e·qui·poise (ˈekwəˌpoiz) means balance or a state of equilibrium. At Tightrope we strive for balance in everything we do, especially in our wine.
This blend of Syrah (40%), Cabernet Franc (40%) and Merlot (20%) reflects the unique terroir of the Naramata Bench.
IN THE GLASS: black cherry, blackberry, plum, chocolate, coffee, leather, sage; dry.
IN THE GLASS: black cherry, blackberry, plum, chocolate, coffee, leather, sage; dry.
This blend of Merlot (20%), Syrah (40%) and Cabernet Franc (40%) is made from grapes frown on the Naramata Bench and reflects its unique terrior. There are aromas and flavours of dark fruit such as cherries, plums and blackberries; sage, coffee & leather. The tannins are velvety and the finish is long.
As with all of our reds, the grapes are hand-picked, small lot fermented and gently treated through the whole winemaking process. The grapes are cold soaked for up to 5 days before fermentation is begun. The temperature is carefully controlled to get good colour and tannin extraction, without striping the delicated fruit flavours. In total the wine spends about 21 days on skins. Our hands on approach creates wines that are well rounded, approachable, but meant to age. The components of this wine were aged separately for 10 to 12 months in 50% new French oak, before being thoughtfully blended.
Wine Profile
Tasting Notes
This blend of Merlot (20%), Syrah (40%) and Cabernet Franc (40%) is made from grapes frown on the Naramata Bench and reflects its unique terrior. There are aromas and flavours of dark fruit such as cherries, plums and blackberries; sage, tobacco and leather. The tannins are velvety and the finish is long.
Vineyard Notes
These grapes are all grown on the Naramata Bench and hand-picked in small lots.
Winemaker Notes
These grapes are small lot fermented and gently treated through the whole winemaking process. The grapes are cold soaked for up to 5 days before fermentation is begun. The temperature is carefully controlled to get good colour and tannin extraction, without striping the delicate fruit flavours. In total the wine spends about 21 days on skins. Our hands on approach creates wines that are well rounded, approachable, but meant to age. The components of this wine were aged separately for 10 to 12 months in 50% new French oak, before being thoughtfully blended.
Food Pairing Notes
Roasted beef, wild mushroom risotto, venison, hard cheeses & pasta with roasted peppers & shallots
Other Notes
Drink now through 2032
