Fine Wine Made by Hand in Southwest Michigan

Premium Quality Michigan Wines.

Estate Grown.  Hand-Crafted.  Limited Production.  

2013 Wyncroft Pinot Noir - Avonlea Vineyard

2013 Pinot Noir Front_Web copy.png
2013 Pinot Noir Front_Web copy.png

2013 Wyncroft Pinot Noir - Avonlea Vineyard


The Wine:

The warm fall got us off to an earlier start than usual, September 22.   The grapes were in perfect condition which bode well for wine quality.   The wine has a deep, clear garnet color turning ruby red in the center of the glass.  Aromas of mineral, cranberry, red cherry, and a whiff of raspberry and dried herbs waft up from the glass.   The palate is full and rich with tangy acidity framing the lush cherry and pomegranate flavors that lead into a well structured “black tea” tannic finish that is sweet and long.   The wine is youthful and needs a year or two in the cellar to get its “velvet”.  But with air, it drinks well now.

Harvested: September 22-29, Sugar: 23.6%, pH 3.48, Total acidity, .54, Alcohol, 13.4%, Total production: 72 cases and 6 magnums.

Food Pairing:

 My favorite dish with our Pinot is grilled duck breast encrusted on the fat side with black pepper, coriander, thyme, salt, dried orange rind, and mustard.   It will pair well with any dark meat poultry, Cornish hens, and Pheasant.  The Oregonians pair it with “just caught” Salmon, roasted on the outside and medium rare in the middle.  Vegetarian dishes with wild rice and mushrooms are perfect.

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The Vintage and Vineyard:

We began to harvest the 2013 Pinot Noir the day after Daun and I wed in the Avonlea vineyard.   The vintage brought us excellent fruit on the old vines planted in 1990, and a bumper crop at that.  Some Honeymoon!   Our Pinot Noir is a blend of ten different clones of Pinot Noir growing in two different blocks at our Avonlea vineyard just a few miles Northwest of the small town of Buchanan in Southwest Michigan.  Here the soil is mineral-rich stoney clay, perfect for producing complex flavors in the finicky Pinot Noir.  The clonal mix adds complexity to the wine as each clone brings its own unique flavor profile to the wine.  The clones are Pommard 4, Wadenswil 2A, Dijon 667, 777, 114, 115, Swan, Chalone, Hanzell, and Mahoney clone N.  For the novice, suffice it to say, this is a fine gene pool!


Winemaker’s Comments:   

This 2013 reminds me of a smoother, less tannic version of our 2007.   It will drink before the 2007.  I took my 2007 to Burgundy with me on my first trip to that fabled terroir in 2011.   The Burgundians who tasted it thought it was similar to Gevrey-Chambertin.   I was flattered to say the least!  As many of you know, I think Michigan can produce a more classical style of Pinot Noir than either California or Oregon.  I encourage you to test this idea by opening this wine alongside a Gevery-Chambertin a few years from now to see if you agree.




Please note: our wine shop has a 6 bottle minimum. You must be at least 21 years of age to order. We can currently ship to customers in Michigan, California, Florida and Illinois.