3L Holy Moly 2014
Released: October 2016
Bouquet: Blackberry, floral, bacon, toasted cedar, roast meat with a hint of spicy fruitcake.
Palate: Blackberry, floral, spicy, leathery, with a bit of eucalyptus. The richest and fullest bodied produced to date. Suede-like mouth coating tannins are present with a long, spicy, dark fruit finish.
Food Pairings: Roast meats, BBQ meats, smoked meats.
The grapes were hand harvested and de-stemmed into small bins for ferment. The punch down of the skins was daily during the 5 day cold soak, in which plenty of whole berries remained. These berries were gently broken open through hand punch downs of the cap which occurred four times a day once fermentation has started. When ferment was complete, the wine was left on the skins for another week before being pressed off . The wine was then filled into barrique barrels (50% 3rd fill American oak, 33% 1st Hungarian oak, and 17% 1st fill French oak) where it completed malolactic fermentation. The wine was allowed to age in the barrel for 20 months prior to racking and bottling unfined and unfiltered.
The 2014 vintage marks the first release of our 100% Petit Verdot wine in a 3L format! Plantings of Petit Verdot are rare in the Okanagan Valley; we obtain ours from one of our premium growers in Osoyoos. The variety tends to ripen late in the season. In 2014, the grapes were harvested on November 2nd at 25 Brix.