Okanagan Wine Campus’s second release offers Vancouver’s sommelier of the year, Owen Knowlton, to make 100 cases in support of a wine scholarship fund. Varietally true tobacco, raspberry and cedar descriptors. Well-balanced acidity and smooth tannins. Liquorice and black pepper linger long. Impressive.
Complex aromas feature smoky scents, fragrant floral, woodsy forest and earthy spice. Impeccable balance, enhanced by complex black fruit, red berries and savouriness. Finishes with ripe sweet fruit flecked by liquorice and mineral notes. Age-worthy, so will evolve gracefully up to the end of this decade.
PTG stands for “Passe-Tout-Grains,” after the lesser-known Pinot Noir/Gamay blend of Burgundy. Like its forerunner, this one is an appetizingly lively wine with peppery raspberry and red-cherry scents and succulent red fruit flavours supported by approachable tannins, lively acidity and food-friendly sour-cherry bite. To be gulped down with sheer pleasure.
A compelling case for Gamay’s promise in the central Okanagan. Impressive aromas highlight ripe red berries, jammy black fruit, fragrant floral and toasted spice. Reminiscent of a Cru Beaujolais with its juicy acidity, soft tannins, black cherry and cardamom spice flavours and satisfying savoury finish. Astonishing food-friendly versatility.
The dense ruby colour peaks to the concentration of this wine. Ripe black fruits and vanilla oak bouquet; sweet blackcurrant and tobacco flavours; full in the mouth and well balanced with a firm finish. Pomerol style. A wine to lay down.
This second vintage features Riesling and Chardonnay. Delicate orchard-blossom scents. Spicy, off-dry fruit upfront, then a juicy mid-palate offers Granny Smith apple, Asian pear and clean lemon. Dry, crisp finish, with a lick of wet slate. Its modest 10.4% alcohol complements green salads well.
Riesling shows promise in this pioneering vineyard along the South Thompson River banks. Fresh apple scents waft out of the glass. Juicy apple and zesty citrus flavours, balanced by austere wet slate. Finishes very dry, with flinty, briny notes. Serve up oysters with mignonette.