Varieties: Cabernet Franc, Merlot, Cabernet Sauvignon
Region: Okanagan Valley-VQA
Bottle size: 750 mL
Aromas of fresh currant, dill and dark cherry abound with a palate soft on the entry with black cherry, currant, plum, leather and light smoky toast. With medium to soft tannins this wine pairs well with New York striploin on the BBQ.
Winemaker: Robert Summers
Growing conditions: The 2015/16 winter was relatively mild with no extended periods of major freezing, resulting in uniform bud break. Spring was one of the driest on record; in fact, Growing Degree Days (GDDs) were the highest ever recorded in May. These warm, dry conditions resulted in bud break being two weeks earlier than anticipated. The warm temperatures continued through June, suggesting that harvest could commence as much as a month earlier than normal. However, temperatures changed in July; it was, in fact, the fourth coldest July on record. This cooling July trend, combined with some unseasonal rain, slowed down the ripening process resulting in beautifully complex flavours. Cool fall nights ensured great acid structure, making the 2016 vintage outstanding for both whites and reds. Harvest commenced in early September, much earlier than normal.
Winemaking notes: Produced from some of the oldest vines on our estate, these grapes were fermented separately in Ganimede fermenters for 8 to 12 days. Gentle mixing of the skins drew full extraction of flavour, colour and supple tannins, followed by full malolactic fermentation. After careful blending, the wine was aged for 6-8 months in an equal combination of French and American oak.
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