Presenting two favourites from Blasted Church. These tow wines are bound to become your favourites too, just don’t wait to long to indulge your senses, these wines are very popular.
Hatfield’s Fuse
2019 – Viognier 21%, Chardonnay Musque 14%,
Semillon 10%, Optima 9%, Chardonnay 8%,
Pinot Gris 8%, Gewürztraminer 7%,
Pinot Blanc 7%, Orange Muscat 7%
Ehrnefelser 6%, Riesling 3%
Winemaking
The 2019 Hatfield’s Fuse is a blend of fruit from out estate vineyard in Okanagan Falls, as well as fruit from Oliver and Osoyoos. Each lot of fruit is harvested separately as it reaches a perfect balance between flavour, sugar, and acid. When it reaches the winery, the fruit is destemmed, but not crushed, before being pressed to tank. Every fermentation is managed individually, giving the cellar team a boroad palette with which to blend the final wine.
Tasting Notes
A cornucopia of flavours made with 11 different grape varietals. The wine opens with an abundance of stone fruit – apricot and peach, followed by spicy floral notes, green apple, lemon and orange blossom. The stone fruits on the nose carry through to the palate, opening up the wine before lemon and green apple take over into the rich mid-palate and on into the bring, fresh, well-balanced finish.
Pairing
Halibut, roasted chicken or creamy pasta dishes would all provide a terrific match for the 2019 Hatfield’s Fuse.
Wash and wax while you relax.
Merlot
2018 – 95% Merlot, 5% Malbec
Winemaking
Grapes for our 2018 Merlot were sourced exclusively from our estate vineyard with the Malbec coming from the Mariposa vineyard in the Similkameen Valley. The Merlot contributes a beautiful, balanced ripeness, freshness, and a rich mouthfeel, while the Malbec brings a pure fruit component as well as an incredibly refined acid and tannin structure. Each block was hand harvested and brought to the winery where they were destemmed into tank without crushing. After four to five-day cold soaks, during which time the juice was pumped over once daily, the fermentations kicked off and pump overs were increased to two or three times daily, depending on the needs of the individual fermentations.
Wines were left on skins from 18 to 21 days. Once maceration was complete, the free run wines were drained from each tank directly to barrel for 20 months before being racked to tank in preparation for bottling.
Tasting Notes
The nose shows ripe plum, blueberry, blackberry, candied red berry, and pencil shavings. The palate echoes the nose with ripe plum, chocolate, and dark berries leading the way. The elegant finish of plum, dark berries, and baking spices is supported by a well-integrated and refreshing acid backbone.
A heavenly wine reigns upon us.
Winemaking, Tasting Notes, and Pairing courtesy of the winery. Images: MyVanCity. I received complimentary wine to facilitate this feature.
