2017 Reserve Pinot Noir

Proud to release the third installment of our reserve-tier Pinot Noir - a small lot wine made to honour our winemaking philosophy, our historic estate vineyard and the special relationship between Tantalus and artist Dempsey Bob.

Light garnet in the glass, subtle notes of cherry and cranberry balanced by earthy mushroom and forest floor, brim forward as the wine opens in the glass. The palate is refined, with ripe cherry, cranberry and sage, pulled together with a lush, silky finish. Great length, and only just beginning to show its charm. This wine was built to age.

While once again based on our small mid-slope block of Dijon Clone 667, this vintage’s “salt and pepper” components came from our oldest plantings of Clone 115 and a young parcel of our Clone 37 fruit. The young plantings of Clone 37 showed a beautifully-nuanced lift, and this selection was included for the first time, thus making this wine an ever evolving representation of our most impressive Pinot Noir from any given year.

The 667 was fermented wild with only foot treading and incorporating 40% whole bunches. The 115 and 37 ferments, each received the same treatment but with 30% whole bunches. The wine underwent natural malolactic fermentation in the Spring of 2018 and spent 16 months in French oak (30% new) before being gently racked. It was then bottled unfined and unfiltered in the late winter of 2019. Enjoy this wine in its youth, or watch it evolve over the next decade.

110 cases made.

Learn more about our connection to artist Dempsey Bob.

Receive a Tantalus wood crate with your six-bottle Reserve Pinot Noir purchase.

TECHNICAL INFO

Varietal: 100% Pinot Noir
Alcohol: 13.8% 
RS: 1.26 g/L 
pH: 3.68 
Total Acidity: 6.6 g/L

ACCOLADES

93 POINTS - David Lawrason, Wine Align.com
92 POINTS - Chris Waters, Waters & Wine (The Globe and Mail)
90 POINTS - Anthony Gismondi, Gismondi On Wine
90 POINTS - Treve Ring, Gismondi on Wine

VINTAGE NOTES

After a cold winter with high snowfall, the growing season got off to a slower start compared to seasonal averages. True bud break took place during the first week of May; slightly later than seasonal averages. In contrast, the summer was hotter than average and sunny days made up for the late spring.

Although smoke haze from regional fires was present during parts of summer in 2017, it actually mitigated hot temperatures. The result was a slowing of the ripening phase, preventing sugar from accumulating too quickly over such a hot period. We did not see any resulting smoke taint in our wines.