This impressive wine opens with lifted aromas of pomegranate, red cherry, wild game, white pepper and cured charcuterie meats. The palate is big and silky, with nicely polished tannins, sweet red fruit, dark plum, and pretty notes of violets, white pepper, citrus rind, and vanilla bean. Pair the wine with prosciutto and other cured meats, mild cheeses, lamb, veal, and venison.
The 2017 growing season was an interesting and highly unusual roller coaster ride! Higher than normal rainfall and an alarmingly cool spring gave way one of the warmest, driest summers in 40 years. Smoke from forest fires in other areas of the province reflected much of the heat away from the vines, resulting in high flavour intensity, moderate sugars, solid levels of acidity, which are the 3 attributes required for a great vintage!
Each variety and parcel of fruit was picked at its optimal point of flavour development for the GSM style, which is always at the very end of the season. About half of the grapes for the 2017 GSM came from the Blind Creek Vineyard in the Similkameen valley, with the other half coming from our vineyards in the Okanagan Valley.
51.4% Grenache, 34% Mourvedre, 14.6% Syrah
The grapes for the 2017 GSM were all carefully sorted, and destemmed without crushing, into small open-top vessels for true small lot fermentation. The Grenache and Mourvedre were co-fermented with Syrah skins from earlier fermentations. This practice adds to the complexity, colour, and tannin structure of the lighter Grenache and Mourvedre grapes. The caps were punched down by hand thrice daily for about 10 days and the wine was then pressed off in our wooden basket press to commence the maturation process in a combination of older French oak barrels and a small percentage of new barrels. The final blend was assembled in May 2019, where a small amount of Syrah was added to finish off the wine before bottling a few weeks later. We strived to make this wine primarily an expression of Grenache and Mourvedre, with Syrah being added to round out the mouthfeel and tannin structure.
Food Pairing Notes
Pair with prosciutto and other cured meats, mild cheeses, lamb, veal, and venison.
Drink now through 2024