Sourced from a warmer site in Osoyoos, stainless steel fermented with native yeast. Vibrant orchard fruit and citrus aromas, intensely flavoured layers of lemon, lime and peach on the palate, enhanced by generous mouthfeel from eight months in concrete eggs, underpinned by racy acidity through a persistent, zesty end.
A blend of Cabernet Sauvignon and Cabernet Franc from Osoyoos, fermented and aged eight months in concrete eggs. Deep indigo in the glass with aromas of wild blue and black fruit leading to a plush, pure fruited blackberry and black cherry toned toned palate and spicy background with hints of fennel and anise; well integrated tannins and a generous mouthfeel, well structured with good acidity, blue fruit and spicy hints to finish.
Picked on New Year’s Eve, partially fermented in French and American oak and sur lie aged. Forward notes of honey, tropical and citrus followed by a luscious but focused, palate of peach with lemon lime and distinctly mineral notes through the layered and lingering, citrus toned finish. The texture is viscose and flavours intense but never cloying, balanced by superb acidity.
From the grandfather of Canadian Meritage, this blend of 50 percent Cabernet. Sauvignon with Merlot (35%) and Cab Franc (%15) was aged in French oak for 15 months. Vibrant aromas of red and black berries with spice notes, followed by a luscious, mouth-filling entry of plush damson, vanilla, blackberry and cassis flavours with firm tannins and excellent structure, plus some herb and spice notes through a solid close. Excellent value.
Absolute non-intervention saw Syrah placed in two 500 l. terracotta amphorae and left completely undisturbed for 8 months, with natural wild ferment spanning five weeks. Lifted red and black berries with pleasing meaty gamy notes lead to bing cherry, mocha, black pepper and spice notes played against juicy acidity and plush mouthfeel with lingering spice and cedar, and a purity of flavour persistent through the close.
A blend of mainly Zinfandel (75%) with Shiraz (25%) from a well named south-west facing hotspot on the east side of Osoyoos Lake. Intense aromas of vibrant red and black fruit with some mocha and spice notes precede a plush and juicy palate of blackberry, raspberry and cassis with a sweet vanilla streak, some good acidity and firm but approachable tannins with oak spice notes through the end.
From Trout Creek Canyon, Summerland. Small batch fermented with wild yeast, and aged in concrete for 11 months. Forward lifted red berry and violet with some earthy notes before a precisely balanced medium bodied palate with juicy acidity, plus savoury and spicy undertones balanced by approachable tannins.