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2012 Seventy-Four K 3L

2012 Seventy-Four K 3L
Wine Specs
Vintage
2012
Varietal
Red Blend
Appellation
Okanagan Valley
Acid
5.3 g/L
pH
3.67
Residual Sugar
5.23 g/L
Alcohol %
14.6
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$379.99
/ 3L
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Wine Specs
Vintage
2012
Varietal
Red Blend
Appellation
Okanagan Valley
Acid
5.3 g/L
pH
3.67
Residual Sugar
5.23 g/L
Alcohol %
14.6
Wine Profile
Tasting Notes
The 2012 Seventy-Four K has an impressive dark ruby colour. Complex aromas of ripe prune, blackberry, dark chocolate, orange blossom, and leather leap from the glass. The rich palate is full of generous flavors of fresh plum, spice, blueberry, mulberry, bitter chocolate, and apricot. This complexity is the result of blending, with each individual component contributing a variety of qualities. The different grape varieties work harmoniously to create a multilayered wine that has character, richness, and structure with fine ripe tannins. The long and lingering finish simply doesn’t want to stop. Enjoy this delicious wine with friends!
Vineyard Notes
2012 was unfolding to be a cooler vintage, but a sunny and dry August, combined with a long, mild fall, helped us to deliver intense, rich and elegant wines. Good sites, reasonable yield and excellent farming practices definitely helped as well. This wine was produced from grapes grown both in Road 13’s vineyards and the vineyards of growers. Each grower that Road 13 works with shares the same viticultural philosophy as us, namely, that great wines are made in the vineyard. The Syrah in this blend came from the Black Sage Bench south of Oliver. Most of the Merlot was grown on the upper Black Sage Bench and in Blind Creek Vineyard in the Similkameen. The Viognier and Malbec were also grown in the Similkameen. All of these vineyards were chosen for the amount of sunshine that they receive and the vineyard’s ability to produce rich and fruity grapes.
Winemaker Notes
The 2012 harvest took place over months, rather than weeks, with some blocks coming in late in September and others very early in November. Maceration and fermentation took place in small lots and we gently pumped-over the wine up to three times a day to extract all the greatness from the skins. We pressed the must using our basket press. The Seventy-Four K went through natural malolactic fermentation in French and American oak barrels, where it was aged for 14 months prior to bottling. Generally, a gentle and minimalist winemaking approach was used to deliver a delicious wine.
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