|Residual Sugar (G/L)||3.0|
|Full Cases Produced||784|
A hot and dry summer, typical of the South Okanagan, with a cool October that allowed us to pick our four different blocks of Cabernet Franc over a 20-day period. These Cabernet Franc grapes come from our Diamondback vineyard on the Black Sage Bench which has free draining sandy soil, giving our Cabernet Franc plenty of power, structure and intensity. A very high-quality vintage with no disease or pest pressure. We did moderate leaf thinning and green harvesting to ensure only the highest quality fruit made it into the winery.
The wines were allowed to ferment naturally, then tasted daily and the extraction increased or decreased as needed. The wine stayed on skins for about 30 days before pressing and fractioning and then barreled down to French oak (30% new) and undergoing malolactic fermentation naturally before being topped in the spring.
After a year of maturation, the blends were selected with the reserve wine returning to barrel for a further six months. The wine was then bottle aged for another year prior to release.
Machine harvested fruit arrived at the winery early in the day to ensure it is received at a cool temperature.
Nose is sweet with vanilla, black cherries, savoury spices and black licorice.Still very youthful at almost three years of age, this will need time to settle in.
The palate is intense with dark chocolate, plum jam, dried figs, a burst of red currant and mouthwatering tannins.
Dark and dense in appearance.
|Andrew Windsor||April 11th, 2014 - Present|