Black Hills Estate Winery: Exceptional Terroir
Black Hills Estate Winery vineyards have some of the most favorable grape growing conditions in Canada, as a result of its exceptional climate and terroir. Located on the famed Black Sage Road, 13km north of Osoyoos and 10km south of Oliver in British Columbia. This places Black Hills Estate in the Okanagan Valley appellation - which is in the middle of Canada’s only official desert. The resulting microclimate is one of the hottest, driest and sunniest sites in the country. In fact, the northern latitude allows for more sunlight hours than Napa Valley during the key growing months of June through to August. Sharp Rock and Double Black Vineyards have deep sandy soils. Sharp Rock Vineyard is fairly steep, whilst Double Black Vineyard is more moderately sloped, both have west-facing vineyards.
Clonal Diversity and Nota Bene
Black Hills grows four clones of Cabernet Sauvignon, two clones of Cabernet Franc and four clones of Merlot. Each clone reflects its terroir and has a unique flavor profile. Each clone is individually crushed, fermented and barrel aged separately. When they are eventually blended together, this clonal diversity gives multi-faceted depth and complexity to their flagship wine, Nota Bene. This depth and complexity is the hallmark of their top wine, and it all starts in the vineyards.
The 2020 Vintage: Stellar Red Wines
The 2020 growing season got off to a slow start with a cool and damp spring and flowering period. However, a dry and warm July, August and September allowed the vines to quickly make up for lost time. With smaller than average crop levels and perfect ripening conditions from September through to Thanksgiving, the fruit achieved excellent flavor and phenolic ripeness, and was harvested with high levels of concentration and aromatic intensity. 2020 is a stellar vintage for South Okanagan red wines.
Handcrafted Excellence
Harvesting is by hand and the grapes are then hand-sorted and de-stemmed, leaving the whole berries intact. Fermentation is carried out with only natural yeasts and gentle daily pump-overs, before settling and maturing in 100% French oak barrels, 44% new oak, for 18 months. Just over 4,000 cases were produced.
