Estate Cuvée Pinot Noir

Blue Mountain 2018 Estate Cuvée Pinot Noir

Anthony Gismondi - www.gismondionwine.com (August 2020)

The new single block program, and the well-established reserve program, leaves the estate pinot as the recipient of younger vine fruit, although even they are a dozen years old at a minimum. It is a mix of French clones 114, 115, 667, and 777, in an understated, somewhat reductive style, with savoury, sour red fruit dusted with tannin and spice in a dry finish that barely sits above 13 percent. Proper for its price and a solid introduction to BC pinot noir. 88 points. 

Treve Ring - www.gismondionwine.com (August 2020)

From now 12 year old estate vines (the youth) and four clones (114, 115, 667, 777), this was native fermented in French oak where it remained on lees until the following spring. Smoky, toasty forest berries dominate the nose and palate at this young age, with tart cranberry acidity lifting plump black raspberry, ripe cherry, and ample cinnamon spicing. This is a darker, smouldering, perfumed pinot, with smoothed tannins leading this to a toasty finish. Fire grilled root veg / duck breast ready. 89 points.

Geoffrey Moss - www.gismondionwine.com (August 2020)

The Estate Cuvée is sourced from younger blocks that are now 12 years old. Expect a savoury, shrubby pinot noir with black cherry fruit and spicy, well-integrated oak. It's quite a pure, attractive nose, with the darker fruit suggesting more ripeness than you get on the palate at only 13% abv. Lighter-bodied, it’s a touch thin, which makes the medium-grained tannins more prominent. It feels a bit more muscular in style as a result, and is calling for some gamey meat. A solid introduction to Blue Mountain's pinot program. 89 points. 

David Lawrason - www.winealign.com (August 2020)

Of the five pinot noirs now produced at Blue Mountain the least expensive Estate Cuvee is grown in a slightly higher altitude site farthest from Vaseaux Lake. It is very bright, fruity (cherry, red plum) and almost floral with minimal oak influence, just a touch of spice and herbality. It shows very fine balance and integration, not a hair out of place as the acidity, alcohol and tannin line up beautifully, allowing focus on the pretty aromas and flavours. And the length is excellent. Certainly enjoyable now, with a good five years of stability and freshness ahead, maybe even more. Tasted August 2020. 92 points.

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Blue Mountain 2017 Estate Cuvée Pinot Noir

 

Treve Ring - www.gismondionwine.com (October 2019)

The 2017 vintage launched Blue Mountain's new Pinot Noir program, consisting of two vineyard blends, and three single vineyard wines. It's an exciting move for the pinot specialists, one of BC's first and foremost iconic / cult family owned wineries. The Estate Cuvée is a young vine (10 year old) blend of clones 114, 115, 667, and 777. Destemmed fruit was native fermented with three weeks of maceration and gentle pigeage, before moving to French oak, where it remained until spring 2019 when it was bottled unfiltered. Dark plum, black raspberry, ripe cherry is infiltrated with waves of lightly toasted oak. Cracked clove, nutmeg, suede seasons the fruit, while cedar-sanded tannins frame it. The whole is youthful and keen, well orchestrated and made, and ready for drinking now, though will hold short term in your cellar. 89 Points.

 

Anthony Gismondi - www.gismondionwine.com (September 2019)

Blue Mountain is reshaping its pinot noir program. It’s big news given the success of phase one, now thirty years old. It’s a gradual progression, and one that will see high performing blocks get some special recognition and unique bottlings. It all begins with estate pinot, the property calling card if you like, and it's essential that it doesn’t suffer at the hands of the new single block pinots coming to market. The Estate Cuvée is primarily a mix of young vines (averaging 10 years) and a mix of French clones 114, 115, 667, and 777. The estate is never showy like some New World pinots, but rather reserved and understated. Plums and cherries are lightly dusted in earth and oak with a modicum of spice and a soft, silky, ready-to-drink finish. A simple mushroom pizza is all you need to finish the match. 89 Points.

