2015 Simo Small Lot Red Blend
- Cabernet Franc
- Cabernet Sauvignon
- Okanagan Valley
- Bottle size
- 750 mL
- Silver Medal 92 pts
Pronounced "See-Moo", Simo is Indigenous World's signature Bordeaux style blend in small lot quantities. This wine has been
aged for 44 months and comes from some of the finest Merlot, Cabernet Sauvignon and Cabernet Franc grapes that grow in
the Okanagan Valley. Our winemaker, Jason Parkes has hand crafted and blended this signature wine with the utmost care.
This wine is both elegant and complex. Aromas of black cherry, dates and demerara with notes of black currant, cherry and
white pepper on the palate, finishing with supple tannin and hints of anise and tobacco.
Vanilla, coffee, chocolate, and black cherry aromas with a light meaty reductive undertone set the tone for this boisterous, round, warm, red wine. On the palate, sweet black fruit fresh mixes with earthy, smoky, lifted cherry/cassis, with a spicy, oaky, savoury black olive finish. Serve this in the fall with beefy, hearty stews and grilled meats.
Simo (See-Moo) is a small lot, spicy and fragrant 45% Merlot, 42% Cabernet Sauvignon and 13% Cabernet Franc red blend from a hot vintage (2015). On the nose this lush red is a bed of rose petals with earthy cedar spice and cinnamon aromas. On the palate, Simo is layered and rich with spiced plum, liquid dark cherry, black currant, pink florals, earthy cigar box, baking spices and a lingering white pepper finish. Tannins are fine and supple throughout on this dry, medium-plus bodied, Bordeaux-style food-friendly, flagship red. Decant for one hour prior to pouring with a grilled venison filet or roast pheasant. We paired it with roast duck and that was a perfect match as well. Tasted August 2020.
Simo means “connected to the land” and is the traditional name that was given to Robert Louie by one of his elders. The Merlot wine grapes were sourced from the Antares Vineyard in Oliver, while the Cabernet Franc and Cabernet Sauvignon grapes were sourced from the Daliwal vineyards in Osoyoos, British Columbia.
Each varietal is fermented separately in small batches and left on their skins for an extended period of time. Grapes were gently pressed and then transferred to fine-grained French oak barriques where full malolactic fermentation occurred. After MLF, the wine was aged in oak barrel for over three and a half years.