On the Label
Grown on our family estate, one of the most sublime sites on the Naramata Bench, our Pinot Noir exhibits aromas of black cherry & redcurrant combined with black pepper, clove, juniper, leather & black tea.
In the Okanagan, 2015 was one of the hottest years on record in the past half century. The season was jump-started by an early budbreak. As the spring and summer wore on, in order to shade the grapes from the scorching sun, we were obliged to leave much more leaves in the canopy than normal. Nevertheless, even in such a hot, dry year we used little irrigation, allowing the vines to mostly fend for themselves, drawing up water from deep in our sandy, gravelly soil. Unsurprisingly, harvest came early, amidst a beautiful long autumn, and we were pleased to detect excellent flavour development in the berries at harvest time.
The Pinot Noir was harvested from our little plot on October 3rd, 2015, at 23 degrees Brix, by a motley crew of wine lovers. The grapes were gently destemmed, with a small fraction of whole berries left intact for a light touch of carbonic maceration. They were then cold soaked for three days before inoculation. A long, cool fermentation was employed to respect the delicate flavours and aromas of the Pinot Noir. The small batch fermentation took 12 days to complete. The wine spent 15 months ageing in a third year French oak barrel. It was then racked to a stainless steel tank to rest for a couple of months prior to bottling on March 30th, 2017.
Production: SOLD OUT
$30.35 (+ tax & deposit)