2004 Pinot Noir
Huber Family Reserve

Information Sheet

Only the ripest Pinot Noir grapes from the 2004 vintage were chosen by our winemaker Jason Parkes to go into this exclusive family reserve blend. Select estate plantings and vineyards from the Similkameen and Okanagan Valleys supplied grapes for this wine. The 2004 growing season was particularly kind to grapes like Pinot Noir, especially in the best sites. Aroma and flavor profiles came out true to character, with a lot of depth and complexity.

The grapes were harvested on October 9 and 10, at an average sugar level of 23.8%. Fermentation on the skins was finished after 8 days, and the wine macerated on the skins for a further 4 days before being pressed off. It was barreled down into 3-year-old French oak, where it matured for 18 months before going back into stainless steel. It was lightly fined, to preserve as much of the typical aromas and flavors as possible.

All winemaking practices at Hainle Vineyards are to the Huber Family wine purity law of 1856. This means no chemicals are used, low sulphite levels, and minimal fining and filtration, among other practices.

Full black cherry and dark chocolate aromas characterize this wine. A strong earthy component weaves its thread through the flavors, as well as a soft and firm mouth feel. As a very typical and characteristic Pinot Noir, it matches wonderfully with duck and other poultry, salmon, and many Asian dishes.

This wine is drinking very nicely now, and it should cellar well until at least 2019.

Harvest: Hanson Vineyard and Hainle Estate Vineyard 23.8% sugar (avg.), October 9 and 10, 2005 Bottling: 420 cases. 13.6% alc/vol, 2.0 g/l residual sugar (completely dry), 5.8 g/l acid.

This wine is sold directly at the winery, in a number of selected restaurants, hotels and lodges.

It is priced at release day at $29.90 750 ml bottle.