2017 Cabernet Sauvignon
100% Cabernet Sauvignon
The fruit aromas are pronounced with notes of plums, red currants, blueberries, baking spices and menthol. The wine is round, fresh and bright on the palate with delicious acidity and firm tannins. Red fruit character lingers on the finish with hints of baking spices and toasted oak.
David Lawrason - 92 Points "Well, it needs some time to relax and broaden but it is off to a good start with a real sense of composure. The nose is a reserved for cabernet but I suspect that it will bloom in time and it is showing the touchstones of blackcurrant, well integrated herbal and spicy barrel notes. It is medium-full bodied, quite firm and compacted, but again there is cohesion here. The length is excellent. Best 2023 to 2030."
Daenna Van Mulligen "The small and concentrated berries resulting from the 2017 vintage are apparent in this year's Cabernet. Sage, black pepper, black currents, earth and loads of spice, dark chocolate, espresso beans and tobacco aromas lead to an intense and muscular palate. Brooding in character with an excess of grape tannins it is dark, grippy and has a sooty finish.
I recommend decanting."
Awards for past vintages:
2016 Cabernet Sauvignon – Silver Medal, Wine Align National Wine Awards of Canada 2019
2015 Cabernet Sauvignon – Gold Medal, Wine Align National Wine Awards of Canada 2018
2013 Cabernet Sauvignon – Gold Medal, InterVin International Wine Awards 2017
2013 Cabernet Sauvignon – Silver Medal, InterVin International Wine Awards 2016
2012 Cabernet Sauvignon – Silver Medal, Wine Align Awards 2016
2010 Cabernet Sauvignon – Gold Medal, InterVin International Wine Awards 2014/2015
2010 Cabernet Sauvignon – Gold Medal, InterVin International Wine Awards 2013
2009 Cabernet Sauvignon – Platinum, Wine Align Awards 2013
2007 Cabernet Sauvignon – Lieutenant Governor’s Award for Excellence in BC Wine 2010
Fruit was hand picked from our single 2.15 acre vineyard block on Oct. 27nd, 2017 and berry sorted. Fruit was broken into small batches, cold soaked on the skins for four days and fermented for an additional 21 days on the skins in tank with twice daily pump overs. The batches were then barrel aged for 18 months in 30% new French oak and blended prior to bottling. Unfiltered.
|Titratable Acidity:||6.5 g/L|
The 2017 vintage began slower than 2016, with a cool and wet spring. This left bud burst delayed slightly, but the delays didn’t last long with the first official day of summer bringing with it a warm, dry summer with temperatures above average and below average rainfall. The result was small berries, ripe with complexity and deep concentration. With small berries came lower juice yield and an overall smaller harvest. Expect this to be a stand out vintage for the Okanagan, though potentially hard to k
find given the smaller yield.