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2022 Fleur
Wine Specs
Vintage
2022
Harvest Date
October 3-27, 2022
Acid
6.02 g/L
pH
3.7
Residual Sugar
0.34
Alcohol %
12.5

2022 Fleur

A light-bodied, spicy, and earthy Gamay, Pinot Noir, and Saignée blend that is best served chilled. Bright aromas of cranberry, boysenberry, liquorice, anise, and mushroom on the nose. Rich flavours of cherry, liquorice, green strawberry, pepper, and red currant on the palate.
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$34.00
 
SKU: 396661'22
Blend: 74% Gamay 16 % Pinot Noir, 10% Saignée

Silver Medal, 2023 British Columbia Lieutenant Governor's Wine Awards Winners

91 points, John Schreiner
"This a light-bodied red with aromas of cranberry and cherry. On the palate, there is a medley of flavours: cherry and raspberry with an earthy note on the finish."


Wine Profile
Tasting Notes
A light-bodied, spicy and earthy red wine that is best served chilled. Bright aromas of cranberry, boysenberry, liquorice, anise, mushroom, cola and cherry on the nose, paired with rich flavours of cherry, liquorice, green strawberry, pepper, and red currant on the palate.
Vineyard Notes
2022 was a wet growing season with a perfectly long autumn that allowed temperatures to reach a non-ripening stage in late October. There was very low smoke and mildew pressure which kept our vineyard and grapes clean, making some experimental natural ferments not only possible, but successful.
Production Notes
Our Gamay is sourced from the East Kelowna Vineyard and Three Boys Vineyard in Osoyoos. The Three Boys Vineyard Gamay was picked on October 3rd and was 50% whole-cluster fermented. The juice underwent six days of full carbonic maceration before inoculation. The skins were pressed off with five Brix remaining, and the juice finished fermenting in stainless steel. Simultaneously, the East Kelowna Vineyard Gamay was 100% whole-cluster fermented and 100 litres of the juice were drained off as a saignée portion during processing to create a high acid, light blend. The skins of the East Kelowna Vineyard Gamay were then pressed off dry and kept in tanks. All elements were blended together and aged in stainless steel until bottling.