Lots of dark plum, blackberries and vanilla on the nose. The palate is rich and full with flavours of blackberries, vanilla and a luscious toasty oak. The acid is balanced with very approachable tannins and a long finish.
A very cold winter led to a spring that saw record levels of rainfall, resulting in explosive vine growth. This was followed by some of the warmest temperatures ever recorded for the first week of August in the Okanagan. Even with the slow start to the season, the steady summer heat had our vineyard team harvesting a week earlier than average. Their hard work paid off; aromatic whites are crisp and fresh with a lively palate, while our reds are rich and fruit-forward.
The grapes were picked at peak ripeness and were gently destemmed and fermented in stainless steel tanks. The wine was pumped over twice daily to get maximum extraction and was then pressed off after 10 days and went through Malolactic fermentation in barrels. The wine was aged for 14-16 months in a blend of French and American Oak barrels.
Food Pairing Notes
This full bodied wine stands up to big bold flavours, such as prime rib, peppercorn steak, wood-fired pizza and herbed rack of lamb, the classic Shiraz pairing.