From the winery’s recently planted, high-elevation, organic vineyard. Made in two amphorae, whole bunch in one and de-stemmed in the other, on skins for 10 months, with no additives or other manipulation except for being topped up. Brilliant crimson hue with strawberry, medium cherry and sage notes on the nose before a lush, fuller bodied palate with structure and elegance, underpinned by a gentle hint of savoury [savory? e.g., the seasoning]. This wine represents another milestone in Okanagan Crush Pad’s remarkable and rapid evolution, which has fully embraced concrete and amphora and has now achieved certified organic status — all within less than a decade.
A fragrant wine with melon, poached pear, baked apple, toast and spice from a touch of oak aging. It has wonderful texture on the palate with bold pear, apple pie and melon flavours to go with that integrated spice.
A versatile red wine for meat dishes. This Tempranillo and Mazuela blend is deep ruby in colour with a spicy nose of sandalwood, strawberry and cherry compote and evident oak notes. It’s medium-bodied, dry, with cherry and red plum flavours, balancing acidity and a note of cloves on the finish. It’s got admirable length on the finish.
Syrah 73%, 16% Merlot, 11% Petit Verdot. Deep purple-ruby colour. Cedary, spicy, plum bouquet with evident oak. Medium-bodied, dry, savoury-herbal, sweet blackberry flavour with lively acidity.
Classic southern Rhone nose with raspberry, blackberry and peppery spice. Big, juicy blackberry and raspberry flavours come with solid tannic structure and appetizing acidity, culminating in a well-integrated harmonious finish. Drinking well now but can benefit from another couple of years in the cellar.
Dark fruit compote with suggestions of fig and clove on the nose and lightly sweet dark-fruit flavours, supported by solid weight and structure. Chocolate and spice with counterbalancing firm, dry tannins round out the finish.
Though it seems that armagnac is doomed to play a lifetime of second fiddle to its celebrity relative, cognac, I’ll openly admit that I prefer it. Larressingle’s blend of old eaux-de-vie is an experience, not a drink. Its bouquet of dark chocolate, cinnamon-baked apples, leather, raisins and dried roses will have you sniffing for a small eternity before you tilt back for a sip. Serve in a snifter or wine glass to get the best from this exquisite brandy.