Small Blessings Be Fruitful 2017
Bouquet: Dark berries and plums give way to cigar box and tar.
Palate: Savoury character with dark fruit, lively acidity and terrific tannin.
Food Pairings: Meat and cheese boards, and roasted wild game or duck.
Cases Remaining Online
The 2017 vintage got off to a slower start with cool days and a lot of precipitation leading to flood conditions throughout the Valley. Bud break started around 14 days later than either 2015 or 2016, but only a couple of days off of the average of the last 15 years. Once the weather turned we were in for months of hot, dry conditions and the vineyards had no problem catching up, hitting all of the key developmental stages as expected. However, with the drought conditions came several forest fires throughout BC, Washington State and California. The smoke provided a mixed bag; it had the beneficial effect of buffering the heat through the most intense days of the summer helping to moderate the accumulation of sugars and loss of acid, but it also led to more humid days and increased disease pressure – extreme diligence in the vineyard was rewarded by healthy and clean fruit. Warm days and cool nights signalled the approach of harvest, allowing for great evolution of flavour without any spikes in sugars while maintaining bracing acidity in the fruit.
The Teroldego and Lagrein for Be Fruitful came from the Mariposa Vineyard in the Similkameen Valley, while the Syrah portion came from the Lloyd Vineyard in Osoyoos. On October 9, 2017, the grapes were hand harvested at an average of 26.9° Brix, 7.65g/L TA, and pH 3.58. In the winery, the fruit was painstakingly hand destemmed into a clay egg lined with beeswax. After hand destemming the 400 kilograms of fruit, the egg was sealed and left for fermentation using only the indigenous yeast population. The fermentation was stressful from start to finish as it took fourteen days for the fermentation to begin and it maintained a painfully slow, but steady, pace for four months until it finally reached dryness. After ten months on the skins, the egg was drained using gravity, and the skins were pressed using a small, ratchet-driven basket press. The wine was allowed to settle for three days before it was racked off of the heavy sediment in preparation for bottling unfined and unfiltered with a minimal sulfur addition.