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Established by the Shaunessy and Oldfield families on the South Okanagan’s legendary Golden Mile Bench in 1993, Tinhorn Creek is a very special winegrowing project, comprising 150 acres of spectacular vineyards in two distinct areas, one on either side of the valley. The two vineyards have significantly different soils, exposures, and microclimates. This is a big advantage, providing the opportunity to cultivate a wide range of grape varieties in optimum conditions. From the beginning, the...
Opaque dark purplish red hue. Nose is rich with chocolate covered cherries, blueberries, leather and vanilla bean. Palate is dense with lots of fresh fruit and sweet oak that builds up the tannins and gives the wine great texture. Smooth and powerful.
It was another hot vintage in 2015 with a record early harvest. Bud burst occurred a month earlier than average which led to a lot of work in the vineyard in the spring to keep up with the rapid growth of the vines. The vines were enjoying the heat as the team cycled through flowering, berry formation and veraison at record pace. Almost all of the Merlot was picked before October, before any over-ripe flavours could develop.
The Merlot is machine harvested on the Black Sage bench in the early hours of the morning to ensure it arrives at the winery nice and cold. Grapes are destemmed and partially crushed, leaving some whole berries and pumped to stainless steel tanks for fermentation. By the 2015 harvest Tinhorn Creek moved to a predominantly natural yeast program which produces fermentations that are much less vigorous, leading to a long, slow (6-8 weeks long) gentle extraction of colour, tannin and flavour. Wines are then pressed and racked to a mix of French, American and Hungarian oak barrels for malo-lactic fermentation and aging. Maturation ranges from 14-18 months depending on how the wines are tasting, before being racked to tank, blended and finally bottled.