Flat Rock Cellars Pinot Noir Twenty Mile Bench Vqa 2005

External Review by Appellation America:

Two winemakers had a hand in this wine. Australian Vickie Louise Bartier fermented it before returning home and South African Marlize Beyers nursed it through barrel to bottle. The combination of imported talent produced a vivid Pinot Noir in New World style with Old World elegance. The name ‘Gravity’ refers to the contemporary five-storey winery that allows for gravity flow at each stage of vinification. Flat Rock stands on top of the Twenty Mile Bench that commands a view across Lake Ontario to Toronto’s CN Tower. This Pinot Noir is the winery’s top blend of three Dijon clones (667, 777, and 115). The grapes, picked at the beginning of October 2005 came in at 20 – 23 Brix. Twenty percent of the fruit was left as whole berries before being fermented in open-top 4-ton fermenters. The wine was aged in 80 percent French and 20 percent American oak (38 percent new, the rest one year and older). All the clones were vinified and aged separately and the best barrels selected for this wine.The wine is deep ruby in colour with a nose of ripe cherries and sweet rhubarb with a lifted floral note. These flavours deepen on the palate with a licorice note, sustained by fresh acidity and structured by ripe tannins.

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Flat Rock Cellars:
We are here at Flat Rock for two reasons. First, we’re here to make great wine. Second, we’re here to offer you a truly personal wine experience. Everything we do comes from these two basic principles. We start in the vineyard with low yields, progressive viticulture practices and hand picking and sorting the grapes. We continue inside the winery with a sexy gravity-flow design and the latest... Read more
We are here at Flat Rock for two reasons. First, we’re here to make great wine. Second, we’re here to offer you a truly personal wine experience. Everything we do comes from these two basic principles. We start in the vineyard with low yields, progressive viticulture practices and hand picking and sorting the grapes. We continue inside the winery with a sexy gravity-flow design and the latest in wine making equipment from around the world. But that’s just the tip of it. You see, it’s no fun for us if you aren’t enjoying yourself. So you’ll find an infectious sense of fun and lack of pretension at Flat Rock. We love what we do and we want to share that sense of wonder about the mysteries of the vine. From the tasting bar to our wine education programs – it’s all about getting you involved. Founded in 1999 on a spectacular piece of the Niagara Escarpment known as the Jordan Bench – Flat Rock is perched on a gently rolling slope studded with vines. The winery building is a quirky, glass encased, hexagonal masterpiece that‘s distinctive and fun. From here you can enjoy our crowning glory, the breathtaking views of the Peninsula and across Lake Ontario to Toronto. Look closely at our logo and you’ll see the image of a woman holding a basket of grapes. To us, she is the embodiment of winemaking. Our predominant colour is red because it is not only the colour of wine, but also of passion; and we are nothing if not passionate about winemaking! The rocks that are the geological foundation of the winery and are found throughout the property are the roots of our Flat Rock Cellars name. Read less

External Reviews for Flat Rock Cellars Pinot Noir Twenty Mile Bench Vqa

External Review
Source: Appellation America
10/16/2008

Two winemakers had a hand in this wine. Australian Vickie Louise Bartier fermented it before returning home and South African Marlize Beyers nursed it through barrel to bottle. The combination of imported talent produced a vivid Pinot Noir in New World style with Old World elegance. The name ‘Gravity’ refers to the contemporary five-storey winery that allows for gravity flow at each stage of vinification. Flat Rock stands on top of the Twenty Mile Bench that commands a view across Lake Ontario to Toronto’s CN Tower. This Pinot Noir is the winery’s top blend of three Dijon clones (667, 777, and 115). The grapes, picked at the beginning of October 2005 came in at 20 – 23 Brix. Twenty percent of the fruit was left as whole berries before being fermented in open-top 4-ton fermenters. The wine was aged in 80 percent French and 20 percent American oak (38 percent new, the rest one year and older). All the clones were vinified and aged separately and the best barrels selected for this wine.The wine is deep ruby in colour with a nose of ripe cherries and sweet rhubarb with a lifted floral note. These flavours deepen on the palate with a licorice note, sustained by fresh acidity and structured by ripe tannins.




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