Very Low Stock

Hidden Bench Estate Pinot Noir 2018

Canada, Ontario
94 WSC

Hidden Bench produces some of the most structured, age-worthy Pinot Noirs in Niagara.  This wine is just getting better and better!

Country Canada
Province Ontario
Region Niagara Peninsula
Producer Hidden Bench Estate Winery
Vintage 2018
Color Red Wine
Varietal(s) Pinot Noir

Hidden Bench produces some of the most structured, age-worthy Pinot Noirs in Niagara.  This wine is just getting better and better!

Country Canada
Province Ontario
Region Niagara Peninsula
Producer Hidden Bench Estate Winery
Vintage 2018
Color Red Wine
Varietal(s) Pinot Noir
Closure Cork
Volume 750ml
Alcohol 13%
Product Code A020R00118
UPC 878102001016
Inventory Very Low Stock (7)
Owning & Enjoying

Tasting notes

This ruby Pinot Noir has pronounced aromatics of red cherry and violet. The fruit forward palate has silky tannins, and a ripe red fruit core. Drinking well now, this wine will continue to evolve in bottle for another 5-7 years from vintage. Serve slightly chilled at 14-15 ̊C.


Try wild wild mushroom risotto or planked salmon.  Enjoy simply with soft cheeses too.


Enjoy through 2028

It's so pretty in the glass, a vibrant, translucent garnet red color, with a lovely Pinot nose: delicate yet layered, with a core of raspberry and red cherry fruit, lightly floral, with savoury underpinnings that suggest green herbs, twigs and damp earth. The wine is dry, crisp and lean, lighter bodied, with silky tannins that leave a gentle burr. The fruit on the palate takes on a deliciously tart edge, and there's a stony-mineral essence that mingles with the lingering fruit on the finish. Excellent Pinot character, elegant and very fine, with that little extra zest from Niagara acidity — all in all, a lovely wine, and one of the very best local Pinots I've tasted from the last two or three vintages.


VQA Beamsville Bench


The fruit for our Estate Pinot Noir comes from select parcels in all three our estate vineyards (Locust Lane, Felseck and Rosomel Vineyards - 100% organically certified).

At fruit set bunches were exposed to sunlight, with leaf removal on the East side of the canopy to maximize ripening, leaving the West side covered to protect against sunburn.


The grapes were handpicked, sorted and cold‐soaked in small lots for 5 days. Fermentation started naturally with indigenous yeasts and the caps were gently hand‐plunged twice daily during fermentation. At the end of fermentation, the free run wine was drained by gravity directly into barrels and the skins were gently pressed in a traditional basket press. Natural malolactic fermentation was complete in the Spring of 2018.

  • Brix at harvest: 21.5-24.0
  • Harvest Dates: September 14 – 29th, 2018
  • Blend and grape source: 100% estate grown certified organic fruit from our Locust Lane, Felseck and Rosomel Vineyards.
  • Alcohol: 13.0%
  • pH: 3.63
  • Bottling Date: September 25, 2019.
  • Residual Sugar: 0.64g/l
  • T.A. 6.05 g/L
  • 100% De-stemmed
  • Vine age: Planted 1990 to 2010
  • Oak regime: 100% French Oak: 21% new, 21% 2nd fill, 15% 3rd fill and the rest (43%) neutral for 12 months.
  • Time in barrel: 12 months
  • Un-fined. Unfiltered.
  • Certified Organic by Pro-Cert.

Producer Description

About Hidden Bench Estate Winery Owner

Harald Thiel's uncompromising attention to detail has landed Hidden Bench in the Canadian Wine Awards' top 10 every year since the winery opened in 2007 - with Nuit Blanche named Canadian White Wine of the Year. This small, yet modern and sophisticated, estate winery is tucked away on Locust Lane in the Beamsville Bench appellation, essentially hidden by vines. HB's primary focus is to showcase the terroir of the Beamsville Bench through their award-winning Pinot Noir, Chardonnay and Riesling offerings.

Each and every wine at Hidden Bench is made under strict conditions:

  • Sustainable practices, which means 100% organically certified fruit from only estate vineyards.
  • Individually bunch sorted white wine varietals and bunch sorted and then individual berry sort all of the red wine varietals.
  • Non-interventionist, minimalist winemaking approach with gentle handling of the wine throughout the winemaking process.
  • All wines are made with wild yeast and anything that doesn’t ferment naturally is inoculated and declassified into the winery’s bistro label.


All grapes are handpicked from their estate vineyards into 10kg baskets and then carefully sorted at the winery by their “triage team” so as to ensure that only the cleanest and best fruit is used to make their wines. All white wine grapes receive a single “triage” and then are whole punch pressed to assure the gentlest extraction of juice. All red grapes, particularly Pinot Noir, are bunch sorted and destemmed and then receive a secondary individual berry “triage” prior to being placed in their oak and stainless steel fermenters.

The winemaking team benefits from all the latest technology, such as geothermal cooling and heating with precise temperature control installed in all tanks to permit extended natural settling and natural yeast ferments of whites and appropriate pre-natural ferment, cold maceration of the reds.

As estate winegrowers their goal is to have ther wines reflect the unique individual terroir of the Beamsville Bench sub-appellation parcels that they call home. Accordingly, they eschew non-organic additives and commercially selected yeasts and strive to bottle their wines un-fined and unfiltered whenever possible. All wines are bottled with minimal sulphur dioxide (SO2) to preserve their freshness and quality and to permit them to age gracefully. This approach has permitted the vast majority of theri wines to be vegan friendly and to be certified organic by Procert as of 2015/16.

We believe that real “Natural Wine” has its origin in certified organic and/or biodynamic estate fruit and a non-interventionist approach in the cellar with an acute and precise attention to detail from vineyard to bottle.

Jay Johnston - Winemaker

Following an inspiring food and wine trip to Canada’s west coast in 2002, Jay returned to Toronto with one thing in mind: Leave the software industry behind for a life in vines and wines. Since then Jay received his formal wine education through Niagara College’s Viticulture & Winemaking program, graduating in 2005. Jay was a part of the Hidden Bench team previously, and we are thrilled to welcome him back as our winemaker. Passionate about cool-climate varietals, with their finesse and their delicacy, Jay feels back at home to be focused on Pinot Noir, Riesling, and Chardonnay in the HB estate vineyards. With a deep passion for terroir, a desire to farm our vineyards to their greatest potential and a profound respect for cellarwork, Jay is extremely excited to be returning to the Hidden Bench family. 


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