Pinot Auxerrois$32.00Bottle - 750 mlVarietal:
Pinot AuxerroisVintage:
2024SKU:
34570Pinot Auxerrois is a rare gem for the discerning palate. It opens with a bright bouquet of apple and orange blossom, leading to refreshing notes of pear, lemon, and a hint of minerality on the palate. This exceptional wine pairs beautifully with the bold and diverse flavors of Asian cuisine.
Awards Notes: 90-Michael Godel, tasted May 2026
91 - Michael Godel A fun and somewhat rare auxerrois by 40 Knots from the Knotty Vineyard is something other to be sure. After press settling the clear juice is racked with its “fluffy and knotty lees” before aging for eight months on those lees. Stabilized the “Knotty Way” with organic bento before being filtered and bottled. The result is something unique and quite special indeed. A low pH, high acid, tart and intense auxerrois that’s quite vertical and positioned to age without issue. Just has that backbone to make it work but for the freshest moments available there should be no reason to cellar and wait. Drink 2025-2028. Tasted March 2025. 90 - John Szabo, MS A properly lean, tart, citrus-inflected white from Vancouver Island, oak-free and citrus-led, tightly wound and precise in the attractive way. The palate is bone dry, sharp, tart, saliva-inducing, fruit-backwards, with surprisingly good length at just 11.7% alcohol declared.Tasting Notes: 40 Knots Auxerrois is smooth and vibrant, with unique apricot notes and a hint of juicy orchard fruits. Aromas of sandalwood add depth, while bright acidity keeps the palate fresh. Its balanced richness and subtle spice make it perfect for pairing with any Asian dish, enhancing bold flavors beautifully.Farm Notes: The 2023 vintage on the Comox Peninsula was exceptional, thanks to a favorable climate. After a strong start with good moisture, a warm May spell boosted vine vitality. Cooling temperatures and rain led to an early harvest, with careful handpicking to ensure the best quality and capture the unique characteristics of each varietal.Maker Notes: Destem, press, settle, rack clear juice with fluffly and knotty lees. Inoc in SS with QA23, chill ferment 14°C until 3-6°B, then let it buck. Age on lees for 8 months, stir weekly the knotty way. Monthly checks plus SO2 plus bubbles. Stablize the Knotty Way with organic bento, temp and time. Filter and bottle.Food Pairing Notes: Bright acidity balances richness, making it ideal with Asian cuisine—think spicy stir-fries, sushi, Thai curries, and sesame-glazed dishes. Also pairs well with roasted chicken, mild cheeses, and lightly spiced vegetable dishes, enhancing bold flavors while keeping the palate fresh.Cases Produced: 227Appellation: Vancouver IslandFarm Designation: Comox CoastalAcid: 6.91PH: 3.14Residual Sugar: 0.47Sweetness Scale: 0 DryAlcohol Percentage: 11.8Grower: Knotty Vineyard