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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...
The nose has the typical Golden Mile juicy fruit nose but with a hint of mint this vintage. Lychee and dried mango round out the nose. This will gain much more complexity as it shakes off its primary fruity nose of its youth. Soft and round in texture with mouth-filling spicy and sweet palate. Candied ginger, fresh mango and banana cream pie. Needs time to gain texture and depth but excellent freshness now.
This vintage was a slightly below the five-year average for heat in the Okanagan Valley, and was close to a normal season over the last twenty years. The large snowpack provided lots of runoff and moist soils to start of the growing season in early May, allowing the vine to grow without irrigation for the most part of spring. With nearly perfect conditions during flowering, crop potential was high. The great vineyard team, who through many hours of hard work adjusted the crop to produce balanced fruit load. June to August was great weather for vine growth and fruit development, and it looked like an early holiday for the vineyard crew. High smoke cover in August slowed the development down, gave us all a heart flutter, but proved to be okay in the end. A long slow fall increased flavour profiles and reduced any chance of too much sugar accumulation. Harvest was completed in November without much fuss, producing well-balanced wines and a very impressed vineyard manager.
Crushed and destemmed before pressing, with the pressing cycle for this varietal being unique to dark skinned whites. Typically, there is a longer press program that emphasizes slow extraction with extended skin contact as well as a higher pressure at the end. This allows the clear juice to be in contact with the skins longer where much of the flavour in this variety is stored. There is a delicate balance of flavour extraction and phenolic extraction (tannins are also in the skins) that plays out, and the wine can go pink if it’s in contact with the skins too long since they are light red colour at harvest. Once settled, the clear juice was racked to stainless steel tanks and fermented at cold temperatures using native and selected yeast.
- 91 Points -
The wine begins with aromas of strawberry, banana and spice. It is fleshy in texture, thanks to 10 grams of residual sugar, and it has flavours of citrus. It has a lingering and rich finish.See detailed press review