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| Vinification 2006 was an abundant vintage with a long warm ideal growing season. Acid levels were slightly higher than previous years so look for these wines to pair very well with a variety of cuisine. | |||||||||||||||||||||||
| Winemaking An intriguing blend of 34% Pinot Gris, 33% Pinot Blanc and 33% Pinot Noir. The Pinot Noir was whole cluster pressed so as not to impart any color on the wine. This wine was 100% stainless steel ferrmented. | |||||||||||||||||||||||
| Aroma / Bouquet / Nose The 2006 Pinot 3 shows vibrant aromas of apple, melon and citrus notes. The palate has a clean acidity with fresh orchard fruit is highlighted by golden apple. | |||||||||||||||||||||||
| Food and Wine Pairing Think shellfish! Fresh mussels in a white wine & thyme butter sauce would be sensational. BBQ grilled rosemary prawns would be sublime as well. | |||||||||||||||||||||||
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| *Please check with your provincial liquor board or wine retailer for current prices and availability. Prices may vary from province to province. |
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