Bachelder’s workhorse Chardonnay is a natural ferment offering which features apple, honey, citrus, lemon and yeast. Medium body with an elegant personality, featuring a spice, mineral and earth finale.
Generous flavours of wild strawberries and raspberries are lifted by pretty violet notes. Nice silky texture with soft tannins and well-integrated 13.5% abv. A great example of the style of Grenache coming out of McLaren Vale: un-oaked, pure and showing the delicate style of Grenache. Best if served slightly chilled. Pulled-pork sandwich, hello!
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.
The quintessential Alsace Gewürz: neon yellow in colour with an intense and characteristic spicy nose of lychee and rose petals; full-bodied on the palate, dry with honeyed lychee and rosewater flavours that linger on the palate for an unconscionable time.
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.
Shows deep colour; good fruit intensity with structure and well-rounded smoothness on the palate. Drink with grilled red meats and lightly spicy Mediterranean dishes.
Made in the ancient method of fermentation in terracotta amphorae (called Qvevri) buried in the earth. Bottle is capped with an unnecessary and inconvenient wax coating. Clear amber color. Medium-intensity nose of bruised apples and a bit of sherry. Full-bodied, dry, somewhat tannic, tasting of ripe apricots and toasted hazelnuts. “Recommended” more as a nod to history than as an attractive wine — this won’t appeal to most palates. You could try it with sardines or Greek dolmades, to cut the oil.