2016 had an extremely early start and very warm spring conditions, bringing the challenges of allowing the grapes enough hang-time to get full fl avour development, without resulting in overly high sugars. The great news is that Mother Nature cooperated, and in July the grapes had time to slow down and develop those incredible fruit-driven fl avours and aromas. October brought some frost, but we managed through the cold overnight temperatures with overhead irrigation and wind machines. The whites are crisp, fresh and full of varietal character; the reds are rich and full-bodied, with mouth-coating tannins and structure.
This estate fruit was handpicked and whole-bunch pressed in an effort to handle the delicate juice as gently as possible. Chardonnay and Pinot Noir were then cool fermented separately in stainless steel tanks. The two varieties were carefully blended to form the base wine, which was subsequently re-fermented in bottle with specially selected yeast and aged “en tirage” (sur lee) for 3 years to extract body, flavour, and aromatics. At time of disgorging a premium ice wine was used as dosage to create a unique wine with an abundance of character.
Vibrant gold in colour, and highly perfumed with notes of apricots, peaches, nectarines, lemon rind, mandarins, quince, and underlying Brioche. This all follows through on palate with incredible distinction.
Food Pairing Notes
This sparkling finished with Icewine pairs well with blue cheese, walnut and pear salad, spicy shrimp tacos, as well as ginger and soy glazed salmon steaks.