Its bright ruby colour is reflective of the wine’s ripe, juicy raspberry flavours. Rose petals and white pepper spice on the nose carry through to the palate and balance the fruit notes. This a pretty, quaffable. medium-bodied and low tannin red wine.
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 fruit was hand-picked in early October and a sorting table was utilized to select only the best fruit. The fruit was de-stemmed, crushed, cold macerated for two days and then sent straight to ferment in small open top 500L fermenters. Our red fermentation technique revolves around small lots, which allows for complexity with yeast strain selection, temperature control, gentle handling of fruit, and ease of punch downs. For this wine we fermented three lots – one with Burgundian yeast, one a cool fermenting strain, one ambient. After fermentation, the wines were gently pressed off the skins after just a few days of post-maceration. This was done to preserve and promote as much fresh fruit character as possible. The wine was then racked to neutral barriques for malolactic fermentation and aged for 10 months on fine lees. It was then cross-flow filtered and bottled with a Stelvin closure to best preserve its lively characteristics. The 2020 Pinot Meunier was aged for six months in bottle before release.
Food Pairing Notes
This makes an excellent pairing for charcuterie at apéro hour, tangy bbq ribs, earthy mushroom dishes or slow braised meats.