Late Harvest 2016
Wine Club Price $15.57
Light yellow in colour with brilliant aromas of ripe pear and hints of ginger. A delicate sipper expressing honey and orange rind on the palate. A touch of sweetness brings forward delicate flavours of baked pear and jasmine. Intense fruit flavours and balanced acidity create a long and lively finish.
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 four 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 monitor-ing. 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.
The Late Harvest fruit was hand picked, hung for the maximum time and was the last fruit to be picked in 2016. After destemming, the berries were hand sorted again to ensure that only perfect fruit was included in the small lot fermentation. The winemaking team followed the sugars during the fermentation process until the ultimate sugar/acid balance was reached. The fermentation was arrested at 42g/l of residual sugar by chilling the must to zero degrees Celsius. Secondary malolactic fermentation was inhibited to allow the Late Harvest to be a perfect expression of the fruit from the vineyard. Only 230 cases were produced.
This wine is meant to be enjoyed upon release, drink before 2020.