From old vines in Kelowna’s Mission District. Aromas of white flower, pear, lychee and rose petal, followed by a juicy, well balanced, tropical toned palate, underpinned by fresh acidity a little ginger spice, some savoury notes and a hint of mineral with a clean finish. Added texture from 1/3 being barrel aged.
Named after the owl’s “athene” genus, this inaugural release launches complex floral, blueberry and leafy black currant aromas. Spicy cassis and black fruits preside over the full-bodied palate. White pepper finish captivates. 2 to 4 years cellaring will integrate this Syrah/Cab Sauv blend.
This crisp, complete, medium-bodied traditional-method fizz is a blend of Chardonnay from Marlborough's cooler Awatere Valley, as well as Pinot Noir from Marlborough's clay-soiled Southern Valleys. Ample toasted stones, lemon and a bed of doughy, fennel lees is brightened with a pithy citrus acidity and a snap of lemon peel that hums along the finish. A lovely example of accessible Kiwi fizz.
A bright and vibrant wine with juicy cherry flavours, lifted acidity, balanced and long with a touch of savoury spice on the finish. A great example of how good the simplicity and purity of Barbera d’Asti can be with respect to drinkability and as an everyday food wine. A great value.
Matured in oak casks in the Annapolis Valley, Boars Back Ancestral Cider is smooth and velvety. It pours brilliantly clear with gentle carbonation; aromas of baked apple, banana and caramel swirl to the nose. On the palate it begins with sweet apple but the lemon-like acidity kicks in quickly and cleans the tongue out. Good length, medium tannins. Try it with roast pork or for brunch with fruit-topped French toast and bacon.
Revisit this classic American-style pale ale as it reaches middle age — it hit the scene 36 year ago when most beer was light and flavourless. Brewed using a hefty dose of fruity and piney whole-leaf hops, the bitterness is nicely balanced by the mix of bready and caramel malt. This brew is “finished” in the can or bottle in the same style as Champers. The brewer adds a sprinkle of fermentable sugar and yeast to the beer, seals it up and lets it carbonate the natural way.
A wine for dedicated carnivores! Dense purple colour; cedary, blackberry nose with a note of cinnamon; medium- to full-bodied, dry, savoury, plum flavour; well-balanced with lively acidity.