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Rosé 2020

Rosé 2020
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$21.65
/ Bottle
SKU: ROS 20

Member Price $19.48

Wine Specs
Vintage
2020
Varietal
Rosé
Appellation
Okanagan Valley
Aging
This wine is meant to be enjoyed upon release. Drink this year into 2022 for best enjoyment!
Residual Sugar
1.75g/l
Alcohol %
12.7
Wine Profile
Tasting Notes
Medium-light rose petal pink. Aromas of fresh strawberries and Okanagan cherries combine with an enticing hint of lemon curd. A robust palate of ripe cherries and honeydew melon is well-balanced with delicate citrus notes. Enjoy as a light, fresh opener to an evening or as a stand-alone aperitif.
Vineyard Notes
2020 began with a rapid winter cold snap that saw temperatures drop from 3 °C to -18 °C in a matter of 8 hours. Cross-sections of the dormant buds confirmed no vine damage. Due to COVID-19 lockdown protocols, the beginning of the harvest was a family affair with the Holler family pruning over 60 acres as a team. Full vineyard bud break in Osoyoos happened April 15, Skaha Bench on April 20, and Penticton on April 29 – a little later than average. Early June was cool and wet in the Okanagan Valley. The weather started improving on June 18th with the real Okanagan heat arriving the second week of July and staying until mid-September. The Mount Christie wildfire was a big scare for Penticton and Okanagan Falls. The fire came 500 meters from our Skaha Bench Vineyards but luckily the smoke from the wildfire did not settle in the vineyard. Autumn was beautiful with temperatures between 20-25 °C through to early October. Green leaves on the vines until October 22 helped the red grapes to ripen beautifully. A surprise snowfall in late October saw 8 cm of snowfall and the race was on to get the grapes into the winery.
Production Notes
Merlot, Malbec, and Syrah bunches were handpicked and sorted in the vineyard. The extracted juice from the crushed grapes was left on skins for four hours, then cold settled and fermented at 15 °C to preserve the bright fruit flavors. The final blend added a touch of Pinot Gris and Muscat. The yeast consumed most of the grape sugars leaving 1.0 g/l and yielding a wonderfully complex dry rosé.
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