TOURIGA NACIONAL 2016

VARIETY: 100% TOURIGA NACIONAL PRODUCTION: 303 CASES ALC./VOL.: 14.0% OTHER: pH 3.86, TA: 6.0 g/L, RS: 2.8g/L CSPC: BORDER + 30841 VINES 2016

VARIETIES: 44% , 24%

20% , 7% PETIT VERDOT, 5% CARMÉNÈRE

PRODUCTION: 81412 CASES

ALC./VOL.: 14.7% THE Touriga NacionalOTHER: is a red pH variety3.76, TA: that 6.3 is g/L, best RS: 2.7g/L• Grapes hand-picked and sorted in the , CSPC: + 783936 known for being grown in the and Dão then sorted again prior to destemming and region of . Often used in blends to make pumping through to fermenters. No crushing. port, it is increasingly being used to make table • Warm red fermentation at approx. 26°C to . This low yielding variety produces very 28°C in variable capacity 5,000 L stainless steel THE GRAPES WINEMAKING few bunchesCabernet of small Sauvignon, grapes. Cabernet The resulting Franc, high Malbec, -fermenters. Grapes hand-picked and sorted in the skin to Petitpulp ratioVerdot makes and Carmenere,for a well-structured, all red grape • vineyard,Pumpovers then three timessorted daily. again prior to aromaticvarieties withthat arehigh known tannins for beingand intenseincluded in • destemmingCooperage: 225and L barriques;pumping Françoisthrough Frère.to black andwines red in fruit the regionsflavours. of Bordeaux,To the best France. of our They fermenters.25% new NoFrench crushing. , remainder – neutral knowledge,are Moonfrequently Curser blended is the onlytogether producer in varying of -barrels. Cool to warm red fermentation for the various amounts, depending o-n the characteristic of varieties in the range of approx. 24°C to 30°C this grapeeach variety grape, in the British Columbia. and the , to form • inMalolactic variable Fermentation:capacity 5,000 LYES, stainless in tank steel and well-structured medium to full-bodied wines. fermentersbarrel. VINTAGEAs usual, REPORT Chris, our fab winemaker, followed • -Filtered: Gentle pumpovers YES three times daily The 2016his heartgrowing and seasonpalate in in selecting Osoyoos the was Bordeaux a • -Fined: Cooperage: NO 225 L barriques; François Frère varieties to include in the blend. The aim of • andBottled: Saury. March 20-25% 2018 new French Oak, remainder fantasticthis one wine for islate to ripeningshowcase redthe varieties.best of what In the – neutral barrels. Osoyoos,season spring had was to offer,early and and stay hot, true with to producingearly - Cabernet Sauvignon only – post fermentation bud breaka well-rounded, and flowering. delicious Summer blend started for all tooff enjoy. a TASTINGtwo-week NOTES soak little cooler than expected but August was hot The -2016 Co-fermentation: Touriga Nacional NO is a dry, medium-bodied and dry leading to early and a long and - Malolactic with a noseFermentation: of spice, red YES, fruits, in tank fennel and seed VINTAGE REPORT barrel. warm fallThe and 2016 growing season. season The in Osoyoosluxurious was a and floral- Filtered: notes. YES The palate is similar to the nose but ripeningfantastic season oneresulted for late in excellentripening red fruit, varieties. with In with - hintsFined: ofNO leather, tobacco and cedar. Medium well-balancedOsoyoos, acid spring and sugarwas early levels, and and hot, optimal with early weight,- Bottled: with Marchsilky 2018mouthfeel and approachable physiologicalbud break ripeness. and owering. Summer started off a tannin and acid structure, the wine delivers an little cooler than expected but August was hot intriguing profile of savoury and fruity characters. and dry leading to early veraison and long and TASTING NOTES VINEYARDwarm fall and harvest season. The luxurious We anticipateThe 2016 thatBorder our Vines Touriga is a Nacional dry, medium will evolveto • Osoyoosripening East season Bench, resulted Moon in Curser excellent Vineyard fruit, with nicelyfull-bodied in bottle overred wine the nextwith fivedark to garnet eight colour.years. • Classwell-balanced 1 vineyard site,acid south-west and sugar aspect levels, and and The nose consists of cherry, blackberry and slope.optimal physiological ripeness. black pepper. The palate follows the nose with blackcurrant, dark cherry, leather and a little • Soils: loamy sand, with silica and granite spice. The wine has good structure with composition.VINEYARD medium tannins and subtle in uences from • Harvest- Osoyoos date: East early Bench, November Home 2016 Vineyard the oak. • Brix- Osoyoos at harvest: East 23.6 Bench, Brix Moon Curser Vineyard - Osoyoos East Bench, Ferdnandes This vintage of Border Vines shows good - Osoyoos East Bench, Pendergraft Vineyard avour concentration and is slightly more fruit - All Class 1 vineyard sites, south-west aspect driven than previous years. Approachable and slope. straight off the blocks, enjoy this wine now or - Soils: sand to loamy sand, with silica and over the next six to eight years. granite composition. - Harvest date: many varieties picked on several days; overall earlier than normal - Brix at harvest: 24.2 Brix average

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