October 9th - November 6th 2013
This wine intrigues from the start to finish, first with its intense ruby red colour and garnet hues. The aromas are endless with expressions of cherry, cocoa, and baking spices. Hints of floral and white pepper also emerge. A plush mouthfeel captivates with dark fruits and berries, coffee, and cinnamon. Aging in French oak barrels allows a fine integration of vanilla and ripe tannins to complete the adventure this wine takes you on.
In 2012, the winter months of January and February were normal aside for a brief cold snap where, for a few days, temperatures dipped to - 17 °C. The spring months of March and April saw the season off to a slow start being two and a half weeks behind normal vineyard progress records. Prolonged coolness and low precipitation levels slowed bud break and bud development. May, June and early July had higher than average rainfall, with double precipitation levels in June, up to 80 mm, from norms of 35 mm. Summer was beautiful, mild and long. Temperatures hovered around 30°C and dry arid days created ideal conditions for vine and fruit growth. Late summer and fall months were long, warm and dry, bringing 6 weeks without rain. As a result, there was enhanced fruit ripening and phenolic development. Overall, 2012 was a fantastic growing season in our vineyards.
Finally in 2013, Mother Nature offered us a break from the previous few years of difficult and challenging vintages. The 2013 winter was fairly mild. An early and warm spring saw the vines bud two weeks prior to normal average. The glorious hot spell that arrived for May long weekend found us barely able to keep up with the growth in the vineyards. Our Osoyoos vineyard Chardonnay vines started flowering in early June and berry set took place in a record three days. The rest of the vines followed in succession. July proved to be a winner when it came to temperature and intensity. These great growing conditions continued until mid-September when it cooled down significantly. Picking of the fruit was done at peak ripeness and flavour intensity. Overall, 2013 will go on record as a top vintage.
All grape varieties in this blend were fermented separately. The bunches were hand picked & sorted in the vineyard to ensure that only perfect fruit was included in the ferment. The berries were crushed & held cold for four days, giving the wild indigenous yeasts a chance to begin fermentation. During fermentation, hand plunging the must and the judicious use of pumping over ensured optimum levels of tannin extraction. Malolactic fermentation occurred naturally in barrel over the winter & finished in the spring the following year. The wine was then aged 21 months in French oak. After this, the proprietary CSM blend was created by Poplar Grove’s winemaking team & then aged for a further 20 months in our cellar prior to release. The CSM is only available in our tasting room & to Poplar Grove’s Wine Club members.
29% Cabernet Franc, 23% Caberenet Franc, 23% Syrah, 18% Merlot, 7% Malbec
The CSM 2013 is ready to enjoy upon release, with a recommendation to decant prior to drinking to allow the wine to open fully. This wine has structure to cellar until 2023.