Growers and winemakers in cool climate wine-making regions will always face the decision of how much fruit to keep on the vine and how much fruit to drop. Varieties like Petit Verdot, Cabernet Sauvignon and Cabernet Franc are especially affected by this decision as these variates are the latest ripening reds in the Okanagan. Over cropping can lead to green tannins and overly vegetative aromas and flavors. The experienced growers for Kanazawa wines made the decision to produce fruit with lower yields, thus ensuring high quality fruit.
The 2011 harvest was idea for the Ronin blend as classic cool climate viticulture led to fruit ripening at lower sugar levels, which leads to wines with lower alcohols.
The fruit for this Bordeaux inspired blend came from Naramata (Merlot) and Osoyoos. Each variety was hand picked and fermented separately. After Pressing, the blend was created and underwent malo-lactic fermentation in French oak. The 2011 Ronin spent 10 months in French oak and was bottled unfiltered in July 2013. Prior to bottling, 1% of appassimento styled Cabernet Sauvignon was added to the blend.
Bouquet: cherries, plums, hints of cranberry, black currant, vanilla
Palate: ripe, bright flavors of red and black berries, leading to a toasty finish with soft tannins
Food Pairings: meatballs, tacos el pastor, lamb shanks, rib eye with béarnaise and swiss and raclette cheeses
Merlot 50%, Petit Verdot 38%, Cabernet Sauvignon 6%, Cabernet Franc 6%
- Total acidity 6.8g/L
- pH 3.58
- Residual Sugar 2.0g/L
- Alcohol 12.9%
- Cases Produced: 217 cases
- cspc +883454
Price: $29.90 / 750 ml bottle