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Blind Creek Collective Cabernet Sauvignon 2016
SILVER - National Wine Awards of Canada

Blind Creek Collective Cabernet Sauvignon 2016
Wine Specs
Vintage
2016
Varietal
Cabernet Sauvignon
Appellation
Similkameen Valley VQA
Vineyard Designation
Blind Creek Vineyard
Harvest Date
October 22, 2016
Sugar
24 Brix
Acid
6.0 g/L
pH
3.9
Aging
5-8 years
Bottling Date
August 2018
Residual Sugar
1.5 g/L
Alcohol %
15.3
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$104.35
 
SKU: 875724
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$626.10
/ Case of 6
 
Wine Specs
Vintage
2016
Varietal
Cabernet Sauvignon
Appellation
Similkameen Valley VQA
Vineyard Designation
Blind Creek Vineyard
Harvest Date
October 22, 2016
Sugar
24 Brix
Acid
6.0 g/L
pH
3.9
Aging
5-8 years
Bottling Date
August 2018
Residual Sugar
1.5 g/L
Alcohol %
15.3
Wine Profile
Tasting Notes
The 2016 BCC Cabernet Sauvignon has a gorgeous dark red, with purple tints. The nose is vibrant and showcases classic and complex aromas of black cherry, black currant, leather, tobacco, vanilla and cream. Purity of Cabernet Sauvignon character is evident in the savory pallet with intense notes of cassis, black sage and cedar. The 2016 BCC Cabernet Sauvignon is rich, round, silky and delicate, but with concentrated fruit, fresh acidity and generous fine grained tannins. This well-structured wine is built for ageing.
Ratings
89 pts - National Wine Awards of Canada, 2018
Awards
SILVER - National Wine Awards of Canada, 2018
Vineyard Notes
The Cabernet Sauvignon grapes were sourced from the Blind Creek Vineyard in the Similkameen Valley. This is a now legendary vineyard from which a number of outstanding wines have been made. Blind Creek is a warm sight that allows for long maturation times of the fruit, well into later October, and sometimes early November each year. The fruit from this vineyard is always dark, concentrated, and powerfully structured, but the tannins are so fine that the wines are soft and silky in the mouth.
Production Notes
THE BLEND: 95% Cabernet Sauvignon, 5% Merlot
Winemaker Notes
The grapes were picked at optimum maturity on October 22nd, 2016, and destemmed gently into small fermentors. Hand plunging took place 1-4 times a day during the maceration period of the fermentation, which lasted about 10-12 days. Fermentation temperatures were fairly warm and ranged from 28 to 34 degrees Celcius, in order to extract good colour and tannin into the wine. The wine was pressed near and transferred to French oak – 25% of which was new – for 21 months. The wine was removed from barrels and gently clarified before bottling in August 2018.
Production
426 6-packs
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