It has been said that you can’t tell Pinot Noir what to do. It has to express itself.
We share this philosophy at Tantalus and hope you’ll see our continued trust in the terroir of our very special vineyard site shine through in our latest Pinot Noir.
A deep garnet in colour, with aromas of allspice, sage and ripe black plum on the nose. The palate lifts with violets, bright red berry fruits and Bing cherries contrasted with an intriguing mineral note of crushed granite.
There is lovely tension on the palate, offering both a generous lushness and an austere grip – this wine is all about texture and length.
All sourced from our single vineyard estate, our best performing Pinot Noir blocks were handpicked and vinified in small lots using entirely wild fermentation. The small batches were then placed into a selection of new and seasoned French oak barriques for 11 months and blended just prior to bottling in September 2015.
Our 2014 vintage is a wine to enjoy now or in a decade without worry as its complexity evolves.
The 2014 growing season has been classified as one of the warmest on record. Interestingly enough, it produced an outcome that most of us don’t normally associate with hot weather – a slowing of the grape ripening process.
This happens when daytime temperatures rise above 35C. The vines shift into a protective mode and go dormant. A chilly September finished out the ripening phase in a truly, cool season fashion. As a result, the wines from this vintage are decidedly bright and complex.
Like all of our wines, this Pinot Noir was grown and produced at our historic, 75-acre estate in South East Kelowna. We continue to farm as sustainably as possible without the use of herbicides or pesticides.
91 POINTS – “Supple cherry and plum fruit with nice freshness and hints of meat and olive. Good structure and focus with nice acidity, and a bit of tannic grip. There’s nice density here.”
Jamie Goode, Feb 2017, Wine Anorak.com
92 POINTS – “Thirty percent of this wine was aged in new French oak barrels; the remainder aged in more neutral oak for a year. The older vines assert themselves here in the depth of colour and in the intensity of the aromas and flavours of spicy black cherries and plum.”
John Schreiner, Feb 2017, Good Grog Blog