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Meyer Family Vineyards McLean Creek Vineyard Pinot Noir 2011 Wine Review

Meyer Family Vineyards McLean Creek Vineyard Pinot Noir 2011

Meyer Family Vineyards McLean Creek Vineyard Pinot Noir 2011

Okanagan Valley, BC, Canada

Community Score:90/100

Community Reviews: 1

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Price: $40.00

Drink: 2012-2018

Bottle size: 750 ml

Alcohol: 13.5%

Sweetness: Dry

Wine Type: Red Wine

Winery: Meyer Family Vineyards

Agent: International Cellars Inc.

More Vintages: 2018  2019  2009  2008  2007 

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Pricing & Stock Information

  • 831487
  • $30.31 
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Reviews and Ratings

Brent Gushowaty rated this wine as 90/100 with the following review:

Pale, with a garnet rim

Beetroot, stewed strawberry, vanilla, caramel, cherry

Strawberry, cherry, light, savoury caramel some extra "fat"/glycerin

Value Rating: 88

Other Information:
The Mclean Creek Road Vineyard is located in Okanagan Falls, and has a predominantly steep southerly aspect with the soil comprised of alluvial and glacial deposits making up a mix of gravelly and sandy loams. The pinot noir blocks are planted with five different French Pommard and Dijon clones and are planted in three distinct blocks on the 16 acre property. The largest of these blocks has a steep southerly aspect to capture the full range of the sun, the second block has a gently sloping westerly aspect giving a slightly higher temperature from the afternoon sun and the third and coolest of the blocks has a northwest aspect. The winery’s stated philosophy is to manage each block separately by hand using organic principles and practice precision viticulture which treats each vine individually.

The harvest fruit parameters were 23-24.5 brix, TA 7.4 – 9 g/L, pH 3.37 and the parameters at bottling were Alc% 13.5, TA 5.9 g/L, pH 3.74

The fruit was gently de-stemmed with 15% left whole cluster. It was then gravity fed into small open top fermenters and allowed to cold soak. After cold soaking, a mix of indigenous and cultured yeast was employed to carry out a long fermentation peaking at 30C, gentle hand plunging of the must was done throughout. After a post-maceration period and a gentle pressing the wine was transferred to 100% French oak barrels (33% new) where it remained for 10 months. A natural malolactic fermentation occurred in late spring.

Date Tasted: June 10, 2014


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