The nose consists of nice rich cassis, black forest cake, toasted oak, and a hint of leather and spice. The palate is full with flavours of dark cherries, cassis and an undertone of toast and spice. The tannins are approachable and the wine has a long finish.
Our Black Sage Vineyard, located on the East side of the Okanagan Valley received plenty of sun throughout the Spring and early Summer. Cooler temperatures prevailed during August and September, but Mother Nature was nice enough to bless us with a warm October. We’re expecting big things from our Viognier and Chardonnay as the fruit was top notch. The late ripening varietals which dominate our site are showing rich red fruit and sophisticated structure.
The grapes were gently destemmed and crushed and fermented in stainless steel tanks for 14 days. During the 14 days, the wine was pumped over twice daily to help with flavour and colour extraction. The wine was pressed off the skins and then went through malolactic fermentation in a selection of French
and American oak barrels. It was allowed to aged for 15 months in the barrels to soften the tannins and concentrate the flavours.
Food Pairing Notes
Pair with rich dishes like lamb stew or prime rib. Also pairs perfectly with strong, sharp cheeses.