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C.C. Jentsch Cellars The Dance

The Dance


Cellar Door Price $18.00

Merlot 55.0%
Cabernet Franc 20.0%
Syrah 12.0%
Cabernet Sauvignon 11.0%
Malbec 2.0%
Serving Temperature 10.0
Alcohol 13.4%
PH 3.56
Acidity Tartaric 5.4
Residual Sugar (G/L) 0.6
Drinking Start Year 2015
Full Cases Produced 337

Intense aromas of passionfruit, guava and wild cherry burst from the glass and are echoed on the palate with a savoury element from the extended lees contact. Food Pairing: salty charcuterie, grilled prawns, seared salmon and strawberry salad.

SOLD OUT!

Growing Conditions

Predominantly the Eugenio Vineyard on the Black Sage Bench, with the Malbec and Cabernet Sauvignon coming from the Blue Barn Vineyard.

2014 was a dream vintage! Rains came in the spring to nourish the vines, and then after fruit set and berry touch, we had little precipitation; a challenge for our local environ, but ideal for the vineyard, as we had hardly any mold pressure. Many were comparing it to the dry heat of 2003, yet unlike that year, we did not suffer any local large-scale wildfires, so there was little concern in Oliver vineyards of smoke damage in 2014.

Winemaking

All grapes were crushed together and sent to a cold tank for maceration. Each day, I tasted the juice, until determining that the flavor profile was exactly what we wanted. Then, the grape blend was sent to press, clarified, and inoculated with a yeast strain known for enhancing tropical and red fruit aromas and flavours.

Harvest

While we loved the Dance 2013, I wanted to craft the 2014 vintage to have lower alcohol, and greater freshness; a rosé that would be even more refreshing on hot summer patios. With this in mind we selected specific vineyard blocks to farm for the Dance. This meant earlier picking at a lower potential alcohol, with a pleasing amount of natural acidity. These 5 small lots were harvested on the same day.

Date: 1 October 2014

Bottling

Date: 12 May 2015

Palate

Intensely fruity, this mouthwatering dry rosé is a lush yet refreshing mouthful of wild cherry, black plum, red currant and dried wild herbs.

Food Pairing

Salty charcuterie, grilled prawns, seared salmon and strawberry salad: think pink with pink! Or try our favorite Provençal showstopper: le grand aïoli.


Winemakers Tenure
Amber Pratt (Jones) January 1st, 2013 - Present

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