RKS 2023 Wine:  Ho Hum Pinot Noir from Ontario’s South Islands

When it is a question of Canadian Pinot Noir my favourites are from British Columbia’s Okanagan. Smooth, elegant, soft and just perfect with salmon. Ontario Pinot Noirs? More of a hit and miss proposition.

Pelee Island is always a fun place to visit even if you do not like wine. Pelee Island Winery produces some fairly basic wine that fails to ignite excitement. But the Vinedressers Label is their higher end brand. So keeping my fingers crossed for a Vinedressers 2018 Pinot Noir Reserve;

Aroma: Oooh not such a good sign it is not so readily identifiable as a Pinot Noir. Somewhat of a rough approximation of what one might identify as a Pinot Noir. Instead of raspberry, strawberry with a dusting of cocoa this wine has blackberry and black cherry leading the train. Not to fear right? Pinot Noir can assert its individuality when it strays from the pack.

Palate: And unlike most Pinot Noirs the tannins are on the heavy side. What little fruit there is seems smothered by the tannins.

Personality: I am flat and dull. Readily identifiable as wine of some sort but golly gee not much Pinot Noir heart and soul in me.

Food Pairing: “A Friday night wine” to borrow a term for less than stellar juice.

Cellarbility: No amount of ageing can help this wine and I can’t see a reason why you would want to keep it around.

Price: $24.95 (Ontario).

RKS 2023 Wine Rating: 73/100.

(Vinedressers 2018 Pinot Noir Reserve, VQA South Islands, Pelee Island Winery, Kingsville, Ontario, 750 mL, 13%, Liquor Control Board of Ontario # 325282).

Published by Robert K Stephen (CSW)

Robert K Stephen writes about food ,drink, travel, film, and lifestyle issues. He also has published serialized novels "Life at Megacorp", "Virus # 26, "Reggie the Egyptian Rescue Dog" and "The Penniless Pensioner" Robert was the first associate member of the Wine Writers’ Circle of Canada. He also holds a Mindfulness Certification from the University of Leiden and the University of Toronto. Be it Spanish cured meat, dried fruit, BBQ, or recycled bamboo place mats, Robert endeavours to escape the mundane, which is why he has established this publication. His motto is, "Have Story, Will Write."

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