Share this wine
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...
Straw yellow and beautiful clarity. Nose very youthful and jumps out with banana and papaya. Honey and lemon mingle with pear and honeydew melon. The palate is focused and precise, with more refreshing citrus-driven acidity than in 2016. Tropical fruit in the mid-palate and crisp lingering finish. This wine screams for shellfish.
There was some moderate disease pressure for the first time in years so diligent work in the vineyard was required to keep the fruit clean and free from mold. In September the sun came out and resulted in an excellent year for whites, with slow steady sugar accumulation and beautiful acids retained with the cool nights. The Pinot Gris was picked over a two week period in the middle of September, with each block selected at optimal ripeness.
The Pinot Gris was crushed and de-stemmed before pressing, with the pressing cycle for this varietal being unique to dark skinned whites. 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 were then kept on fine lees and stirred to add weight and texture to the palate.