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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, and Acacia barrels. Aging on lees for 10 months, lends to a rich silky finish.
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 Eira Thomas" Vineyard, also on the Narmata Bench.
At the winery, the grapes were whole cluster pressed and juice was cold settle for three days before being racked off solids. The juice was then racked to barrel for fermentation. A combination of French Oak, and Acacia were used. The fermentation was carried out at 14-16 °C and took 14 days to complete. The wine was barrel fermented and aged on lees for 10 months. Malo-latic fermentation was not performed.
Technical Notes:Harvest Date: Oct 5 & 18, 2018pH: 3.25TA: 8.1 g/LResidual Sugar: 4.9 g/LAlcohol: 13.1%Production: 187 cases