Tangy, juicy, dry. The new Benchmark Series was developed as a new, "standard for elevated quality through meticulous winemaking, sustainable viticulture practices and deliberate vineyard site selection."
It has a bold new black label too, as you can see, however, I'm fairly certain most of you reading this won't be able to read the new back label; even with cheaters I found it a real challenge.
To the wine inside.
This has continued to been a favourite BC savvy of mine; it hails from Township 7's estate Blue Terrace Vineyard on the northern end of the Black Sage Bench in Oliver along with just under 15% Seemillon (sourced from grape grower Robert Cleaves' Desert Wolf vineyard on Black Sage Road). The wine is 100% barrel fermented and aged (7 months), with the fermentation seeing 15% new and 85% neutral French oak barrels to round out the mouthfeel. The Seemillon was an indigenous ferment to impart a softer, creamier style. Lees stirring occurred weekly during fermentation on both batches, which also contributes to the full mouthfeel and softens the tangy crispness.
It has weight and good precision.
Expect peaches and honey, green apples and elderflower with lemon lime and classic sweaty undertones. Crunchy stone fruits, citrus and mineral flavours dominate the palate; it is dry, juicy and tangy with a phenolic finish that adds texture and weight.
Pair: Asparagus fritters, herb quiche, coconut curries, seafood salads and most appetizers.
Spicy Food, Eat your Greens, Cheese - Goat, Seafood/Shellfish, Patio Sippers, Appetizers
©copyright 2022 Daenna Van Mulligen
Wine Diva reviewed - 2020-10-19 18:06:28.0