FLAVOUR PROFILE
• Clear and bright with fresh, clean aromas of Bartlett pear, melon, yellow apple, and a touch of banana and apricot.
• This medium-bodied Pinot Gris has a smooth, slightly rich mouthfeel.
• Wonderful flavours of pear, melon and tropical fruit fill the mouth.
• Refreshing notes of green apple, citrus and white currant linger on the finish.
• Serve lightly chilled at 14 to 15˚C (to enhance the rich mouthfeel). Pairs well with leek and mushroom quiche; sautéed scallops; crab cakes with mayo dipping sauce; coconut shrimp; poached salmon; pork tenderloin with pine-nut mushroom stuffing; chicken in a mushroom cream sauce; roast chicken or turkey; butternut squash soup with toasted almonds; barley, spring pea, toasted almond, parsley salad; potato fish cakes; Beemster Graskaas Gouda; roasted garlic hummus with pita chips.
GROWING CONDITIONS
The months of May and June experienced cool, wet conditions which slowed growth, disrupting some spring bud development thereby reducing crop load in the vineyards. Summer began with a bang and from early July through August there was consistent sunshine, high heat units and timely rains. A very warm September provided the perfect conditions for any lagging maturity resulting from the slow spring start. The great weather continued into October, extending hang time for some varietals that needed that extra push. Overall, it was a great growing season with healthy canopies, the ability for the vines to respond to the weather, and fewer periods of shut down due to extreme heat, therefore allowing grape maturity to continue on an even and steady rate with optimum conditions. [The Naramata Bench saw 1470 GDD; The Osoyoos region saw 1616 GDD].
• Clear and bright with fresh, clean aromas of Bartlett pear, melon, yellow apple, and a touch of banana and apricot.
• This medium-bodied Pinot Gris has a smooth, slightly rich mouthfeel.
• Wonderful flavours of pear, melon and tropical fruit fill the mouth.
• Refreshing notes of green apple, citrus and white currant linger on the finish.
• Serve lightly chilled at 14 to 15˚C (to enhance the rich mouthfeel). Pairs well with leek and mushroom quiche; sautéed scallops; crab cakes with mayo dipping sauce; coconut shrimp; poached salmon; pork tenderloin with pine-nut mushroom stuffing; chicken in a mushroom cream sauce; roast chicken or turkey; butternut squash soup with toasted almonds; barley, spring pea, toasted almond, parsley salad; potato fish cakes; Beemster Graskaas Gouda; roasted garlic hummus with pita chips.
GROWING CONDITIONS
The months of May and June experienced cool, wet conditions which slowed growth, disrupting some spring bud development thereby reducing crop load in the vineyards. Summer began with a bang and from early July through August there was consistent sunshine, high heat units and timely rains. A very warm September provided the perfect conditions for any lagging maturity resulting from the slow spring start. The great weather continued into October, extending hang time for some varietals that needed that extra push. Overall, it was a great growing season with healthy canopies, the ability for the vines to respond to the weather, and fewer periods of shut down due to extreme heat, therefore allowing grape maturity to continue on an even and steady rate with optimum conditions. [The Naramata Bench saw 1470 GDD; The Osoyoos region saw 1616 GDD].
| Wine Making | • Harvested from King Family and Hidden Terrace Vineyards. |
|---|---|
| Wine Analysis | Alcohol: 12.9% | Dryness Code: 0 | Sugar: 3.7 g/litre | TA: 5.8 g/litre | Cellaring: Enjoy now | Release Date: May 2021 | Cases Produced: 4649 | CSPC# 169060 | PID# 1143763 |
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