PTG stands for “passe-tout-grains,” a classic, but little-known wine of Burgundy that combines the elegant Pinot Noir of the Cote d’Or with the rich, spicy Gamay of Beaujolais to create an incredibly well-balanced wine. We work with Pinot Noir and Gamay because we feel that they excel in the cool desert climate of south-central British Columbia. The superiority of the Burgundian varietals to our terroir is undeniable, but of equal importance is their compatibility with the cuisine of the Pacific Northwest. We wish to honour the tradition of making a passe-tout-grains by keeping it relevant to our new world wine region.
Varietals: Pinot Noir 65% Gamay, 35%
Awards & Reviews: TBA
- Pinot Noir: Plein de Vie Vineyard, Naramata Bench (clones 667, 115); Fox Family Vineyard (clone 667). Gamay: Deep Roots Vineyard, Naramata Bench (clone 509); St. Hubertus Vineyard, Mission, Kelowna.
- The fruit was hand-picked and a sorting table was utilized to select only the best fruit. The fruit was crushed and de-stemmed and then fermented in a combination of open top 500L fermenters and French oak casks. Our red fermentation technique revolves around small lots. This allows for complexity with yeast strain selection, temperature control, gentle handling of fruit, and ease of punch downs. This style of red fermentation allows us to preserve fresh fruit character and allow the vineyards to express themselves. After fermentation, the wines were gently pressed off the skins, settled for 24 hours, racked to barrel, and put straight through malolactic fermentation. Our 2017 PTG was aged for 10 months on its fine lees in a combination of barriques (25% new) and neutral puncheons. Our barrel program combines Allier oak from two Burgundian coopers: Billon and Damy. The wine was then cross-flow filtered in order to gently focus the layers of the wine. The 2017 PTG was aged for ten months in bottle before release.
- Intense aromas of spicy cherry cola, dark plum, and smoked meat carry through to the palate. A smoky counterpoint balances a deep core of fruit and spices of clove and white pepper. A pleasant cocoa astringency provides a surprising tannin structure on to a bright juicy finish. A versatile and excellent pairing to any charcuterie, fresh sausages, salmon, smoked meat, and mushroom dishes.