Blend: 64% Pinot Gris, 24% Viognier, 6% Sauvignon Blanc, 6% Semillon/Gewurztraminer/Riesling
Analysis: Alcohol: 13.5% | PH: 3.31| Titratable acidity: 5.3 g/L
Bottling Date: May 2018
Cellaring: 1-3 years
Tasting Notes:
A complex and aromatic nose of pear, honeydew melon, subtle honeysuckle floral notes, white peach and mango with lime and chalk in the background. The palate is dry, crisp and fresh with a full body and mango, papaya and nectarine notes with jasmine and orange oil, golden apple, honey and lemon with some fresh cilantro and white pepper notes on the long finish. Pair this with tuna tataki and avocado or seafood ramen.
Rhys Pender, Master of Wine
Wine Making:
2018 was a moderate growing season that started with early bud-break, and a warmer than average May. The season cooled during the summer months and rebounded with favourable September and October temperatures. The cooperative weather allowed us to retain acidity and grow high-quality fruit with increased crop levels. While the sun and heat create intense fruit flavours, the cool evenings preserve the natural acidity in the grapes keeping the wine fresh and lively.
The Pinot Gris grapes were the first of this blend to be picked on September 13th and 18th from the Oliver vineyard, the Sauvignon Blanc, Semillon and Gewurztraminer were picked at the beginning of October from Keremeos and finally the Viognier grapes were picked on October 19th and 20th. The grapes were processed and aged separately before being blended together. A small portion of the wine went into a new oak barrel for three months, while the rest went into stainless steel tanks. The Riesling juice was saved and added back in just before bottling for natural sweetness. This blend was then filtered and bottled in early May.
