Wine Writer John Schreiner, in the Vancouver Sun, profiles Foxtrot’s
Foxtrot Pinot Noir 2016
The 2016 vintage started off hot much like 2015. However a cool June slowed ripening allowing more leaf pulling in the fruit zone compared to 2015. This led to thicker skins and more hang time allowing for a deeper colour and concentration in the finished wine. The fruit was hand harvested October 9th. The soils in the vineyard transition from gravely soils in the upper blocks to silty loam, sand and clay soils in the lower blocks contributing to the resulting complexity produced by the 22 year old self rooted vines.
At the winery the fruit was separated into various lots, 33% whole cluster, and cold macerated for 6 days. After cold maceration the fermentation vats were warmed and fermented using native yeasts. Manual punch downs were performed over a 14 day period three times per day reducing to twice daily towards the end of fermentation. At the completion of fermentation the juice was transferred into 40% new and 60% second and third fill French oak barrels, where it underwent full malolactic fermentation and was aged for a period of 20 months. Prior to bottling the wine was racked and went unfiltered into bottle.
2016 Foxtrot Vineyard Pinot Noir Tasting Notes
The 2016 Pinot Noir has beautiful balance and intensity carrying the classic Foxtrot Vineyard aromas of bright and dark red fruits along with spice and earthy tones. These notes carry through to the palate and are wonderfully framed by the balanced acidity, rich dark fruit flavours, and bold silky smooth tannins producing a long lingering finish. Our 2016 Foxtrot Vineyard Pinot Noir can easily be aged for up to 10+ years but can also be consumed in the near term with decanting.
Acid/pH: 5.78 / 3.63
Bottled: September, 2018
Residual sugar: 1.2 g/l
Released: April 2019
Note: Wine comes in full cases of 12 when ordering online.