No shrinking violet here; a full-on Merlot that spent 20 months in oak barrels. It’s still tight, but reveals black cherry, cassis and bramble with gorgeous oak spices on the nose. It’s thick and appropriately structured with a red fruit broth that adds cassis, earth and spice. It has ripe tannins and plenty of length through the finish. Cellar 5 to 10 years.
Summerland- and Naramata-sourced Pinot offers lifted red and black berry notes before a very balanced palate, underpinned by silky tannins, with cherry and earthy notes along and just the right streak of acidity. Think grilled salmon.
This “passe-tout-grains,” like its Burgundian kin, is a cuvée of Gamay (55%) and Pinot Noir (45%). Complex red fruit and sassafras aromas. Tart-sweet flavours of rhubarb and pomegranate. Perky acidity makes it fresh, while peppery finish keeps it lively. A friend of roasted root vegetables.
Lifted black fruit up front, followed by plush and plummy layers of raspberry and cherry wrapped in silky tannins, fresh acidity and an elegant structure on a palate that promises to develop and further integrate.
Aromas of blue fruit, spices and vanilla precede a palate of lush blueberry and mulberry notes with hints of violets with spicy undertones, intense but well-defined fruit and acidity, with hints of lingering pepper notes in the close. Certified organic.
The elements are Merlot, Cabernet Franc, Cabernet Sauvignon, Petit Verdot and Malbec with 16 months of aging in French oak barrels. The nose shows blackberry, loam, currants, cedar and an array of oak-derived spice notes. It’s big and rich on the palate with cassis, blackberry, dark chocolate, leather, spice with fine tannic structure and length through the finish. Cellar 5+ years.
Lifted cherry and berry notes, followed by lively cherry and strawberry on a plush and rounded palate with earthy undertones, restrained oak and well-integrated tannins.