This organic vineyard is situated on the original and very first organic farm in the now-widely-organic Similkameen Valley. Forward juicy and grassy notes with stone and orchard-fruit aromas, lively and fresh on the fleshy palate with peach, apricot and citrus notes through a zesty close. Pascal Madevon, ex Osoyoos Larose and Culmina consults.
Aromas and flavours of citrus, ripe pear, apple, and pineapple, crisp and salty with good balance between fruit and acidity. Try with ceviche, fish tacos, Thai cuisine and sushi.
Ripe, round and glycerol-slicked, this youthful Utiel-Requena rosé is filled with fleshy strawberry, cherry jam and raspberry thorn spice. A medium-pink hue, this is entirely Bobal, a native grape to the region and one responsible for over 90% of plantings. This reflects the sun-baked region, with jammy berry fruit, softer sides and moderate, though juicy acidity. Pour this rustic red with grilled root veg or meat pies.
For a simple, inexpensive Pinot Noir, there’s a lot to like about this wine, with its nose of black and sour cherries, cocoa, earth and charred oak spices. It has lovely texture in the mouth with cassis, cherry, raspberry, evident tannins and a fair amount of length through the finish.
Unusually, the yeast lees in this bottle-fermented bubbly were not disgorged, but rather left in the bottle. The result is a cloudy, pale gold wine with lots of tiny bubbles. Nose of bread dough, orange, apricot and bananas. On the palate it is sour, tasting of yeast and lemon with a bitter apple-peel finish. Not everyone’s cup of tea.
Clear, medium-deep vermilion. Medium intensity nose of strawberry, citrus and a bit of apple. Thin on the palate, with light flavours of strawberry candy. Drink up.
Floral, fresh lemon citrus and a suggestion of berry fruit on the nose make way for green apple, citrus and background red berry on the medium weight palate. Zesty acidity and moderately dry finish make this an ideal bargain priced fizz for party occasions or to enjoy as an apéritif anytime.