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2011 Quatrain 1.5 L

2011 Quatrain 1.5 L

QUATRAIN is four lines of verse that we interpret as four varietals giving balance and structure to this wine. We painstakingly managed each vine from distinct blocks to ensure perfect ripeness and opulent flavours from our vineyard estates in eastern Osoyoos (77%) and the Black Sage Bench in Oliver (23%). This unique cuvée was fermented in small, specially designed French oak fermenters. It was aged in French oak barrels for 12 months. 48 barrels produced.

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$150.00
/ 1.5 L
Tasting Notes
Firm, rich and dense, the 2011 Quatrain combines power with finesse, offering a deep mix of chewy dark cherry and dark chocolate together with wild herb and loamy earth notes. Syrah adds a juicy-fleshy texture to this uncommon blend, lending a seamless profile of ripe fruit and spice to this harmonious and youthful wine.
Winemaker Notes
Varietals
54% Merlot | 21% Syrah | 13% Cabernet Sauvignon | 12% Cabernet Franc
Harvested
October 2011 from Osoyoos (77%) & Oliver (23%) Estate vineyards.
Vinification Notes
Fermentation & extended maceration in small French oak fermenters. 48 barrels produced.
Aging
Aged in French oak barrels for 12 months.
Alcohol %
13.5
TA
5.9 g/L
Bottling Date
Bottled on December 17, 2013
Production
The 2011 vintage fit a theme of ‘late to start and late to finish.’ The growing season began cooler than usual which delayed bud burst. Late spring rains followed by warm weather facilitated aggressive vine growth and dense canopies. Our vineyard crews were proactive by hedging vines and removing selected leaves and laterals at the base of the grapevine shoots to improve airflow and sunlight around the clusters; all in pursuit of quality. The cumulative growing degrees in August and September were the highest ever recorded, so ripening was continuous and harvest commenced in late September. After a cool and reluctant season, canopy management and patience rewarded us with a farming year that produced fantastic wines with delightful fruit profiles, lower sugars and great balanced acidity.