The wine exhibits a delicate nose of dried mint and mineral. On the palate, the structure is medium-bodied, with moderate alcohol and carries 16 g/L of residual sugar to balance its crisp, bright acidity. The nose carries over onto the palate where intense flavours of lemon, lime, and ginger explode in your mouth and follow through to a long, lingering, lip-smacking finish.
Furlot Family Vineyard, Summerland
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 grapes were hand-harvested and a sorting table was utilized to ensure only the best fruit went into the wine. After being de-stemmed, the berries were crushed and soaked overnight at cellar temperature. We monitored closely for a desired drop in acidity without acquiring any astringency. The must was tipped by gravity (a gentler method than pumping) into the pneumatic press. We let the wine settle for two days to achieve maximum flavour and nutrients before racking it for ferment. We maintained a cold, clean and controlled ferment that lasted ten days in stainless steel. 16 grams of residual sugar - necessary to balance the acidity and lend definition to the intensely flavoured fruit - was maintained via a cold-stop to the fermentation, which had already naturally slowed on its own. The wine was then left “sur-lie” in 40 hL stainless steel tank for six months before bottling to add mouthfeel and freshness. Sulphur levels were kept minimal to preserve maximum bouquet and added only after post-ferment second racking and pre-bottling. The wine was protein and cold stabilized, then filtered using the gentlest method, crossflow. We chose a Stelvin screw-cap closure because we feel it is the best method available to preserve the freshness that is key to this wine.
Food Pairing Notes
Riesling is delightfully versatile as a wine pairing. Excellent with everything from soft cheeses to smoked fish and rich pork belly. A lovely foil for the aromatic and spicy flavors in your favorite Indian and Thai dishes.