Non-Vintage, Solera, Port-Style fortified wine.
We use three varieties of cherries from family orchards in the Osoyoos as the base of this uniquely Okanagan product. Each cherry is hand-picked, then destemmed by hand, before a very gentle pressing. The wine is fortified with a neutral spirit, then aged in solera for six to 10 years before blending and bottling. The solera method is a Spanish technique in which “mother barrels” were established in 2013.
Each time we make Cherry Baby, part of the total volume produced is removed from the solera and bottled, and the remaining volume returned to the solera for more beauty sleep. This means the oldest wine (from the 2013 vintage), is present in a small percentage, following the Spanish philosophy “the oldest wine teaching the youngest.”
For this product, we blended and bottled in the fall of 2023. We love how much savoury date, raisin and dried cherry flavours come through, plus a salted almond note that we find particularly intriguing. With second taste, we notice added complexity of roasted hazelnuts, vanilla biscuits, brown sugar, and clove notes.
A little glass of Cherry Baby is a great way to complete a meal. She’s also fantastic with blue cheese, dark chocolate, Black Forest Cake, or sticky toffee pudding! Serve at cool room temperature, 16°C.