2015 Red Icon Image

2015 Red Icon

Gold Medal winner at 2018 National Wine Awards of Canada

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SKU: 2015 Red Icon
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TASTING NOTES

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.

REVIEWS

Gold Medal winner at 2018 National Wine Awards of Canada

Beppi Corsariol - The Globe and Mail "A commanding, richly confident and expertly sculpted red blend. It's not cheap, but put "Napa" on the label and there's no telling how much higher a price this would fetch. A merlot-led Bordeaux-style blend, it's smooth and ripe, with succulent cassis leading the fruit parade. Then savoury notes of tobacco and cedar chime in along with dark chocolate, smoke and spice. Approachable now, it should evolve gracefully for at least a dozen years. Steak would be grand." 94 Points

Steven Spurrier - Decanter Magazine  "Owner John Skinner, with the hands-on help of a Bordeaux viticulturist, has brought his vineyard to peak production quality in quick time, witnessed by this stunning Meritage blend: dense ripeness, oak blending in, and a great future." 93 Points

John Schreiner This wine begins with aromas of black cherry, cassis and vanilla which are echoed in the flavours. The texture is rich and concentrated, backed by long ripe tannins. On the finish, mocha and coffee mingle with spicy dark fruit. Decanting helps open up the aromas and flavours. It would be preferable to let it blossom in bottle for five or 10 years before opening it. 94 Points

David Lawrason 
Blended from the five Bordeaux varieties with high proportions of this is a very fragrant, dense, juicy red with a lifted nose of green shrubby "garrigue" similar to Chilean and Mendoza. So it has a certain BC signature that I really like. Expect loads of mulberry fruit plus pepper, herbs and spices. It is loose and fresh with excellent length. There is a brightness and generosity here missing in many Canadian reds. 

Sara d'Amato
A highly appealing, approachable blend dominated by merlot and cabernet franc along with malbec, petit verdot and cabernet sauvignon in the Bordelaise mélange. A lively attack followed by broody smokiness and a satisfying bite balances the sweetness of fruit on the palate. Impressive dimension and a pleasant fleshy texture are supported by solid tannic structure. Excellent length. Those who wait will be rewarded but there is pleasure to be had now. 

Michael Godel
You know it’s an icon when it says so right on the label and Painted Rock’s Vin Rouge is just that. All five Bordelais varietals are employed but not necessarily in the order or percentages you might expect. It is merlot (45 per cent) that leads but cabernet sauvignon (9) brings up the rear. Healthy amounts of malbec (11) and petit verdot (11) are used to great juicy, firm and deeply flavoured effect. The (24 per cent) cabernet franc is both base and necessary, for acidity, tart meanderings and a wildness that ties the room together. I find this not only so bloody beautifully Okanagan but also Canadian, set apart from other west coast Bordeaux with its freshness, exuberance and never oaky character. There is nary a chocolate moment to be found and in the end this Icon is a true, clear and honest expression of British Columbia. Drink 2017-2027.

WINEMAKING

Aged 18 months in 30% new French oak.  A blend of 45% Merlot, 24% Cabernet Franc, 11% Malbec, 11% Petit Verdot and 9% Cabernet Sauvignon.

Vintage: 2015
Bottling Date: July 24, 2017
Alcohol %: 14.6
Titratable Acidity: 6.3 g/L
Residual Sugar: 3.8 g/L
PH: 3.92

VINTAGE REVIEW

The 2015 vintage kicked off with a warmer than average spring combined with minimal precipitation, leading to early bud break and flowering. The rest of the growing season followed suit with record breaking temperatures. Canopy management was key for Painted Rock in 2015.  While harvest happened significantly earlier than normal though out the valley due to spiking sugar levels, we were able to forestall ripening long enough to ensure our phenolic ripeness (tannin) would have time to develop and be in balance with our sugar levels.