The 2010 vintage began with a less than impressive spring, followed by a beautiful Okanagan summer. Unfortunately, the heat departed soon after Labor Day long weekend. And the majority of ripening occurred in classic cool climate viticulture conditions. Thankfully, there were no early frosts and the Merlot, Cabernet Sauvignon and Petit Verdot for the 2010 Ronin were harvested with low sugars and fantastic flavors.
The fruit for this Bordeaux inspired blend came from Oliver 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 2010 Ronin spent 10 months in French oak and was bottled unfiltered in August 2011.
Bouquet: meaty, black cherry, plums, currants, leather, pencil shavings and violets
Palate: medium bodied red with layers of ripe dark fruits, with firm tannins on the finish
Food Pairings: Duck and wild mushroom risotto, rib eye steak with Gorgonzola butter, Swiss cheese
Merlot 88%, Cabernet Sauvignon 6%, Petit Verdot 6%
- Total acidity 7.0 g/L
- pH 3.67
- Residual Sugar 2.6g/L
- Alcohol 13.0%
- Cases Produced: 110 cases
- cspc +883454
Price: $29.90 / 750 ml bottle