Pinot Gris 2017
Pinot Gris is one of the darling varietals of the Okanagan Valley. It ripens easily and consistently produces an enjoyable, fruit forward yet food friendly wine.
The wine has notes of Asian pear, ripe melon, with hints reminiscent of lemon lime pixie sticks. On the palate, it is soft, round and creamy with notes of lemon meringue pie. The acid balances the generous texture and still allows for a surprisingly lengthy finish.
INSIDER TIP: Partially fermented in a concrete egg creates amazing mouthfeel and texture.
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 55% neutral French oak barrels, 30% stainless steel and 15% concrete eggs. The wine was aged sur lie for 4 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 2017 brought some wild weather. One of the coldest winters we’ve experienced in years gave way to a cool, wet spring. Although there was flooding in the Okanagan, it was followed by 54 straight days with no rain. The hot dry summer allowed fruit development to catch up from its late start and created smaller more concentrated grapes. Fall weather cooled down quickly, but we were able to bring in our fruit prior to any risk of frost. Overall, expect ripeness and weight to the wines, while still retaining bright fruit flavours.
Sourced from 3 sites on the Naramata Bench plus Skaha Bluffs.