Member Price $19.48
September 15 - October 31, 2021
Medium light rose petal pink. Aromas of fresh raspberries and apricot combine with an enticing hint of blood orange. A robust palate of ripe nectarines and cantaloupe is well-balanced with delicate citrus notes. Enjoy as a light, fresh opener to an evening or as a stand-alone aperitif.
2021 arrived from one of the easiest winters we have seen with no bud or vine death detected. Bud burst was a full week ahead of 2020 so it was an earlier than normal start to the season. Early spring was dry and cool. A light frost in mid-May occurred but the vines were unscathed. May’s average temperatures were between 20°C– 25°C. First heat arrived the end of May; 40°C in Osoyoos that lasted for 2 days. With only a couple days of rain, it was one of the driest springs on record. The last week of June set records with a 7-day heat dome which brought 46°C Osoyoos, 44°C in Skaha, and 43°C in Penticton. The remainder July enjoyed consistent heat with temperatures in the mid to high 30’s°C. The first week of August saw some cloudy skies due to smoke from fires but the next 2 weeks of August were crystal clear and hot with very little precipitation. August 20th saw the cooler weather move in and 25°C the norm. September was beautiful, sunny and warm, 25°C – 30°C, perfect for ripening grapes. Whites were harvested 10-14 days earlier than average. Because of the heat dome the estate vineyards were 15-20% down in tonnage but showed excellent fruit quality. The reds were harvested at the normal time with good tonnage. An average temperature of 23 °C the vineyard for October which meant lovely weather for picking grapes. The Munson Mountain Cabernet Franc was the last of the red grapes to be picked on October 31.
46% Malbec, 32% Merlot, 11% Cabernet franc, 6% Pinot Noir, 4% Syrah, 1% Cabernet Sauvignon
Malbec, Merlot, Cabernet Franc, Pinot Noir, Syrah, and Cabernet Sauvignon bunches were hand picked and sorted in the vineyard. Each varietal was kept separate. 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 flavours. The yeast consumed most of the grape sugars leaving 1.0 g/l and yielding a wonderfully complex dry rose.
This wine is meant to be enjoyed upon release. Drink this year into 2023 for best enjoyment!