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2016 Reserve Pinot Blanc

2016 Reserve Pinot Blanc

An early pioneer in the Okanagan Valley, today, Mission Hill Family Estate encompasses a broad spectrum of vineyard estates with more than 30 diverse microclimates. Our c ntinual experimentation, understanding of the soil and clones that best perform in specific areas, and technological investment, have led us to precision farming that is both sustainable and delivers ultra-premium grapes.

Our Reserve wines are handcrafted on the premise of “Selection” – selection in the vineyard and the cellar. We source our fruit from the top 15% of our estate vineyards and 75% of the same vineyard blocks are used to ensure consistency vintage to vintage. 

The illustration on our label is an original architect sketch from Tom Kundig when he and Proprietor Anthony von Mandl were designing the winery. The renowned Bell Tower is the focal point surrounded by the hillside where our winery sits.

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$20.29
/ 750 ml
SKU: 314013
Tasting Notes
Aromatics of stone fruits and white blossom begin, and are quickly followed by flavours of tangerine, apricot, yellow apple, and subtle oak spice. There is a long, lingering finish on this intensely aromatic wine. A treat for the senses.
Winemaker Notes
Varietals
100% Pinot Blanc
Harvested
September & October 2016
Vinification Notes
Our 2016 Reserve Pinot Blanc was farmed from two of our stunning vineyards in Osoyoos and Oliver. First planted in 1997, the Osoyoos Vineyard is located on a steep, west facing hillside that enjoys the moderating influence with excellent air drainage. Black Sage Bench is a diverse vineyard with more than 60 different individual blocks affording us an amazing array of premium quality fruit. The combination of the soil and wonderful sun exposure provides ideal conditions for growing Pinot Blanc.
Aging
27% fermented in oak for 3 months (20% new)
Alcohol %
13
TA
6.7 g/L
pH
3.07
Production
The 2016 harvest lasted 76 days and set records for being our longest harvest ever on record. The weather was ‘optimal’ with an early start to the season. April and May were warmer than average and bud break was three weeks early. The lack of heat waves in the summer kept sugar levels and phenolic maturity in sync so that ripening progressed slowly and predictably. The berries were firm and had perfectly healthy skins and therefore vivid, deep flavours, great acidity and excellent freshness. The harvest concluded on November 9th, marking an exceptional Okanagan vintage, and producing stunning wines for the 2016 vintage.