The best way to collect a back vintage - in an age worthy large format bottle. Add to your library of wines with a magnum of the Merlot 2011.
November 1st - November 7th, 2011
Deep maroon in colour, our 2011 vintage erupts with a bouquet of plum, and leather on the nose. The twenty one months in 100% French oak lends a soft coffee and mocha flavour profile to this wine. The long lingering finish is abundant with dates, black cherry, and black licorice. The perfect companion to red meat and rich tomato pasta dishes.
Spring 2011 will be remembered as one of the coolest, wettest Spring seasons on record. Spring temperatures were 30% below normal and rainfall was up 120% over typical precipitation levels. Cooler conditions continued into the Summer months until mid-August welcomed warmer days. From mid August, even though normal seasonal temperatures and drier conditions prevailed, at Summer’s end, the growing season was still behind by four to six weeks. Fortunately for the vines, early Fall brought beautiful dry, sunny conditions with higher than normal temperatures that persisted until the first frost in early November. So while the 2011 growing season started off cool and wet, a warm and dry finish with lots of sunny days allowed for late ripening of the fruit and the latest harvest on record.
A blend of all of our Merlot vineyards, approximately 20 acres are planted along the valley from Indian Rock to Osoyoos. For each of the component vineyards, the bunches were handpicked and sorted. The berries were crushed and cold soaked for four days. During fermentation the wine was pumped over twice daily to ensure proper tannin and colour extraction. Post fermentation the caps were kept moist for a further fourteen days before being pressed into barrel. Malolactic fermentation occurred in barrel over the Winter & finished in the Spring of the following year. For 21 months, the Merlot was in a combination of one to three year old French oak barrels until just before bottling when the final blend was determined. Our Merlot was further developed in bottle for eighteen months in cellar prior to release.
Ready upon release or cellar up to 10 years.