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Small Lots Two 2014

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Quick Overview

Sandhill Estate Vineyard

18 barrels

Small Lots Two 2014

53% Cabernet Sauvignon, 37% Merlot, 10% Cabernet Franc

Deep garnet colour with a bouquet of black currant, ripe blue plums, molasses, sweet smoke, vanilla extract and toasted barrel.
This full-bodied wine has firm but not aggressive tannins, good structure and moderate acidity.
Rich, ripe fruit flavours of black currant, black cherry and blackberry are accented by notes of black tea leaves.
The extra-dry finish shows wonderful notes of ripe black fruits, black tea and sweet spice.
Pairs well with grilled steak au jus and sautéed mushrooms; beef tenderloin wrapped in bacon; pot roast; roast beef; lamb chops; two year old Canadian cheddar.

The story of the vintage is the record heat units or Growing Degree Days (GDD), the second highest level recorded in the southern Okanagan, at 1702 GDD. The year began with a normal spring arrival, followed by near normal rainfall throughout the season. The long, warm, sunny growing period provided a good size crop of high quality fruit. Look for white wines with pure fruit expression and big bold reds with soft tannins and ripe, rich fruit. 2014 is an epic vintage for the history books.

“For our iconic ‘Sandhill TWO’, the best lots of Cabernet Sauvignon, Merlot and Cabernet Franc were chosen from Sandhill Estate Vineyard. We believe that Cabernet Sauvignon, sometimes called the "King of Grapes", is the framework that gives structure and ageability. The Merlot provides width and generosity in the flavour and mouth-feel. The Cabernet Franc provides great aromatics, along with interesting spice and herb notes. The 2014 vintage, with the second highest heat units to date, provided an epic year for reds. Our goal was to create a big, ageable red that exhibits balance, complexity and length. This masterpiece should age well over the next 5 to 8 years, into 2025."
Wine Making Hand-harvested from Sandhill Estate Vineyard. Gentle crush, then fermented in small open top fermenters using a special yeast. Aged in new and older French and American oak for 20 months.
Wine Analysis Alcohol 14.3% Dryness Code 0 Sugar 0.8 g/litre TA 6.77 g/litre pH 3.79 Cellaring Enjoy now to 2025 Release Date January 2017 Barrels Produced 18

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