Straw yellow colour and beautiful clarity. The nose is very youthful and jumps out with banana and papaya. Honey and lemon mingle with pear and honeydew melon. The palate is focused and precise, with more refreshing citrus-driven acidity than in 2016. Tropical fruit in the mid-palate and crisp lingering finish. This wine screams for shellfish.
GOLD - Wine Align National Wine Awards 2018.
SILVER - Los Angeles International Wine Competition 2018
After consecutive years of early bud break including a record early bud break in 2016, we had a return to normal weather in the Okanagan with spring of 2017. In the week between April and May, the vines awoke from their long winter slumber and immediately shot into action as the wet winter provided the vines with plenty of moisture to grow rapidly. This created a lot of pressure on the vineyard staff to get shoot thinning, wire raising and tucking completed in time. The excess moisture in the ground continued to cause issues as the weather warmed up in June creating some strong disease pressure which continued throughout the growing season. We then proceeded to have a record spell of continuous days seeing zero precipitation for 45 days starting late June. Once we got into harvest, the weather was steady and cool with nighttime temperatures closing in on freezing. The harvest quality was very high, with higher notable acidity and lower alcohol’s than usual but optimal ripeness achieved across all varieties. A challenging but very rewarding vintage.
The Pinot Gris was crushed and de-stemmed before pressing, with the pressing cycle for this varietal being unique to dark skinned whites. We typically have a longer press program that emphasizes slow extraction with extended skin contact as well as a higher pressure at the end. This allows the clear juice to be in contact with the skins longer, which is where much of the flavour in this variety is stored. There is a delicate balance of flavour extraction and phenolic extraction (tannins are also in the skins) that plays out, plus the wine can go pink if it’s in contact with the skins too long as the skins are a light red colour at harvest. Once settled the clear juice was racked to stainless steel barrels and tanks and fermented using native and selected yeast. The wine was then kept on fine lees and stirred to add weight and texture to the palate.
Cases made: 8700