Okanagan Valley, British Columbia, CanadaFrom one of the southern Okanagan's special vineyards, this cabernet sauvignon stands tall and mighty even in one of the hottest vintages on record. After stainless ferment and twice daily punch downs for two weeks, this was fermented and aged in French (70 percent) and American oak for 14 months before bottling. Ripe and dense, for sure, with potent black cherry, cassis livened with a bright blue stony streak. Tannins are tight and stacked, providing appropriately youthful grip to the structure that will see this wine age well. Dusty dark cocoa, leather, twine lingers on the finish. Well handled, and presenting well now (especially with roast beef), this will reward with cellaring.Tasted: 02 March 2019Tasted by: Prices:
Okanagan Valley, British Columbia, CanadaIt wasn’t all that long ago that ripening cabernet sauvignon in BC was a big challenge. Not anymore. Global warming and much better vineyard management is changing the cabernet game, especially in the south Okanagan. The warmest year ever in the Okanagan, 2015 lends a rich cassis, black cherry aroma to this cabernet sauvignon. The wine is fermented in open-top tanks and punched down by hand to allow for more intense flavour extraction, before aging in French and American oak. Look for a robust red with cedar, black fruit, dark chocolate, smoke and somewhat rustic tannins that will need time to desist. Best now with grilled meats, or cellar three to five years.Tasted: 24 July 2018Tasted by: Prices:
quicksearch
