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Tightrope Winery

2016 Equipoise Image

2016 Equipoise

 As with all of our red wines, the grapes are hand-picked, small lot fermented and gently treated through the whole winemaking process. The grapes are cold soaked for up to 5 days before fermentation is begun. The temperature is carefully controlled to get good colour and tannin extraction, without striping the delicate fruit flavours. In total the wine spends about 21 days on skins. our hands on approach creates wines that are well rounded, approachable, but meant to age. . The components of this wine were aged separately for 10 to 12 months in 50% new French Oak before being thoughtfully blended.

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$39.05
 
SKU: 183296
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$468.60
/ Case of 12
 
Wine Specs
Vintage
2016
Varietal
Blend
Appellation
Okanagan Valley
Harvest Date
Oct 16,19, 22, & 25, 2016.
Acid
6.2 g/L
pH
3.67
Aging
10-12 months 100% French Oak, 50% new oak
Fermentation
Small lot fermented
Residual Sugar
2.8 g/L
Alcohol %
13.8
Wine Profile
Tasting Notes
This is a blend of Merlot (40%), Syrah (40%) and Cabernet Franc (20%). There are aromas and flavours of dark fruit such as cherries, plums and blackberries, as well as vanilla, tobacco and spice. The tannins are velvety and the finish is long.
Awards
Silver-National Wine Awards of Canada 2018, Bronze-Dan Berger's International Wine Competition 2018, Silver-Cascadia Wine Competition
Vineyard Notes
This blend of grapes is grown on the Naramata Bench and reflects its unique terrior.
Winemaker Notes
As with all of our reds wines the grapes are hand-picked, small lot fermented and gently treated through the whole winemaking process. The grapes are cold soaked for up to 5 days before fermentation is begun. The temperature is carefully controlled to get good colour and tannin extraction, without striping the delicate fruit flavours. In total the wine spends about 21 days on skins. Our hands on approach creates wines that are well rounded, approachable, but meant to age. The components of this wine were aged separately for 10 to 12 months in 50% new French Oak before being thoughtfully blended.
Food Pairing Notes
Beef wellington, roasted root vegetable gratin, prime rib roast, paella with chorizo sausage, See recipe-Pan Fried New York Steak with Rosemary Compound Butter
Production
310 cases
Other Notes
Drink now through 2025
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