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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...
Nose has great intensity with white flowers, minerals, citrus zest and white peach. There is a slight herbal note here, hinting at tarragon or anise. Palate is loaded with citrus, pink grapefruit in particular, but it has layers of complexity too. Marzipan and almond biscotti but also honeydew melon and vanilla.
It was another hot vintage in 2015 with a record early harvest. Bud burst occurred a month earlier than average and that 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. It was a challenging vintage for whites as the grape sugars were accumulating rapidly and many blocks had to be picked either at the same time or within the same week (typically picks are staggered to get more complexity), but the wines have impeccable balance and freshness.
The Pinot Gris was crushed and de-stemmed before pressing, with the pressing cycle for this varietal being unique to dark skinned whites. Tinhorn typically has 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, which is 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, plus the wine can go pink if it’s in contact with the skins too long as the skins are a light red colour at harvest. Once settled the clear juice was racked to stainless steel barrels and tanks and fermented using native and selected yeast. The wine was then kept on fine lees and stirred to add weight and texture to the palate.
- 91 Points -
The wine begins with a fresh, floral aroma mingled with hints of citrus and peach. Flavours of pear, honeydew melon and pink grapefruit around a spine of good minerality coat the palate. The finish is crisp and dry.See detailed press review
- 90 Points -
Pale straw colour; white peach nose with a citrus and mineral note; medium-bodied, dry, well-extracted peach and citrus flavours; good length.See detailed press review
- 90 Points -
Daenna Van Mulligen, August 2016
Creamy tangy, complex.
The nose displays attractive aromas of creamed pears, ginger, yellow apples, honey and marmalade. It is tangy on the palate with a leesy character, which comes across as a yeasty or bread dough quality. Very good complexity and concentration with a zesty, grapefruity finish.
Pair: Grilled salmon, spicy crab cakes, prawns, baked chicken in a creamy mushroom sauce or seasonal turkey dinners.See detailed press review