Aromas of black olive, dark berries and some dusty mineral hints precede a plush entry of black fruit with liquorice, spice and clove notes wrapped in juicy acidity, artfully balanced with black pepper and lingering spice notes through the close; rounded and luscious but with understated measured weight and solid structure. Definitely age-worthy from a superlative vintage. Also available in large formats.
A new brand sourced from the former Inniskillin Okanagan Dark Horse Vineyard. Aromas of red and black fruit with smoky notes and vanilla introduce a fruit driven palate of redcurrant, blackberry and cassis with undertones of spice and earthy tones, approachable tannins before a toasty close.
Stainless steel fermented and French and American oak aged for 16 months after secondary fermentation. Forward ripe red berry aromas precede a plush and plummy mocha and cassis palate framed in approachable tannins with balanced acidity with some herbal notes through a lengthy close.
Fruit sourced from Black Sage Terrace vineyards of sandy loam over granite, sand and gravel within close proximity. A blend of Grenache (35%), Syrah (33%), Mourvedre (32%), open top fermented, aged 14 months in neutral French oak. Inviting red and black wild berry fruits lead to a complex and layered palate of raspberry, damson and blackberry notes wrapped in well integrated, approachable tannins, with good structure and juicy mouthfeel through a lengthy end with a distinctly mineral streak.
Up front warm, ripe notes of red berries precede a plush cherry and strawberry toned, medium bodied palate underpinned by elegant savoury and spice notes finishing with pure fruit flavours and good structure, balanced by silky tannins.
Limited release, likely only this vintage. Forward black berries and herbal notes followed by a vibrant, pure and full fruited palate; excellent varietal expression, with raspberry, mulberry, cherry, vanilla and tea notes wrapped in well-integrated silky tannins with a lingering, peppery close.
A blend of Grenache from Penticton (46%) with 28% Syrah and 26% Mourvèdre, each from a different site on West Osoyoos Bench. Open top fermented, punched down over 20 days then gently pressed before seven months on lees in French oak (20/80 new/neutral), unfined and unfiltered. Up front red and black fruit with a wild edge and earthy notes before a complex layered palate with mulberry and plum, herbal undertones and some grip around a core of firm tannins. Gentle decanting recommended.