Estate Vineyard Okanagan Falls with very light, sandy soil. The vineyard is now 31 years old and produces year after year outstanding, clean, aromatic fruit. Creating the SELECTION starts in early August when veraison happens. We thin 14 rows in the vineyard to 1 cluster/ bud. At that time (rather than July), the cluster is done with growing in size so all the energy of the vine goes into ripening the remaining grapes. The result is a grape with concentrated aromas and more intensity. The quantity is low but superb in quality.
Same here as in all Rieslings, the picking date is determined by the acidity level and not by the brix level of the grapes. This is very important to create a lively & well balanced Riesling. The fermentation is wild (no inoculated yeast) and temperature controlled in stainless steel tanks. As the yeast is native from the vineyard it is not as strong as “packaged yeasts” and the fermentation is much slower. This Selection vintage is actually fermented till January. Which is scary, nerve-wracking and wonderful at the same time. Longer yeast contact excels in a richer deeply layered wine.
Zesty refreshing, layered with apples and citrus and minerality. My softest & richest Riesling, due to skin contact. You will discover notes of minerality at the long finish. A serious Riesling with so much to offer. Open the bottle at least 4hrs prior to dinner or give it a short swirl in a decanter. YES! it will reward you with an unobstructed Riesling experience.
West Coast Cuisine, baked cheese dishes, seafood, chicken, veal, pork, pasta, grilled veggies or just a plate of charcuterie… it’s endless.
Private Liquor stores, fine restaurants & winery directly.