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Harvested from our estate vineyard, McLean Creek Road Vineyard in Okanagan Falls. The wine aged in French oak barrels for 11 months (20% new). We produced 1,000 cases.
The 2023 growing season was an interesting one that really started in early November 2022 when we had an abrupt shift from late summer to winter. Followed up by extremely cold temperatures in December, we wentinto 2023 with some apprehension. While our Pinot Noir seemed to fare quite well, our Chardonnay was significantly down. Bud break happened at a normal time for our vineyards in early May, after which weexperienced a strong growth period. By early June, vine growth was quite advanced, and we were ahead of a typical season; flowering was three weeks ahead of the previous year and veraison began the last week of July.We prepared for an early harvest, which began on September 5th. While our crop was light, the quality was exceptional, and the flavours and acid balance were excellent, some of the best we’ve had here at Meyer.
Originally planted in 1994, the vineyard is within the Okanagan Falls sub-geographical indication (sub-Gi) which was designated in 2018 and recognized as being geologically unique in the production of wine grapes.It has a predominantly steep southerly aspect with the soil comprised of alluvial and glacial deposits making up a mix of gravel and sandy loams. The Pinot Noir blocks are planted with a Pommard clone (91) and 4 Dijonclones (114, 115, 667, 777) and are planted in three distinct blocks on the 20-acre property (16-acres planted). The largest of these blocks has a steep southerly aspect to capture the full range of the sun, the second block has a gently sloping westerly aspect giving a slightly higher temperature from the afternoon sun, and the third and coolest of the blocks has a gentle northwest aspect. Our philosophy is to manage each block separately and treat each vine individually.
The fruit was gently de-stemmed via gravity into open top fermenters with 25% whole cluster and allowed to cold soak. After cold soaking, an indigenous yeast fermentation began lasting 2-weeks and peaking at 32 degrees Celsius, with gentle hand plunging of the must done throughout. After a post-maceration period the wine was transferred to 100% French oak barrels (20% new) where it remained for 11 months, malolactic fermentation occurred in late spring. In keeping with our philosophy to maintain, as much as possible, a hands-off approach in the cellar to allow the true expression of terroir, this wine is unfined and coarsely filtered.
