Fermented in large concrete vats, pressed after a 4-week maceration, then aged in concrete for 11 months with no racking or filtration. On the nose, look for bright cherry fruit, raspberry, bramble, forest berries and red plums. This is all about the juicy red fruits, touches of earth and liquorice all delivered on a super-smooth finish.
Upfront notes of ripe blue and black fruit and vanilla precede a generous, well-structured palate of plum and blackberry with mocha hints supported by approachable, well-integrated tannins and good acidity through a lengthy, toasty close.
The nose on this Merlot-dominant red blend has a smoky note on first whiff, which turns earthy and brambly before revealing cherries, raspberries, anise, blackcurrants and elegant oak spices. Rich and mouth-filling on the palate with a smooth delivery that shows a range of ripe blackberries, anise, red fruits, liquorice, dark chocolate and beautiful spice, all lifted by freshening acidity through a long finish.
A blend of 4 clones, all estate-grown in Lillooet. Judicious use of new oak and gentle handling yields aromas of lifted crushed red berries before a light- to medium-bodied palate of cherry, strawberry and vanilla wrapped in supple tannins through a slightly spicy end.
Inviting notes of raspberry and strawberry precede a generous palate of raspberry and vanilla balanced by well-integrated oak and structured but approachable tannins, through a gently spicy finish.
Made primarily with fruit from Lillooet, supplemented by fruit from Road 9 and Blind Creek. Forward notes of red berries and spice precede a medium-bodied palate defined by good acidity and mouth feel. Well textured with raspberry, cassis and tea notes with a slightly herbaceous undertone and lingering spicy close.
HOP’s finest Baco Noir to date! Full-bodied, it exudes loads of blackberry, plum, dark cherry, chocolate, vanilla, hickory and baking spice. Great concentration and density as well as excellent length. Drink until 2023, preferably with braised dishes.