Legend has it that Hillside’s founder planted the first Cabernet Sauvignon vines in the valley. That first row still lies just to the south of the Howe vineyard, source of this lovely wine. The depth and flavours of blackberry jam, black cherries, and cocoa powder, along with its power and elegance, continue to amaze us.
Part of our “single vineyard” program, grapes were sourced from the Howe Vineyard, just to the north of us on Naramata road. After a growing season of consistent heat, the grapes were hand harvested at the end of October at 26 brix, de-stemmed and after a 7 day cold-soak, fermented on skins to dryness. Small tank fermentation, with good temperature control allowed for an extended skin maceration of 22 days. The wine was drained and pressed directly to new (14%) and used French oak barrels where it was allowed to mature for 13 months before bottling.
Food Pairing Notes
Ribeye steak, mushroom risotto, and braised shortrib