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

We have lived in Kelowna for five years now and have been very fortunate to taste the new Sperling Vineyards releases each year.

I have reposted Ann’s 2018 Harvest notes as several wines are from this vintage.

2018 Growing Season

2018 was an interesting growing season, starting with record warm May and June, literary “setting” us up for a big year. The perfect weather during set meant that even though we’d pruned to a specific cluster count, every flower became a healthy berry so clusters were heavier.

Every month that followed was cooler than normal so vines worked efficiently during the summer since no days were excessively hot. It’s important to remember that vines evolved in the Mediterranean so moderate weather is ideal particularly for our pinot varieties and Riesling.

Fall continued cool so ripening slowed. This is what we love about our site: sugars accumulate slowly while the acidity and fresh flavours are retained. The best part is that the resulting wines have more body — we use the term “putting on weight”. 

These early releases are showing all of the traits we love in seasons like this – a depth of flavour, just enough intensity and length on the palate. 

Ann Sperling, Winemaker

Now for the 2020 releases. You can go directly to the coloured sections for the tasting notes.

Sperling Pinot Gris 2018 ($21)

Winemaking and Viticulture

“Pinot Gris – this variety makes up 30% of our planting totalling 12.7 acres in blocks planted in three soil and climate zones. Currently for estate production (as some grapes are sold), we select from the highest altitude block. Grapes are harvested cool by hand then destemmed and skin soaked for 2-4 hours, then pressed. Slightly settled juice is fermented in stainless steel with non-aromatic yeast to dryness. No malolactic fermentation. Minerality is the hallmark, with mid-palate weight increasing with time in the bottle.”

Ann Sperling

12.6% Alcohol, pH 3.3, Total Acidity 6.6 g/L, Residual Sugar 6.6 g/L.

Tasting Notes

Sperling Market White 2018 ($19)

Winemaking and Viticulture

A blend of Pinot blanc and Bacchus with appearances by (Vidal & Perle) in some vintages – these two main varieties represent latest and earliest ripeners on the vineyard. Pinot Blanc, always the last to be harvested, brings structure and finesse while Bacchus adds its unique aromatic profile in measured tones. Bacchus ripens at naturally low potential alcohol, so allows a lighter wine built around a mineral frame to match with a variety of foods including spicy cuisine. Market White is inviting and alive with purity and freshness.

Estate Grown: Bacchus (45%), Pinot Blanc (45%), Riesling (10%)

11.0% Alcohol, pH 3.2, Total Acidity 6.4 g/L, Residual Sugar 4.94 g/L.

Tasting Notes

Sperling Organic Vision Chardonnay 2017 ($32)

Winemaking and Viticulture

Select blocks are hand-harvested on cool September mornings at 13% potential alcohol, cluster sorted, then gently whole-cluster pressed. Slightly settled juice is transferred to 500 L French oak puncheons to wild ferment and complete a native malolactic fermentation. Each barrel becomes a unique ferment with individual properties lending complexity to the wine. Select barrels are blended and bottled after 10-12 months of ageing on lees.

12.8% Alcohol, pH 3.33, Total Acidity 6.1 g/L, Residual Sugar 4.3 g/L.

Tasting Notes

Sperling Natural Amber Amber Pinot Gris 2018 ($30)

Winemaking and Viticulture

Amber – We’ve always had a holistic approach to our winemaking using native and organic yeasts but this time, we dug deeper into a grape that everyone making wine or drinking it in the Okanagan thinks they know. We asked, what happens when you take not only 65% of the Pinot Gris grape and ferment it, but 95-100%.

So we included whole clusters, and stemmed grapes in a ferment of wild yeast and wild malolactic, taking sugars and malic acid to complete dryness. And then what if you press and settle rather than fine or filter – and leave the natural structural elements of the grape intact and not ameliorate with additives such as sulphites. The result is a whole expression of Pinot Gris vines that have adapted themselves over 20 years to our site. It is not an expression of vessel, but a savory expression of the complete grape. It may be an umami expression through the grape, but there’s no denying that this wine loves food.

Ann Sperling

11.5% Alcohol, pH 3.89, Total Acidity 5.2 g/L, Residual Sugar 1.9 g/L.

Tasting Notes

Sperling Old Vines Foch Reserve 2017 ($32)

Winemaking and Viticulture

The Old Foch vines were planted in the 1960s on gravelly soil with amazingly deep roots, this block crops like clock-work each vintage. The fruit is small-berried, dark and rich but never jammy. Whole clusters, at 35% by weight are included in the wild yeast fermentation. After ~25 days, the wine is pressed and sent to barrels for malolactic fermentation and 10 months of ageing in a variety of newer and neutral oak barrels.

12.4% Alcohol, pH 3.85, Total Acidity 6.5 g/L, Residual Sugar 2 g/L.

Tasting Notes

Sperling Pinot Noir 2017 ($35)

Winemaking and Viticulture

“Planted in 2008 on blocks noted for their calcium-limestone rich clay soils, three Dijon clones (114, 777, 828) were planted on three different rootstocks (10114, 3309 and Paulson). The Pinot Noir clones planted totalling 8.5 acres on two benches and nearly every facet of our hillside vineyard, we select the best-suited sites each vintage for Red. Fermented in 1 and 4 tonne lots, including 40% whole clusters, hand-picked and sorted fruit is wild fermented to both alcoholic and malolactic dryness, then barrel-aged in large format (265, 300 & 500 L) French oak barrels, with a tiny percentage of new wood.”

