Wine Club Price $23.40
October 12 - November 6 2013
Deep ruby in colour, our 2013 vintage boasts an intricate bouquet of sandalwood, raspberry jam, and licorice. The twenty one months in 100% French oak brings a elegant vanilla and rich tobacco component to the palate. The lengthy finish is abundant with cocoa, plum, and black cherry.
LA International Wine Competition - Silver; Pacific Rim Wine Competition - Silver; All Canadian Wine Championships - Bronze.
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.
Comprised of 100% Penticton vineyard Merlot, 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 & fi?nished 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 fi?nal blend was determined. Our Merlot was further developed in bottle for a minimum of one year in cellar prior to release.
Food Pairing Notes
The perfect counterpart to rich proteins and creamy pasta dishes.
Cellaring Notes: Ready upon release or cellar up to 10 years.