Our 2016 flagship Riesling showcases all the hallmarks of our historic, old vineyard – intense aromatics, a lush palate and a crisp, high tension finish.
An instant Tantalus classic.
A wonderful pale yellow-green in colour with fresh aromas of lime leaf, lemon zest and mango. The palate is electric, bursting with ripe tangerine and orchard pear, complemented by a wonderful stoney mineral texture. At the core, is an intense citrus character underpinned by spicy top notes of ginger and cardamom.
Sitting on a knife edge of balance between texture, weight and bright acidity, the finish is beautifully long. The 2016’s intensity and balance will allow it to live for a long time. Cellar effortlessly for up to 10 years.
The fruit for our flagship Riesling is hand-picked from several unique blocks on our single vineyard estate, dating back to the late 1970s. Each parcel of fruit was harvested at optimal ripeness over a two-month period giving the 2016 incredible complexity. Once in cellar, ferments were inoculated after a short settling period and racking. Each tank was fermented to a preserved balance point just off-dry. The wine was blended three months after vintage and bottled in late February 2017.
The 2016 growing season started off quickly. Budbreak was record breaking and the ensuing Spring growth was rapid. Despite the early start to the season, cooling summer rains soon arrived and slowed growth down to a more normal pace.
Late summer and early fall turned warm and sunny once again, but with cooler than usual evenings the fruit was able to ripen evenly despite the warm daytime temperatures. The 2016 harvest kept us on our toes with a long, drawn out ripening phase and gave us one of the longest harvest windows to date.
With a series of warm growing seasons behind us, our dedication to thoughtfully promote a healthy, balanced vineyard is paramount. Organic nutrient additions and precise canopy and irrigation management all play a vital role. In addition, we continue to farm as sustainably as possible – without the use of herbicides or pesticides. Our honey bee apiary is thriving and we’re amazed at the diversity of resident species that can be found on our property – a true testament for us to the health of our site.
GOLD MEDALIST – 2017 National Wine Awards of Canada
93 POINTS – “Ahh, this is clearly quality wine off the top. It’s a touch sulphury at the moment, built for the long haul, but well within bounds. The palate is impressive, with loads of depth and weight in a barely off-dry style, Great length. This is pretty spectacular.”
John Szabo, July 2017, WineAlign.com
90 POINTS – “2016 hails a return to an earlier streamline form for the flagship Tantalus riesling, one of BC’s cult wines. This comes from various estate blocks, including the initial 1978 plantings. The blocks were harvested over a two-month period, fermented in stainless and then blended and bottled the following spring.
Joyously and confidently off-dry, with ample pulpy lime, pear, tangerine blossom and a stony mineral cut. There’s a stream of juicy acidity that flows along the gently cushioned palate to the bright, pithy finish. Well done.
The 17.3 g/l of residual sugar are effectively struck off against 10.1 g/l of total acidity keeping the wine electric. A serious bargain you can serve with just about anything you can imagine.”
Anthony Gismondi and Treve Ring, July 2017, GismondiOnWine.com
89 POINTS – “This is a bright, fresh, firm young riesling that strikes a fine tart-sweet balance. Not hugely intense on the nose but it shows fairly complex lemongrass, pear, florals and leesy notes.Crisp, tart palate sets up some mouthwatering refreshment. The length is very good to excellent. I would age this another year to see if the nose lifts a bit more. Structure aplenty.”
David Lawrason, June 2017, WineAlign.com
“Riesling goes with pretty much everything, so why not throw Kettle Brand Jalapeño chips up against it? You’ll be glad you did! These chips have some heat to them, as you might expect. In fact, I’m a bit of a wimp when it comes to spice, so my eyes begin watering once I’m six or seven chips in.
You know what helps? Riesling! Especially when it’s winemaker Dave Paterson’s always on-point Riesling from Tantalus in Kelowna. The ripe peaches, pears, and fresh squeeze of lime envelop that heat damn well, with the lofty acidity making you immediately eager for that next sip.”
“4 wine-and-chip pairings to try during your next night in”
Kurtis Kolt, June 2017, The Georgia Straight