Hidden Bench Estate Series Pinot Noir (750ml)
Beef TenderloinRoast ChickenDuck
Since he was a young man Harald Thiel had the dream of owning a premium quality artisanal winery. In 2003, after a successful business career in the audiovisual industry, he and his family founded Hidden Bench Estate Winery with the goal of producing premium quality estate grown wines, which Canadians could serve with pride side by side with the best wines in the world. As a hands-on fully engaged owner he is actively involved in the day to day operations of the winery from vineyard to bottle and provides the winery its strategic direction and focus. A passionate foodie and wine consumer, he is also one of the founders of the Upper Canada Cheese Company and the International Cool Climate Chardonnay Festival.
Today, Hidden Bench is a critically acclaimed Canadian winery nestled in the heart of the picturesque Beamsville Bench in Niagara. They craft premium wines using only certified organic estate fruit with sustainable, non-interventionist winemaking techniques, that have a sense of place and time. Non-interventionist, quality-focused and terroir-driven, Hidden Bench has established an ongoing reputation for consistent excellence both domestically and internationally.
The Hidden Bench Estate Series Pinot Noir has structure and finesse; rewarding those who wish to age the wine, as well as those who choose to drink it now.
Pale brilliant ruby in colour, this vintage displays a rich and fruit forward nose of ripe black and red cherries, red currant, violet florals with beetroot, earthy tones highlighted by a pleasant, lifted fresh herbal character. The ripe character of the fruit leads to a surprising and refreshing dryness and acidity on the palate, and flavours that further elaborate on accords found on the nose. Tart and ripe red fruit, fresh savoury herbs, all-spice, forest floor and brown mushroom notes intermingle on the palate with a lingering finish filed with surprising depth and impact. This vintage is calling for pairings of classic steak tartare with cornichon and sourdough toast, and a creamy mushroom tarte with savoury herbs.