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Blue Mountain 2016 Pinot Noir

 

Treve Ring - www.gismondionwine.com (October 2018)

This recipe is nailed now, as it is one of Blue Mountain's flagship wines. Estate vines from 10 to 32 years, and across six clones, make up this wine, one destemmed before native fermentation and time in French oak before being bottled unfiltered the following spring. Give this young wine a little time to breathe in the glass to reveal soft deep plum, black raspberry, all tinged with light pipe tobacco and seasoned with whispers of pink peppercorn. Tannins are slight, to match the slighter, softer palate. Though drinking well know, this deserves time in bottle. 90 points.

Natalie Maclean - nataliemaclean.com (September 2018)

A beautiful, smooth, supple, medium-bodied BC Pinot Noir with notes of black cherry and raspberry. Velvet texture and mouth-feel on the palate. Blue Mountain produces some of Canada's best Pinot Noirs year after year. Pair with veal. Remarkable Roast Chicken Wine. 92 Points

Michael Godel - www.winealign.com (September 2018)

The 2017 is a mildly spiced, up the apples and pears climb into a lemon-lime citrus bed with plenty of mid-palate texture. It's a subtle pinot gris, three-tiered from its lees rest in housings of stainless steel, oak barrels and foudres. All three contribute to this lovely mouthfeel and preservation of fruit, albeit in three very different ways. To say this is amenable stuff would be a great understatement. There is literally no reason, time of day or meal not to make its acquaintance. Drink 2018-2020. Tasted September 2018. 90 Points.

John Schreiner - johnschreiner.blogspot.ca (September 2018)

The winery used six different clones from vines ranging 10 to 32 years of age. The grapes were destemmed and fermented in open top fermenters, with 16 to 20 days of maceration and with light pump-overs. The wine was aged about 17 months on French oak barrels. The wine has a fine rich hue, leading to aromas of lightly toasted oak mingled with black cherry and plum, echoed on the palate. The wine had a velvet texture. On the finish, there is a pleasantly earthy note. 92.

Chris Waters - www.watersandwine.com (September 2018)

This juicy and complex estate bottled Pinot Noir is produced from mix of clones (113, 114, 115, 375, 667 and 777), with vines ranging from 10 to 32 years of age. Fermentation was done in open-top fermenters with native yeasts, which is now the house style, prior to aging in French oak barrels until bottling in March 2018. In its youth, this age-worthy Pinot displays a ripe core of fruit accented by bold smoke and toast notes. Give this a couple of years in bottle so it can start to realize its potential. Drink 2020 to 2026. (90/100)

 

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Blue Mountain 2015 Pinot Noir

 

Sid Cross - https://blog.iwfs.org/ (October 2018)

Bit hazy not as bright looking with lower alcohol 12.5 from a hot year. After dropping crop their earliest harvest ever starting August 13 (for sparkling) to retain best acidity. Lighter more delicate. Forwardly.

John Schreiner - johnschreiner.blogspot.ca (December 2017)

This wine, made with six clones of Pinot Noir from mature vines, has been aged 16 months in French oak (ranging from new barrels to three-year-old barrels). The wine begins with aromas of cherry and toasty oak. On the generous palate, there are flavours of cherry, cassis, vanilla and toasty oak, with spicy notes on the finish. The richness of flavour reflects the hot 2015 vintage but the moderate alcohol, just 12.5%, tells us that the Mavety family took pains to pick early to retain freshness and acidity. 90.

Liam Carrier - www.iconscores.blogspot.ca (November 2017)

Consistently a great example of the unique, brambly fruit'n'savoury herbs profile of BC Pinot Noir. This Okanagan Falls sourced Pinot offers black cherry and wild berry aromas supported by forest floor and fresh, sweet sage notes with similar fruit flavours on the (very nearly) dry palate where layers of spicy plums and sweet oak add depth. Finish is moderate this vintage, but well balanced. Drink now-2020.

Treve Ring & Anthony Gismondi - www.gismondionwine.com (October 2017)

Cured pork, light smoke and tobacco season some serious black raspberry, cherry, flecked with thorns. The attack is earthy with hints of celery and a fine peppery grip that frames wine from front to back. Despite the warm year and the darker, more flush, duskier fruit, the wine remains gentle, light and finessed. Hold until 2019 then drink through 2026. From the home vineyard with vines (113, 114, 115, 375, 667 and 777) ranging from 9-31 years in age, it was destemmed before a native ferment, the first 100 percent wild ferment in tank, for 20 days, before pressing into French oak where it rested until the following summer. 90 points.

