Black cherry on the nose with a touch of smokiness. On the palate, red berry flavours of strawberry, raspberry and black cherry meet notes of smoke. Medium acidity with hints of sweet oak on the finish.
Pinot Noir grapes are black-skinned and typically very difficult to cultivate. This grape variety is very well known internationally and is grown throughout the world in most winemaking regions. Its origins trace back to the Burgundy region in France. Canada has had great success with the grape, producing renowned wines in Prince Edward County, among other regions.
Nestled on a peninsula on the north shore of Lake Ontario, a short drive from Kingston, the Prince Edward County wine region sits on a bed of porous limestone. This is crucial for creating the mineral, brightly acidic wines the region is known for. The vineyards benefit from breezes off of Lake Ontario, keeping the temperature down on hot summer days and cool at night. “The County” was first settled in the late 18th Century and, after years of farmland agriculture, began growing grapes in earnest by the early 2000s.
Primarily selected from the North Block, planted in 2001 and 2002 with predominantly Dijon clone 115. Smaller volumes of clone 667, 777 and 828 from the West Block.
Hand-selected bunches of grapes from the prime Pinot Noir vines on the Estate are pressed and then undergo a long 3 week fermentation and 3 day cold soak. The wine is then aged in French oak barrels for 16 months, half of it new.
Dan Sullivan of Rosehall Run has succeeded at crafting elegant PEC wines for over 20 years, focusing on highlighting the specific terroir of the County and creating some of the best examples of cool-climate Pinot Noir and Chardonnay in the world. Dan received the “Best Red Wine in Ontario” medal at the 2020 Ontario Wine Awards for his signature JCR Pinot Noir 2018. Sitting on the “Hungry Point” isthmus, surrounded by Lake Ontario on 3 sides, the vines dig deeply into the rocky, calcareous limestone soil. The long sunny days and cool evenings of the region, along with the high acid levels and low pH of the estate soils, ensure Rosehall wines are never lacking in freshness and structure. It is this kind of nervy tension that allows for the production of sublime sparkling wines, both traditional method as well as tank-fermented sparklers, including the exceedingly popular “Pixie” brand. The key to Rosehall’s success is its attention to detail in the vineyard. Sullivan believes that he simply bottles what the vineyard gives him. Yields are infinitesimally small compared to other wine regions, made smaller still by careful selection. Grapes are harvested at full phenolic ripeness, made difficult by the sometimes slow ripening and by the inherent climactic dangers of long hang times.