This wine is exhibits subtle aromas of gooseberry, chamomile and citrus and has charming grassy and mineral character flavours finishing with a meyer lemon acidity.
Mandeep Gill, Oliver
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 Sauvignon Blanc grapes were harvested in the third week of September 2020 and were hand-harvested and sorted before de-stemming to ensure that only healthy grapes went into the wine. After de-stemming, the Sauvignon Blanc was crushed and left to soak for several hours to take advantage of it's aromatics. The soak was gravity fed with our bin dumper into the press (much gentler than pumping the must) and a slow, gentle pressing followed via a pneumatic press. The settled must was then gently racked from its settling tank and one third of the must went to two neutral French oak puncheons for an ambient fermentation for a clean expression of site and vintage. Both puncheons underwent a spontaneous secondary malolactic fermentation, giving the wine a softer texture. The wine was blended with a 2/3 stainless steel fermented portion for aromatics. The blended wine was aged in a 30hL oak cask for three months on fine lees to encourage mouthfeel, complexity, and freshness. The wine was protein stabilized with bentonite and then racked outside to be cold stabilized and then filtered with crossflow filtration, which is incredibly gentle and helps to focus the layers of the wine. We chose a high quality, stelvin closure to preserve the freshness of this wine. Sulphur levels were carefully managed to preserve maximum bouquet, added only after a first racking post-fermentation and minimally topped up before bottling.
Food Pairing Notes
It is a delicious accompaniment to fresh oysters, goat cheese crottin, fresh chèvre and shellfish and salads featuring asparagus, fennel and grapefruit.
Sauvignon Blanc 100%