Here’s a Pinot Gris with substance. Straw-coloured with a peach pit and menthol bouquet, it has richly extracted pear and citrus flavours. Crisply dry and well made with a clean, minerally finish.
Joie Farm’s homage to “Passe-Tout-Grains,” the traditional Gamay/Pinot Noir blend of Burgundy, always seems to deliver authentic Burgundian style with an agreeable Okanagan accent. Opens with scents of black cherry and fresh raspberry laced with peppery spice, carrying through on the palate with thickly textured dark fruit showing notes of black cherry and plum with firm tannic structure and a food friendly bitter cherry bite.
Ruby-purplish. Mixed small red fruits, a touch of spice. A slight vegetal edge brings freshness. Very soft on the palate; velvety tannins; medium to full body with a nice roundness. It finishes barely firm with good length. Ready to drink, it will go nicely with charcuteries.
Pear, apple, Meyer lemon, banana, anise and butterscotch are all wrapped up in a nice package. The palate is fruit-driven with a creamy edge and good acidity. Lingers.
Delicately off-dry with a great balance between ripe sweetness and bright acidity. Notes of citrus, ginger spice and mineral. Crisp and persistent with a racy, persistent length.
Strawberry, vanilla, cassis, green olive, violets and herbs are layered in this full-bodied red. It is concentrated with lots of tannins, mandating 2-3 years of cellaring before being broached. A rare rib eye steak is the way to go.
Fragrant black fruits burst on the nose, intertwined with nuances of vanilla and mocha. Rich black plum, chocolate-covered cherries and plush tannins coat the mouth. The long mineral-y finish offers flecks of dried herbs and chocolate shavings. Pair with a variety of marinated, grilled meats.