What’s better than great wine? Great wine on sale!
Blasted Church is making it easy for wine lovers to stock-up for the festive season with their big holiday sale, on now through December 14th. The sale applies to all Renaissance Series wines.
Here are the sale details:
- Save 10% on 12–23 Renaissance wines
- Save 20% on 24–35 bottles
- Save 30% on 36+ bottles – with free shipping across Canada
There are savings in numbers, so get your friends together and put together an order.
Free pickup at the winery, Monday to Friday from 10:00-4:00 until December 24th. Flat-rate $15 shipping per case, or free, Canada-wide shipping on 36 bottles or more.
This weekend I had the pleasure of tasting through some of the Renaissance Series wines and here are my tasting notes to help you make your picks.
2024 Sauvignon Blanc (Sold Out at the Winery)
Made from 100% Sauvignon Blanc sourced from Andrews Family Vineyards in Washington State. After a three hour cold soak the juice was pressed to tank to settle before being racked and transferred to the cellar at Blasted Church in a temperature-controlled truck. Part of the juice was racked into neutral French oak barrels for fermentation and aging while the other portion remained in stainless steel tank prior to blending.
Aromas of peach pit, blossom and grapefruit pith. This a dry, medium bodied wine with high acidity. The palate offers notes of peach, lemon, lime zest and pink grapefruit with a medium+ finish.
2024 Viognier $28.00
The 2024 vintage is composed of 85% Viognier and 15% Marsanne. 64% of the Viognier was sourced from Andrew Family Vineyards in Washington State while the remaining 21% was sourced from the Redbrick Vineyard in Osoyoos along with the Marsanne.
The fruit from Andrews Family Vineyards was given a three-hour cold soak, after which the juice was pressed to tank to settle before being racked and transferred to Blasted Church in a temperature-controlled truck. The juice was divided between French oak barrels and tank. All the fruit from Redbrick Vineyard was whole cluster pressed directly to tank before racking to French oak barrels and puncheon for fermentation and aging. The separate wines were assembled to produce the final blend.
Aromas of blossom, coconut oil, peach, dried apricot and butter. This is a dry, full bodied wine with a creamy mouth feel and the acidity is medium+. The palate offers notes of blossom, peach, pear and a touch on cinnamon with a medium+ finish.
2022 Syrah $34.00
This wine is composed of 97% Syrah and 3% Grenache. The Syrah was sourced from the Lloyd Vineyard (52%) on the West Bench of Osoyoos, the House Vineyard (33%) south of Oliver and the Redbrick Vineyard (15%) on the East Bench of Osoyoos. The Grenache was from the Moksha Vineyard overlooking the north shore of Osoyoos Lake.
The fruit was hand harvested and destemmed to tanks. After a few days of cold soaking, fermentation was started and pump-overs were increased to match the needs of fermentation. The wines were left on skins for 18 to 26 days. Once maceration was complete, the free run wines were moved to barrel for malolactic fermentation. The oak was French and Hungarian, with 30% new and the remainder third-fill, fourth-fill and neutral. The wines were in barrel 14 months before blending. The final blend was aged a further 4 months in barrel.
After four hours in the decanter there are aromas of black pepper, ripe fruit (strawberry, black cherry, black plum), vanilla, fennel and cured meat. This is a dry wine, medium+ in body with high acidity and medium tannins. The palate offers black pepper, black cherry, black plum, sweet spice and liquorice with a medium saline, mineral finish.
2021 Cabernet Sauvignon $38.00
Crafted from 94% Cabernet Sauvignon and 6% Petit Verdot. The Cabernet Sauvignon was sourced from the Jose Vineyard (clone 191 and 169) on the western edge of Osoyoos and Inkameep Vineyard (clone 169) on the Skaha Bench. The Petit Verdot was from the Lloyd Vineyard on the west side of Osoyoos. Each lot was hand harvested, destemmed and transferred to tanks for a 5-day cold soak before fermentation started. Pump-overs occurred 1-3 times per day. After 18-28 days on skins the free run wine was drained to barrel for malolactic fermentation. The oak was French (30% new) with the balance being second, third, fourth-fill and neutral barrels. The wines were aged in barrel for 12 months before blending. They were returned to barrel for an additional 6 months of aging before bottling.
The winery tasting notes refer to this wine as “brooding” and I think that is a great descriptor! After three hours in the decanter there are aromas of dried blackcurrants, black plum, salty black liquorice and smoked meat. This is a dry, full bodied wine with velvety, high tannins and medium+ acidity. The palate offers blackcurrant, salty black liquorice, black plum, black cherries and smokey graphite with a medium+ finish.
Browse the full Renaissance Series here blastedchurch.com/collection/renaissance