| Semillon | 100.0% |
| Alcohol | 11.6% |
| PH | 3.02 |
| Acidity Tartaric | 7.9 |
| Residual Sugar (G/L) | 7.4 |
| Full Cases (of 12) Produced | 648 |
Aromas of meyer lemons and blood orange are intense on this wine. These continue as flavours on a full-bodied palate, which is bright with refreshing acidity. All of the above continue through a long, crisp finish with an added sesame seed flavour.
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 cobbles throughout a deep profile. With the rough surface of the calcium carbonate, water stressed vine roots seek out these rocks for the small amount of water to be found on this surface.
Wild yeast fermentation took place in concrete and stainless steel tanks over the next 5 weeks, and was stopped using cold temperature with a small amount of residual sugar remaining in the wine. The wine was immediately racked from its yeast lees and allowed to age in stainless steel tanks for 7 months. The wine was clarified through filtration.
Harvested on Oct. 13, the fruit was pressed whole clusters with the hard press fraction kept aside.
Bottled mid-July 2017.
Aromas of meyer lemons, sesame, fresh mown hay, and blood orange are intense on this wine.
Lemons, sesame, fresh mown hay, and blood orange are intense on this wine. These continue as flavours on a full-bodied palate, which is bright with refreshing acidity. All of the above continue through a long, crisp finish with an added sesame seed flavour.
Very versatile for food, try it with satay, sushi, ginger, grilled white fish, and charcuterie to name just a few.
