therapy_superego_2014_web

2014 Super Ego

$37.99

Winemaking Notes:

The grapes for this wine were harvested in 2014 from 5 vineyards located in both Naramata and Oliver. The fruit was hand picked and processed at our Naramata winery.  After de-stemming the fruit, the grapes were sent directly to tanks for a 5 day cold soak to help extract colour from the grapes skins.

After the 5 day cold soak, the grapes were warmed to temperatures ranging from 24-28 degrees to begin fermentation.  All of the grape varieties used in this blend were fermented separately using different yeast strains.  The primary fermentation took between 2 weeks and 3 weeks and there were 3 different techniques used for skin maceration.  A combination of punch downs, pump overs and pulsair was used on the skins depending on the variety and ranged between 3-4 macerations per day.

After primary fermentation was complete, the wines were sent to press to remove the skins and seeds from the finished wine.  Once back into tank, the wine was inoculated with malo-lactic bacteria and allowed to settle for 1-2 months.  After malo was complete, the wine was racked off of heavy lees and sent to a combination of 50% new and 50% seasoned French and American oak barrels to age for 16 months.

During the ageing process, each barrel was ranked and given a number to assess its quality during the barrel ageing.  Only barrels that consistently performed high were selected to blend into our 2014 Super Ego.  3 barrels of Merlot from Therapy Vineyards Estate property were selected along side 3 barrels of Merlot from Richard Forniers Property in Oliver.  Additionally 3 barrels of Trevor Amos Cabernet Sauvignon from Oliver was chosen to blend with Jack Lewko’s 3 barrels of  Cab Sauv from Naramata. Rounding out the blend was 1 barrel  of Cab Franc selected from Tim Nemeth’s property in Naramata.

Product Description

Tasting Notes:

This Bordeaux blend of Cabernet Sauvignon, Merlot and Cabernet Franc has a traditional bright aromatic core of tobacco, vanilla, bold red fruit and a spicy complexity.  Balanced on the palate with its savory  flavours of cured meats, coffee and brandied fruit, this wine is designed for a cellaring period of 5-8 years.

300 cases

Awards: Silver Medal – Wine Align National Wine Awards

P.H.: 3.89,  T.A.: 6.0 g/l,  Residual Sugar: 2.0/l,  Alcohol: 14.1%

Blend:  46% Cabernet Sauvignon, 46% Merlot, 8% Cabernet Franc

Wine Additions:

Yeast: FX10, Fermol Mediterannae, D254

Malo-Lactic Bacteria: SB3 instant