Ruby in colour, the aroma is a symphony of ripe cherry and cranberry, with figs and star anise. A vibrant and juicy start on the palate with a slightly savoury character, accented with flavours of dried fruits and cranberry. The wine has a smooth yet firm palate with soft, approachable tannins. Subtle acidity lifts the wine into an intense, lingering finish. Approachable and silky upon release this wine will develop well through 2024 under ideal cellaring conditions.
Our Pinot Noir is 100% Naramata Bench fruit from our estate vineyards growing clones 115, 667 and 777, and a small percentage from select growers. Particular attention is paid to canopy management of these vines to ensure airflow in the canopy, minimizing the need for spraying. Clusters are partially exposed early in the growing season to encourage phenolic development. Crop yields are an average of 2.5 tons per acre.
Hand harvested and sorted in the vineyard, the Pinot Noir grapes are de-stemmed into one ton fermenters. After 7 days of cold soaking, the musts are gradually warmed to allow for natural fermentation. Hand plunging is used to keep the cap moist and ensure colour and tannin extraction. The fermentation temperatures are maintained cool early in ferment and then elevated to aid in phenolic extraction. The total maceration time is about 3 weeks. The wines are drained and pressed off just before dryness and tank settled prior to going to barrel.
It undergoes spontaneous malolactic fermentation and matures in barrel for 14 months with no racking until pre-bottle blending. The 2018 Silver Pinot Noir is matured in 2nd and 3rd fill and neutral barrels.
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