Day 4 – Estate Series Pinot Blanc 2021
Today’s wine keeps us close to home: our estate-grown Pinot Blanc and one of the “underrated” grapes of the Okanagan! You will find lots of single varietal Pinot Blanc from producers throughout the valley. Most are made in a fresh, light, fruit-forward style using stainless steel tanks. Some of those wines are amazing. But to really make this grape shine and showcase the depth and richness it’s capable of, you need to show it some love. We ferment our Pinot Blanc in French oak barrels, most of which are neutral or on their 3rd fill. As with most of our barrel-fermented whites, I’m not looking for the flavours and aromas from the oak…it’s all about texture. Have a taste and let us know what you think.
After yesterday’s massive undertaking with the Boeuf Bourgignon, we’re going to ease up a bit for today’s food pairing. But just because it’s simple to prepare, doesn’t mean it isn’t delicious! A basic baked brie, but with just the right amount of flavour added to dance with the Pinot Blanc. We use a cheese called Goaty Cow from a friend of ours, Sandra, who is the cheese maker at Terroir Cheese in the North Okanagan. It’s a brie-style cheese made in two layers with both goat’s milk and cow’s milk.
The 2021 Pinot Blanc is made with grapes from our Conviction Ridge estate vineyard in Kaleden. With yields of less than two tons per acre, the grapes show incredible depth of flavour and aroma. Hand-harvested early in the morning to preserve the acidity, the grapes were lightly pressed and then the juice was fermented in neutral barrels. After fermentation, the wine was aged 8 months in barrel, with batonnage (stirring of the lees) twice a month to build body and texture.
This wine has aromas of white peach, yellow plum, mango and freshly baked pie crust. Look for richness on the palate, with notes of peach, nectarine, mango and a bit of granny smith apple. The texture is beautifully balanced between the lively acidity and the creaminess and length of the finish.
This is a highly versatile wine on the table. The textural complexity, medium body and crisp acidity enables our Pinot Blanc to pair well with many different dishes. Try it with a warm artisan brie cheese, or with Potato-Crusted Salmon.
90 Points – John Schreiner
Appellation Okanagan Valley VQA
Residual Sugar 4.0g/L
Alcohol % 12.6
Production: 70 cases