We are very proud with the result of our Pinot Noir 2018. It is a blend of three different vineyards from the heart of the Niagara escarpment. The grapes were hand harvested at the perfect maturity and only the best fruit was used to make the wine. The wine was fermented on skins for 30 days with natural yeasts. Once pressed off, it was transferred to barrels for an 18 month elevage. It is a very delicate and fruity wine, a classic expression of the Twenty Mile bench.