2010 Sauvignon Blanc
Stringent canopy management and timely leaf removal has resulted in a spectrum of varietal characteristics from tropical fruit flavours to classic gooseberry and grass. The cool nights of the Okanagan provide great natural acidity and structure while keeping the fruit profile zesty and vibrant. Borrowing a little old world flair from Didier Dagueneau, we used partial oak ferment and aging, extended lees contact and occasional battonage for added complexity and texture.
Oysters on the half shell topped with lemon and pepper-infused vodka or frisée salad dressed with lardon and soft-boiled quail’s egg are some of our favourites.
Falafels with cucumber and mint sauce or cucumber, avocado sushi rolls topped with mango or papaya and a guava or passionfruit vinaigrette sauce drizzle.
2010 Sauvignon Blanc Spec Sheet (PDF)
Spec sheets for other vintages
Combinations of stainless steel and oak aging with an NFL-like playbook of variations was used to create an overtly complex and tasty dry wine that offers rich tropical fruit, herbal, mineral, lees and light oak characters on the nose and palate. The 2010 vintage has proven to be a good fit for Le Vieux Pin who routinely drop fruit in their vineyards to keep tonnage low, long before the threat of bad weather forces them to. The result is added concentration and a wider spectrum of flavours…and a higher cost per bottle. The ‘worth’ is for you to decide, but I will vouch for the ‘yum’.
This dramatic white has aromas of lime, grapefruit and guava that explode from the glass. It delivers those flavours powerfully, finishing with notes of herbs, spices and even white pepper. This is one of the most expressive Sauvignon Blancs to come from the Okanagan. Some 430 cases are being released.