From the winery’s Mystic River Vineyard in Oliver. Lifted vibrant orchard fruits on top followed by a juicy entry and well-balanced palate of pear and citrus notes with a touch of mineral through the creamy close. Superb value.
From one of the best in a string of good recent vintages. A blend of Cabernet Sauvignon (38%), Petit Verdot (26%), Malbec (15%), Syrah (8%), Cabernet Franc (8%) and Merlot (5%), planted by Richard Cleave in 1996 in the Phantom Creek Vineyard on Black Sage Bench. 18 months in 85 percent new French oak. Lifted red and black fruit with some toasty notes, a plush entry, supple and interwoven with cherry, mulberry, spice and cassis notes seamlessly wrapped in well integrated tannins.
Medium body with silky texture, medium fine-grained tannins and fresh acid with deep notes of wild strawberries, dried sage, dark cherries and a hint of vanilla. Reminiscent of a premium Pinot Noir from Central Otago. Very well made. A natural with Turkey and a great introduction to wines of Canada for out-of-town guess.
Deep ruby in in colour; cedary, spicy, lightly floral cigar box nose of ripe black plums; medium-bodied, dry, savoury, plum and redcurrant flavours; well-balanced and lingering, with supple tannins.
Up front red and black fruit with some meaty and peppery hints introduce a plush but focused palate of raspberry, mulberry, mocha and anise, balanced by well-integrated tannins and fresh acidity that plays through the finish.
From the estate vineyard, on a south west slope of Osoyoos East Bench. Likely the only vines in the country. Hand-picked, not crushed, fermented in stainless steel, French barrique aged, 30 percent new oak. Forward notes of red and black fruit, vanilla and pepper before a plush entry and a well-structured palate with layers of ripe mulberry, anise and herbal hints with lingering spice and black pepper notes.
Deep ruby-purple colour. Cedary, blackcurrant jam nose with oak spice. Medium-bodied, savoury, red and blackcurrant flavours with lively acidity and grainy tannins.