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$45.00* * Suggested retail price
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 jumps out with perfumed floral notes, cranberries and preserved citrus. Brambly fruit almost hints at a Zinfandel, then a creamy vanilla ice cream comes through from the well-integrated French oak. Palate is big and ripe with some sour cherry, raspberry jam and bitter orange peel. Tannins are assertive, reminiscent of a Nebbiolo in texture. Rustic and fun!
A record early bud break had the winery expecting another hot ripe year as in 2015, but a cool June and July slowed the growing season significantly. The north east facing slope and altitude of the Red Brick Vineyard protects this site from most frost, and the early ripening of the block means Chris Hanson was able to avoid the frost that affected much of the south end of the valley in mid-October. Another beautiful harvest from this site.
The grapes were hand harvested in early October and were fermented whole cluster (no crushing or destemming) in open top fermenters and allowed to ferment naturally (no added yeast) for 25 days. The wines were then pressed and racked to French oak barrels for malolactic fermentation and aging. Aged in barrel for 16 months before being racking, fining and minimal filtration.
- 93 Points -
This new portfolio edition is not from Tinhorn Creek's vineyards, but from a site on Anarchist Mountain, in Osoyoos, called the Red Brick Vineyard. Made in a more natural method, it was picked in late October in whole clusters (stems not removed) and placed in open top fermenters for 25 days to go through a natural fermentation (no yeasts added to assist the alcoholic fermentation). Whole berries went through partial carbonic fermentation in a zero oxygen environment, creating a longer and slower process and the wine was pressed and racked into French oak barrels for malolactic fermentation (a second fermentation) and matured in barrel for 16 months. Expect spicy red fruits, a hint of cracked pepper, sweet vanilla, cocoa and pipe tobacco. It is juicy and balanced; flavours of licorice, sweet spices and high-toned red berries culminate in clove on the finish. The tannins are silky.See detailed press review
- 93 Points -
The grapes were hand harvested and fermented whole cluster (no crushing or destemming) in open top fermenters and allowed to ferment naturally (no added yeast) for 25 days. The whole berries and clusters go through a partial carbonic fermentation (void of oxygen) creating a unique flavour profile and texture. As the yeast must work harder to get to the sugar inside the berries these fermentations typically are cooler and are much less vigorous, leading to a long, slow, gentle extraction of colour, tannin and flavour. The wines were then pressed and racked to French oak barrels for malolactic fermentation and aging. It was then aged in barrel for 16 months before racking, fining and minimal filtration. Such a beguiling nose of strawberry patch, bramble, black cherries, cranberries, savoury spices, black tea, mulled herbs and intriguing undergrowth. It has a rustic, uninhibited feel on the palate with evident tannic structure, old-fashioned strawberry jam, chunky black cherries, savoury spice notes, juicy fruits from start to finish and altogether a gulpable CF perked up by racy acidity. A charming and seemingly au naturel Cabernet Franc that lays bare its attributes for all to taste. Bravo!See detailed press review
- 92 Points -
The grapes for this wine are from the Red Brick Vineyard on Anarchist Mountain near Osoyoos. The wine was made by fermenting whole clusters with wild yeast – a long, slow fermentation that extracted excellent color and flavour. The wine was then aged 16 months in barrel before bottling. The wine begins with brambly/blackberry/raspberry aromas. There is great vibrancy on the palate, with flavours of cherry and raspberry jam. Leading to notes of licorice, chocolate and cherry on the spicy finish.See detailed press review