Sourced from Lillooet’s only estate winery. Apple and lychee aromas spring from the glass. Juicy acidity brightens the rich, off-dry palate, which features ripe pear, baked apple and a spicy orange-peel finish. Pairs well with Moroccan-spiced dishes.
This Black Sage-sourced Chardonnay was treated to half stainless steel and half new French oak. Spicy tropical aromas on the nose and buttery-rich texture on the palate, followed by a toasted spice finish. Serve with panko-crusted shellfish.
A lighter style inspired by the Loire and made from Pinot Noir and Gamay. Scents of cherry, cranberry and a hint of strawberry; background mineral and crunchy red cherry with enlivening tartness on the palate. Needs food.
Classic lychee and honeysuckle aromas delight the nose. Rich honeysuckle and ruby grapefruit flavours fill the medium-dry palate. Spicy tropical fruit and citrus peel notes persist on the finish. Refreshing with the cheese course, even after main-course reds.
Inaugural vintage using fruit from the winery’s Lillooet estate in the Fraser Canyon, blended with 65% Black Sage Bench fruit from the Okanagan. Spicy pear and pineapple aromas. Satsuma orange and melon flavours lead to a savoury, pear-skin finish. Try with halibut.
This Chardonnay is made for those who like refreshing and unwooded wines. A fruit-driven nose of grapefruit, pear, peach, pineapple and citrus are built on a light- to medium-bodied frame. Although dry, there is very good length, and for the price it represents great value. Pick up a couple of bottles for summer sipping.
This wine is a dead ringer for a quality Graves/Pessac-Léognan. 30% of the grapes were kiln-dried, and then the entirety was aged in new barrels for 8 months. Aromas of grass, spice, lemon-lime, tropical fruit, white pepper and apple are complemented by flavours of honey, white flowers and grapefruit. It finishes on a green note. There is very good length, and it is made to pair with goat cheese/ vegetable pizza or grilled mahi mahi brochettes marinated in Dijon, olive oil and oregano.