Ron Wilson - www.cheapandcheerful.ca (October 2017)

When the temperature drops and I hunker down for fall and winter my wine choices turn to more reds. I also tend to eat more savoury dishes which compliment red wines. If this sounds like you here’s a splurge wine to add to your autumn wine list. Blue Mountain has won many raves for its Pinot Noir and it’s easy to see why. While this Pinot is a light red in the glass that’s not what I tasted. A beautiful rich mix of red and black fruit, loads of flavour in a polished wine that can stand on its own against the best from France and California. I loved the subtle hints of spice and lingering finish. Make this your special occasion Pinot. Please note the wide price range so shop around.

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Blue Mountain 2014 Pinot Noir

 

Sid Cross - https://blog.iwfs.org/ (October 2018)

Like a lot this structure and lively vibrancy from an excellent vintage. Again 13.5. Only gentle light pump over instead of punch down for less extraction at fermentation with cooler cellar delaying malolactic fermentation till the Spring. Believe their change to a longer 16 months in cask (only 10 for 2006-2013) starting with 2014 is a smart move. This fresh baby is textbook pinot noir with a lot of complex fruit and the best one to collect for cellaring. Outstanding potential.

John Schreiner - www.johnshreiner.blogspot.ca (April 2016)

This will be released in a month or so. It is a classic Pinot Noir in the Blue Mountain style, with aromas and flavours of strawberry, with spice on the finish. The texture is silky. 91.

Michael Godel - www.winealign.com (August 2016)

Sweet smelling, lightly extracted and graced by a subtle touch, the mirror reflects clearly back at this pinot noir but Oregon would also recognize itself in this Okanagan ecotype. A really pretty pinot with subterranean salinity and a river of savour running through carrying pure, expressive red fruit. So tidy, so very tidy, from expert and realistic transitions off of vine and into bottle. Drink 2016-2021. Tasted April 2016. 90.

David Lawrason - www.winealign.com (November 2016)

Yet another lovely pinot noir from estate vines planted in 1991. Terrific fruit presence here with cherry/red plum, florality, fine spice, earthiness and garrigue. Oak is way in the background. It's medium weight, firm yet rich, with a dry finish. Very generous yet well structured. Will age to 2020 or beyond. Last Tasted November 2016 where it won Best of Show at the Calgary edition of Gold Medal Plates. 91.

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Blue Mountain 2013 Pinot Noir

 

Sid Cross - https://blog.iwfs.org/ (October 2018)

Difficult year of wasps & sour rot at 13.5 but result is admirable distinctive pinot noir with an Okanagan sage seasoning. Well done.

Liam Carrier - www.iconwines.ca (September 2015)

Just what you want from a BC Pinot Noir; sweet, red fruit highlights and earthy, terroir-driven undertones. Black cherry, forest floor, brambly berries and mineral aromas give way to a combination of bright red fruit, spicy plums and weighty oak and earth flavours. The finish is long with lingering bite from tannins and spices. Excellent. Drink now-2019. 90.

Tony Aspler - www.tonyaspler.com (April 2016)

Light ruby-garnet colour; minerally, cherry with undergrowth notes on the nose with a light floral note;  medium-bodied, dry, very Burgundian in style with a smoky, cherry and strawberry flavour; well-structured and firm and beautifully balanced. 90.5.

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Blue Mountain 2012 Pinot Noir

 

Sid Cross - https://blog.iwfs.org/ (October 2018)

Deeper look slightly beetroot rhubarb menthol elements. Young still but more herbal presently at 13.5.

Daenna Van Mulligen - Vines Magazine (May/ June 2014), winediva.ca & winescores.ca (April 2014)

Silky, expressive, elegant. The Mavety family has been growing grapes high above Vaseaux Lake in the South Okanagan since 1971. Since 1991 they have been making their own wines under the Blue Mountain label. Consistent and elegant with an Old World charm, the 2012 offers roasted cherries, smoke, sous bois, fine spice, leather and herbal notes atop vanilla, raspberry and blueberry. The palate is silky; it boasts bright acidity and an attractive weight. High-toned fruit makes for an expressive palate - it's juicy and lengthy with very good focus. 4 stars / 91.

