The JoieFarm winery on the Naramata Bench releases most of its wines in the spring and the releases are wines from the vintage just completed..
But it has two wines that involve barrel aging; these are released in the fall, almost two years after the vintage in which they were grown.
Here are notes on the two recent releases.
JoieFarm Reserve Chardonnay 2009 ($29.90 for a production of 502 cases). This wine presents a creamy richness to the palate, reflecting both the warm vintage and the pains taken with the grapes in the winery, beginning with pressing whole clusters and berries. The wine was fermented in French barrels and puncheons (12% new, 36% one year old, 52% neutral). A quarter of the wine was fermented with natural yeast. All the wine went through malolactic fermentation and then was aged nine months in oak. The lees were stirred regularly, promoting the rich texture on the palate.
The wine begins with aromas of orange and other citrus fruit. It has layered flavours of good marmalade and ripe pears, with a delicate touch of cloves on the finish. 91-93.
JoieFarm PTG 2009 ($25.90 for a production of 900 cases). This is a blend of 63% Pinot Noir and 37% Gamay. It is worth noting that 10% of 2010 Gamay was blended into this to brighten the fruit flavours. PTG stands for “Passetoutgrain” – the term used in Burgundy for red wines made by blending these two grapes. The wine was fermented in stainless steel and then aged in a combination of French barrels and puncheons (13% of the oak was new).
The result is what one looks for in a PTG – a cheerful, almost playful red beginning with aromas of spice, strawberries and cherries. On the palate, there are notes of cherries. My tasting companion found a hint of red liquorice which may be the same as what the winery, in its own notes, refers to tamarind. 89-90.
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