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"B" Field Blend Pinot Noir 2022

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Due to limited production, there is a 6 bottle maximum per order.

92 Points, Julian Park, BC Wine Trends
92 Points, John Schreiner
91 Points, Globe & Mail
91 Points, Anthony Gismondi

The Pinot Noir plantings on our McLean Creek Road Vineyard are a mix of different Burgundian clones, when planting B field in 2017, our winemaker Chris Carson decided to plant the new block with three Dijon clones (115, 667, 777) and a cutting taken from the block designated "Old Block", which is an unknown clone, with the goal of harvesting a "Field Blend" each year. For all other wines harvested from this vineyard, each clone is picked and fermented separately, but for this wine, the four clones were picked on the same day and co-fermented in a more traditional field blend way.

The wine aged in older neutral French oak barrels for 11 months before being bottled. Lighter in colour, the nose unveils layers of earthiness with characteristics of barnyard, raisin and a hint of ripe cherries. The palate is lean with soft tannins with a silky mouthfeel.

  • Notes

    Vineyard Notes

    The 2022 vintage was a classic Okanagan growing season with a typical Spring budburst in early May and beautiful weather into June. We had beautiful flowering weather from late June into July which resulted in good yields across the valley. July and August were consistent with previous years although slightly cooler slowing the vines growth cycle. Leading up to harvest, the crop level was significantly higher compared to past vintages and needed more time to ripen. The weather was perfect for ripening with warm days and cool nights providing a lengthy hang time for our Pinot Noir blocks to develop flavours and physiological ripeness. The white varieties were harvested later than normal but the fruit was able to develop a great balance of sugars to acid and superb flavours.

    Production Notes

    At the winery the fruit was gently de-stemmed via gravity into small open top fermenters and allowed to cold soak. After cold soaking, an indigenous yeast fermentation began lasting two 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 older neutral 100% French oak barrels where it remained for 11 months. A natural 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.