2019 Heritage Block
Oct 17, 18 & 23, 2019
Now and over the next 8 years
Inviting dark fruit notes with a touch of cedar, wild Okanagan sage, black pepper and a subtle floral lift. Red and dark fruit dominates the palate, with plenty of ripe tannins, a hint of spice and juicy acidity, which make this a great red to be paired with a broad range of grilled fare.
Stag’s Hollow Vineyard, Okanagan Falls Sub-GI (Merlot) Hest Vineyard, Okanagan Falls Sub-GI (Merlot) Saxon Vineyard, Summerland (Cab Franc & Merlot) Amalia Vineyard, Osoyoos (Syrah)
All lots of fruit were harvested separately, bunch sorted, destemmed and gravity transferred to 1T fermenters. Approximately 50% of the berries were left whole and uncrushed. After a 48-hour cold-soak, the must was warmed and inoculated with selected yeast culture. The cap was punched down by hand 3 times daily and at the ideal tannin extraction, the must was drained of free run juice and the skins were lightly pressed. The wine continued its alcoholic fermentation in a combination of 1st-4th fill French oak (37% new), through to dryness and then proceeded through malolactic conversion. It was left to mature undisturbed for 15 months before being blended, filtered and bottled.
This Bordeaux-style blend has the supple softness and fruit of Merlot, the lifted bouquet of Cabernet Franc and the spice and elegance of Syrah. The final assemblage was decided on with the intention of creating an age-worthy, yet approachable Okanagan Meritage-esque blend that will satisfy almost any palate.
Food Pairing Notes
Classic: charcuterie, roast beef, game pies, grilled meat (steak, sausage, etc.), burgers, turkey dinner, lamb, stews, chilli con carne. Adventurous: Japanese-style beef dishes, Chinese crispy duck, macaroni & cheese, bacon & eggs.
800 cases produced