Reserve Pinot Gris 2011
ABOUT THE WINE
Hand-picked from Sukhi Dhaliwal Vineyard in North Oliver and Erickson Vineyard in Naramata. The grapes were whole cluster pressed and cool fermented; a portion of the juice was fermented in stainless steel to develop a pure focused fruit expression and the remainder of the juice was fermented in a concrete egg to enhance mouth-feel and texture; the wines were blended together and aged in stainless steel before bottling.
The new 630 litre concrete egg, filled with Pinot Gris, stands tall within the ‘Hen House’. Our proud ‘Rooster’ circles the egg daily to check its progress during the three weeks in the egg (throughout fermentation and a short resting period), and welcomes the new addition to the flock.
Limited production of 217 cases.
This reserve bottling of Pinot Gris really ‘struts its stuff’ with a classic aroma of peach, melon, floral, apple, pear and a hint of wet stone. This is a medium-bodied, slightly rich wine with a round mouth-feel and just enough acidity to refresh, along with flavours of melon and peach. Spicy melon flavours linger on the almost creamy finish. Drink while young and fresh.
A terrific Pinot Gris that is right at home with slightly rich food items. Serve not overly chilled with crab cakes and a mayo dipping sauce; pork tenderloin in a brandy cream sauce; butternut squash soup with toasted almonds; smoked salmon cream cheese pinwheels; sweet potato ravioli with toasted walnut, butter and sage sauce; linguini with shrimp in a garlic cream sauce; leek and mushroom quiche.
Available exclusively online and at the winery.
SOMETHING TO CROW ABOUT
Silver Medal – Pacific Rim Wine Competition, California 2013.
Winner – Best of Varietal – Okanagan Spring Festival 2013
Silver Medal – Los Angeles International Wine & Spirits Competition, USA 2013.
Silver Medal – Riverside Int’l, California 2013.
Silver Medal – San Francisco Int’l Wine Competition 2013.
Silver Medal – WineAlign National Wine Awards of Canada 2013.
Silver Medal – Intervin International Wine Awards 2013.
5.0 g/L residual sugar
5.9 g/L total acidity