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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...
Cloudy appearance due to lees retainment and no filtering or disgorging and a slight peachy colour. Nose is intensely yeasty with lemon, honeycomb, almond biscotti and brioche. The palate is fresh and lively with fresh pastry, lemon curd, lime zest and white peach. Long persistent finish.
After years of early bud break including a record early bud break in 2016, there was a return to normal weather in the spring of 2017. The vines awakened from their long winter slumber and immediately shot into action as the wet winter provided the vines with plenty of moisture to grow rapidly. The harvest quality was very high, with higher notable acidity and lower alcohol’s than usual but optimal ripeness achieved across all varieties.
The Pinot Noir for this wine was handpicked and pressed whole cluster using a champagne style pressing regime, slow and very delicate. The juice was racked to neutral French oak barrels and allowed to ferment spontaneously. The wine is left on its lees to aid in preservation as there have been no additives to this wine at any stage of production. Requires disgorging.
- 90 Points -
This is the first sparkling wine made at Tinhorn Creek; and it is made in the ancient manner. The Pinot Noir grapes were whole-cluster pressed and the juice was racked into neutral French oak barrels, to ferment with natural yeast. It was racked into stainless steel while it was still fermenting. The juice was cooled so that it could racked off the solids. Then, with two brix of sugar left, it was bottled and finished fermentation in bottle. The remaining lees give the wine a cloudy appearance and bready aromas and flavours, along with flavours of citrus and peach...See detailed press review