John Schreiner - John Schreiner on wine (April 2014)

The winery’s “regular” Pinot Noir has always been good value. This wine reflects the vintage with depth of texture. It has aromas and flavours of spicy cherry and raspberry with enough polished tannins to give this five to seven years in the cellar. 90.

David Lawrason - winealign.com (April 2014)

This is fine, nicely chiseled and layered pinot noir. Needs a year to integrate the smoky oak and toast but there is fragrant ripe cherry fruit, dried herbs and dusty earthiness as well. Very typical cool climate pinot aromas. Its light bodied, quite smooth yet bracing, with light gritty tannin, wood resin and spice on the finish. Excellent length. Best 2015 to 2018. 90.

John Szabo - winealign.com (April 2014)

Still lightly reductive-smoky at this stage, the palate nonetheless offers substantial flesh and fruit extract, density and balance, with crunchy acids and bright, ripe red berry fruit. Wood is noted but reasonably well harmonized already, and I'd expect this to continue to gain in integration, complexity and textural intrigued over the next 2-3 years. This wine hits the right marks for savouriness and fruitiness, suppleness and power - I'd expect this to appeal to a broad but discerning audience. 89.

Julian Hitner - winealign.com (April 2014)

Medium ruby in colour, the 2011 Pinot Noir reveals impressively spicy aromas of sweet raspberries, strawberries, cherries, delicate cinnamon sticks, and a hint of minerals. Complex, retaining lovely fruit, soft tannins, balanced acidity, and an elegant yet very tasty hint of raspberries and minerals on the finish. Excellent bottling of real finesse, balance, and silky disposition; this is best enjoyed over the next three years. Now-2017. 90.

John Schreiner - John Schreiner on wine (March 2014)

This is a seductively pretty wine, silky in texture, with notes of strawberry, cherry and a spicy toast gained from 10 months aging in French oak. This is a very complex wine, involving six clones of Pinot Noir – the vines are between six and 28 years old. The lightly crushed grapes, along with some whole clusters, were given 16 to 20 days maceration on skins in open top fermentation tanks. Half the wine was fermented with wild yeast native to the vineyard. The winery suggests this vintage will age six to seven years. 91.

Anthony Gismondi - gismondionwine.ca (March 2014)

Barnyard, strawberry jam, compost, mushroom meaty, lees, tobacco aromas. Fresh, round, smooth, elegant palate with strawberry, light rhubarb, carrot, leather, coffee, light barnyard and herb flavours. Well balanced and flavourful. Drink now - 5 years. Solid and dependable at this point. 89.

Natalie Maclean - nataliemaclean.com (February 2014)

I have a confession to make: I didn't just taste this wine, I tortured it. After an initial knock-your-socks off impression, I thought: hmm, too easy. Let's leave it overnight opened and uncorked. (Do not try this at home.) Tasted it the next day, and there it was again: beautiful silk cherry aromas and flavours, mouth-filling texture, subtlety and ever-changing expressions. Did that satisfy me? No, of course not. One more night open though with cork in. Day three: I admit defeat. What a wine.

Liam Carrier - iconscores.ca (February 2014)

True to the house style, this is a lively, focused, light-garnet Pinot Noir with terroir-driven characters of forest floor, brambly berries and minerals supported by raspberry-cola aromas on the full, spicy-plum nose and effervescent red fruit on the mouth-watering, yet, well balanced and well structured, light-bodied palate. This is Blue Mountain's entry-level Pinot Noir that, along with its equally well-priced entry-level Chardonnay cousin, tastes like a wine produced by a winery most famous for its traditional method sparkling wines. Agressive, cool-climate Pinot Noir, to be sure, and well worth the price of admission. Drink now-2018. 89.

Jurgen Gothe - straight.com (February 2014)

The 2012 Pinot Noir is the effervescent essence of fresh Pinot Noir, as good as it gets in the Okanagan.