BLACK MARKET WINE CO. Semillon
Aromas of slightly bruised apple, pear, lemon pith and clover honey. On the palate the honey note is more prominent, with the fresh apple and lemon notes but also mingling with a more subtle peach component. The fruit is supported by a beautiful nervousness and tension on the finish. Crisp and dry on the palate, with a medium body. This wine has a creaminess to the texture resulting from the barrel aging and lees stirring.
Our Unsanctioned Series is reserved for very special wines. These are the stand-out wines in the cellar from each vintage, and only available in extremely limited quantities.
The grapes were harvested by hand early in the morning on September 29th. After whole-cluster pressing, the wine was left to settle in a tank overnight, and then racked into barrels. The wine was fermented and aged in a combination of 500L French oak puncheons and almost neutral American oak barrels. Bâtonnage, or stirring of the lees, was performed once every two weeks for the 5 months the wine spent in barrel. Only 100 cases produced.
Region: Okanagan Valley, B.C.
Varietals: 100% Semillon
Only 100 cases made!
Semillon /seh mee YOHN/
Semillon is loved for its full body, like Chardonnay, but with flavors closer to Pinot Gris or Sauvignon Blanc. It’s an important blending component in White Bordeaux and is also planted throughout Australia. The primary fruit flavors in Sémillon wine are lemon, apple, pear and green papaya. There’s something very waxy about the taste of Sémillon which wine writers often describe as lanolin. Depending on where Sémillon is grown it can range from being a zesty, palate-cleansing wine like Sauvignon Blanc to a rich, creamy, lemon-flavored wine like oaked Chardonnay.
The Okanagan Falls area is famed for some of Canada’s top wine production with the highest quality wines in the valley. This region of the South Okanagan is a unique climatic zone know as a semi-arid steppe, the final stage of a desert area that extends up from the United States. Along with that comes long warm days and cool nights that retain the acidity in the grapes and helps shape their distinctive character and flavours.
Appellation: Okanagan Valley VQA
Acid 6.1 g/L
Residual Sugar 3.9 g/L
Production: 100 Cases