Ann Sperling

13.0% Alcohol, pH 3.7, Total Acidity 6.0 g/L, Residual Sugar 1.5 g/L.

Tasting Notes

Sperling Speritz Pet Nat 2019 ($30)

Winemaker Notes

Pét-Nat is short for pétillant naturel, which is simply French for “naturally sparkling” – and that’s essentially what it is! This lightly fizzy wine has gained a bit of buzz lately with growing popularity in the natural/organic movement and more rudimentary methods of winemaking, but people have been sipping on it for ages. The bubbles were made from 85% Estate Perle of Csaba, 15% Estate Chardonnay.

Tasting Notes

A hip sparkling speritz. Floral aromas of rose petal and lemon zest with mineral undertones.  Unfiltered, so slightly opaque with effervescence. Very pale straw core. On the palate, medium acid, light body flavours of lime, pineapple, pear, minerality and floral notes. Drink now. Serve well chilled. 9 % Alcohol. 91 Points.

For food pairings try with a charcuterie plate.

Guy Lafleur “60” Brut

“60” is a nod to Guy’s 60 goals scored in 1978, and to the 60 months of lees aging of this traditional method Brut sparkling. Beautiful bubbles & presentation, each bottle signed by Guy Lafleur himself & in an elegant engraved box.

When Guy Lafleur wanted to celebrate select Canadian vintners, he contacted Sperling Vineyards owners, Ann Sperling and Peter Gamble to help him find excellent handcrafted small lots to share with his fans and admirers. The results are a Niagara grown Grand Vin red blend from barrels hand-selected from the cellar, and this exquisite Blanc de Blancs vintage sparkling made by the team at Sperling Vineyards. Honouring their relationship with Guy, Peter and Ann were prepared to share their finest wine en tirage for this signature release.

Here is the link to the product literature.

Sperling Organic Dry Riesling 2018 ($35)

Winemaker Notes

2018 was an exceptional year for Riesling, so we decided to show it two ways. The DRY version is a mouthful of WOW. 

Ann Sperling & Rickard Branby

Alcohol 11.8% | pH 3.14 |TA 9.46 gm/L|RS 0.61 gm/L

Tasting Notes

Brace yourself for an exceptional and BONE DRY riesling that is 100% Organic Estate Grown from old vines planted in 1978. A wonderful bouquet of ripe apples and citrus. Vibrant flavours of green apples, Meyer lemon with a hint of apricot and minerality on the finish. 93 Points

The wine paired perfectly with baked pacific cod.

Sperling Old Vines Riesling 2016 ($35)

Winemaker Notes

Old Vines Riesling: the jewel; our flagship. 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 bunches are sorted and de-stemmed 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.

Ann Sperling

Techical Data – Alcohol 11.5% | pH 3.04 |TA 7.9 gm/L|RS 10.4 gm/L

Tasting Notes

A fruity off-dry style Riesling, pale gold in colour.  An aroma of peach, orange and lemon with a hint of floral rose. On the palate green apple, Mandarin orange and peach with well-balanced acid and minerality.  93 Points

This wine will age well and is strong enough to accompany even blue cheese. The wine was perfectly paired sous-vide cooked arctic char on parnip and pear puree and homefries.

Decanter Gold 95 points for the 2015 vintage.

Sperling Organic Pinot Noir 2018 ($35)

Winemaking Notes

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 of 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

Tasting Notes

Light red garnet colour. The aroma of violets, strawberries and cherries. Flavours of red cherries, raspberries, forest floor, spice and wood with a long pepper note on the finish.  The pinot has excellent acidity and grippy tannin structures for ageing.  92 Points

Pairs well with pork tenderloin with a fig and chilli sauce, rack of lamb and duck.

Sperling Late Harvest Pinot Gris 2010

Production Notes

Late Harvest – starting in 1986, winemaker, Ann Sperling has had a fascination with Late harvest and botrytis affected wines. The concentration and texture of late-harvested wine set an exciting challenge to make a harmonious and refreshing wine in spite of the obvious intensity. Ideally, mature grapes are harvested at 30 Brix depending on the season and selection. Acidity is key, so harvest parameters include target acidity of 10 g/L.

Tasting Notes

Delicate, creamy, and decadent. Off-dry and well balanced. Flavours of lemon curd, honey, pineapple, and almonds. A balance of mouth-watering citrus with a smooth honey texture which lingers on the tongue. 90 Points

Sperling Last Harvest Vidal 2018 

Techical Data – Alcohol 10.5% | pH 3.6 |TA 9.6 gm/L|RS 123 gm/L

Tasting Notes

Yellow gold colour with amazing pure fruit aroma of white peach, yellow apple, with a note of floral honey.  Medium-bodied with a medium sweet palate balanced by refreshing acidity.  Wonderful flavours of peach, nectarine and pineapple. Tangy yellow fruits and sweet citrus notes linger on the finish. 90 points

Conclusion

To order these excellent BC Wines please visit the Sperling Vineyards website

For the details on earlier Sperling Vineyards Releases please click on the following links 2019, 2018, 2017 and 2016