2022 Pinot Gris
In Stock
Wine Specs
Vintage
2022
Varietal
Pinot Gris
Appellation
Skaha Bench
Harvest Date
Oct 13 & Nov 2, 2022
Acid
6.5 g/L
pH
3.15
Aging
Now and over the next 5 years
Bottling Date
March 2023
Residual Sugar
7.0 g/L
Alcohol %
12.5
Wine Profile
Tasting Notes
On the nose, our Pinot Gris shows off an alluring combination of white peach, ripe apple, honey, jasmine and a hint of citrus. The palate is textural and balanced. Notes of tart green apple, honeydew melon, ginger and spice complement the off-dry sweetness of the wine beautifully, and linger on the finish. A wine that has something for everyone, and will pair nicely with a variety of dishes.
Vineyard Notes
Parsons Vineyard, Skaha Bench Sub-GI
Production Notes
Fruit from this block was hand-harvested in two picks, almost exactly a month apart: the 1st for acidity and brightness, the 2nd for richness and flavour. Lot #1 was pressed and cold-settled for 48 hours, before being racked and split between a stainless steel tank and several stainless steel barrels, warmed and inoculated. Lot #2 was cold-settled for 24 hours, and then racked into four 500L French Oak barrels (2nd fill), warmed and inoculated. After a partial malolactic fermentation and 4 months of regular batonnage, all three lots were blended, together stabilized, filtered and bottled.
Winemaker Notes
Similar in style to the previous 3 vintages, this wine is an homage to Alsacian Pinot Gris. Rich & textural, yet bright with warm spices. In 2022, we harvested this block in 2 separate picks: one early and one as late as we could push it. As with the previous vintages, we were looking to capture the classic tree fruit character of Okanagan Pinot Gris, with bright acidity, but balance it out with honeyed and spiced characteristics that develop from longer hang time and slight raisining. Combined with a range of fermentation and ageing vessels, I think the blend strikes a nice balance of weight, sweetness and acidity.
Food Pairing Notes
Classic: white meats (chicken or veal) with creamy mushroom sauces, foie gras, any smokey foods or sauces, smoked salmon, pâtés, rich game birds, spicy chicken and pork dishes (like Chicken tikka masala), Thai curries with coconut, and warm & meat curries.
Adventurous: strongly-flavoured dishes (venison).
Other Notes
850 cases produced