“In this series we bring you our #FavouriteThings Holiday Gift Suggestions which we personally recommend”
I’m very excited to have the opportunity to taste the wines of Nk’Mip for the first time. I have heard so many good things about the wines over the years and because they have been recommended to me by a very trusted source I am adding them to the #FavouriteThings list with a full review of the wines earmarked for the near future.
White MER’R’IYM 2020
Wine Profile
Tasting Notes
The nose is very grassy with loads of gooseberry and guava. A dry but soft palate that is full of gooseberry and melons on the entry with a long finish that leaves one asking for more.
Vineyard Notes
A cool, wet March and first half of April brought concern for a late bud break and a difficult start to the growing season. However, towards the end of April the weather changed dramatically, and temperatures rose to well above seasonal averages, accelerating bud break to close to historical norms. June and July were good growing months and August brought smoke from the many fires to the northwest. Towards the end of the month, the skies cleared. Early September was cool – ideal for the whites and Pinot Noir, but not for the bigger reds. Luckily, we saw an October to remember – very sunny and dry, hitting daytime temperatures of 16°- 17C° and nighttime temperatures just above the freezing mark, allowing for an extended hang time and a great conclusion to another fine Okanagan vintage!
Production Notes
The Sauvignon Blanc (67% of blend) was harvested, then spent 12 hours on skins, and then was gently pressed, cold settled and fermented with very specific Sauvignon Blanc yeast. The Semillon grapes (33% of blend) were picked and selectively harvested for top quality, before being pressed and transferred into specially selected new French oak barrels to ferment and age for four months.
Food Pairing Notes
Pair this wine with scallops and jumbo prawns, or simply a soft cheese, such as double cream Brie, on a classic crusty French baguette.
QwAM QwMT Cabernet Sauvignon 2019
WINE PROFILE
HARVEST REPORT
March and April were cooler than normal – the weather shifted in late April when temperatures rose to seasonal averages, accelerating bud break to historical norms. May and June continued to be warmer than usual, but temperatures decreased in July. September was challenging – it was wetter than normal making it difficult to establish pick dates and causing fragile grapes with signs of botrytis. We quickly harvested susceptible varietials before the disease could affect the quality. Overall, while a challenging vintage, the quality of the 2019 wines are wonderful and, in many cases, exceptional!
WINEMAKING
The grapes were harvested from several South Okanagan blocks with pick dates ranging from October 3rd through to November 3rd. The wine is a blend of 37% Merlot, 42% Cabernet Sauvignon, 11% Cab Franc and 10% Malbec. It was aged for 18 months in the finest French oak barrels.
TASTING NOTES
Aromas of blackberry, vanilla, mocha and spice lead to flavours of dark fruits and a hint of chocolate. Nicely structured tannins and balanced acidity lead to a long finish
FOOD PAIRING
Pair with beef stroganoff with cremini and porcini mushrooms or roasted leg of lamb with herbs and grilled eggplant parmesan.
Wine Profile
Tasting Notes
The nose is very grassy with loads of gooseberry and guava. A dry but soft palate that is full of gooseberry and melons on the entry with a long finish that leaves one asking for more.
Vineyard Notes
A cool, wet March and first half of April brought concern for a late bud break and a difficult start to the growing season. However, towards the end of April the weather changed dramatically, and temperatures rose to well above seasonal averages, accelerating bud break to close to historical norms. June and July were good growing months and August brought smoke from the many fires to the northwest. Towards the end of the month, the skies cleared. Early September was cool – ideal for the whites and Pinot Noir, but not for the bigger reds. Luckily, we saw an October to remember – very sunny and dry, hitting daytime temperatures of 16°- 17C° and nighttime temperatures just above the freezing mark, allowing for an extended hang time and a great conclusion to another fine Okanagan vintage!
Production Notes
The Sauvignon Blanc (67% of blend) was harvested, then spent 12 hours on skins, and then was gently pressed, cold settled and fermented with very specific Sauvignon Blanc yeast. The Semillon grapes (33% of blend) were picked and selectively harvested for top quality, before being pressed and transferred into specially selected new French oak barrels to ferment and age for four months.
Food Pairing Notes
Pair this wine with scallops and jumbo prawns, or simply a soft cheese, such as double cream Brie, on a classic crusty French baguette.
Wine notes courtesy of the winery. Images: MyVanCity. I received complimentary wine to facilitate this feature.
