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Extensive work was done in the vineyard to make this wine. All the vines were shoot thinned and fruit thinned to one cluster per shoot. The vines were also leaf thinned and the grapes were handpicked. The grapes for this wine were sourced from our home vineyard, and our neighbouring Hermitage vineyard.
At the winery, the grapes were whole cluster pressed and juice was cold settled for three days before being racked off solids. The juice was then racked to barrel for fermentation. The fermentation was carried out at 14-16 degrees celsius, and took 14 days to complete. The barrel fermented wine was aged on lees for 8 months with extensive lees stirring. Malo-lactic fermentation was not performed.
On the nose this wine has aromas of orange blossom, mandarin, apricot, which, continues on the palate, with flavours of vanilla, and spice. This wine was 100% barrel fermented in a combination of French Oak, Acacia and stainless steel barrels. Aging on lees for 8 months, lends to a rich smooth finish.