2011 The Cowboy White

Cerqueira Vineyard

Tasting Notes

Peach and citrus aromas dominate and these follow through on the palate.  The palate is full bodied, creamy, and very minerally, - a direct contribution from the vineyard sub-soils.  With its moderate acidity and all of its minerality, the wine shows very well when served with grilled white fish and salmon.  Having this wine with grilled pork and a cumin rub is VERY good.

Harvest/Vinification

The Chardonnay in this wine is a very tropical and full bodied clone (clone 76).  The Semillon comes from the slope block where the vines are less vigorous and every fintage tend to produce very peachy and apricot aromas with subtle grassy notes.  The Chardonnay yield this vintage was 3.2 tonnes per acre while the Semillon came in at 3.4 tonnes per acre.  The tow blocks were harvested on separate dates.  Both were destemmed, crushed, and pressed to stainless steel tanks for settling.  The Chardonnay was allowed 6 hours of cold soak in the press to extract some flavours that we liked in the skins.  Both varieties were fermented relatively cool (12-13 deg. Celsius) with the Semillon undergoing native yeast fermentation and the Chardonnay using Prise de Mousse yeast.  No malolactic ferment or barrel ageing was conducted on either.  Lees stirring was conducted on both lots for 10 weeks before they were blended, cold stabilized, and bottled.  No protein finings were added to this wine.

Vineyard Notes

On the lower side of Black Sage Road between Oliver and Osoyoos, this vineyard has a gentle West facing slope. The soils are a heavy, slightly sandy loam with calcium carbonate covered granite cobbles throughout a deep profile. With the rough surface of the calcium carbonate, vine roots seek out these rocks for the small amount of water to be found on this surface. It is controversial to say that these vines are “feeding” off these minerals, but that’s exactly what we believe is happening and it shows in the wines.