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Bench Press Pinot Gris

Bench Press Pinot Gris
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Member Price $17.14

Wine Specs
Pinot Gris
Naramata Bench
Harvest Date
October 8 - October 13 2019
Residual Sugar
Alcohol %
Wine Profile
Tasting Notes
Bright lemon in colour. Aromas of ripe stone fruit, lime zest, and honey suckle. A full palate of bright citrus and nectarine balances with refreshing acidity and notes of pink grapefruit. The 2019 is an exceptional expression of this popular varietal and pairs well with lighter, seafood inspired dishes. 
Vineyard Notes
The 2019 winter brought extremes: warm 12° January days to lows of - 22° and lots of snow in February. When the buds started pushing, we noted that the colder months had resulted in a bit of bud and vine death in our Naramata Bench Vineyards. Bud burst was two weeks later than average due to the long winter. The beginning of Okanagan spring was one of the driest on record. However, by the end of June, the valley saw a cooling trend that lasted through most of July and brought much precipitation. At the end of July, the real Okanagan summer started with hot sunny days and little precipitation. The grapes soaked in the summer heat and quickly made up for lost time. Veraison in our reds happened right on schedule. September was wetter than usual. October was dry with 15° days and 2 to 6° nights. On October 9th, a -4° frost dropped the leaves in most of our vineyards. After the frost, the weather was perfect to hang the fruit until the end of October, with all the remaining vineyards achieving the right amount of ˜avour, sugar, and acid. No Floods. No Smoke. Overall, it was a low tonnage year with excellent ripe fruit across all varietals in our vineyards.
Production Notes
This wine is meant to be enjoyed upon release. Drink before 2023 for best enjoyment!
Winemaker Notes
Made from 100% Pinot Gris grapes hand harvested from our Naramata Bench Vineyards. After destemming, the berries were hand sorted again to ensure that only perfect fruit was included in the ferment. The fruit was pressed after three hours of skin contact to extract additional aromatics and fermented cold to preserve the signature fruit flavours.