Deep colour with cassis, plum, floral notes, fresh black cherry on the nose. Cinnamon, clove, fig jam, molasses follow with a touch of black pepper from the Cabs.
A wine with dense tannin, lots of character and dynamic on the palate. Rich, with lots of dark fruit and balance between the three varietal components—each loan their own character and sometimes “take over” the aromatics, changes often, an excellent wine to decant and explore.
Osoyoos fruit managed in tank with pumpover, and BlackSage fruit in Macro for punchdown. (Cabs)
Intersection barrels were one each of Alluvia and Silica, hard pressed wines (softer acidity, bigger tannin, brand new oak)
TD Alpha 7 days, Saccharomyces for the following 3 weeks.
Pressed into 50% new and 50% neutral French oak. Maturation for 24 months before blending.
Racked several times for clarity, bottled unfiltered.
Food Pairing Notes
Matches well to lamb shank or duck breast with a dark fruit reduction (plum, fig, blueberry etc), roasted heirloom veggies, local acorn squash stuffed with walnuts and blue cheese.
An abundance of ripe red fruit and exemplary Cabernet varieties in 2016 led us to some great growers, so we had to make an Axiom, a Cabernet Franc, and single-varietal Cabernet Sauvignon. We like to highlight the best of these seasons with the single-varietal wines, and showcase south Okanagan red styles with finesse and charm. The fruit came from a farm, east Osoyoos, and some from Black Sage bench as well.