Gold Medal Winner, WineAlign National Wine Awards of Canada 2023
Blend of Viognier, Pinot Gris and Gewurztraminer. Off dry in style with tropical aromas and flavors of passion fruit, guava, grapefruit and melon and a hint of spice. The wine is nicely balanced with a small amount of residual sugar giving a soft supple mouth feel. Serve slightly chilled.
|Deborah Podurgiel - Certified Sommelier and Wine Writer for Natalie Maclean rated this wine as 91/100 with the following review:|
"Really an apt name for this wine! You have a splash, and another splash and.... well, you get the idea. This one should be classified as dangerously drinkable. *(*
The thing about a blend (Splash is a blend of Viognier, Pinot Gris and Gewurztraminer) is getting it right. And Riverstone has definitely done so with this vintage (2022). Off dry and fragrant with aromas of passion fruit, guava, citrus zest, a kiss of spice, supple, juicy and so easy to enjoy! Tasted July 2023. ..."
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The season started with bud break on April 27th. The weather was cool in May and through June with flowering 2 weeks later than usual. August also had cooler than normal nights. Early September was wetter and cooler than normal but was followed by a return to seasonal norms up to the end of October. The vines were farmed sustainably with particular care and attention to canopy and water management. Harvest decisions were based on winemaker’s personal preference with particular attention to sugar/acid balance and flavor. The Pinot Gris and Gewurztraminer grapes came from our River Rock Vineyard, planted in a location that allows the vines to thrive and mature fruit of a consistent quality and character. The vines were in their 20th leaf when the fruit was harvested (Sept 29th). All of our vineyards are on south facing slopes where soils are composed of rock, sand, and gravel laid down during the last glacial recession.
The Viognier for this blend came from our Boulder City Vineyard. The vines were in their 19th leaf when the fruit was harvested.
The grapes were hand-picked, at peak ripeness, then destemmed and pressed after a short period of skin contact time. The juice was then allowed to settle before transferring to another stainless steel tank where it is inoculated with yeast starting the temperature controlled fermentation. Each wine is fermented individually with select yeast strains. Following fermentation the wines were racked off the lees several times over the next few months before blending, finning, filtering and bottling.