Tasting notes

Our classic Pinot Gris was made from luscious fruit sourced from the Naramata and Black Sage benches and fermented in both stainless vats and Hungarian oak barrels, held sur lies for 2 months with weekly battonage. Orange blossoms and vanilla mingle with tropical fruit aromas followed by a rich and supple mid-palate.

Food pairings

This dry wine is exceptional with creamy pasta dishes, light curries, and savoury cheese and pate plates.

Awards

Gold Medal, All Canadian Wine Championship, 2010 Bronze Medal, North West Wine Summit, 2010

Quotes

88/100 Anthony Gismondi "Fresh clean floral, ginger, baked pear nose with citrus, lees and light butter aromas. Round, slightly sweet entry with nectarine, ginger, butter, lees, spicy, pear flavours. Juicy if slightly austere finish but with fine intensity. An easy match with West Coast cuisine." Vancouver Sun, June 19, 2010: "Winemaker Kathy Malone is turning the ship around and this Gris with its floral, ginger, baked pear notes and buttery, spicy, pear flavours is a prime example.

Winemaking

A long cool growing season allowed us the luxury of overnight skin contact for this fruit prior to pressing, resulting in deep fruit concentration in the mid-palate and a gorgeous copper hue to the wine.

Aging potential

This wine is drinkable now and will be enjoyable for several years to come.