2016 Cloudsley Cellars Pinot Noir, Twenty Mile Bench VQA, Ontario, Canada (Alcohol 12%, Residual Sugar 1.14g/l ) Winery and website $35 (750ml bottle)
This terrific 2016 Twenty Mile Bench Pinot from boutique Niagara producer (and Good Food Fighter!) Cloudsley Cellars has really come into its own, seriously opening up aromatically over the months since we first tasted it back in early July of this year… and it was pretty damn good then.
I’m always more attracted to Pinot Noirs that give off more expressive floral characteristics, and this paler garnet bottling is no slouch in that department, with an abundance of extremely attractive violets and roses contained within each glass. There’s also a delicious and bright freshly-picked raspberry and black cherry profile that pervades from bouquet through palate to finish. The tannins are present, correct, and taut, but texturally smooth and malleable, leading to a most satisfyingly lip-smacking acid-driven finish. I tend to avoid using the term, but this wine is decidedly moreish for a Pinot Noir. This is some good juice.
I enjoyed this one served a touch chilled with some peppered salmon cooked on the grill, alongside some garlic powder-dusted, then charred, rapini (with a squeeze of lemon and splash of good olive oil), and some double roasted potatoes.
(four apples out of possible five)
Cloudsley Cellars are a Good Food Fighter.
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Edinburgh-born/Toronto-based Sommelier, consultant, writer, judge, and educator Jamie Drummond is the Director of Programs/Editor of Good Food Revolution… And he really enjoyed this when it was first bottled… and it’s tasting even better now.
