Dark brown. Quite complex nose of coffee, dried prunes, dark chocolate, herbal tea. Thick on the palate with a bitter chocolate taste. Slightly sweet impression but the tingling acidity provides a nice contrast. Finish is long on notes of vanilla. Satisfying and filling, it will be perfect on a cold night.
Pale salmon in colour; cranberry and wild strawberry bouquet. Dry, light to medium bodied, with tangy flavours of rhubarb and strawberry. Good length. A harbinger of summer rosé.
From another unusual vintage that experienced one of the hottest spring’s on record before a cooler growing season. Made from 100% estate Cabernet Franc, de-stemmed and gently crushed, small batch fermented in French and American oak, aged over 20 months. Upfront black fruit and red fruit with dusty notes and hints of tea and graphite. A superbly balanced palate of herbaceous and spice notes with cassis, pepper and trademark Similkameen minerality wrapped in approachable tannins through the lengthy close.
The blend is 70% Shiraz and the rest Cab. I love the mature blueberries, currants, mocha and pepper notes on the nose. It’s rich, expressive and velvety on the palate with layers of lush currants, blackberries and spice. Will age well in the cellar.
Big, ripe style with lush blackberry and blackcurrant fruit backed by copious layers of mocha, cocoa and spice. Lush and creamy, with a fresh finish filled with fruit.
When Boston Lager hit the market in the mid-80s, there were only a handful of craft breweries in the US. At the time, the Vienna-style lager really resonated with beer lovers, and it continues to be very popular today. With a rich toasted-malt profile, balanced with a dose of floral and herbal noble hops, it’s very smooth with medium carbonation and a crisp, dry finish.
Bright blueberry and Five-spice infuse the gamey, savoury aromas. The dense, rich palate showcases well the concentrated raspberry and black cherry flavours. French oak barriques (50% new) imbue structure and fine-grained tannins. Long, complex finish satisfies. Serve with game meat in fruit sauce.