Awards: Gold, Intervin International Wine Awards and Silver, National Wine Awards of Canada
This wine possesses delicate, toasty, mineral-tinged aromas of poached pear/apple and honeydew; on the palate, vibrant and long persistent fine bubbles are laced with lively citrus and toasty almond undertone and distinctive mineralogy on the finish.
A versatile match for many foods such as savoury hors d’oeuvres, fresh herb chicken or seafood pasta with light cream sauce. Classic pairing with sushi or deep fried calamari and of course, oysters.
An award-winning, traditional method sparkling made up of 100% county Chardonnay. This Blanc de Blancs has a fantastic balance of fruit and autolytic aromas that echo on the palate. Freshly baked bread, red apples, Bosc pear, and apricot intermingle with a textural mineralogy phenomenon that PEC boasts. A charmingly persistent finish. @the_winepress
This is a classic example of County Pinot Noir. Flinty mineralogy mixed with bright cranberry and a hint of forest floor. The palate is full of crunchy acidity, a perfect pairing for pasta in red sauce or roasted game birds.
Natalie Maclean, 91
A beautiful creation from this family owned, small producer in Ontario’s Prince Edward County appellation. Pretty aromas suggestive of cherries, nibs, cedar and herbal tea emerged from this riserva to introduce a textured, medium body accented with elegant red fruit and savoury flavours. Medium+ acidity and approachable medium tannins helped this pinot to soar. Pour me another glass please.
Rick VanSickle, 91
A minerally, fruit-laden nose of brambly raspberries, cherries and perfumed with subtle cassis and light spice notes. It has gorgeous texture and a complex array of cranberries, cherries and minerals with a finessed finish. Drinking well right now but can cellar 4+ years.
This medium-toned wine has a complex nose, good body, and a medium finish with soft tannins. Skewing tawny and garnet in colour, the well-balanced Pinot portrays aromas of cherry, vanilla, toasted bread, and butter. This elegant wine can be served and elevated with salmon, duck breast, chicken, and light cheeses. 2-5 years of ageing potential.
Rhys Pender, MW
A riper style Pinot Noir with an intense nose showing black cherry and dried plum along with paprika, earth, coffee and vanilla along with some complex potpourri and gamy, meaty notes. The medium-bodied palate is balanced with crisp, juicy acidity and shows dried cherry and raspberry, blueberry, violets and chocolate and lots of the spice and savoury notes of paprika, sage, earth and leather. Pair this with grilled chorizo sausages or a sun dried tomato pasta sauce.
David Lawrason, 92
Narrow Rows refers to the viticultural practice of dense-planting vines to force competition and drive roots deeper into the soil. This was the regimen when first planting the site in 2005. The result is more concentrated flavours. When tasted beside the excellent 2018 Stanners pinot, this Narrow Rows does indeed show more structure and flavour depth. And a bit more barrel as well. The nose is nicely ripe with wood spice, and herbal notes amid the raspberry fruit and pretty florals. It is light to medium bodied, County firm and slightly tannic with excellent length. I would age this about two years; it should live longer with ease. Tasted twice October 2020
John Szabo, MS, 92
As usual the slightly richer and more dense of Stanners' Estate pinots, from the parcel planted in 2005 with narrow, 3.5 foot rows (x 3 feet). Tannins are also a little more abundant, also very ripe and fine. Length is excellent. This is good wine, detailed, refined. Tasted July 2021.
Michael Godel, 921
A warmer vintage surely means darker fruit so this shades that way and when things change something lost is always something gained. The added bonus here is pinot noir so squeaky clean you wonder if this is the same wine as was made in 2017. Same goes for what is lost, that being the foxiness in Narrows Rows fruit that spoke to a sense of place with great decree in proclamation. The season dictates what transpires and no matter what Colin Stanners was looking to do with '18 fruit, at the end of the day the vineyard speaks loudest, subject to weather. Really composed pinot noir and PEC join hands for a wine that will surely turn some heads, albeit more consumer-friendly ones this time around. Drink 2020-2024. Tasted October 2020.
Winemakers notes provided by the winery directly
100% estate grown from vines planted in 2003 and 2009, this wine exhibits notes of red cherry, strawberry, subtle not of earth. Low to medium tannins, medium plus acidity, medium alcohol, medium body. Lengthy finish with supporting acidity, notes of cherry, strawberry and hint of oak on the end. Structured and well balanced palate.
Award: Silver Place Winner National Wine Awards of Canada October 2021
Selected from the best hillside blocks from our vineyards, the Pinot Noir fruit that is destine for red wine is handled with the utmost care consistent with premium Pinot Noir production around the globe. Volumes are low to keep quality high. A light and vibrant expression of coastal Pinot Noir with a depth of flavour and complexity that impresses the most discerning of drinker. Aromas of cherry, dried strawberry with notes of dried leaves and subtle spice are complimented by flavours of dark cherry hallmark to Vancouver Island Pinot Noir.
I love the light and juicy expression of coastal pinot noir that comes with a light colour and rich package of flavours and complexity. The entry is silky smooth with alluring forest floor aromas streaked with cherries and spice. The palate is a black cherry and wild raspberry affair with piercing acidity to keep it all taut. Island pinot at its best. A lot of the pinot noir off Saison Vineyard is spread around the island, but at Unsworth, they blend 76 percent Saison fruit with 15 percent Unsworth estate fruit and eight percent Zanatta Vineyard pinot. This Cowichan Valley pinot’s texture and freshness reflect its unique soils of BC marine silt and glacial, fluvial sandy loams. The complexity comes from a mix of clones: 115, 667, 777, 828, and a clone whose origin is unknown. The winemaking is simple: fruit is destemmed and whole berry fermented in stainless before spending one year in barriques, of which only ten percent are new.
John Szabo, MS, 91
Classic, pretty pinot perfume with a touch of wood and Dijon clone fruitiness. The palate is slick and slippery, juicy, with refined tannins and zesty acids. Solid length. A pretty and refined style, clean. Tasted blind at the National Wine Awards of Canada October 2021.