The 2011 vintage in the Okanagan will be remembered for true cool climate viticulture and winemaking. A unique characteristic to cool climate winemaking is when grapes ripen at lower sugar levels; which produces wine with lower alcohol levels and higher acidity. In most vintages the high acidity is a major concern, but in 2011, the Syrah and Viognier came in very balanced.
The fruit for this Rhone inspired blend came from Osoyoos. The Syrah and Viognier were picked on the same day and processed together. The grapes were de-stemmed and underwent a 7-day cold soak in fermenting bins. The fruit was then inoculated with a specific yeast strain and co-fermenting of Syrah and Viognier began. After the cap was punched down and raked for an additional ten days; the must was then pressed, followed by malo-lactic fermentation and barrel ageing. The 2011 Raku spent 10 months on French oak and was bottled unfiltered in August 2013.
Stylistically, there is a slight difference between the 2011 Raku and the 2010 Raku. The 2011 will show softer and more approachable upon release. This could be due to the shorter amount of skin contact and that the cap was regularly raked instead of being punched down.
Winemaking NotesBouquet: smokey, meaty, cherries, cherry cola, chocolate and herbs
Palate: dried fruit, prunes, cherry, vanilla, smoky, meaty and slight herbal notes.
Food Pairings: Spicy pulled pork, pasta and duck or a rich risotto and sharp aged cheddar
Syrah 85%, Viognier 15%
- Total acidity 6.6g/L
- pH 3.65
- Residual Sugar 2.2g/L
- Alcohol 12.5%
- Cases Produced: 200 cases
- cspc +534057
Price: $29.90 / 750 ml bottle