Pinot Noir 2017
Released: October 2018
Bouquet: Dark cherry, strawberry, forest floor and tobacco.
Palate: Dark cherry with red berry and wild sage.
Food Pairings: Grilled salmon or roasted chicken.
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The 2017 vintage had a slow start with cool days and a lot of precipitation leading to flooding in the Valley. Bud break started a couple days off the 15-year average. As the season progressed, hot, dry conditions allowed the vineyards to catch up and hit all the expected key developmental stages. With the drought conditions, came forest fires. The smoke provided the benefit of a buffer for the sun, helping to moderate accumulation of sugars and loss of acid. This also led to humid days and increased disease pressure; extreme diligence was rewarded by healthy and clean fruit. The nights cooled off towards harvest, allowing for great evolution of fruit flavour without any spikes in sugars while maintaining a bracing acidity.
The fruit for the 2017 Pinot Noir was sourced from our estate blocks as well as our neighbours on the Skaha Bench, Matheson Creek Farms. The Pinot Noir was 100% destemmed, but not crushed, before being transferred to a mix of closed top and open top tanks. After a three-day cold soak, the individual fermentations kicked off. The fermentations in the closed top tanks were managed with pumpovers while the open top tanks were punched down two to three times a day depending on their requirements and stage of fermentation. Once fermentation was complete, the wines were given a short period of post-fermentation maceration before being drained directly to barrel by gravity for malolactic fermentation. After 6 months in barrel, we assembled the blend from the three different lots and put the blend back to barrel to come together as a whole for an additional 4 months before the wine was racked to tank in preparation for bottling unfiltered.