Pinot Gris 2016
The nose has an intense richness that follows through on the palate with notes of ripe honeydew melon, crisp ambrosia apple and ripe peach. There is also a distinct florality that is reminiscent of blossoming apricot. The acid balances the generous texture of the wine creating a finish with precision.
Our winemaking choices for this vintage include whole cluster pressing for a fresh fruit profile and settling the juice with no skin contact. We then fermented in 50% neutral French oak barrels, 30% stainless steel and 20% concrete eggs. The wine was aged sur lie for 5 months with weekly stirring.
Our winemaking team has been using concrete eggs since 2011. Concrete fermenters are slightly porous thus allowing the wine to breathe without imparting any flavors. The egg shape brings some unique properties to the fermentation process by keeping the lees in a constant state of movement.
The 2016 vintage started out with the earliest bud break on record in the Okanagan. The early spring had significant heat units which caused the vineyards to surge in growth. A more moderate summer helped to gain back some balance in the vines. Ripening was early but gradual as fall rains slowed down the pace at harvest. An early frost on October 11th created havoc for some other vineyards, but all our sloped sites were able to continue ripening til the end of October. Overall an exceptional harvest with a very long growing season meaning more time on the vines for the grapes to develop complex flavours.
Sourced from 3 sites on the Naramata Bench plus Skaha Bluffs.