Winemaking Notes

Destemmed without crushing, our two vineyards lots of Pinot Noir from 2008 were kept separate in the winery. The grapes were cold soaked for three days prior to being allowed to warm up. During the first day, a 10% volume was bled off the skins for our 2008 Rosé. Fermentation using a combination of native and commercial yeasts. A small component of the Pinot Noir was fermented in barrels with their top heads knocked out. Following a total maceration time of 16-17 days the lots were gently pressed off and racked into barrels, where malo-lactic fermentation took place. After aging fourteen months in premium French oak on their lees, the Pinot Noir barrels that we felt best expressed the 2008 vintage were chosen for this wine. The final blend is a mixture of two vineyard blocks: clone 115 (90%) and clone 777 (10%), each of which showed marked dfferences prior to blending. Bottled under screwcap with no fining and minimal filtration. Only 263 cases produced.

Awards and Accolades

Bronze Medal - 2010 All Canadian Wine Awards

Technical Details

Cooperage: 100% French Oak barriques: 30% new and 70% older barrels
Alcohol: 12.5%
Residual Sugar: 3.5g/l (sugar code = 0)

Cellar Potential

Drinking best 2010 to 2013.

Release Date

May 01, 2010

Availability

Winery, select restaurants and online.