Dark Pool 2010
Wine Specs
Harvest Date
October 20, 2010
Acid
6.8 g/L
pH
3.51
Aging
5 years, 8 months in a French Oak Puncheon
Residual Sugar
32 g/L

Dark Pool 2010

One of the most secretive practices on Wall Street is the use of dark pools, which are off-exchange platforms that let traders buy and sell stocks anonymously. This under the radar and quietly growing practice was exposed in Micheal Lewis’ best-selling book “Flash Boys”. Made in traditional Port style, Dark Pool was created using Merlot grapes sourced from the Naramata Bench during the 2010 harvest. 

INSIDER TIP This Small Cap release of just 179 cases is bottled in a stealth black 500 ml bottle with a sleek glass stopper.

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SKU: 10 Dark Pool
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wine profile

Always exploring winemaking techniques, David kept this Port project under the radar, (even from Cynthia) with a small lot of Merlot wine that was quietly aged in two oak puncheons, sequestered in a corner of the winery for over 5 years. This once in a decade wine project may or may not be repeated since the secret has been exposed.

Dark and intensely coloured, this Port-style wine has a nose of stewed red and black cherry, sugared dates, and burnt caramel. On the palate, expect rich concentrated flavours of dried cherries, dates and figs. As this wine evolves, it will enhance with nutty roasted almond and hazelnut characters further. Suggested ageing 5-10 years

winemaking notes

Made in traditional Port style, Dark Pool was created using Merlot grapes sourced from the Naramata Bench during the 2010 harvest. After vinification, the wine was placed in neutral French oak puncheons and left to quietly age indefinitely. At the four year mark, we had a local distillery work with the lees (heavy sediment from the fermentation tank) from the same Merlot block, to create a high proof spirit that was added to the wine.  Now fortified, it was further barrel aged for an additional year and half before being bottled in June 2016. 

vintage notes

The 2010 growing season was cooler with a late wet spring resulting in a slow start with delayed bud-break. Warm summer temperatures got things going with better than average fruit set but ripening came to a grinding halt in September with low temperatures and uncharacteristic rainfall. Cautious fruit thinning helped adjust crop load and fortunately a heat wave in October put the harvest on track. Reds were harvested a couple weeks late, but at full ripeness and physiological maturity with abundant fresh acidity

vineyards

Naramata Bench, Okanagan Valley

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