Grapes were sourced from the Naramata Bench and the Makepiece vineyard in the Similkameen Valley. Shows good Viognier varietal floral and stone fruit style, good weight and balance, together with vanilla and spicy notes influenced by exposure to French oak and acacia barrels.
Textbook Napa, featuring blackberry, cassis, plum and mint wrapped around spice and vanilla. The palate is smooth with a juicy edge, which is the hallmark of the 2014 vintage. Drink over the next three years.
This wine shows what Argentina can do when it comes to producing an icon wine. Dene purple-black in colour with a cedary, savoury plum nose lifted with vanilla oak notes; full-bodied, dry, earthy black plum flavour with balancing acidity and a firm tannic finish. Needs 3 – 4 years to show its paces.
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.
From California’s Central Coast comes this rich and textured Pinot Noir. Black and red fruit snuggle up with rose, anise and earth. Tannins are firm, acidity brims and there is excellent length. Drink over the next 5 years.
Wonderful aromas of peach, papaya, citrus and rosemary, flavours of apricot and peach with a refreshing minerality and long, crisp finish. Delicious and invigorating. A great wine with sashimi and raw oysters.
Seductively perfumed fine red fruit comes harmoniously knitted with cinnamon, a light whiff of clove and refined oak. Concentrated, lightly bitter cherry leads off in the mouth backed by firm tannic grip and still-youthful acidity. Finishes with dark fruit, dark chocolate and dry tannic bite. All the elements are here, but it needs 3‒5 years additional cellaring to become harmoniously integrated.