|Drinking Start Year||2016|
|Drinking End Year||2030|
Engaging and bright possessing black fruit and savoury aromas and flavours, grippy, yet luscious tannins, firm structure, a fresh herbaceousness and a lingering clean soft, lifted finish that begs another taste.
Below Black Sage Road between Oliver and Osoyoos, this vineyard has a gentle West-facing slope. The soils are dense loam topsoil above gravel with limestone (calcium carbonate) covered granite, quartz, and basalt cobbles throughout a deep profile. Irrigation and ground water accept minerals from these rocks, and in turn, deliver these to the vines, causing a profound effect on the grapes. The Cabernet Franc block was planted spring of 2008.
Bud burst occurred evenly by Apr. 29, 2014. Blossom was recorded at 75% complete on June 12, with no remarkable weather events to interrupt this. Fruit set was even and complete by June 29. Hardening of the canes was observed by July 15 and completed by Aug. 15. Veraison was recorded at Aug. 11. The grapes were harvested Oct. 23 with Brix of 23.5, pH of 3.48, and TA of 5.3. Maceration took place over 28 days in small open top stainless steel and concrete fermenters. A combination of punchdowns, pumpovers, and delestage was used to extract the skins as gently as possible. The fermenters were pressed directly to barrels to complete fermentations, racked twice over the next 12 months, and then bottled in mid December, 2015.
The herbaceous finish pairs well with the earthy character of wild mushrooms. A nice match to roasted chicken, duck or lamb.