Hello and happy wine Wednesday, wine lovers!  I hope you have had a fantastic week filled with sunshine and you have been out enjoying the beautiful autumn colours.  This may just be Vancouver’s most beautiful October ever!  This month started off well with my trip up to the beautiful Okanagan for the Wine Festival.  As stated in previous posts, I met some fantastic people and some great talent.  One of those people was Karen Gillis, who is the talented and oh so humble winemaker at Red Rooster Winery in Naramata, B.C.

The wine on the review block this week is Red Rooster’s Reserve Pinot Noir 2011.  Pinot Noir can be a finicky grape and, to be honest, it isn’t my favourite grape variety (except when it is in Champagne – then YUM).  I’m not sure why – so when a Pinot Noir comes along that I like, it is a good day!


Red Rooster’s Reserve Pinot Noir 2011 is pale ruby red in the glass with aromas of spice, tobacco, cherry, strawberry and a dash of vanilla – nice.  On the palate, this Pinot Noir is pretty darn mouth watering!  It boasts medium plus acidity, medium minus tannin, medium minus body with medium alcohol at 12%.  The flavour profile is medium to medium plus and full of bright red berry fruits and that touch of tobacco smoke and spice that was on the nose.  The finish didn’t linger too too long but long enough.  I liked it.

Red Rooster’s Reserve Pinot Noir 2011 is available on line for purchase as well as some B.C. Liquor Stores and retails for $24.99.  It is perfect Pinot Noir weather right now and this wine pairs beautifully with salmon or even some vegetable based pasta dishes.  It is a good bottle of wine.

  • A really juicy glass of Pinot Noir!
  • Nicely priced at $24.99 for a reserve bottle of B.C. red!
  • Pairs beautifully with salmon or mushroom based pasta or rice dishes.
  • This is a GGG “Hell Yes”!

I wish you and your family a safe and fun Halloween.  I do appreciate your readership…I have been blogging every week for just over one year and I do and will always appreciate your feedback and continued support.  This week I leave you with a question, “What is your favourite grape variety?”