The Creek 2014
94 points - John Schreiner, May 2018.
The 2014 The Creek is a unique blend of 53% Cabernet Sauvignon, 19% Merlot, 17% Cabernet Franc, 9% Malbec and 2% Petit Verdot. Aptly named after the iconic waterway that has shaped the surrounding landscape, the new flagship wine is a celebration of Tinhorn Creek Vineyards’ longstanding pursuit of both excellence and innovation in winemaking.
Fermented using wild and selected yeasts, the wine is aged for 24 months in 40% French new and Hungarian oak barrels. Boasting opulent flavours of blueberry, cassis and black cherry, with a warm toasted spice finish - the flagship wine’s rich undertones and full-bodied palate make it a perfect pairing for richer dishes.
Cellaring potential 15 - 20 years
Beautiful garnet red colour showing barrel ageing to perfection, with a youthful appearance. Nose opens with chocolate and black currant, cassis liqueur and blueberry pie. The wine has a wonderful balance of power and elegance, with layers of chocolate and fresh red and black fruits. The finish is long and supple making this wine approachable now, but the acidity and tannin to go the distance and will reward with significant cellaring.
Silver - International Wines & Spirits Competition, London UK 2018.
Hot and dry summer, typical of the South Okanagan, but with a cool October allowing us to pick our Bordeaux Varietals at the end of October, selecting the fruit at perfect ripeness and balance. The three main varietals come from our Diamondback Vineyard on the Black Sage Bench which has free draining sandy soil, giving our wine plenty of power and intensity, with smooth tannins. The Malbec and Petit Verdot from our Golden Mile Bench vineyard yield beautiful acids and tannins to the wine.
A very high quality vintage, there was no disease or pest pressure and we did moderate leaf thinning and green harvesting to ensure only the highest quality fruit made it into the winery.
The grapes were destemmed and partially crushed, leaving some whole berries and pumped to open-top fermenters and stainless steel tanks for fermentation. For some blocks we use special cold tolerant yeast strains and ferment the wines quite cool (~10-11C), while others we allow to ferment naturally with no added yeast. These fermentations typically are warmer and are much less vigorous, leading to a long, slow (6-8 weeks long) gentle extraction of colour, tannin and flavour. The wines are then pressed and racked to 40% new French and Hungarian oak barrels for malolactic fermentation and ageing. The wines were racked to tank for blending in spring 2016, and then returned to barrel for a further eight months, for a total of 24 months of barrel ageing.
Cases made: 1475