From the recently sold Sundial Vineyard, 2/3 Sauvignon Blanc with 1/3 Sémillon. Creamy vanilla and toasty notes on top precede a leesy, textured palate of orchard and stone fruit. This will likely be the 1 of the 2 last vintages of a once-iconic BC white blend, the grapes to be pulled out to make way for more red Bordeaux varieties.
Dense purple-black in colour; cedary, black plum and cherry bouquet with a note of smoke. Medium to full-bodied, dry, earthy, black fruit flavours with a firm tannic finish. Hold 2 to 3 years.
White flowers, white peach, fresh rousing minerality and lovely hints of lime and citrus are the opening notes. This is a lovely organically farmed Chablis at an attractive price with a racy-steely backbone, grapefruit-peach fruits and stony minerality that builds through the finish. Pair with seafood and salads.
This is all about opulence and style with an intense and generous nose of peach, pear, Mandarin orange, apricot and earthy minerality. It’s texturally beautiful and layered with orchard fruits and mineral accents on the palate and laced with pure honeycomb that finds a nice balance with the natural acidity.
Characteristic dark berry and plum with a whiff of mint and light earthiness on the nose. Rather fruit-forward flavours contrast with firm tannins on the dry finish. Straightforward, well made wine.
The release of this Stratus White celebrates 2 milestones: the 10th bottling of this wine as well as the 10th anniversary of the opening of the winery itself. Unlike previous renditions, this full-bodied white is a blend of only 3 grapes (usually 5 to 6): 43% Chardonnay, 42% Sauvignon Blanc and 15% Sémillon. A bouquet of peach, pineapple, honey, pear, spice, vanilla, wax and cream is complemented by sound acidity. Fleshy, with excellent length, it should drink well over the next 3 to 4 years.
An appassimento-style blend of Merlot, Cabernet Sauvignon and Cabernet Franc that’s dried for up to 106 days. It is a powerful wine in every way. The nose reveals rich cherry pie, raspberry compote, crushed blackcurrants, graphite, forest floor, kirsch, dried herbs, bramble and toasted oak spices. It’s unfair to drink this now, with that mass of ripe, firm tannins, but underneath there is a range of saturated and highly extracted red and dark fruits to go with expressive vanilla-nutmeg-caramel spices, anise/liquorice notes and earth that’s all a little disjointed at the moment.