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Cabernet Sauvignon 2016

Cabernet Sauvignon 2016
Wine Specs
Vintage
2016
Varietal
Cabernet Sauvignon
Appellation
Okanagan Valley VQA
Sugar
23 Brix
Acid
5.8 g/L
pH
3.75
Bottling Date
August 11, 2017
Residual Sugar
3 g/L
Alcohol %
13
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Wine Specs
Vintage
2016
Varietal
Cabernet Sauvignon
Appellation
Okanagan Valley VQA
Sugar
23 Brix
Acid
5.8 g/L
pH
3.75
Bottling Date
August 11, 2017
Residual Sugar
3 g/L
Alcohol %
13
Wine Profile
Tasting Notes
Very dark in colour with purple tints, this wine opens with aromas black cherry, black currant, and blueberry, along with notes of cedar, mint, and anise. These flavours become even more intense on the palate, where they are framed into a soft, silky, voluminous mouthfeel constructed upon abundant, but soft tannins and a moderate spine of acidity. The overall impression is of a rich, soft, and seductive wine of distinction, one with excellent purity of fruit, and the utmost hedonistic enjoyment.
Vineyard Notes
The 2015 growing season was long, dry and extremely hot. Plagued by forest fires in August, we had weeks where the smoke blocked out the sun, cooling down the temperatures and slowing down photosynthesis. Overall, the momentum of the warm season could not be denied and most varietals ripened 3-4 weeks ahead of normal with outstanding quality. The grapes for the 2015 Cabernet Sauvignon came primarily from the U2 block of the NKMP vineyards in Oliver, BC. The Petit Verdot component came from the Blind Creek Vineyard in the neighboring Similkameen valley. During harvest the grapes were sampled bi-weekly to measure flavour development and phenolic ripeness. Each variety and parcel of fruit was picked at its optimal point of flavour development for the intended big, rich, style of wine that we were targeting.
Winemaker Notes
During vintage, the grapes for the 2015 Cabernet Sauvignon were all carefully sorted, and destemmed without crushing into small open top vessels for true small lot fermentation. The caps were punched down by hand 3 times daily for about 8-10 days and the wine was then pressed off in our wooden basket press and transferred into French Oak barrels (30% new) to commence the maturation process. The final blend was assembled, clarified, and bottled in August, 2017.
Food Pairing Notes
We recommend pairing this wine with steak, lamb, venison and other wild game, along with a wide variety of cured meats and cheeses.
Production
249 cases
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