2008 Vintage at Le Vieux Pin
So far we have pulled in almost all of the fruit grown on our estate farms and from those contracted to us. We have managed to acquire some additional fruit to augment our current line up that is sure to make our customers even more excited. We started harvest with a small amount of Sauvignon Blanc on Sept.9 and will bring a close to this vintage with some Pinot Noir in November.
Sauvignon Blanc
To date I have 3 different batches of this wonderful variety on the go. The first brought in was from a grower by the name of Colin in Osoyoos. After nearly 6 weeks in steel tanks, fermentation has finally finished and the wine has been racked and sulfur added. Protein and cold stabilization can now begin. This Sauvignon Blanc displays classic New Zealand type aromas of gooseberry and mown hay. On the pallet you will discover stone fruit, lime, and orange rind, followed by crisp acidity.
The 2nd to come in was our estate Sauvignon Blanc from our LaStella property. This came in at the end of September and is still fermenting as we speak, or blog, as it were. This particular version of Sauvignon Blanc was partially fermented in French oak for added complexity. This will be our Aurore 2008, known for its grapefruit, passion fruit, lemon zest and toasty notes with lively acidity.
The final Sauvignon Blanc came from a new grower named Puccini who was sourced by our vineyard manager Harold Gaudy. With just over a ton of fruit, we were able to get approximately 600 liters of juice. We are about halfway through ferment (in stainless steel) and I am extremely pleased with the quality of Mr.Puccini’s fruit. After fermentation we have the option of blending with Colin’s fruit or releasing the wine as is. Our customer’s will have some options as well and the debate will rage on I’m sure as to who prefers which style of Sauvignon Blanc. Either way, you win! I can already taste the lobster and drawn butter. Bon Appetite.
Next up, our Chardonnay harvest…watch for it.
James Cambridge, Winemaker | Le Vieux Pin
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Interesting harvest reports. Keep them coming.