The 2015 growing season was the warmest vintage on record. Bud break and flowering started earlier than usual due to unseasonably warm spring temperatures, which were followed by unseasonably warm summer temperatures which persisted for months on end. With the hot and dry growing conditions, veraison was underway and complete before anyone had a chance to blink. After verasion, the fruit continued to develop rapidly and was physiologically ripe well ahead of the expectations of anyone in the Valley. From start to finish, the 2015 vintage was a mad dash to bring your fruit in while preserving the ideal balance between sugar, acid, and flavour. The Merlot ripened beautifully, producing round, plush wines with great colour, intensity, and structure.
Our 2015 Merlot is a blend from three different vineyards, each contributing a different profile to the final wine. The fruit from the Jose vineyard in Osoyoos contributed great ripeness and a rich mouthfeel, while the fruit from Oliver gave us structure, and our estate vineyard Merlot provided amazing fruit character to the wine. Each block was hand harvested and brought to the winery where it was destemmed into tank without crushing. After a four to five day cold soak, during which time the juice was pumped over once daily, fermentation kicked off and pump overs were increased to two or three times daily, depending on the needs of the individual fermentations. Once fermentation was complete, the wine was left on skins for a week of post-fermentation maceration before being drained and pressed into a mix of French and American oak, of which 30% was new, for 20 months before being racked out of barrel and into tank in preparation for bottling.
Click below to download a PDF version of the tasting notes.