Lovely blueberry and cassis driven nose typical of Black Sage Bench Cabernet Sauvignon. Follows up with black cherries and a subtle dried herb to finish out a powerful and expressive aroma. Palate carries through with the nose, again blueberries, cherries and herbs, but it’s laced with a beautiful chocolate mocha frame. Fine tannins hint at the cellaring potential of this wine. Great finish with fruit and tannin carrying the finish for what seems like forever.
SILVER - San Francisco International Wine Competition 2016.
After back to back cooler than average vintages, 2012 was a welcome return to typical warm Okanagan summer and cool autumn. The vineyards were in very good condition leading up to harvest and there was little to no sorting of fruit in the vineyard or winery. Some minor green harvesting was completed at the start of veraison to ensure even ripening at picking time.
The grapes are destemmed and crushed before cold settling on skins for 3 days. The wine is then inoculated and slowly allowed to warm naturally and then temperature is maintained with a combination of punch downs and pump-overs to optimize colour extraction without forcing out too much tannin. The wines are then pressed to new and second fill French Oak barrels prior to completing primary fermentation to mitigate tannin extraction in alcohol phase. The wines are kept on lees and topped regularly over 18 months before being bottled. The wine is then aged in bottle for at least a year to allow proper bottle conditioning to occur and bring out the true complexities of this great variety.
Cases Made: 1683