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Poplar Grove Winery is located on the slopes of the Naramata Bench, a premier wine growing area just outside Penticton, British Columbia. One of the original five wineries on the Naramata Bench, Poplar Grove was founded in 1993. Tony Holler purchased Poplar Grove and became the winery president in 2007. Tony’s wife, Barbara Holler, owns and operates the Holler’s 100 acres of estate vineyards allowing Poplar Grove wines to be made from 100% estate grown grapes. Their sons, Matthew and...
Deeply concentrated mature colour. The nose gathers aromas of currant, coffee & cedar. Initial flavours of blackberry briar & ripe plums are followed by hints of leather, spice & vanilla. Silky tannins & elegant fruit meet a balanced backbone of acidity creating depth & complexity. A sweet ripeness makes this wine dangerously delicious. The finish is heartbreakingly long, like a French kiss goodbye at the train station.
The 2007 vintage had a difficult start with temperatures reaching –15°C to –24°C during the winter’s first of many cold snaps. Concerns for cane & bud damage were significant at these temperatures. The resulting vine losses were very low; however, bud damage losses varied from 10 - 20% of our targeted yields. Conditions were good at bloom, but winter cold damage reduced the overall cluster numbers & berry size. Because the fruit was sound & disease free, we were able to ‘hang’ the fruit to fully ripen. Despite the viticultural challenges, the fruit was highly concentrated & flavourful due to smaller berries, lower yields & cool growing conditions.
The three grape varieties were fermented separately. The bunches were hand picked & sorted in the vineyard. After destemming, the berries were hand sorted again to ensure that Deeply concentrated mature color. The nose gathers aromas of currant, coffee & cedar. Initial flavours of blackberry briar & ripe plums are followed by hints of leather, spice & vanilla. Silky tannins & elegant fruit meet a balanced backbone of acidity creating depth & complexity. A sweet ripeness makes this wine dangerously delicious. The finish is heartbreakingly long, like a French kiss goodbye at the train station. only perfect fruit was included in the ferment. The berries were crushed & held cold for 24 days, giving the wild indigenous yeasts a chance to begin fermentation. During fermentation hand plunging the must & the judicious use of pumping over ensured optimum levels of tannin extraction. Malolactic fermentation occured naturally in barrel over the winter & finished in the spring of the following year. This wine was aged 21 months in French oak & then 24 months in our cellar prior to release.
- 94 Points -
The blend is Merlot 43%, Cabernet Franc 41%, Malbec 13%, Cabernet Sauvignon 3%. This firmly textured wine begins with aromas of black currant and black cherry, which are echoed on the palate, along with flavours of coffee and dark chocolate. There are spicy fruit flavours on the lingering finish. This wine will age for at least 10 years.See detailed press review
- 91 Points -
Savoury and smoky with dark fruit and toasty oak, yet surprisingly vibrant. This is a robust BC red wine blend of 43% Merlot, 41% Cabernet Franc, 13% Malbec and 3% Cabernet Sauvignon. The wine was matured in French oak barrels for 21 months followed by another 18 months of aging in the bottle before being released from the winery.See detailed press review