This wine exhibits aromas of white pepper and freesia supported by white peach and corriander. On the palate, grapey flavours are balanced with lemon, lime, and kumquat. The wine has an intriguing sage-y, savoury finish which counterbalances its intense aromatics. The structure of the wine is light to medium bodied and slightly off-dry with mouthwatering acidity. It has amazing concentration for a
wine of such low alcohol.
JoieFarm Vineyard, Naramata Bench
Winter 2019/20 mirrored the previous year’s freeze-thaw pattern and the erratic weather continued to cause bud and cane damage to the Okanagan Valley’s vineyards. Spring was sunny and dry with a distinct lack of rainfall in April and May. In contrast, June was rainy and windy, particularly during the flowering of the vines, causing hard “shot berries,” poor fruit set, and loose clusters. Fortunately, July and August were hot and sunny with fewer temperature spikes which caused less stress on the vines as the berries sized up. Veraison began in the central Okanagan Valley and the Naramata Bench the second week of August. It was long, lasting almost 3-4 weeks in some places, having been prolonged by the smoke blanket in late August from the Skaha Bluff fire and the slow ripening of the secondary buds. The weather stayed hot until the second week in September then cooled to a more moderate temperature. We began harvesting the third week of September, beginning with our new vineyard site in Oliver with our first crop of Sauvignon Blanc. We then commenced with the first picks of Chardonnay from the Con Vida Vineyard on the Skaha Bluff and our Auxerrois on the Naramata Bench. The weather remained pleasant until mid-October, providing a prolonged, dry hang-time that developed the grape’s mature and complex flavours. Throughout this period, we consistently brought in grapes every day until an abrupt snowfall and cold spell ended the harvest on October 21. We brought in all 150 tons successfully before this rude weather event. We are very pleased with the 2020 wines considering the logistical and labour challenges. The sugars were ripe, but not ridiculous, and the lower yields contributed to the concentration, aromatics, ripe tannins, and phenolics of the wines.
The Muscat grapes were hand-harvested and a sorting table was utilized before the grapes were de-stemmed to ensure that only healthy grapes went into the wine. After de-stemming, the crushed grapes went straight into the press and soaked for two hours in order to preserve pure varietal character. A slow, gentle pressing was utilized via a pneumatic press. A quick 12- to 16-hour settling allowed us to achieve maximum flavour and nutrients in our must before it was racked for ferment. The grapes were inoculated with an aromatic-forward yeast strain, W-15, to highlight its grapey white flower aromas. We chilled the must quickly, and this allowed us to maintain a clean and controlled ferment that lasted about two weeks in stainless steel. Sulphur levels were carefully managed to preserve maximum bouquet, added only following a second racking post-fermentation and topped up pre-bottling. A touch of residual sugar was maintained by cold-stopping the fermentation with the final sugar levels determined by taste trials to balance the lively acidity. The wine was protein and cold stabilized then filtered. The filtration system used was cross-flow. This is a medium-free method that is the gentlest of any filter. We chose a Stelvin screwcap closure because we feel it is the best method available to preserve the freshness that is key to this wine.
Food Pairing Notes
This wine is an amazing low-alcohol, super-fresh, dry aperitivo. It is delicious on its own, with deep-fried snacks, salty meat, olives and cheese, or a great pairing to spicy aromatic food.
Moscato Giallo (Yellow Muscat) 100%