Pelee Island Pinot Noir 2008 Review
Sat 19, Sep. 09
2 Reviews
1 Reviews
Winemaker’s Notes:
This wine is best served at room temperature with grilled or roasted red meat, game, ham, roast pork or grilled Atlantic salmon.
Our Pinot Noir is a medium red wine with a leather / tobacco aroma and a distinctive tannic finish.
PINOT NOIR
This Burgundy grape is one of the oldest varieties cultivated by man. On Pelee Island it thrives in a microclimate that enjoys the longest growing season with the greatest amount of heat units in Canada.
VQA Ontario
GRAPES: 85% Pinot Noir – 15% Zweigelt
ALCOHOL: 13%
RESIDUAL SUGAR: 3.9 g/L
Price: 750 ML $12.45
Rate and review Pelee Island Pinot Noir 2008.
Nose ....................
Taste ......................
Overall Impression ....
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Oh boy, where do I begin …..
I wonder sometimes how some wines get VQA approved while others that are good don’t. I know of a few local wineries who have sent in one of their wines several times only to be rejected by the VQA panel.
I mention this because I wonder how this Pinot Noir met VQA standards.
It taste nothing like what a Pinot Noir should, and didn’t have a lot of the characteristics either.
Starting with the good, Pelee’s Pinot Noir did present itself well in colour and on the nose. Had a nice tobacco aroma. This follows through on the initial taste.
Unfortunately that is where it ended for me. The taste quickly became sour followed by a much too tannic finish.
There was no balance to this wine. Lack that good mouthfeel that a Pinot Noir usually offers. This wine was very acidulous.
Pelee’s Pinot Noir 2007 was 100% Pinot Noir grape. Note that this 2008 vintage is 85% Pinot Noir blended with 15% Zweigelt. Didn’t work for me.
Hmmmm, I have to agree with Gary on this one…it’s not really what you would expect of a Pinot from a large scale producer such as Pelee Island Winery. I’m not Pinot expert but I’ve only had to travel a few miles over to Muchedre to find a better Pinot.
I felt the colour was a bit heavy but the nose and taste produce some true Pinot qualities….I easily picked up on the cherry and rasperries. It is definately acidic, maybe just too fresh and it might be better cellered a while.
Having said that it paired well with a meat and cheese platter I threw together and I was able to finish the bottle instead of having to dump it down the drain
Ed, in fairness to Pelee Island winery. When you get a chance try their Pelee Island Pinot Noir Reserve 2008.
http://www.essexwinereview.com/2010/02/pelee-island-pinot-noir-reserve-2008/
It’s a very good Pinot Noir at a very good price. It’s also available at many LCBO’s. For a few bucks more I suggest buying the Reserve.
Gary
I decided to look up reviews of this wine because I couldn’t decide if the wine was supposed to tast like this or it had gone off…….I guess it’s actually supposed to taste like this. They should serve this in the Dominican, it would actually be drinkable there.