A sudden Thanksgiving frost shortened the ripening, leading to a leaner-style vintage. Coffee bean, tobacco leaf and cedar aromas strike the nose. Olive, leather, roasted peppers and prune imbue a slightly astringent palate. Dried sage and cocoa pervade the peppery finish. Match with barbecued meats.
Black pepper filters through the nose of this Santa Rosa Tempranillo, selected from older vines, seasoning deep blue plum, mulberry, violets, black raspberry, pipe tobacco. Under the alluring berry fruit there's a dusky, spicy and brooding charcoal spicing to a lingering, textural finish. This has a natural intrinsic freshness to lift the sun-ripened weight easily to a bright and brisk fuller red. Native fermented in concrete vats plus a soft extraction and 20-25 days maceration reflects the winery's dedication to their wines, and this grape, in a foreign land.
This is an “orange” or “amber” natural wine made from 50% whole cluster pressed juice from hand-picked estate Gris. It’s wild, no doubt, with a cloudy and illuminated amber colour and aromas of bulk peach, tangerine, melon, mineral, pulpy citrus/grapefruit and some subtle berry notes, but not over the top crazy. And on the palate, wow, what a gorgeous wine, certainly cleaner than any other Canadian amber wine tasted in 2018 with a lovely melange of stone-fruit and citrus flavours with minerals and subtle reductive notes on the dry finish.