From Osoyoos vineyards, aged 10 months in some new but mainly used French oak. Upfront notes of vanilla, butterscotch and tropical notes followed by a creamy but well-structured palate defined by well managed oak, with citrus and orchard fruits through the finish.
Clean and fresh with a purity of crunchy lime citrus fruit, flint and green apple. Linear focus, bright juicy acidity and a long, mouth-watering finish. A versatile food wine, so have fun experimenting.
Aromas of mineral and citrus, vibrant acidity, crisp, clean and juicy with tropical notes. Stainless steel fermented and concrete tank aged for eight months. Some petrol notes beginning to evolve. Crisp and focused through a dry finish, with just 10.5% ABV.
Quite expressive with aromas and flavours leaning towards tropical, zesty, spicy and savoury with nice vibrancy, balance and length. Think halibut with a spicy mango salsa or honey baked ham.
The winery’s flagship Riesling is grown on distinctly gravelly soils on the home estate vineyard. Mainly wild yeast fermented. Flint and mineral aromas with orchard fruits precede a fruit-driven but still very focused palate of citrus, tropical and mineral notes with a lingering, fresh close. Don’t just look to sushi to make the perfect match.
Light yellow. Entrancing nose of elderflower, lychee and rose petals. Full bodied, almost bone dry, richly flavoured but sophisticated. On the palate, more lychee and elderflower flavours in lovely balance. One of the best Gewurzs I have had. Ideal with any of your favourite seafood dishes.
A blend from the Creston area at the south end of BC wine country. Medium-deep gold. Big nose of banana, melon, butterscotch, orange blossom and vanilla. On the palate, it is full bodied and slightly sweet tasting, with flavours of pear, apple and sugared grapefruit on a long finish. Drink up.