Day 11 – Collusion 2016
Day 11…we’re almost done!
We dug deep in the cellar to bring you a back vintage of one of my personal favourite wines: Collusion 2016. This is a beautifully balanced wine, capable of aging thanks to great acidity and a bit of time in barrel. You’ll notice some of the primary fruit flavours are starting to slip back a bit, being replaced by notes of candied and dried fruit. This is typical for an aged white wine, and while the wine is still bursting with fruit notes, it’s cool to see how it begins to transition to the tertiary flavours.
For today’s food pairing suggestion, we are revisiting a recipe from Day 2: Cacio e Pepe. As I mentioned, this was a recipe that had as many recommendations for a white wine as it did for a red, so why not put this to the test! Let us know what you think. If you’d rather try something new, we’ve also included a recipe for poached halibut. This was originally paired with our Bacchus, but given how some of the flavours have evolved in the 2016 Collusion, it’s worth trying this pairing.
A classic white Bordeaux blend, but this is pure Okanagan in style! Both varietals were hand-harvested early in the morning to preserve the acidity, lightly pressed and fermented separately in stainless steel tanks. All of the Semillon and a small portion of the Sauvignon Blanc was then aged 6 months in barrel: a combination of 2nd fill French oak and almost neutral American oak.
A crisp, medium-bodied wine with a creaminess to the texture. Citrus notes of lemon and lime, gooseberry and ruby-red grapefruit with a bit of toasted caramel and hints of vanilla on the finish. Beautifully balanced with a clean finish. Some of the primary fruit flavours are starting to recede with tertiary notes starting to shine through.
This is a highly versatile wine on the table. The textural complexity, medium body and crisp acidity enables Collusion to pair well with many different dishes. Cream-based pastas, seafood salads and ripe soft cheese comes to mind.
Appellation Okanagan Valley VQA
Vineyards Naramata & Osoyoos
Acid 6.6 g/L
Residual Sugar 2.3 g/L
Alcohol % 12.0
Production: 100 cases