Naramata Bench sourced fruit yields up-front, vibrant red berries and vanilla notes, followed by a fruit-forward, light- to medium-bodied palate of cherry and raspberry with some spice and black pepper hints wrapped in juicy acidity through the finish.
The colour is light cherry and the perfume speaks of plums, cherries, cranberries and raspberries. Spice, carnations, earth and herbs round out the palate. It is elegant and has very good length. Pair it with a veal roast and sautéed Swiss chard.
This beer is made for dark, frosty weather. Clocking in at 9% ABV, this Russian Imperial Stout has rich, complex aromas of dark chocolate, vanilla, with a touch of molasses and umami-rich soy sauce on the nose. Pouring a deep, opaque black, on the sip there’s roasted coffee and semi-sweet chocolate with a building bitterness. Got fire? Try toasting some marshmallows and serving alongside, the gooey texture cuts through the ale’s full body, while burnt vanilla flavours complement the cocoa notes.
Estate grown Müller-Thurgau (42.5%) and Ortega (42.5%) blended with Okanagan Valley Pinot Auxerrois (10%) and Riesling (5%). Traditional method with no dosage. Hints of brioche and citrus with crisp apple and citrus, well textured with balanced acidity through a gently zesty end. A hallmark (mainly) Vancouver Island sparkler.
Pale yellow. Seductive nose of pineapple, quince and a delicate flowery touch. Structured by its acid backbone, the mid-palate is round and flavourful, almost racy. Drink or hold 3–4 years.
The third in a series of limited-release brews showcasing the specific characteristics of a single well-known hop variety, this golden-coloured ale has a lightly floral, mellow hoppy aroma with more pronounced dry bitterness kicking in on the creamily textured palate. Bitter intensity is balanced by lightly fruity and rounded malt character with nutty dry bitterness lingering on the finish.
Opens with scents of black cherry, raspberry, fine spice and a whiff of dried herb. Black cherry and raspberry flavours play through on the palate with velvety tannins, though slightly aggressive acidity. Finishes with a splash of dark chocolate.