A polished light blend of l’Acadie Blanc and Ortega grapes showing aromatic, fresh green fruit with light floral scents carrying the theme forward on the palate. Citrus and green apple flavours are supported by refreshing acidity and appetizing mineral.
Unmistakable Sauv Blanc nose: fresh-cut lawn, asparagus, nettle, passion fruit and a whiff of smoke. Assertive acidity on the dry, medium-bodied palate, with mouth-puckering flavours of sour lemon drops, tangy grapefruit and mandarin orange. Minerally lemon-zest finish. Poised for asparagus dishes.
A caramel apple comes to mind upon the first sniff. Bright, crisp flavours of apple and lemon register on the austere, medium-weight palate. Finishes very dry with a squirt of lime. Kamloops’ first winery is developing a characteristic lean, clean cool-climate style. Palate-cleansing with fish 'n' chips.
The clear bottle shows off the attractive, copper-tinged “vin gris” hue, due to extended grape skin contact. Fragrant pear and fig aromas accompany apricot and quince flavours. Juicy acidity, medium-plus weight and richly textured. Spice-laden pear-skin finish. Well suited to vegetable dishes.
Redstone is Maury Tawse’s new winery venture, just down the street from his namesake winery. There is a pale straw colour and a bouquet of mineral, lime, bergamot, peach, candied orange peel and white flowers. The palate is slim with lots of mineral, peach, lime and honey lingering on the finish. I should also mention that there is 18g/l of residual sugar, but because of the elevated acidity, the presence is that of a dry wine.
Oddly, this did not get the VQA stamp of approval, which is a travesty because this is a lovely Gewürz with a nose of rose petals, grapefruit, musk oil and lemon peel. It’s made with a healthy dose of acidity to balance out all those grapefruit, pear and delicious spice notes. Nice to see a Gewürz made in a perfectly dry style.
This soft Chard is drinking beautifully right now, what with all of its peach, cream, spice, yeast, floral and pineapple qualities on the nose. The palate adds some caramel qualities as well as refreshing acidity, making for a perfect partner with lobster in butter or grilled salmon.