2018 Reserve Pinot Noir

Proud to release the fourth 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.

A deep garnet in the glass, our Reserve Pinot features a wonderfully complex aromatic profile that is both concentrated yet nuanced. Delicate top notes of cherry blossom, crushed raspberry and violets are complemented with warmer hints of vanilla bean, sage and wild flowers. The aromatics stretch and stretch as the wine evolves in the glass, with crème brûlée and a touch of baking spice on warm cedar plank emerging as a nod to the gentle oak integration.

Deep and compelling, this wine has flavours of black cherry, blueberry compote and a touch of cranberry with cardamom spice. The 667 showcases a slightly savoury note and unveils a hint of forest floor. Although very elegant, the structure is framed by firm tannins. Rooibos tea, fresh hay, plum and pomegranate all their part in the long finish.

Year-to-year, our reserve Pinot Noir is based on a small mid-slope block of Dijon Clone 667. These 18 rows easily contain some of the prettiest parcels of fruit off of our single-vineyard estate. In addition to this backbone of 667, a small selection of stand-out Clone 37 wine in barrel was chosen to enhance the nose and nuance of the “blend”.

These handful of rows were picked at the perfect ripeness and were fermented with wild yeast, and incorporating 50% whole bunches. Cap management in cellar consisted of only one foot treading per day to maintain finesse. Following primary fermentation, it was racked to barriques of which 40% were new for malolactic fermentation. After 15 months and a gentle racking, our Reserve Pinot was bottled unfined and unfiltered and spent another year in bottle before release.

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.


Varietal: 100% Pinot Noir
Alcohol: 13.3%
Residual Sweetness: 1.58 g/L
pH: 3.75
Total Acidity: 5.7 g/L


91 Points - Treve Ring, Gismondi On Wine
0 Points - Anthony Gismondi, Gismondi On Wine


    A mild but long winter with lots of late-season snowfall delayed bud break by a few days compared to our long-term average, and resulted in a slow start to the growing season. Once spring arrived however, the vines switched gears and caught back up to a more normal pace by June. Flowering took place under ideal conditions (dry and warm) and July then brought us beautiful Okanagan summer conditions.

    A couple weeks of haze from wildfire smoke slowed the vines down in August and delayed veraison and subsequent ripening slightly. Fortunately, our grapes and wines were not impacted by the smoke. Harvest began in early September and, thanks to cool, dry weather which allowed our grapes to ripen gently, lasted until the end of October.