2014 Red Icon Magnum
Each vintage we produce just 204 Red Icon 1.5 Litre Magnums, perfect for your cellar or to open amongst friends.
|Appellation:||Penticton - Skaha Lake|
|Harvest Date:||Various dates|
|Bottling Date:||May 30, 2016|
|Titratable Acid:||6.5 g/L|
|Volatile Acid:||0.83 g/L|
|Residual Sugar:||2.3 g/L|
|Free S02:||27.0 mg/L|
|Total S02 at Harvest:||82.0|
This vintage is a blend of 33% Merlot, 21%, Cabernet Franc, 19% Malbec 16% Petit Verdot, 11% Cabernet Sauvignon.
This wine invites you in with rich aromas of blackberry, dark plums, cassis and sweet spices. The palate, with its velvety tannins and high acid, offers bold and juicy black fruit layered with pepper, baking spices, vanilla and chocolate. Those who cellar this wine will be rewarded.
Aged 18 months 30% new French oak.
94 POINTS John Schreiner This is 33% Merlot, 21% Cabernet Franc, 19% Malbec, 16% Petit Verdot and 11% Cabernet Sauvignon. Once again, it was aged 18 months in French oak (30% new), accounting for the svelte, polished texture of its long, ripe tannins. It begins with aromas of black cherry, black currant, spice and vanilla. The palate is rich, with flavours of black cherry and black currant mingled with notes of blackberry, mocha, tobacco, vanilla and spice. The wine, if decanted, is accessible now but is built to age for 10 or 15 years.
93 POINTS Daenna van Mulligen Captivating, complete, sophisticated.
Painted Rock's premium red is a blend of Merlot, Cabernet Franc, Cabernet Sauvignon, Petit Verdot and Malbec. This vintage is 31%, 21%, 11%, 16%, 19% respectively. It is a complete and ponderous wine, with earthy and savoury characters. The aromas are a fusion of blackened spices, grilling meat, pencil shavings and leather, balanced with the freshness of black currents and plums. A melange of sweet cassis, black cherry and forest berry flavours meld with spice and vanilla on the palate. The tannins are powdery, there is impressive concentration, complexity and sophistication in this wine.
Open now and decant, or hold for up to 10 years to allow it to coalesce more.