Originating from a slightly northwest facing slope above Okanagan Lake, this premium sparkling wine spends 17 1/2 years on the lees yet still displays remarkable balance and freshness. It is an organic blend of Pinot Noir (60%), Chardonnay (38%) and Pinot Meunier (2%) disgorged in September 2019. Fruit has orchard and some tropical hints, all the while developing luscious, mouth-filling layers of creaminess and complexity, with a lingering finish.
Fresh and floral with exotic citrus notes. Creamy texture, bright and lively with zesty lime on the persistent finish. A blend of 50% Arneis and 50% Nebbiolo that has been bottle-aged on the lees for 48 months. Ideal with tempura shrimp, sardines, squid and fresh, meaty oysters.
The latest in Okanagan Crush Pad’s Wine Campus series is a collaboration between 2019 BC Sommelier of the Year Matt Landry and OCP head winemaker Matt Dumayne. Get past the packaging rife with irresistible puns to discover a beguiling pétillant naturel made from 100 percent Touriga Naçional. Lively effervescence with persistent purple mousse precedes a refreshing yet textured and structured palate. Well-balanced acidity nicely tames the raspberry tones and other wild red berry fruit with enough tannins to keep it interesting. Proceeds benefit the Dr. Peter Foundation.
Estate-grown, sustainably farmed Chardonnay and Pinot Noir, from a sandy and gravelly oceanside slope overlooking the Salish Sea. Traditional method delivers a fine stream of small bubbles, a persistent mousse and some toasty and citrus notes before tart green apple and zesty pith flavours with good acidity and a dry finish. Crown cap.
A blend of estate grown Müller Thurgau (55%) and Pinot Gris (45%). Lively, fine bubbles and a persistent mousse. Aromas of orchard fruits and brioche hints lead to a well-balanced, textured and mouth-filling palate. Citrus, apple and creamy undertones are supported by good acidity through a lingering finish.
Full of the flavours of strawberry, raspberry, tart currants, pomegranate seeds, blood orange and grapefruit citrus, with notes of spice. Fresh and vinous with a lively finish. A great texture and brightness to match with salmon, arctic char and beef or lamb crudo. 63% Pinot Noir, 27% Chardonnay and 10% Pinot Meunier.