Quails' Gate Estate Winery Pinot Noir 2014 Wine Review
Quails' Gate Estate Winery Pinot Noir 2014
Okanagan Valley, British Columbia Bc V.Q.A., Canada
Community Reviews: 7
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Bottle size: 750 ml
Natalie's Score: 93/100
Gorgeous depth and concentration of flavour in this iconic BC Pinot Noir, yet it's not heavy at all. Aromas of fleshy ripe black cherries, violets and some dark spice on the nose follow through on the palate. This is seductive Pinot that gives liquid definition to opulence. Pair it with something naughty. Love, love the mouth-watering juiciness! Try it with roast turkey.
Pinot Noir food pairings: herb crusted chicken; roasted lamb; savory slow cooked game.
Glorious Game Wine
This Quails' Gate Estate Winery Pinot Noir 2014 was reviewed on August 20, 2016 by Natalie MacLean
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Reviews and Ratings
|Matt Steeves - Certified Sommelier rated this wine as 92/100 with the following review:|
An incredibly charming Pinot Noir from Canada's pocket desert, the Okanagan Valley. Terrific growing conditions couple with world-class winemaking expertise and of course the volcanic soils on the Quails' Gate estate vineyards each contribute to making this wine remarkably complex, refined, and balanced. Sweet dark cherries, baking spice, dried herbs, and a touch of leather lead to a long and silky smooth finish. Subtle tannins give this beautiful Pinot a very warm and inviting texture that makes it ideal with grilled salmon or artisanal cheese platters. Fantastic value. For me this is a buy by the case wine to be enjoyed over the next two years, all year round. Tasted August 2016. 92 points. Matt Steeves - www.quercusvino.ca
|Jane Staples - Certified Sommelier rated this wine as 90/100 with the following review:|
Aromatic tart cherries, earth, baking spice and milk chocolate, repeated on delicious palate. Dry, well-structured mouthfeel with long herbal finish.
Tasted August 2016
|This BC Pinot Noir from Quails' Gate in the Okanagan Valley. The grapes for this BC Pinot Noir are sourced from the winery's Mount Boucherie bench vineyard, and most of the vines are more than 20 years old, with deep roots penetrating the multi-layered, freely draining soils. The grapes are cooled and soaked on their skins for a week before wild yeast fermentation is started by warming the vats. After a month on the skins to extract rich and deep colour and flavour, the wine was gently pressed and aged in French oak barrels for 10 months before racking and blending. - Community Wine Reviews|
3 Members would buy this wine again
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