From a warm year comes this blend of 85% Chardonnay and 15% Grechetto. A medium yellow colour leads the way into a combination of toast, pineapple, red apples, canned corn and liquorice. There is excellent length, a creamy texture and it is ready to drink.
Jumilla is a pretty hot, dry region, but this Monastrell and Tempranillo blend shows surprising finesse, with fragrant floral notes together with complex fruit, fine spice and subtle oak on the nose. Refined, harmonious red and dark fruit flavours come with moderate tannins and harmoniously integrated fruit, spice and oak on the finish.
Typically New Zealand SB with a nose of grapefruit, grass and a basket of fresh garden herbs. It’s fresh and crisp on the palate with lively citrus fruit, herbs and touches of guava and mango all spread across a racy beam of acidity.
The oak was grown along the Grand River in Ontario. Straw-coloured with a nose of oaky-resiny and apple aromas; full-bodied on the palate with a rich mouthfeel, its spicy, toasty caramel flavours indicate it’s ready for drinking.
Winemaker Kathy Malone offers a potent reminder that the Okanagan’s first Syrahs came from Naramata Bench. This black-fruited and peppery drop is defined by blackberry and cassis notes in a well-balanced palate of carefully managed French oak before a lingering close.
The Ancestral is one of the first wines to disappear off the shelves at Hinterland. Pure fruit on the nose — red berries and red currants and strawberries and rhubarb, oh my, what a fun sparkling wine on the nose and on the palate. Yes, it’s sweet, but it’s a balanced attack of sweetness. I dare you to put your glass down after one sip.