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Top 10 Small Wineries in Canada – National Wine Wards of Canada 2019

 

2017 Equipoise
Wine Specs
Vintage
2017
Varietal
Blend
Appellation
Okanagan Valley
Vineyard Designation
Naramata Bench
Harvest Date
Oct 22, 23 and 31, 2017
Acid
6.6 g/L
pH
3.73
Aging
50% new French oak, 10-12 months
Fermentation
fermented in small lots
Bottling Date
Sep 14, 2018
Residual Sugar
2.1 g/L
Alcohol %
13.7

2017 Equipoise

e·qui·poise (ˈekwəˌpoiz) means balance or a state of equilibrium.  At Tightrope we strive for balance in everything we do, especially in our wine. This blend of Merlot (34%), Syrah (33%) and Cab Franc (33%) reflects the unique terroir of the Naramata Bench. The profile reveals dark fruit such as cherries, plums and blackberries; vanilla, tobacco, spice; velvety tannins and a long finish.

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SKU: 183296-17

The sustainably grown grapes were sourced & handpicked exclusively from the Naramata bench. Each varietal is vinified separately before blending. The grapes are cold soaked for up to 5 days before small lot fermentation begins. 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, yet suitable for aging. The varietals were then aged separately for 10 to 12 months in French Oak - 50% new, prior to blending.

Wine Profile
Tasting Notes
This blend of Merlot (34%), Syrah (33%) and Cabernet Franc (33%) is made from grapes grown on the Naramata Bench and reflects its unique terrior. 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
Honours-InterVin International Wine Awards 2019
Vineyard Notes
100% Naramata Bench fruit, sustainably grown and hand-picked in small lots.
Production Notes
216 cases
Winemaker Notes
These grapes are 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
Roasted veal shank, wild mushroom risotto
Production
216 cases
Other Notes
Drink now through 2026 Silver, National Wine Awards of Canada 2018 Silver, Cascadia Wine Competition 2018
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