The grapes for this wine came from the Osoyoos East Bench located above the Osoyoos Lake. The vintage was very consistent and crop yields were low.The cool temperatures close to the harvest slowed the accumulation of sugars and we left the fruit to hang longer and develop more varietal character.
This is a light to medium bodied wine with delicate aromas of cherry, anise vanilla and blackcurrant with a nice fruity red berry and toffee finish. Subtle and mild tannins makes this wine a perfect red sipper to enjoy with friends over a nice casual meal.
Blend: Pinot Noir
Alcohol: 13.9%, RS 7 g/L, PH 4.01, TA 5g/L
Pairs well with turkey, chicken,duck, salmon, braised veal, wild mushroom risotto, light cheese and appetizers.
The Pinot noir was harvested on the third week of October, destemmed and and lightly crushed into open top fermentation tanks. Temperature control during the the fermentation, extended skin contact and Pneumatage twice a day give this wine rich colour and extraction with great complexity and balance. Half of wine was aged in stainless steel tanks and the other half in 3 years old French barrels. This wine is enjoyable now and will continue to improve with careful cellaring. Drink now to 2017.