Okanagan Valley, British Columbia, CanadaThe allure of Tantalus is the silky slippery tannins that frame this juicy, easy-sipping pinot. That east Kelowna plum and pepper fruit streaked with red currants and black cherries. It needs a touch of time to resolve some light but sticky tannins, but it will be hard to resist, especially if served at the dinner table. The classic or introductory label is a complex mix of estate and neighbouring vines, the latter grafted off the Tantalus estate. The clones of 114, 115, 667, 777, 828, 37, and 943 are fermented wild, block by block. They spend three to five weeks on skins before they are pressed off into oak barriques (20% new) and aged 16 months. The final blend rests over winter in neutral oak before it is bottled unfined and unfiltered. The alcohol, at 13.1 percent, has to scare other more famous regions worldwide.Tasted: 12 July 2022Tasted by: Prices:
Okanagan Valley, British Columbia, CanadaThis, their classic pinot noir, mixes estate and neighbouring (grafted off their home estate) clones of 114, 115, 667, 777, 828, 37, 943, all native fermented by block, often with foot treading to assist, and with 30-50% whole bunches in the mix. After 18-35 days on skins this was pressed into oak barriques (20% new) where it remained for 16 months' rest prior to blending. The final blend rested over winter in neutral oak, and was bottled unfined and unfiltered. Silken black raspberry, plums glide across the palate, dusted with fine white pepper and nutmeg, and framed with lightly sticky, black tea lined, well placed tannins. Lovely structure, freshness, and charm, and an easy choice to crack into now or over the short term.Tasted: 06 July 2022Tasted by: Prices:
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