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2018 Desert Hills Dust Storm

2018 Desert Hills Dust Storm
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SKU: 655084-18

Vineyard:  Careful selection from some of our top quality vineyards in the South Okanagan, showcasing the site and vintage go into producing this wonderful blend.  Our vineyard team’s dedication to sustainable vineyard practices followed by timely canopy management, low yields provide exceptional fruit at harvest. Viticulture practices such as shoot thinning, green harvest (cluster thinning) and leaf removal all help promote flavor concentration and a purity of fruit.

Hand harvested and field sorted to ensure nothing but the highest quality grape reach the crush pad. De-stemmed and lightly crushed into our stainless steel tanks for primary fermentation. Three to four pump overs are conducted till the cap falls, then the young wine is drained, pressed and settled before being racked to a combination of second and third fill French and American oak barrels where is goes through Malolactic Fermentation. Total barrel aging time was a total of 16 months prior to being bottled Unfined and Unfiltered.

 Cooperage: A combination of Second and Third fill French Oak and American. Alain Fouquet, Saint Martin, Saury

Tasting Notes: Deep rich in colour, leading to aromas of dark plums, wild berries and a soft toasty oak profile. Well integrated tannins  provide structure to the well defined palate.

Wine Specs
Red Blend
BC VQA Okanagan Valley
Harvest Date
October 30th 2011
15 Months in French oak
Bottling Date
Residual Sugar
Alcohol %
Wine Profile
Tasting Notes
Full bodied fruit forward blend that finishes with a subtle black pepper spice.
Vineyard Notes
Three Boys is our Estate Vineyard on the Black Sage Bench, where the eastwest orientation and famous sandy soil provide for maximum sun exposure and great drainage. Leaf thinning also allowed for maximum sun exposure and ventilation in the fruit zone. High fruit selection accounted for 3.5 tons per acre.
Production Notes
Only 1000 cases produced
Winemaker Notes
Grapes were hand harvested and hand sorted followed by the stemmed whole berries and free run juice being transferred to fermenting tanks for a five day cold soak, twice daily pump over to extract color and flavour. Fermentation was maintained at a consistent 26 degrees.
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