Blanc de Noirs 2016
Wine Club Price $19.48
Rose quartz colour with aromas of strawberries and rhubarb and fresh roses. Flavours of pink grapefruit and watermelon burst through with lovely notes of lime zest on the mid palate. This rosé offers a silky smooth mouthfeel and a taste much like delving into a strawberry parfait. This bright and racey wine finishes long and refreshes the palate with a taste of strawberries & cream.
2016 was a test of patience and persistence in our vineyards, but we embraced the struggle and are proud of the results. Spring arrived very early and warm, with bud break 4 weeks ahead of normal, putting our vineyard crew into high gear with great anticipation for the growing season ahead. A late April snowstorm in South Osoyoos took the thriving vines by surprise, destroying a tiny fraction of our petit verdot vineyards. The summer that followed turned out to be wetter and cooler than expected, which slowed fruit development and forced increased vineyard management and around the clock weather monitoring. Luckily, our saving grace came with the long, warm fall season that saw a gradual cool down in temperature week after week, thus giving the grapes extra time to achieve full ripeness and flavour characteristics. This extra time gave our production team a chance to plan for the biggest harvest from our vineyards yet! The first handpick was in our Osoyoos vineyards on September 20, 2016 about four weeks later than in 2015. The vineyard crew carefully monitored temperatures and individual vineyard development, and harvested from September through until November 11th, when the cabernet sauvignon was finally picked. The extended fall season was instrumental in preparing the vines to survive what was to be the coldest winter the Okanagan Valley has seen in 50 years. The slow cooling process throughout fall allowed the vines time to enter a gradual dormancy, turn woody and store their reserves for hibernation so they can thrive again come spring 2017. Overall, the 2016 growing season was long, weathered and embraced by the team. We are grateful for the persistence and patience of the vineyard crew and Mother Nature, which resulted in yet another fantastic vintage.
For each of the component varietals, the bunches were hand picked and sorted in the vineyard. Juice from each component varietal was extracted from the red grapes and removed before any significant skin contact occurred. The process of producing rosé wine as a by-product of red wine fermentation is a French technique known as saignée. The juice was then cold settled and fermented at 15 C to preserve the bright fruit flavours. The yeast consumed most of the grape sugars leaving 3.7 g/l. This residual sugar adds both richness and finesse to the finished wine.
The Blanc de Noirs 2016 is ready, willing and able to be enjoyed upon release.