Burrowing Owl Estate Winery Sauvignon Blanc 2019

Burrowing Owl Estate Winery

91% Sauvignon Blanc 9% Semillon

An intense and racy Sauvignon Blanc with lots of tropical gooseberry and passion fruit on the nose, along with peach, lemon, sherbet, dried sage, honeysuckle and chalk with subtle vanilla notes in the background. The palate is dry, racy and powerful with lemon zest, grapefruit, green apple, fresh herbs, flint, green beans and more of the tropical fruits with hazelnut and lees notes adding complexity on the long finish. Pair this with a grilled artichoke heart salad, a Laksa topped with fresh cilantro or chicken poached in lemon infused white wine.

 

$25.00

In stock

Weight 2.65 lbs
VARIETAL

Sauvignon Blanc

APPELLATION

Okanagan Valley

VINTAGE

2019

COUNTRY

TYPE OF WINE

White Wine

WINERY

Burrowing Owl Estate

Balance is a time-honored goal in the making of premium wines and working toward balance is a way of life at Burrowing Owl Estate Winery. Founder Jim Wyse is committed to balance, well beyond that of the fine, world-class wines being produced. A kind of Hippocratic oath (“to do no harm”) underlies the creative viticultural and enological practices at Burrowing Owl.

The winery and vineyards lie within the northernmost tip of the antelope brush ecosystem, which is part of a semi-arid shrub-steppe1 . The location (on a southwest-tilting, sandy plateau) near the north end of Osoyoos Lake, is one of the most highly rated grape-growing locations in the Okanagan and Similkameen Valleys, and for that matter Canada.

In 1993, when Jim Wyse began to replant the vineyards which had been carefully selected for their ability to produce world class, premium quality grapes, the winery was not part of his long term vision. Having recognized the potential of this location, Jim was gratified to see wines made with his grapes gaining immediate recognition.

Finally, the decision to build Burrowing Owl Estate Winery was confirmed and a winery license was obtained in 1997. Construction began in early 1998 and completed just in time for that year’s harvest. The site has since been enhanced with a beautiful fine-dining Restaurant and luxurious Guest House.

Today, with its dramatic vantage point in the middle of the vineyard, Burrowing Owl Estate Winery is a winemaking facility that combines state-of-the-art technologies with proven, classic winemaking traditions. A gravity-flow system handles ripe grapes delicately, preserving their rich fruit character. Extensive underground cellaring capacity ensures that long term barrel aging is never limited by space.

You can find Burrowing Owl wines at many fine restaurants and wine shops and of course, at the winery itself. And when you visit, be sure to bring your binoculars.

MORE ABOUT THE WINE

Spring arrived early in 2019, allowing for early and even bud break, flowering and fruit set. This was followed by a warm, yet more moderate summer. The summer heat was enough to produce nicely concentrated levels of ripeness in the grapes and the cool autumn provided conditions for acidity to be retained in the fruit as well, providing the wine with a lively freshness to balance the ripe fruit notes.

The Sauvignon Blanc and Semillion grapes were harvested by hand at two different times on September 11th and September 19th from our vineyard in Keremeos to optimize fruit maturity.  They were hand sorted and dropped whole bunch by gravity into our pneumatic press for gentle extraction of the juice. Afterwards, 35% of the juice was fermented and aged for 3 months in a selection of new French oak in order to develop mouthfeel and infuse woodsy, toasty and spicy undertones and a small portion in Acacia barrels for structure, mouthfeel and roundness. This barreled portion of the wine was then transferred to second and third fill oak for an additional 3 months before finding its way into stainless steel. The other 65% of the juice was fermented and aged in tank to promote delicate and fresh fruity flavours. After 8 months, the wine was filtered and stabilized before being bottled in mid-May.