Pale straw colour, and the nose has our typical 2 Bench aroma of white and yellow flowers, tropical fruit and sweet vanilla. The palate is lighter and more herbaceous than the 2015 with the highest level of Sauvignon Blanc this blend has seen. Wonderfully refreshing but still has layer of complexity and charm. Will pair well with a wide range of cheeses and light meats and salads.
SILVER - Los Angeles International Wine Competition 2018.
90 points – Rick VanSickle - “The blend for this Okanagan white is 47% Sauvignon Blanc, 17% Semillon, 16% Viognier, 14% Chardonnay and 6% Muscat with some wild yeast and oak barrel fermentation. The nose is fresh and lively with a range of tropical fruits, lime, peach, lemon, subtle herbs and spice. It’s juicy and ripe on the palate with flavours of peach cobbler, tropical notes, citrus accents, underlying herbs and all delivered with mouth-watering acidity on the finish”
90 points - Liam Carrier, Icon Wines "The make-up of this beautiful blend changes, year-to-year, reflecting what the vineyard yields, season-to-season, making the 2Bench White, a new, yet, stylistically familiar discovery each vintage. The 2016 is comprised of 47% Sauvignon Blanc, 17%Semillon, 16% Viognier, 14% Chardonnay and 6% Muscat delivering a nice combination of refreshing, citrus and opulent, melon fruit on the pleasant, lightly aromatic nose and on the refreshing, lightly sweetened palate where spicy notes linger on the moderate finish and fresh, peach acidity heightens your anticipation of the next sip. Yummy! Drink now- 2019”
A record early bud break had us thinking that we were in for another hot ripe year as in 2015, but a cool June and July slowed the growing season significantly. There was some moderate disease pressure for the first time in years so diligent work in the vineyard was required to keep the fruit clean and free from mold. In September the sun came out and resulted in an excellent year for whites, with slow steady sugar accumulation and beautiful acids retained with the cool nights. Five varieties and five different picking dates over the course of September, each one picked at optimal ripeness with balanced acid and sugars.
The wine is made by fermenting a portion of the Sauvignon Blanc and Viognier with natural yeast in new and used French Oak barrels (some barriques, some puncheons). The Semillon, Muscat and Chardonnay are fermented in stainless steel using selected yeast to help emphasize the tropical aromatics of this wine and retain a vibrant freshness. Once fermentation is completed, taking up to several months, the wines are blended and gently fined and filtered prior to bottling in the early summer.