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2016 MONSTER VINEYARDS Brute

MONSTER VINEYARDS Brute 2016

CAD
  • Country
  • Country
  • Canada
  • Regulated designation
  • Regulated designation
  • Vintners quality alliance (VQA)
  • Region
  • Region
  • British Columbia
  • Subregion
  • Subregion
  • Okanagan Valley, Naramata
  • Varietal(s)
  • Varietal(s)
  • Viognier 46 %
    Roussanne 22 %
    Marsanne 10 %
  • Alcohol Level
  • Alcohol Level
  • 12.5%
  • Color
  • Color
  • White
  • Sugar
  • Sugar
  • Brut
  • Total acidity
  • Total acidity
  • 6.35 g/l
  • PH
  • PH
  • 3.5
  • Aging potential
  • Aging potential
  • Ready to enjoy upon release
  • About this winery

    Monster Vineyards is a boutique winery located on the Naramata Bench in the British Columbia's Okanagan Valley. The winery came to life in 2006 when the owners of Poplar Grove introduced this fun new line up of wines to the British Columbia market. Raising the bar for fruit-forward Okanagan wines, the Monster wines are fresh, fruity and ready to be set free upon release. Monster Vineyards is conveniently located at the gateway to the famous Naramata Bench wine touring route just down the road...

    See the MONSTER VINEYARDS detail page for more information on this brand

  • Tasting notes

    Pale lemon bubbles with aromas of yellow apples, orchard peaches, and lively passionfruit. Bright notes of lime zest, sweet nectarines, and luscious cantaloupe play on the palate. A wonderful food wine for lighter dishes.

  • Viticultural notes

    Spring arrived very early and warm, with bud break four weeks ahead of normal, putting the vineyard crew into high gear with great anticipation for the growing season ahead. A late April snowstorm in South Osoyoos took the thriving vines by surprise, destroying a tiny fraction of the petit verdot vineyards. The summer that followed turned out to be wetter and cooler than expected, which slowed fruit development and forced increased vineyard management and around the clock weather monitoring. Luckily, the long, warm fall season that saw a gradual cool down in temperature week after week, thus giving the grapes extra time to achieve full ripeness and flavour characteristics. The slow cooling process throughout fall allowed the vines time to enter a gradual dormancy, turn woody and store their reserves for hibernation so they could thrive again come spring.

  • Winemaking notes

    Grapes were harvested at 21.4ºBx. The Viognier, Roussane, and Marsanne grapes were gently pressed and then cold settled & fermented at 16ºC to preserve the bold fruit flavours. 8 g/l of residual sugar and champagne levels of carbonation adds both richness & excitement to the finished wine.