![BLUE GROUSE PINOT NOIR VQA 750ML @ Emerald Hills [1058630]](/images/wineandbeyondmarket.shop/images/product/blue-grouse-pinot-noir-vqa-750ml-emerald-hills-1058630-1.webp)
BLUE GROUSE PINOT NOIR VQA 750ML @ Emerald Hills [1058630]
Bright and refined, this Vancouver Island Pinot Noir layers fresh red cherry, wild raspberry, and savoury herbs with subtle forest floor and earthy spice. Silky and vibrant on the palate, with finely grained tannins, juicy acidity, and a whisper of coastal salinity. Sourced from three microclimates across the Cowichan Valley—including the warmer Saison site and the historic Kiltz Vineyard—this 100% Pinot Noir was hand-harvested, fermented by clone (some whole-cluster) in amphorae and small fermenters, then aged 20 months in neutral French oak barrels and puncheons.
$12.37
Original: $35.33
-65%BLUE GROUSE PINOT NOIR VQA 750ML @ Emerald Hills [1058630]—
$35.33
$12.37BLUE GROUSE PINOT NOIR VQA 750ML @ Emerald Hills [1058630]
Bright and refined, this Vancouver Island Pinot Noir layers fresh red cherry, wild raspberry, and savoury herbs with subtle forest floor and earthy spice. Silky and vibrant on the palate, with finely grained tannins, juicy acidity, and a whisper of coastal salinity. Sourced from three microclimates across the Cowichan Valley—including the warmer Saison site and the historic Kiltz Vineyard—this 100% Pinot Noir was hand-harvested, fermented by clone (some whole-cluster) in amphorae and small fermenters, then aged 20 months in neutral French oak barrels and puncheons.
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Description
Bright and refined, this Vancouver Island Pinot Noir layers fresh red cherry, wild raspberry, and savoury herbs with subtle forest floor and earthy spice. Silky and vibrant on the palate, with finely grained tannins, juicy acidity, and a whisper of coastal salinity. Sourced from three microclimates across the Cowichan Valley—including the warmer Saison site and the historic Kiltz Vineyard—this 100% Pinot Noir was hand-harvested, fermented by clone (some whole-cluster) in amphorae and small fermenters, then aged 20 months in neutral French oak barrels and puncheons.
