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Opens on the nose with suggestions of clove and black cherry with undertones of mocha and vanilla. In your mouth, intense, spicy flavours of plum, cherry and cocoa combine with velvety tannins.
Winemaker's Notes:
The "Moira" Vineyard, located on the Beamsville Bench, contains calciferous clay soils ideally suited to Burgundian varieties. Moira has 0.6 ha planted with pinot noir clone 115 in 1996. Sustainably farmed since planting, the Moira was certified organic in 2004. The 2005 vintage may be declared as one of the best for red varieties such as Pinot Noir. Yields were significantly reduced by winter frost, combined with a hot and dry growing seaason which resulted in highly concentrated and intensely flavoured wines.
Thinned to one cluster per shoot with no "shoulders", Moira yielded an exceptionally low 18 hl/ha. Selectively hand harvested on September 14 at 24.0° brix, 8.2 g/l titratable acidity and 3.5 pH. Further sorted in the winery to optimize quality. After 2 days cold soaking, the must was allowed to ferment naturally using indigenous yeast. Manually punched down three times per day with extended maceration post fermentation. Gently pressed and racked to tight-grained French oak, medium toasted barrels (60% new, 40% once used). Barrels came from houses Berthomieu, Damy, Ermitage, and Mercury. The wine went through full malolactic fermentation and aged for 16 months in barrel. Bottled unfined on April 24, 2007 at 13.5% alcohol. Drink now until 2016.
Food Pairings:
This Pinot Noir is a perfect match for a New York steak with wild mushrooms. The versatility of this wine also allows it to be paired with wild boar, barbequed salmon or roasted veal.
Reviews:
"Bouquet of kirshwasser, red currant, raspberry, some soft blue fruit, mint, wild forest and white truffles. Medium bodied and it's not yet fully developed. It has an interesting flavour combo with persimmon, tamarillo and spicy notes on the palate and a youthful tannic bite on its finish. Decant if you drink it now, but best to cellar this baby for 2-3 years! 4 + stars out of 5". Zoltan Szabo
“A real step up from the last wine; ruby colour; a nose of violets and black cherries – very Burgundian; medium-bodied, firm structure, sinewy and nuanced with supple tannins. A lovely wine, right up there with Le Clos Jordanne. ****½” Tony Aspler
“Moira Vineyard 05 Pinot is naturally more intense, and seductive. For the Pinot-at-any price fan”. Billy Munnelly
"Then came the accidental epiphany: the 2005 Moira Vineyard Pinot Noir (92 points, $42, available at the winery), with perfectly ripened cherry pinot fruit set in light toast, brûlée barrel notes and a sweet, savoury, elegant palate. How such a subtle gem ever matched the fat and spice of chorizo is a miracle. But it did, and was a tribute to the importance of texture and flavour concentration." David Lawrason (Mar-08)
"The ‘05 Moira is a classy Pinot with a more exotic edge than the Estate, almost New World Style, showing intriguing marzipan, cherry stone, floral, and wet clay notes. The palate reveals nicelu integrated wood flavours and light but firm tannin that should keep the wine in good shape for several years. Excellent depth and length. This is brilliant with duck magret served with a rhubarb compote. Best 2010 - 2015". Score 91 - John Szabo (May 15-08)
“A very fine, elegant and complex Pinot Noir, with a lovely, fragrant nose of perfectly ripened sour cherry, sweet oak, brulee and spice. Mid-weight, poised and almost silky, with a lovely sweet middle. Genteel, with fine tannin, but has the flavour depth to work with some richer foods. Drink now to 2011.” Score 92. David Lawrason (Wine Access June/July 2008)
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Last Updated:11-June-08
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