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Flat Rock Cellars Pinot Noir Twenty Mile Bench Vqa Gravity 2004

Winemaker's Notes:

Gravity Pinot Noir is a blend of three Dijon clones namely 667, 777 and 115, all grown on the Flat Rock Cellars property. The grapes were hand picked in 15kg crates to ensure that clusters arrive un-harmed at the cellar. From here, all were hand sorted on a vibrating sorting table. The sorted grapes were then transported (using a conveyor belt) to the crusher and de-stemmer while 20% of the fruit was left as whole berries. Using gravity, the fruit was crushed into open top 4-ton fermenters where cold soaking takes place from 4 to 8 days. Following this, the tanks were warmed up and inoculated with a yeast strain. Some of the batches were left un-inoculated for spontaneous fermentation to take place. During fermentation, the caps were plunged down 4 times a day or every 6 hours to extract colour and flavour from the skins. All the clones were vinified and aged separately after which we selected the most structured barrels for our Gravity Pinot Noir blend. Tasting Notes Medium bodied with mineral and cherry notes on the nose. Floral and earthy undertones and a faint herbaceous quality on the palate. VQA VQA Twenty Mile Bench Cases Produced 437 Retail Price $30.15 Availability Winery & Licensee Alcohol/Volume 9.99 Residual Sugar 2.3 g/L pH 3.68 TA 5.37 g/L Brix 19.5

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Color: Red
Varietal: Pinot Noir
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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

Gravity Pinot Noir is a blend of three Dijon clones namely 667, 777 and 115, all grown on the Flat Rock Cellars property. The grapes were hand picked in 15kg crates to ensure that clusters arrive un-harmed at the cellar. From here, all were hand sorted on a vibrating sorting table. The sorted grapes were then transported (using a conveyor belt) to the crusher and de-stemmer while 20% of the fruit was left as whole berries. Using gravity, the fruit was crushed into open top 4-ton fermenters where cold soaking takes place from 4 to 8 days. Following this, the tanks were warmed up and inoculated with a yeast strain. Some of the batches were left un-inoculated for spontaneous fermentation to take place. During fermentation, the caps were plunged down 4 times a day or every 6 hours to extract colour and flavour from the skins. All the clones were vinified and aged separately after which we selected the most structured barrels for our Gravity Pinot Noir blend. Tasting Notes Medium bodied with mineral and cherry notes on the nose. Floral and earthy undertones and a faint herbaceous quality on the palate. VQA VQA Twenty Mile Bench Cases Produced 437 Retail Price $30.15 Availability Winery & Licensee Alcohol/Volume 9.99 Residual Sugar 2.3 g/L pH 3.68 TA 5.37 g/L Brix 19.5

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