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2018 Blanc de Noirs

2018 Blanc de Noirs
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Pale golden peach in colour, the nose is full of ripe peaches, candied orange peel, toasted almonds and a hint of sweet oak spice. On the palate, rich baked apple, biscuits, marzipan and crème brulée flavours are balanced by bright, mouth-watering, natural acidity. Flavours of honey covered almonds, spicy ginger and crisp apples linger on the finish.

Wine Specs
Vintage
2018
Varietal
Pinot Noir
Appellation
Okanagan Falls
Harvest Date
October 10, 2018
Acid
5.59 g/l
pH
3.5
Aging
Now and over the next 5+ years.
Bottling Date
February 2019
Residual Sugar
3.8 g/l
Alcohol %
13.5
Wine Profile
Tasting Notes
Pale golden peach in colour, the nose is full of ripe peaches, candied orange peel, toasted almonds and a hint of sweet oak spice. On the palate, rich baked apple, biscuits, marzipan and crème brulée flavours are balanced by bright, mouth-watering, natural acidity. Flavours of honey covered almonds, spicy ginger and crisp apples linger on the finish.
Awards
Bronze Medal - Wine Align National Wine Awards of Canada 2019
Vineyard Notes
Stag’s Hollow Vineyard, Okanagan Falls (gravels & coarse glacial till) – Pinot Noir Shuttleworth Creek Vineyard, Okanagan Falls (gravels, glacial till & silty loam) – Gamay Noir
Production Notes
Both lots of fruit were hand-harvested and sorted. The Pinot Noir was whole-cluster pressed, while the Gamay portion from our Shuttleworth Creek Vineyard was destemmed and lightly crushed before being gently pressed into the same tank. The juice was cold settled for 72 hours before being racked, warmed and inoculated with selected yeasts. Once fermentation had started, 2/3 of the juice was transferred to two new 500L French Oak puncheons, while the other 1/3 was kept in stainless steel. All lots were kept cool (13- 15°C). Following fermentation, the barrel- fermented portion was transferred sur-lie to two new 228L French Oak barriques, and two stainless steel barrels. All barrels were periodically stirred to build texture and add complexity. The individual lots were blended in January, stabilized, filtered and finally bottled in February, 2019. 76% Pinot Noir, 24% Gamay Noir
Winemaker Notes
This wine was an absolute joy to make, and a favourite among the cellar staff. This style was uncharted territory for us, so it was really exciting to follow its evolution. Stylistically, we were aiming for something akin to a rich and creamy Chardonnay, which turned out to be the perfect counterpart to 2018’s abundance of natural acidity.
Food Pairing Notes
Classic: chicken, pork chops, dishes with cream-based sauces, creamy soups, mushroom dishes, popcorn, buttered baguette, white pizzas, crab, fish with lemon cream sauce, lobster. Adventurous: fish and chips, Jamon Iberico, olives, oysters, peppery arugula salads, shredded pork tacos, truffle fries.