2017

SYRAH

GOLD MEDAL

All Canadian

Wine Championship

Harvest Date: October 23, November 3

Average brix at harvest: 21.6

pH: 3.5

TA: 6.3

Production: 3200 bottles

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WINEMAKER’S NOTES:

Following a cooler, and wetter than normal summer giving us a great growing season we saw a complete change in late August bringing sunny days with higher than normal temperatures. Many days with temperatures over 30.C in September and into October, giving grapes ample time to mature with intense flavours and balanced acids.

Grapes were harvested on beautiful sunny day in late October and early November, crushed and destemmed before fermentation in small bins. Punched down by hand two and sometimes three times daily, extracting rich dark colour from the skins as well as intense flavours and some soft chalky tannin. After 23 days on skins the wine was pressed off the skins, settled in tank before transfer to barrel for completion of malolactic ferment.  Wine was aged for 10 months in French oak barrels and was coarsely filtered before bottling.

TASTING NOTES:

Dark purple colour with dark ripe fruit aromas with a hint of black olive and liquorice, also showing floral notes. Palate shows some spicy dark fruit with just a touch of spice. Nice balance of acidity with a red citrus note on the finish

Sauvignon Blanc 2018
Sauvignon Blanc 2018

2017

SYRAH

GOLD MEDAL

All Canadian

Wine Championship

Harvest Date: October 23, November 3

Average brix at harvest: 21.6

pH: 3.5

TA: 6.3

Production: 3200 bottles

purchase button hover

WINEMAKER’S NOTES:

Following a cooler, and wetter than normal summer giving us a great growing season we saw a complete change in late August bringing sunny days with higher than normal temperatures. Many days with temperatures over 30.C in September and into October, giving grapes ample time to mature with intense flavours and balanced acids.

Grapes were harvested on beautiful sunny day in late October and early November, crushed and destemmed before fermentation in small bins. Punched down by hand two and sometimes three times daily, extracting rich dark colour from the skins as well as intense flavours and some soft chalky tannin. After 23 days on skins the wine was pressed off the skins, settled in tank before transfer to barrel for completion of malolactic ferment.  Wine was aged for 10 months in French oak barrels and was coarsely filtered before bottling.

TASTING NOTES:

Dark purple colour with dark ripe fruit aromas with a hint of black olive and liquorice, also showing floral notes. Palate shows some spicy dark fruit with just a touch of spice. Nice balance of acidity with a red citrus note on the finish

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