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Hidden Bench Felseck Vineyard Pinot Noir 2019

Canada, Ontario
Organic
Biodynamic
94 WA
93 WA
93 WA

The 2019 Felseck Vineyard Pinot Noir has an intense nose of red currants, white pepper and earthy forest floor. The rich and giving palate has integrated tannins with flavours of dried cherries, winter spices and graphite. The supple acidity and tannin structure showcases the ageing potential this wine has to offer. Another classic expression of the Felseck Vineyard.

Country Canada
Province Ontario
Region Niagara Peninsula
Producer Hidden Bench Estate Winery
Vintage 2019
Color Red Wine
Varietal(s) Pinot Noir
¥8,250

The 2019 Felseck Vineyard Pinot Noir has an intense nose of red currants, white pepper and earthy forest floor. The rich and giving palate has integrated tannins with flavours of dried cherries, winter spices and graphite. The supple acidity and tannin structure showcases the ageing potential this wine has to offer. Another classic expression of the Felseck Vineyard.

Country Canada
Province Ontario
Region Niagara Peninsula
Producer Hidden Bench Estate Winery
Vintage 2019
Color Red Wine
Varietal(s) Pinot Noir
Data
Closure Cork
Volume 750ml
Alcohol 13%
Product Code A020R00319
UPC 878102001016
Inventory Coming soon (60)
Owning & Enjoying

Tasting notes

With precision viticulture practiced across all vineyard holdings, we are able to maximize ripening and flavour development. Hand harvested and sorted, the fruit was transferred to vat and cold soaked for 5-6 days. 

With a very classic Pinot Noir expression in the fruit, we employed a gentle approach to managing the ‘cap’ during fermentation. After an average of 28 days the ‘free run’ wine is drained, settled and then put to barrel. Barrel selections for this single-vineyard wine were made in summer 2020, then blended and returned to stainless and oak barrels for an extended élévage. Racked to tank in winter 2021, the wine was bottled unfiltered and un-fined to capture the essence of the Felseck terroir. 

The 2019 Felseck Vineyard Pinot Noir has an intense nose of red currants, white pepper and earthy forest floor spice. The rich and offering palate has integrated tannins with flavours of dried cherries, winter spices and graphite. The supple acidity and tannin structure showcases the ageing potential this wine has to offer. Another classic expression of the Felseck Vineyard. 

Pairing

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

Cellaring

Enjoy through 2025

Press
94WineAlign
2022 National Wine Awards of Canada
93WineAlign
Janet Dorozynski Dip WSET, Ph.D. An enticing nose and palate of cranberry and cherry with well-balanced tangy acidity and polished tannins. Medium bodied and well structured with a long red currant finish. Tasted blind June 2022.
93WineAlign
Megha Jandhyala Plump raspberries and ripe and dried cherries, herbs, integrated oak spice, and a subtle note of underbrush come together in this balanced and elegant pinot noir. The palate is refined with tart acids and fine-grained tannins. Tasted blind at the National Wine Awards of Canada, June 2022
Reviews & Ratings

PLATINUM MEDAL - 2022 National Wine Awards of Canada

Production

Appellation

VQA Beamsville Bench

Viticulture

The fruit for our Estate Pinot Noir comes from sthe Felseck Vineyard - 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. Yields in 2015 were extremely low due to winter injury to the primary buds and on average the Estate Pinot Noir produced only 15hL per hectare.

Vinification

Oak regime: 100% French Oak: 15% New, 15% 2nd fill, 31% 3rd fill, balance neutral for 10 months. Then blended and returned to stainless steel barrels (70%) and Mix of New, 2nd and 3rd fill (30%). 100% De-stemmed. 
Un-fined and Unfiltered. 
Certified Organic by Pro-Cert. 

With a very classic Pinot Noir expression in the fruit, we employed a gentle approach to managing the ‘cap’ during fermentation. After an average of 28 days the ‘free run’ wine is drained, settled and then put to barrel. Barrel selections for this single-vineyard wine were made in summer 2020, then blended and returned to stainless and oak barrels for an extended élévage. Racked to tank in winter 2021, the wine was bottled unfiltered and un-fined to capture the essence of the Felseck terroir. 

Producer

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.

VINICULTURE

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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