50% Merlot, 32% Malbec, 13% Cabernet Franc, 5% Cabernet Sauvignon
Dark plum in colour, this Wine Club classic, is reminiscent of ripe plum, Bing cherries, and subtle vanilla on the nose. Complex flavours of sandalwood, blueberry, and sage please the taste buds. Long fine tannins and milk chocolate linger on the finish.
2014 was a stellar year for grape growth in the Okanagan Valley. Due to the warm Winter and early Spring temperature, we welcomed a very early budburst that was recorded three weeks ahead of the normal average. In May, we saw rapid growth in the vineyards that did not let up until early August. This ample growing season gave the vineyard crews plenty of time to keep the vines trimmed and thinned to let enough sun and air reach the ripening clusters. Within a three week time frame, all of the estate vines showed great fruit-set and veraison. This short veraison window ensured even ripening of the fruit-set which resulted in the fruit reaching perfect balance in sugar, acid and phenolic composition leading to spectacular flavours. Once fruit selection finished and the vineyard nets were put up, the Poplar Grove crew waited three weeks before ramping up for harvest. In summary, 2014 was warm, lengthy and balanced with a mighty fine finish at the end.
The component grapes are from four vineyards all located on
the Naramata Bench: Chapman Vineyard, Indian Rock
Vineyard, Munson Mountain Vineyard, and Hudson Vineyard.
The bunches were handpicked and sorted in the vineyard. After
de-stemming, the berries were hand sorted again to ensure that
only perfect fruit was included in the ferment. The four
grape varietals were crushed, held cold for four days and then
fermented separately. 25% of the wine spent time in new
French oak barriques. The remainder of the wine saw a
combination of one and two use French oak barriques. This
wine was aged fifteen months in French oak, the final
components of the blend were assembled and returned to
barrel for full integration for another three months. Aged for
an additional eighteen months in our cellar prior to release.
Ready upon release or cellar up to 10 years.