is backordered. We will ship it separately in 10 to 15 days.
Pale yellow in the glass, the nose is subtle and nuanced at first splash, evolving as it awakens from its two-year bottle slumber. High tones of white florals and lime zest appear at first with mandarin pith, fresh herb oil and pineapple slowly emerging. Bergamot flower and baked oats arise too, alongside a hint of that classic Riesling minerality - all adding to the complex aromatic framework.The palate is focused and mineral driven, which speaks to the special piece of land the wine is grown on. Bold flavours of kiwi fruit with fresh lime and Bosc pear are complemented by wet river rock and a fine chalkiness and marmalade. This wine is an ever-changing journey and a pleasure to sip and savour.
Block 5 sits on a north slope of deep, silty soils. This two-acre block is bordered by a mature Ponderosa pine forest on its western edge - which offers dappled late afternoon and evening sun exposure. The fruit was handpicked at optimal ripeness and gently whole-bunch pressed and fermented cold for 45 days. The wine spends 4 months on lees and 2 years in bottle before release. Although delicious now, its long cellaring capability will richly reward those who wait.
Varietal: 100% Riesling Alcohol: 12.6% RS: 11.41 g/L pH: 2.77Total Acidity: 10.7 g/L
93 POINTS - Chris Waters, Globe and Mail93 POINTS - David Lawrason, Wine Align.com93 POINTS - Treve Ring, Gismondi On Wine92 POINTS - Anthony Gismondi, The Vancouver Sun
A mild but long winter with lots of late-season snowfall delayed bud break by a few days compared to the long-term average and resulted in a slow start to the growing season. Once spring arrived, the vines switched gears and caught back up to a more normal pace by June. Flowering took place under ideal conditions (dry and warm) and resulted in the potential for high yields, especially in our Chardonnay blocks. July brought us beautiful Okanagan summer conditions. A couple weeks of haze from wildfire smoke slowed the vines down in August and delayed veraison and subsequent ripening slightly. Fortunately, our grapes and wines were not impacted by the smoke. Harvest began in early September and, thanks to cool, dry weather which allowed our grapes to ripen gently, lasted until the end of October.