Semillon Sauvignon Blanc 2020
Wine Club Exclusive
Semillon Sauvignon Blanc
October 6, 2020
This wine is meant to be enjoyed upon release. Drink 2021 - 2025.
Clear, pale, gold in colour. Aromas of lemon zest, river stones, and beechwood. A concentrated palate of Lemon, flint, and citrus blossom. Medium bodied, with a refreshingly bright finish. Perfect as an aperitif, with light pasta or seafood.
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 budbreak in Osoyoos happened April 15, Skaha Bench on April 20, and Penticton April 29 – a little later than average. Early June was cool and wet in the Okanagan Valley. The weather started improving 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 late October saw 8 cm of snow fall and the race was on to get the grapes into the winery. As is tradition, the last bunch was picked mid-day on November 9, in our Munson Mountain Cabernet Franc vineyard. 2020 provided its challenges but with the summer heat and extended autumn it was another great vintage in the Okanagan Valley.
58% Semillon 42% Sauvignon Blanc
This wine is made from Sémillon and Sauvignon Blanc from the Naramata Bench. Upon arrival at the winery, the grapes were processed separately. each varietal was destemmed with care for minimal skin contact. Juice was settled and then racked into barrels for fermentation, with 100% of the barrels being neutral oak. Fermentation was finished in the barrels and then aged sur lie for 6 months being stirred 3 times a week. The final wine was blended and bottled in May 2021.