Evelina’s Block Pinot Noir 2017 * Limited Quantity

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Winemaker’s notes | Gustav Allander


The 2017 growing season started off slowly, with cool weather and lots of rain. Bud burst didn’t take place till early- to mid-May, with flowering taking place in mid-June. This was quickly followed, however, by warmer temperatures. The summer was very warm and dry and there were 82 days without any rain. Smoke from forest fires stayed out of the valley bottom and actually benefited the ripening by providing protection from the intense summer heat. By veraison the smoke had cleared, but ripening had been slow, resulting in an additional 3 weeks of hang time and later picking dates than in the previous two harvests. Growing degree days were 1394.

The vines in Evelina’s Block were planted in 2012 and are predominantly own-rooted, using cuttings from our original Estate vineyard. It lies south and slightly lower down the slope than the Estate Vineyard, and has sandy loam soils with veins of sand and gravel running down the slope, remnants of long dormant streams.


Fruit from the vineyard was picked on October 12th. At the winery the fruit was partially destemmed, with about 1/4 left in whole cluster. Typically, at Foxtrot, we cold macerate for about 3 days. After cold maceration the fermentation vats are warmed and fermented, in this case using cultured yeasts. Manual punch downs are typically performed over a two-week period three times per day, reducing to twice daily towards the end of fermentation. At the completion of fermentation, the juice is transferred into a combination of new and used French oak barrels. The elevage for this wine was done in 50% new oak; this wine underwent full malolactic fermentation in barrel and was aged for a period of about 20 months. Prior to bottling in August 2019 the wine was racked and filtered.

Tasting Notes:

The 2017 Evelina’s Block Pinot Noir displays dark fruit and earthy aromas enhanced by a slightly exotic Asian spice note. The palate is quite minerally, with softer red fruit notes and touches of citrus and licorice. On the finish the tannins are still prominent but beginning to soften, and this wine should keep well.

Technical data:

Acid/pH: 5.2 / 3.72
Bottled: August 2019
Residual sugar: 0.90 g/l/l
Released: October 2019
Alcohol: 12.6%

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