's tasting note, score, food pairings and recipes for this wine
Reviewed January 19, 2013 by Natalie MacLean
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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:
 | Fred Johnson reviewed this wine as follows:
Purchased at winery Oliver, BC |
 | The grapes for the 2010 Pinot Noir were hand harvested early in October from 2 sites at Burrowing Owl Vineyard on Black Sage Road. The fruit was hand sorted, de-stemmed and slightly crushed into stainless steel tanks for fermentation. The fruit was left at low temperature for approximately 3 days, and was then inoculated with our preferred yeast strains. Fermentation peaked at 32ºC and at the end of ferment, the wine was left on the skins for a period of time. After pressing, the wine was transferred into barrels for the completion of malolactic fermentation (MLF). The wine was racked after MLF and was aged in barrel for 14 months which was slightly longer than previous vintages. The Pinot Noir barrel program for consists of 33% new French and American oak.
The wine is unfiltered and un-fined for maximum flavour. |
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Serve this wine between 60-65 degrees Farenheit or 15-18 degrees Celsius.
