Holy Moly - Petit Verdot 2015

Released: September 2017

Bouquet: Cured meats, rose petals, leather, chocolate, and cigar box.
Palate: Dark berry, savoury, with beautifully rounded tannins.
Food Pairings: Roasted beef or wild game, and mushrooms too.

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Harvest Notes

Our 2015 Petit Verdot was sourced from a single vineyard in Osoyoos, the Lloyd Vineyard, farmed by the Dhaliwal Brothers. The southern location of the vineyard contributes extra length to the growing season as well as slightly higher temperatures than the rest of the Okanagan Valley. The long, warm growing season was ideal for Petit Verdot, as the variety needs an extended hang time to allow the grapes to fully develop, which was seen through the softening of the tannin, the decrease in acidity, and the evolution of flavour. Typically, this block of Petit Verdot is harvested in early November, but in 2015 we harvested the beautifully ripened fruit on October 10th.


The fruit was hand harvested and brought to the winery where it was destemmed into tank without crushing. After a 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 fermentation. Once fermentation was complete, the wine was left on skins for a week of post-fermentation maceration before being drained and pressed into barrels. We used a mix of 80% French, and 20% American oak barrels, of which 55% was new. The wine was left in barrel for 22 months before being racked into tank in preparation for bottling - unfined and unfiltered.

Click below to download a PDF version of the tasting notes.

Tasting notes:
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