Abundant red berries, chocolate, mocha and vanilla gush forth. But sharp acidity, astringent tannins and medicinal notes need some taming, so decant to aerate the wine. Suited for grilled fare.
The '08 Tignanello is more linear than the richer '07. Toast, graphite, morello cherry, humus, cassis, mocha and a slight herbal edge are supported by Sangiovese’s acidity and Cabernet Sauvignon’s tannins. It will age well for a decade.
One of a growing number of Vancouver Island wineries who’ve adopted this proprietary name, this Prosecco-styled Charmat sparkler sports a good mousse with bright orchard notes, green apple and zest, with a flinty touch.
Brimming with black and blue fruit, mulberry and smoky notes, the plush palate is layered and juicy with textbook pepper, well-integrated tannins, carefully managed oak, suppleness and good length.
Okanagan Crush Pad helped craft this South Okanagan–sourced Gamay/Syrah (80%/20%) proprietary blend for Edible Canada’s bistro on Vancouver’s Granville Island. Savoury, sage, berry and peppery aromas. Food-friendly red berry flavours brightened by juicy acidity/tannins. Straightforward yet refreshing.
Full ruby. Cocktail of ripe red-berry fruit, complex and so intense it is exuberant; oak is already melting in. Supple and full on the palate, chubby with baby-fat texture and velvety tannic backbone. More bright fruit in the finish. Impressive.