Blend: Cabernet Sauvignon
Analysis:
Alcohol: 14.5 % | PH: 3.78 | Titratable acidity: 6.68 g/L
Bottling Date: September 2017
Tasting Notes:
Intense aromas of cassis, dried herbs, dried sage, tobacco, cedar and black plum with some subtle but complex floral notes. The palate is firm and structured with high levels of ripe tannin, high acidity and a medium body. Concentrated cassis, blackberry, baking spice, a hint of dried fig, dried black olive and some more dried herb notes linger on the long finish. One that will cellar well for a decade or more. Pair with grilled rib-eye with a thyme and garlic compound butter or rack of lamb crusted with toasted and ground pumpkin seeds.
Wine Making:
The grapes were harvested by hand from Burrowing Owl’s Vineyards in
Osoyoos and Oliver on November 9th and 13th 2015. They were sorted by hand,
then destemmed and gently crushed before being fed by gravity flow into
stainless tanks for skin maceration and alcoholic fermentation to occur with
temperatures ranging from 17 to 27 Celsius.
Both free run wine and pressed wine were then moved into barrels for the
malolactic fermentation followed by ageing for 18 months. The selection
of barrels helped round out the tannins, and contributed complex savoury,
toasted and spicy notes. After the blending of the barrels, the wine was bottled
unfiltered and left to mature in bottle until its release.
