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The "Old Block" Pinot Noir is one of the original vineyard plantings from 1994 and is part of the largest block of Pinot Noir at our estate vineyard on McLean Creek Road in Okanagan Falls. The wine was aged in French oak barrels (33% new) for 11 months. We produced only 248 cases.
The 2023 growing season was an interesting one that really started in early November 2022 when we had an abrupt shift from late summer to winter. Followed up by extremely cold temperatures in December, we wentinto 2023 with some apprehension. While our Pinot Noir seemed to fare quite well, our Chardonnay was significantly down. Bud break happened at a normal time for our vineyards in early May, after which we experienced a strong growth period. By early June, vine growth was quite advanced, and we were ahead of a typical season; flowering was three weeks ahead of the previous year and veraison began the last week of July. We prepared for an early harvest, which began on September 5th. While our crop was light, the quality was exceptional, and the flavours and acid balance were excellent, some of the best we’ve had here at Meyer.
Our family owned “McLean Creek Road Vineyard” is within the Okanagan Falls sub-geographical indication (sub-Gi) which was designated in 2018 and recognized as being geologically unique in the production of wine grapes. It has a predominantly steep southerly aspect with the soil comprised of alluvial and glacial deposits making up a mix of gravel and sandy loams. The “Old Block” Pinot Noir as it is affectionately called, is one of the original vineyard plantings in 1994 and is part of the largest block of Pinot Noir at McLean Creek Road. It has a steep southerly aspect to capture the full range of the sun, is roughly one acre in size, and the clone is unknown. We practice sustainable farming principles.
At the winery the fruit was gently de-stemmed via gravity into small open top fermenters and allowed to cold soak. After cold soaking, an indigenous fermentation began, with temperature peaking at 30 degrees Celsius. Gentle hand plunging of the must was done throughout. After a post-maceration period the wine was transferred to 100% French oak barrels (33% new) where it remained for 11 months. A natural malolactic fermentation occurred in late spring. In keeping with our philosophy to maintain as much as possible a hands-off approach in the cellar to allow the true expression of terroir, this wine is unfined and coarsely filtered.