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2013 Pinot Noir VQA PEC

2013 Pinot Noir VQA PEC by Stanners Vineyard
2013_Pinot_Noir_VQA_PEC by Stanners Vineyard
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The grapes for our 2013 Pinot Noir are from our estate vineyard. A spring frost that year limited our yield to just 0.4 tonnes per acre, so this is a limited release made from grapes with concentrated flavours. In our vineyard the vines are planted close together. The competition between plants encourages the roots to travel deep down into the fractured limestone. Our vineyard contains six Dijon Pinot Noir clones – 114, 115, 459, 667, 777, and 829 and we believe this adds to the interest and complexity of the wine.
The grapes were destemmed to whole berries without crushing and fermented in 1 tonne bins for about two to three weeks with punchdowns done by hand. After gently pressing, the wine was then aged for 18 months in French oak barrels. Malolactic fermentation was allowed to occur naturally during barrel aging. Gas pressure was used to rack the wine from barrels to a tank with as little disturbance as possible before bottling. The wine was bottled on September 24, 2015.

Our traditional approach with minimal handling in the winery has resulted in a wine that reflects the County terroir - floral with bright cranberry and cherry flavours, good minerality and finely balanced acidity. A light bodied Pinot Noir with excellent intensity! Its complexity allows for pairing with foods from smoked salmon and cheese soufflé to lamb or duck.

140 cases produced

Stanners Vineyard was founded by Cliff and Dorothy Stanners and their son Colin and daughter-in-law Mary Macdonald. We developed a deep love of wine through tasting and making wine for years as amateurs – Cliff and Dorothy in Montreal, and Colin and Mary in Northern California.

While on a tandem cycling trip, Cliff and Dorothy discovered the serene beauty that Prince Edward County offers and were excited to learn that it was a promising, and very intriguing, wine growing region. When we first were tasting wines from the original County producers we were struck by all the fractured limestone in the region’s shallow soil and how it imparted minerality, bright fruit flavours, and complexity to the wines. There was a clear sense that this was a truly unique region, which seemed ideally suited for exquisite Pinot Noir and Chardonnay. After much research and despite the crazy necessity to protect the vines from winter cold by burying canes from every plant under a hill of dirt, we chose our spot, purchased 25 acres in 2003 and started planting in 2005!

Now we have about 19,000 vines on 7.5 acres. The vines are planted close together at high density in order to encourage the roots to grow down deep into the fractured limestone and so that each vine need only produce a small number of clusters, giving more concentrated flavours in the fruit. Our vines are managed using sustainable practices – we basically follow organic principles but will use non-organic sprays if it is required to save our crop. An enormous amount of hand labour goes into the training, pruning and canopy management of the vines, and harvest is done entirely by hand.

Colin’s approach to making wine is traditional, non-interventionist, and patient, resulting in artisanal, award winning wines of exceptional quality. Our hope is that the unique conditions for each vintage can be discerned in the flavours of our wine as they evolve in your glass. We invite you to share in our enjoyment of wine.


Cliff, Dorothy, Colin and Mary

Stanners Vineyard from Hillier, ON

Stanners VineyardHillier, ON

Stanners Vineyard was founded by Cliff and Dorothy Stanners and their son Colin and daughter-in-law Mary Macdonald. We developed a deep love of wine through tasting and making wine for years as amateurs – Cliff and Dorothy in Montreal, and Colin an

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Store Policy

We normally ship within two business days of receiving your order. Shipping time is additional, depending on the method of shipment you select. Someone 19 or older must both place the order and receive it. Minimum purchase is two (2) bottles. Mixed cases are happily accepted.
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