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Okanagan Valley Pinot Noir 2023
Okanagan Valley Pinot Noir 2023

Okanagan Valley Pinot Noir 2023

$25.30

Hand-picked from four distinctive vineyard sites located in Naramata, Osoyoos, Kaleden and Okanagan Falls this is a classic blend of Okanagan Pinot Noir. The wine aged for 6 months in 100% older seasoned French oak barrels and puncheons. We produced 1,822 cases.

Specifications

  • Alcohol 13.5%
  • Acidity 5.9 g/L
  • Aging Drink now through 2028
  • Appellation Okanagan Valley
  • Bottling Date August 24, 2024
  • Harvest Date Oct 5th through Oct 27th
  • ph 3.67
  • Residual sugar <1 g/L
  • Type Red
  • Varietal Pinot Noir
  • Vineyard Fat Coyote Vineyard, Anarchist Mountain Vineyard, Lakehill Rd Vineyard, McLean Creek Rd Vineyard
  • Vintage 2023
  • Winemaker Chris Carson

  • Notes

    Winemaker Notes

    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 went into 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.

    Vineyard Notes

    The fruit is sourced from four distinctive vineyards in the Okanagan Valley: Fat Coyote Vineyard in Naramata, Anarchist Mountain Vineyard in Osoyoos, Lakehill Road Vineyard in Kaleden and McLean Creek Road Vineyard in Okanagan Falls. The combination of these different vineyards each having their own unique aspect, elevation and soils has produced a well-rounded Pinot Noir that showcases the Okanagan as a whole.

    Production Notes

    At the winery the fruit was gently de-stemmed via gravity into small open top fermenters and allowed to cold soak. After cold soaking, a mix of cultured and indigenous ferments began lasting 18-28 days peaking at 30-33
    degrees Celcius; gentle hand plunging of the must was done throughout. After a post maceration period the wine was gently pressed and then spent six months in 100% older seasoned French oak barrels and
    puncheons.

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