Fresh floral aromas with undertones of spiciness, perfume and wet stone. The entry is all orchard peach and nectarine which quickly becomes citrus on the palate. The mouth watering acidity leads to a long finish of classic minerality.
A mild winter brought another early spring to Osoyoos – combined heat units were more than double the ten-year average, and we saw bud break in early April. May through June continued warm, and July’s cool spell beneficially slowed the ripening process, as August was typically hot. The grapes reached full flavour development and we initiated harvest on September 1st, the earliest ever for Nk’Mip. Overall, we brought in 285 tonnes this year. We began with Sauvignon Blanc, Pinot Noir, Chardonnay and Pinot Blanc. The weather cooled off mid-month which allowed our bigger reds to develop for harvest on October 3rd. The Merlot, Cabs and Syrahs came in nicely and we will have some outstanding wines to share.
We harvested our Qwam Qwmt Riesling grapes on October 20th. This portion of the fruit was crush, destemmed and soaked for 6-8 hours. The juice then received a 24 hour cold settling time, it was racked and inoculated with a special Terpene enhancing yeast. The fermentation was stopped just before completion to balance the wines tight acidity.
Food Pairing Notes
Our Riesling's floral aromas and high acidity make this the perfect food-friendly wine. Try pairing with green Thai curry, halibut with mango salsa, fish tacos, roasted pork tenderloin and apples, and Brie and Camembert cheese.