Intense aromas of spicy cherry cola, dark plum and smoked meat carry through to the palate. A smoky counterpoint balances the deep core of fruit and spices of clove and white pepper. A pleasant cocoa astringency provides a surprising tannin structure on to a bright and juicy finish.
Fritz Hollenbach, Skaha Bluff (clone 113),
James Oliver, Skaha Bluff, (clone 115),
Sleeping Dog Vineyard, Naramata (clone 667, 115),
Albrecht Family Vineyard, Naramata (Clone 828),
Lux Ulimata Vineyard, Peachland (clone 115, 667)
Rocky Road Vineyard, Cawston, Similkameen Valley (clone 509)
The vintage began with mild temperatures and little insulating snowpack in January. This made bottling and pruning very pleasant for us, but the unseasonable warmth also caused the soil to warm up, forcing the vines out of dormancy. An extended four-week cold snap in February then froze those awaken vines causing bud damage, cane damage and, in some cases, cracked trunks and straight-up vine death. Many vineyards saw smaller yields in 2019 from this thaw/freeze episode, some in Summerland and Naramata sustaining 70% loss. A lack of snow and rain during that time also meant there was little run-off or soil moisture, making for even lower yields. The spring started uneventfully with budbreak occurring in the first week of May as usual. By early June, flowering would also occur normally, although some wind and rain interrupted flowering in our Riesling vineyard (which was already affected by spotty budbreak and damage from the cold). Summer temperatures were cooler than normal with no heat spikes and many cloudy days. As result, veraison was drawn out – taking at least three to four weeks to complete (an abundance of secondary and tertiary shoots may have aided in extending the process). After a short temperature spike the last week of August and first week of September the rains started and never seemed to stop. (Environment Canada would later confirm that the Penticton area received three times more precipitation than average.) This abundance of rain created intense disease pressure and an overt lack of ripening. The rains eventually stopped with a hard frost of -7°C on October 10th, essentially ending the vintage for all intents and purposes.
While it felt like everything that could go wrong did go wrong in 2019, great wine could still be made by those with the experience to act quickly, the ability to pivot and a willingness to be flexible with house style. As a technical, confident winemaker with a strong grasp of organic chemistry, I was able to make rapid-fire picking calls and take immediate action in the winery. Through focusing on lighter, fresher styles and by using blending to achieve balance, we were still able to make the JoieFarm 2019 portfolio full of delicious wines as usual (just with more #maximumeffort and resolve than normally required!)
The fruit was hand-picked and a sorting table was utilized to select only the best fruit. The fruit was crushed, de-stemmed and then fermented in a combination of open-top 500L fermenters and French oak casks. Our red fermentation technique revolves around small lots. This allows for complexity with yeast strain selection, temperature control, gentle handling of fruit, and ease of punch downs. This style of red fermentation preserves fresh fruit character and allows the vineyards to express themselves. After fermentation, the wines were gently pressed off skins, settled for 24 hours, racked to barrel, and put straight through malolactic fermentation. Our 2019 PTG was aged for 10 months on its fine lees in a combination of neutral barriques and puncheons. There is 25% new barrel in our 2019 to augment the savoury qualities of the wine, but to also let the crisp fruit of the 2019 vintage shine through. Our barrel program combines Allier oak from two Burgundian coopers: Billon and Damy. The wine was then cross-flow filtered in order to gently focus the layers of the wine before bottling.
Food Pairing Notes
A versatile and excellent pairing to any charcuterie, sausages, salmon, smoked meat, and mushroom dishes.
Pinot Noir 55%, Gamay Noir 45%