Posts Tagged ‘Malolactic fermentation’
Each week I like to choose a new wine to introduce to our fans. These wines vary by region, by varietal and even by price. I don’t think cost and value are necessarily related. So I like to focus on wines I have experienced on my travels and I think our fans will enjoy trying. salut!
Okanagan Valley, British Columbia
After harvest, the fruit was immediately pressed with no skin contact and fermented at cool temperatures to preserve the primary fruit aromas. Over five different yeast cultures were used to increase complexity and mouthfeel without over manipulation. Malolactic fermentation is inhibited.
Light straw colour in the glass, with aromas of golden apples and orange blossom. Light-to-medium in body with clean, crisp acidity. The first taste brings out fresh peach and quince. After resting in the glass, notes of creme caramel and melon become apparent.