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| Vinification The 2008 growing season began late due to a cool spring but July and August presented higher temperatures allowing for steady photosynthesis resulting in excellent sugar accumulation. A moderate September and October arrested sugar development permitting the grapes to mature and develop their great Okanagan flavours. | |||||||||||||||||||||
| Winemaking Harvested at 25 brix on October 25th, saw one third of the fruit enjoy a 24 hour cold soak in the press to intensify depth and flavours. The wine was 50% Barrel fermented, in French oak with a further barrel ageing period of 9 months. We used 30% new oak adding complexity and character to this superb wine. | |||||||||||||||||||||
| Aroma / Bouquet / Nose Good colour with light pink salmon overtures, Rich complex nose of vanilla, peach pit and spice. Flavours consistent on the palate with a round smooth finish. | |||||||||||||||||||||
| Food and Wine Pairing Smoked Salmon Soufflé with Gingered Salad a perfect compliment to rich Pinot Gris. Serve at 10 degrees, to allow the aromatics and bouquet to be at their best. | |||||||||||||||||||||
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| *Please check with your provincial liquor board or wine retailer for current prices and availability. Prices may vary from province to province. |
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