Well knit, balanced and vibrant; quite salty with flavours of apple, almond, camomile and lemon preserves with a hint of spice on the finish. Would nicely accompany pork tenderloin.
Fresh aromas of dark cherries, blackberries and spices from cloves to cinnamon with soft, ripe tannins; juicy acidity, elegantly balanced, and youthful with a lifted finish.
A blend of Colombard, Gros Manseng and Sauvignon offering lively ripe green and yellow fruit flavours with a clean, distinctly mineral character derived from the local soils. An enjoyable, inexpensive quaffer.
Wonderful aromas of peach, papaya, citrus and rosemary, flavours of apricot and peach with a refreshing minerality and long, crisp finish. Delicious and invigorating. A great wine with sashimi and raw oysters.
Hard to imagine Chardonnay being produced in the heat of Israel, but this leading producer has crafted a warm climate Chardonnay that shows nice tropical fruits, pear and creamy vanilla notes on the nose. A hint of citrus flavours emerges on the palate to go with creamy apple, tropical fruits and spice. Surprisingly balanced. Serve with poached salmon or lobster dishes.
Made with BC Sommelier of the Year Mike Bernardo (Vij’s), the latest in Okanagan Crush Pad’s continuing Okanagan Wine Campus mentorship series. This very fresh lemon and lime–toned Riesling, which straddles both stainless and concrete egg fermentation, is luscious and layered, with just a touch of residual sugar that will make it the perfect partner for a wide range of plates, including lightly spiced curries.