A fresh and intense Cabernet Sauvignon showing true Okanagan terroir. The nose shows red and black currant, blackberry and plum, burlap, dried sage, paprika and baking spice with integrated vanilla oak, cocoa, shortbread and a subtle floral note. The palate is full bodied and structured yet retains elegance and freshness. Black currant, dried sage, raspberry and leather mix with orange zest, clove, coconut and dark chocolate with some graphite minerality on the long finish. Try this paired with a rich, tomato and wine braised lamb shank or a grilled striploin with a herb and black olive butter.
The grapes were harvested by hand from Burrowing Owl’s Vineyards in Oliver and Osoyoos in British Columbia on November 1st and November 7th They were destemmed
and gently crushed before being gravity fed into stainless steel tanks for skin maceration and alcoholic fermentation, with temperatures ranging from 18 to 32 Celsius. Both free run and pressed wine were then moved into barrels for the malolactic fermentation followed by 18 months’ oak ageing. The selection of barrels helped round out the tannins and contributed to complex notes such as savory and spice. After the blending of the barrels the wine was bottled unfiltered.