A Noble Blend 2017

JoieFarm makes A Noble Blend in the spirit of Edelzwicker or Gentil, the traditional Germanic varietal blend of the Alsace region of France. The literal translation of Edelzwicker is “a noble blend” – Noble, is also proudly Heidi’s family name. The original intent in choosing to produce this proprietary blend was the knowledge that many of the oldest plantings in the Okanagan Valley are Germanic varietals which have proven to be extremely successful in this climate. Blending allows us to utilize the different characteristics of each variety (or of the same variety from different sites) in order to help us achieve natural balance as well as adding greater complexity to the wine. This wine was created out of respect for old-world traditions while learning how to make wine in our relatively young, new- world winemaking region. The 2017 ‘A Noble Blend’ is a classic blend of Gewürztraminer, Riesling, Pinot Auxerrois, Pinot Blanc and Muscat.

Varietals: Gewürztraminer 49% Riesling 32% Pinot Auxerrois 9% Pinot Blanc 6 % Muscat 4%

Awards & Reviews: 91 points, Tony Aspler; Silver Medal, Cascadia/Pacific Northwest

  • Paxon Family Vineyard, Naramata Bench Con Vida Vineyard, Skaha Bluff Busterfish Vineyard, Summerland This Is It Vineyard, Naramata Bench, St. Hubertus Vineyard, Mission, Kelowna Whitfield Road Vineyard, Summerland Pipars Family Vineyard, JoieFarm Vineyard
  • The grapes were hand-harvested and sorted before de-stemming to ensure that only healthy grapes went into the wine. After de-stemming, many of the aromatic varieties were crushed and left to soak for several hours. The soaks were gravity fed with our bin dumper into the press (much gentler than pumping the must) and a slow, gentle pressing followed via a pneumatic press. The already flavourful juice was then gently racked from its settling tank to ferment. The must was inoculated with an aromatic-forward cultured yeast strain, X-5, to highlight the floral and spicy charm of this Gewürztraminer blend and H-RST on our Riesling ferments. Fermentation temperatures were carefully controlled through our glycol chilling system and were not allowed to rise above 16° celsius in order to preserve the delicate aromatics of the wine. This type of temperature control also allows us to stop fermentation without excessive sulphur use in order to maintain residual sugar in the wine naturally. Each of the varietal lots were vinified separately in stainless steel. Sulphur levels were carefully managed to preserve maximum bouquet, added only after a second racking post-fermentation, and minimally topped-up pre-bottling to ensure a stable, consistent product. Careful taste trials determined the final blend. The wine was protein stabilized with bentonite and cold stabilized in place in our chilled tanks. The wine was then filtered. Then a cross-flow filtration system was used; this is a medium-free method that is the gentlest of any filter on the wine. We chose a Stelvin screwcap closure because we feel it is the best method available to preserve the freshness that is key to this wine.
  • This aromatic wine exhibits an intense nose of guava, nutmeg, and clove. This spiciness continues on to the palate and opens up with unctuous flavours of lychee, corriander and guava carrying through to a grapefruit-fresh finish. Overall, the flavours and texture of this wine are focused and intense.