Wine Tasting: 2018 was a moderate growing season that started with an earlier budbreak and a warmer than average May. The season cooled during the summer months and rebounded with favourable September and October temperatures. The cooperative weather allowed us to retain acidity and provide quality fruit with increased crop levels. While the sun and heat create intense fruit flavours, the cool evenings preserve the natural acidity in the grapes keeping the wine fresh and lively.
The Syrah grapes were harvested by hand on October 24th from our Eva vineyard in Osoyoos and from our Burrowing Owl Vineyard on the Black Sage Bench on October 25th and November 9th. The Viognier grapes were hand-picked from our Oliver vineyard on October 25th and co-fermented with a portion of the Syrah harvested on that same day. The grape clusters were hand sorted, destemmed and slightly crushed before being gravity-fed into tank for fermentation. After completion the wine was given time to settle on its skins for further extraction. Once done, the Syrah wine was then transferred into barrels to allow for malolactic fermentation to occur. The wine aged for 15 months in a combination of barrels selected for their ability to enrich the natural flavour profile of the wine with hints of woodsy, spicy and vanillin undertones. Racked off its lees several times during its ageing, the wine was bottle unfiltered.
Barrel ageing: 54% French, 30% American, 13% Hungarian and 3% Russian, with 27% new, 4% one-year, and 69% third fill and older oak.
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All items in the presentation are for illustrative purposes only. Most restaurants, travel and hotel gift certificates exclude alcohol, tax, gratuity, parking, surcharges and incidentals. Reservations are usually required at least 30 days in advance to ensure the most travel and space availability. Some blackout days may be in effect. The CHN reserves the right to withdraw any item for sale.
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