2021 arrived from one of the easiest winters we have seen with
no bud or vine death detected. Bud burst was a full week ahead
of 2020 so it was an earlier than normal start to the season.
Early spring was dry and cool. A light frost in mid-May occurred
but the vines were unscathed. May’s average temperatures were
between 20°C – 25°C. First heat arrived the end of May: 40°C in
Osoyoos that lasted for 2 days. With only a couple days of rain, it
was one of the driest springs on record. The last week of June
set records with a 7-day heat dome which brought 46°C in
Osoyoos, 44°C in Skaha, and 43°C in Penticton. The remainder of
July enjoyed consistent heat with temperatures in the mid to
high 30’s °C. The first week of August saw some cloudy skies due
to smoke from fires, but the next 2 weeks of August were crystal
clear and hot with very little precipitation. August 20th saw the
cooler weather move in and 25°C became the norm. September
was beautiful, sunny and warm, 25°C – 30°C, perfect for ripening
grapes. Whites were harvested 10-14 days earlier than average.
Because of the heat dome, the estate vineyards were 15-20%
down in tonnage but showed excellent fruit quality.
The French technique known as saignée was used to make the
Monster Rosé. This process produces rosé wine as a by-product
of red wine fermentation. The grapes were harvested at
22.5ºBx. Each red varietal was fermented separately. Juice from
the red grapes was extracted before any significant skin contact
occurred. It was then cold settled & fermented to preserve the
bright fruit flavours and pink colour. Once all fermentations were
complete the final blend for the Rosé was assembled.