Aromas of cherry pie and tangy plums carry through to the palate. A white pepper counterpoint balances a fresh core of bright sour cherry fruit with a mouthwatering juicy finish.
Sleeping Dog Vineyards, Naramata (clone 667 – planted 1997); Hollenbach Vineyard, Skaha Bluff
(clone 113); Rocky Ridge Vineyard, Simikameen (Clone 509 planted 1998)
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 dam- age 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 and destemmed and then fermented in a combination of small open top 500L fermenters and French oak casks. Our red fermentation technique revolves around small lots. This style of red fermentation allows us to preserve fresh fruit character and allow the vineyards to express themselves. After fermentation, the lots were gently pressed off the skins, settled for 24 hours, racked to barrel, and put straight through malolactic fermentation. This wine was aged for 9 months on its fine lees in a combination of neutral barriques and neutral puncheons to let the fresh character of the 2019 vintage shine through. The wine was then cross-flow filtered in order to gently focus the layers of the wine before bottling in the summer of 2020.
Food Pairing Notes
A versatile and excellent pairing to any charcuterie, fresh sausages, salmon, smoked fish, and mushroom dishes.
Pinot Noir 60%, Gamay 40%