Gewürztraminer

Lychee, peach and orange peel lead this aromatic Gewürztraminer, with blossom, Turkish delight and a touch of marmalade adding richness. Bright acidity balances the wine’s lightly sweet, generous fruit, while a supple texture carries the palate toward a clean, fragrant finish. Serve chilled with baked ham, roast turkey, spicy Asian dishes, teriyaki-glazed foods or aromatic soft cheese.

Guava, passion fruit and grapefruit lead a highly aromatic profile, with nutmeg, clove and coriander adding savoury spice. Gewürztraminer and Riesling form the core, joined by Pinot Auxerrois, Pinot Blanc and Muscat. Each lot was vinified separately in stainless steel after gentle pressing, then blended for a focused, medium-bodied palate and a fresh citrus finish. Serve chilled with seafood or gently spiced dishes.

Pineapple, apricot, peach and floral notes accompany citrus and spice in this aromatic white blend. The palate is slightly off-dry, with a round mouthfeel and balanced acidity. Viognier, Gewurztraminer, Sauvignon Blanc, Chardonnay, Riesling, Orange Muscat and Roussanne make up the blend. Apple, pear and rose petal are also present, and the wine has a full-bodied profile.

Seven white grape varieties form this blend: Gewürztraminer, Kerner, Sauvignon Blanc, Chardonnay, Pinot Blanc, Viognier and Schönburger. Each was fermented separately in stainless steel before blending. Peach, pineapple and tropical flowers appear alongside melon, apple and green apple. Bright acidity, a crisp persistent finish and Anjou pear are also present. The wine is light-bodied and comes from the Okanagan Valley.

Exotic fruit, tangerine, lychee and ripe pink grapefruit appear with fragrant spice. The wine has an off-dry style, with freshness balancing its ripe fruit. Gewürztraminer is grown on the Naramata Bench within the Okanagan Valley. It can be served cool as a patio pour or alongside a favourite curry or another spicy South Asian dish.

Peach, honeydew, lemon, honeysuckle and lychee meet a rich, rounded body, fresh acidity and a floral aftertaste. The blend contains forty-two percent Chardonnay, thirty percent Riesling, twenty percent Pinot Gris and eight percent Gewürztraminer. Fruit comes from the Wendell, Arrowleaf Estate and Ritchie vineyards in Lake Country. Residual sugar is five grams per litre, and the wine is dry and vegan.

Lychee, rose petals, peach, lime zest and warming spice appear with ripe fruit, soft minerality and a long finish. Gewürztraminer and Riesling each account for forty-nine percent of the blend, with Oraniensteiner and Ehrenfelser making up the remaining two percent. Washington Riesling and Gewürztraminer fermented separately, while Okanagan fruit was co-fermented in stainless steel. Ehrenfelser and Oraniensteiner received skin contact and ambient fermentation.

Lemon, lime, green apple and white peach appear in a dry profile. The blend contains 70 percent Pinot Gris and 30 percent Gewürztraminer from an estate vineyard in Summerland. The fruit was whole-cluster direct pressed and co-fermented, then spent seven months on lees in stainless steel. Twenty parts per million of sulphur dioxide were added before bottling. The sixteen-year-old vineyard is certified organic and rooted in sandy clay loam over broken bedrock.