It’s the time of year we start thinking about relaxing with rosé. To be truthful, we enjoy our RED SKY rosé all year round as our after work, pre dinner choice of aperitif. But now we’re thinking of being in the garden, getting out the hammock and listening to the sound of the world suddenly a little warmer in our neighborhood.
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Trade: email@example.com (Thompson Okanagan), rest of BC > chantal@theFridayList.ca
The big food and wine festival that is Cornucopia gets underway in North America’s premier mountain resort in early November and Black Cloud will be there to take part and pour some Pinot Noir.
Now in its 20th year, Cornucopia celebrates food and drink in a big way with scores of events, big and small.
Black Cloud will be at the Crystal Lodge Gallery for a unique event that allows participants to express their artistic prowess (or lack thereof) and sip delicious Pinot Noir at the same time. It’s a great event for a date night, a girls’ night out or a chance to scratch that secret artist’s itch. If your in town, why not join us?
Audralee Daum and Bradley Cooper – partners in Black Cloud.
Tickets go fast for these wine and art events so make sure you follow this link to secure a spot.
We’re shipping two Pinot Noirs in the first allocation of 2016.
Members of the Cloudy Day Club – our wine club that receives our Pinot Noirs three times a year – can look forward to two different Pinots in this package.
We’re sending the Fleuvage – our anyday, medium-bodied PN that works wondrously with light pasta dishes, poached wild salmon or crumbled goat cheese on toast.
We’re also sending some RED SKY rosé because – SPRING! The 100% Pinot Noir, made in the saignée method, is our go-to casual wine all year. But it’s especially welcome during the warm months when it makes a great partner with lighter foods served at room temperature or cooler. It’s a picnic in a glass.
photo by Jennifer Schell
The wines will be shipped in a 2 to 1 ratio. If you’re a Straight Six member, for example, you’ll get four Fleuvage and two RED SKY. There’s still time to add to your order. Cloudy Day Club members should contact us to put more wine in your shipment.
Not a Cloudy Day Club member? Just head to our website to subscribe. It’s better than ever to be a member because we’ve just made shipping FREE.
There’s still time to join. There’s about 13 days left before cut-off on the day this was posted.
After a long wait, we’re releasing this special edition Cumulus Nimbus. This is a single-barrel, handcrafted Pinot Noir from the 2013 vintage. The fruit was chosen cluster by cluster from our source vineyards on the Naramata Bench and fermented in a small, segregated batch. Aged for 14 mos in French oak and further bottle conditioned until its early release to Cloudy Club members a few weeks ago, this Pinot Noir is the epitome of our wine making goals and sets our performance bar a few notches higher.
We reserve the Cumulus Nimbus name for vintages of exceptional conditions. 2013 was the first vintage since we began Black Cloud in 2008 that we felt confident in making such a declaration.
Each bottle is numbered and personally signed by the winemaker and only 275 were produced. Best way to obtain is to head over to our Cloudy Day Club site and hit the ‘store’ tab. We ship anywhere in Canada.
You may recall that I removed the head of a French oak barrel a few weeks ago to do an open top ferment of our 2014 Cumulus Nimbus Pinot Noir. Now it was time to put the head back on so I could re-fill it with #Pinot. Taking the head off was easy. Getting it back on so it would seal would be a bit more of a challenge.
I was careful to save the small custom nails that help keep the hoops in place. They don’t sell them yet at my local hardware store. I also prepared a thick, gooey flour paste that I used in the croze or groove the barrel head sits in to help seal the deal. I’d read somewhere that corn flour is used but I just used regular old Robin Hood.
I removed the quarter hoop and the French hoop. That let the sun in but it was the only way the head could be manipulated back into place.
Not such a neat job but I didn’t want to miss a spot.
And here it is the next day – being tested with 225 liters of water over the next 48 hours. Not the slightest drip at this point. Success!
We’re acutely aware that some of our fans wish we had a physical location for our winery where they could visit and live the terroir first hand. We don’t have a tasting room or a winery building to visit – for now. But we can recommend other places we think embody the Okanagan and BC wine experience.
A lot of the wineries in BC certainly don’t need our help. But sometimes even our jaded perspective gets a wake-up call and we feel compelled to pass on what we think is essential for visitors and residents to know about.
Lately we had the opportunity to visit Black Hills in the South Okanagan and thoroughly enjoyed the premium tasting that was offered. We hadn’t been to Black Hills since they opened their new visitor center and we didn’t intend on doing anything more than standing at the tasting bar and having a couple sips. But once we stepped into the modern, cool reception area and took in the view, staying a little longer and having a richer adventure seemed like the right thing to do.
The wines, scenery and architecture were great. But without a good guide the journey can be confusing or lacking. Not so at Black Hills. They’ve got some top talent twisting tops and pulling corks. I thoroughly endorse Jeff Stewart for the way he shepherded our group through our flight of wines, offering information and insights into vintage variations and winemaking stylistic nuances. You can book Jeff directly at firstname.lastname@example.org when you book your tasting.
And I advise booking soon. We were told that these custom tasting sessions are quickly finding a favoured place among wine touring visitors and this is something you don’t want to miss.