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2016 TINHORN CREEK Oldfield Reserve 2Bench White

TINHORN CREEK Oldfield Reserve 2Bench White 2016

CAD
  • Country
  • Country
  • Canada
  • Regulated designation
  • Regulated designation
  • Vintners quality alliance (VQA)
  • Region
  • Region
  • British Columbia
  • Subregion
  • Subregion
  • Okanagan Valley, Black Sage/Osoyoos
  • Varietal(s)
  • Varietal(s)
  • Sauvignon Blanc 47 %
    Sémillon 17 %
    Viognier 16 %
    Chardonnay 14 %
    Muscat 6 %
  • Alcohol Level
  • Alcohol Level
  • 13.5%
  • Color
  • Color
  • White
  • About this winery

    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...

    See the TINHORN CREEK detail page for more information on this brand

  • Tasting notes

    Pale straw colour, with the signature 2-Bench aroma of white and yellow flowers, tropical fruit and sweet vanilla. The palate is lighter and more herbaceous than the 2015 with the highest level of Sauvignon Blanc this blend has seen. Wonderfully refreshing but still has layer of complexity and charm. Pairs well with a wide range of cheeses, light meats and salads.

  • Viticultural notes

    A record early bud break was followed by a cool June and July which slowed the growing season significantly. 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. Five varieties and five different picking dates over the course of September, each one picked at optimal ripeness with balanced acid and sugars.

  • Winemaking notes

    The wine was made by fermenting a portion of the Sauvignon Blanc and Viognier with natural yeast in new and used French Oak barrels (some barriques, some puncheons). Thee Semillon, Muscat and Chardonnay were fermented in stainless steel using selected yeast to help emphasize the tropical aromatics of this wine and retain a vibrant freshness. Once fermentation is completed, taking up to several months, the wines were blended and gently fined and filtered prior to bottling in the early summer.

Press reviews

  • - 91 Points -

    August 2017

    This is a blend of 47% Sauvignon Blanc, 17% Sémillon, 16% Viognier, 14% Chardonnay and 6% Muscat. The winery went to some lengths to produce a complex wine, fermenting portions of the Sauvignon Blanc and Viognier in new and used French oak. The remainder was fermented in stainless steel. The wine begins with aromas of melon and guava, touched with notes of honey and vanilla. The winery notes suggest the palate is light; to my taste, it is rich, with flavours of tropical fruits and vanilla. The lingering finish is dry.

    See detailed press review
  • - 90 Points -

    July 2017

    The blend for this Okanagan white is 47% Sauvignon Blanc, 17% Semillon,
16% Viognier, 14% Chardonnay and 6% Muscat with some wild yeast and oak barrel fermentation. The nose is fresh and lively with a range of tropical fruits, lime, peach, lemon, subtle herbs and spice. It’s juicy and ripe on the palate with flavours of peach cobbler, tropical notes, citrus accents, underlying herbs and all delivered with mouth-watering acidity on the finish.

    See detailed press review
  • - 90 Points -

    November 2017

    Spicy, savoury, concentrated.
    A sumptuous white blend with partial wild yeast and barrel fermented, it is a combination of Sauvignon Blanc, Viognier, Chardonnay, Semillon and Muscat. This proprietary melange always shows vintage variation - sometimes it is brighter with more focus and others times it's riper.

    This vintage seems to be hanging onto the oak fermentation influence; it leans toward spiced oak and butterscotch, vanilla, lemongrass and lime oil and exotic fruits. It retains its classic weight and concentration and is spicy and savoury. The finish holds the oak. Winemaker Andrew Windsor agrees it needs a little time. I suggest decanting it and not over-chilling. 

    Pair: Asian or Moroccan themed dishes, mild seafood curry, chicken and mango salad or grilled tuna.

    See detailed press review