Alcohol: 14.5 % | PH: 3.80 | Titratable acidity: 6.09 g/L
Bottling Date: June 2018
Cellaring: 5 + years
Combining elegance and structure, the nose opens with toasty oak, dark chocolate, coffee and bacon alongside black plum, black cherry, prune studded fruit cake and with complex tobacco, clove, shortbread and floral notes. The palate is full and rich with firm, ripe, dusty tannins and sage, paprika, black licorice and roasted red capsicum to go alongside the cocoa powder, espresso and ripe mulberry fruit. Pair this with slow roasted leg of lamb or beef wellington.
The grapes were harvested by hand from Burrowing Owl’s Vineyards in Oliver and Osoyoos from October 6th to 11th . They were sorted by hand, then destemmed and gently crushed before being gravity fed into stainless tanks for cold soak (4 days) and alcoholic fermentation (10 days). Fermentation temperature ranged from 17 to 30 Celsius. Both “free run” and “pressed” wine were then moved into barrels for malolactic fermentation followed by ageing for 18 months. The selection of barrels helped round out the tanins, and contributed to complex notes such as smoky, savoury and spice. After the blending of barrels the wine was bottled and left to mature until its release.