Norman Hardie Pinot Noir 2017 (Niagara)

Canada, Ontario
91 D
Country Canada
Province Ontario
Region Niagara Peninsula
Producer Norman Hardie Winery & Vineyard
Vintage 2017
Color Red Wine
Varietal(s) Pinot Noir
¥5,940  (incl. tax)
Country Canada
Province Ontario
Region Niagara Peninsula
Producer Norman Hardie Winery & Vineyard
Vintage 2017
Color Red Wine
Varietal(s) Pinot Noir
Closure Screw Cap
Volume 750ml
Alcohol 11.5%
Product Code A002R00117
UPC 837654599532
Inventory In Stock (28)
Owning & Enjoying

Tasting notes

2017 is possibly one of the most elegant and refined Niagara Pinots we’ve made to date. The emphasis is on delicacy and finesse. The fruit was sourced from two beautiful clay/ limestone-based sites on & just below the Bench on the Niagara Peninsula. While the colour and alcohol level appear light, there is a lovely richness and amazing length, finishing with the most refined & pure tannins we’ve seen to date. Comes in at a beautiful 11.5% alcohol. I’ve always believed that great Nebbiolo and Pinot Noir can be almost identical twins. This Pinot fits this description particularly when it comes to the beautiful and refined tannins. Light, medium- bodied. A red wine that’s not too heavy to go with poultry, and perfect for red meat dishes. Enjoyable to drink now and will age another 4-6 years.


A red wine that’s not too heavy to go with poultry, and perfect for red meat dishes.


Enjoy now to 2025 or beyond.

91Decanter (UK)
  Really fresh and well made with a refined and elegant rose hip, wild strawberry, rosemary and thyme nose and palate. Good stuff!


VQA Niagara Peninsula


As always, we followed our longstanding practice of minimal intervention wine making. All our clones were co-fermented with natural/indigenous yeasts spending between 25 and 35 days on the skins. They were gently pressed in our basket press extracting all the potential of the vintage. The wines were aged for 18 months in 228litre French oak casks (one third new, one third second fill and the remaining third neutral older casks). The wines were then racked to tank incorporating only the best fine lees for an additional two months aging. The wine was racked a second time and bottled unfiltered and unfined. 


Producer Description

Norm earned his sommelier certification at the University of Dijon in the late 1980s. After putting this certification to use for Four Seasons Hotel he spent 6 years (12 harvests) apprenticing with some of the best producers of Chardonnay and Pinot Noir in both hemispheres. In 2003 he made the leap and put down roots in Prince Edward County. During the growing season and harvest Norm works tirelessly to ensure that no small detail is missed. On the weekends outside of harvest his gregarious personality moves throughout the winery fluidly directing his staff and making all who enter the winery feel welcome.


The full potential of the soils can only be realized with a team of tireless, dedicated and enthusiastic individuals who embrace my vision. Each member of my team brings with them a rich knowledge base and a thirst to learn more and create something special. We all take pride in a desire for greatness.


The sites we’ve chosen have enormous potential. It’s up to us to look after and care for our land and vines to see that these sights realize their potential. We spend an inordinate amount of money and time on our vineyards to ensure perfect fruit. Our vineyard crew are fastidious, understand and embrace the concept that great wine can only be made in the vineyard. Once the fruit is ripe, we hand pick and hand sort every cluster. This is to ensure only perfect fruit make it into the fermentations.


In the cellar, we take a hands-off approach to gently guide our wines through fermentation and ageing. We are not tempted to use an arsenal of quick-fixes for easy non-distinctive ferments available through numerous laboratories. Instead, our approach is to use very few modern techniques in the cellar. This "old world" approach entails using absolute minimal amounts of sulphur, natural yeast from the vineyard, extended fermentation on the skins for the reds, lots of lees contact for the whites, and natural malolactic fermentation in the spring. It takes tremendous experience and guts to take this natural approach; we do it because of our dedication and desire to create wines that taste of a sense of place or Vins de Terroir.


Right from our inaugural vintage in 2004, our goal has been to produce wine of the highest quality, that taste of a place, and every year to raise the bar on quality. We’ve quickly developed a strong clientele of local and international clients who appreciate our Old World handcrafted style. Almost immediately upon opening, the winery received phenomenal accolades from top wine critics. Matt Kramer (Wine Spectator), chose the 2008 County Chardonnay as one of his wines of the year.

Outstanding reviews have come from international wine critics, such as Stephen Spurrier (Decanter), Jamie Goode (, Tim Atkin MS, and Jancis Robinson ( and the Oxford Companion to Wine), including some top local critics such as Tony Aspler, John Szabo MS, Michael Godel, David Lawrason, and many others.

‘The Chardonnays emerging from Hardie’s small vineyard in Prince Edward County (he also buys grapes from the Niagara Peninsula area two hours away) are laser-etched with acidity, minerality and the sort of originality that we all once thought only Burgundy could deliver.”

  • Ian d’Agata (Stephen Tanzier’s International Wine Cellar) – Ontario Wine Country: The New Frontier for Riesling and Pinot Noir

Norman Hardie is a true chardonnay and pinot noir expert… his chardonnays and pinots are some of the most Burgundian you will find outside Burgundy

  • The World of Fine Wine 2014 -Top ten North American Pinot Noir
  • Jancis Robinson – From Bottom to Top – Canada’s Wines
  • Jancis Robinson –  Some lovely reviews and excerpts from Canada Shows Off in London
  • Stuart Pigott’s Rockstars of Wine America
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