3L Merlot 2014
Released: August 2016
Bouquet: Spiced plums, ripe black berries, leading to fruit cake with hints of cinnamon and nutmeg.
Palate: Spiced dark fruit and cedar gives way to cured meat flavours that shows excellent structure and body. The acidic backbone holds it together nicely, nishing with mouth-coating tannins and a hint of mint.
Food Pairings: Red meats especially roasts and pasta with meat sauce.
All vineyards and varieties were vinified and aged separately. Whole clusters were de-stemmed into fermentation vessels and cold soaked for 3 days before yeast addition. Caps were pumped over 2-3 times a day. Fermentation took approximately 2 weeks, but the skins were left for an additional week before pressing took place. The Merlot from Blasted Church and Osoyoos were barreled down in French and American barrique barrels for malolactic fermentation (MLF). The Oliver Merlot remained in tank for MLF, which it stubbornly refused to undertake. It was barreled down and come December of 2015 it had finished on its own! The wine was aged for 14 months in barrels before it was racked out of barrel, blended, filtered and bottled.
The 2014 Merlot fruit came from three different vineyards, located in Osoyoos, Oliver and Blasted Church. The different sites bring unique favours and varying ripeness to the overall blend. Our estate fruit was harvested first on Oct 10th at 24.5 Brix, followed by the Osoyoos fruit on Oct 13th at 25 Brix, then the Oliver fruit on Oct 27th at 23.9 Brix. All the fruit was hand harvested. The small amounts of Syrah and Malbec both came from Osoyoos and were harvested mid-October.