Ann Sperling has released another portfolio of outstanding wines.

This vintage marks the first year of certified organic wines from Sperling.

The winery is expanding the tasting room and promoting their vineyard labyrinth as a unique way to enjoy wine country. I expect to provide more information next month when I have a chance to meet with Ann when she is back in Kelowna. For background on Sperling Vineyards please see my earlier post here.

Here is the information on the new releases.

Growing Conditions

Pinot Noir and Riesling

The dominant soil feature is deep, mineralogical clay with properties of ultrafine limestone particles high in calcium, high in minerals and low to moderate in nitrogen. This highly sought-after soil-type is ideal for terroir-driven Riesling and Pinot Noir providing balanced mineral nutrition but requiring enriched levels of organic matter for optimal vine growth and grape berry nutrition for winemaking.

These soils are also delicate so poor farming practices create hardpans. Other famous regions with comparable cool climate and this soil type, such as Burgundy have proven that vines, grown organically express the terroir most typically. Deep-rooted vines can find their own water and nutrients for much of the season minimizing irrigation.

Pinot Blanc

1. Sperling Vineyards Pinot Noir 2016 

Winemaking and Viticulture

Planted in 2008 on blocks noted for their calcium-limestone rich clay soils, three Dijon clones (714,777, B2B) were planted on three different rootstocks (10114, 3309 and Paulson). The Pinot Noir vines total 8.5 acres in two benches on the hillside vineyard.  Fermented in one and four tonne lots, including 40% whole clusters, hand-picked and sorted fruit.  The wild fermentation proceeded to both alcoholic and malolactic dryness.  The wine was then barreled aged in large format (265, 300 and 500L) French oak barrels, with a tiny percentage of new wood.

 Technical Data –  Alcohol 13%, pH 3.7, RS dry, TA 5.3 g/L

Wine Tasting

Brilliant red garnet colour. Aroma of violets, strawberries and cherries. Flavours of black cherries, mushroom and caramel with a hint of citrus, spice and wood.  The pinot has excellent acidity and tannin structures for ageing.  Pairs well with pork tenderloin with a fig and chilli sauce.

2. Sperling Vineyards Old Vine Riesling 2014

Winemaking and Viticulture

The vineyard jewel!

Not released until 2 years in the bottle has passed. Most years, harvested at 20.5 to 21.5 Brix and 10 g/L acidity. Fruit hand-harvested cool in late-fall, then the bunches were sorted and destemmed with a 4-6 hour cold soak before gentle pressing. Slightly settled juice is fermented cool with non-aromatic and wild yeast in stainless steel to desired dryness when fermentation is halted.

 Technical Data –  Alcohol 11.6%, pH 3.02, RS 12.5 g/L, TA 8.9 g/L

Wine tasting

Ann’s flagship wine. A fruity Halbtrocken style Riesling, pale gold in colour.  Aromas of white peach, lemon and lime with a hint of floral rose. On the palate green apple and peach with well-balanced acid and minerality. This wine will age well and is strong enough to accompany even blue cheese.

3. Sperling Vineyards Sparkling Brut 2011

Winemaking and Viticulture

Wine tasting

Light, frothy mousse, perfumed roses, tropical fruit, pink grapefruit and white peach. Put on ice and enjoy this summer on the patio as you take advantage of the low alcohol percentage.  A real quaffer!