Pinot Gris

A copper-hued, full-flavoured Okanagan Pinot Gris in a half-bottle. Red and green apple, pear, citrus and tropical fruit lead to a rich mouthfeel and gently spicy finish.

Acacia, sage and meadow grass lead a floral, lightly herbal bouquet, followed by pear, yellow apple, almond and citrus. The palate is bright and medium-bodied, balancing ripe orchard fruit with fresh acidity and a clean, persistent finish. Serve with seafood, vegetable risotto, roast chicken or mild cheeses.

Pineapple, melon and tart citrus lead this lightly sparkling white, with the fragrant lift of Gewürztraminer and a fresh, hazy character. Rehydrated grape pressings ferment in used oak before settling, then a small dosage creates a gentle spritz in the can. The palate stays bright, low in alcohol and clean through the finish. Serve well chilled with noodle dishes, picnic fare, fresh salads or soft cheese.

Orange peel, apricot and Bosc pear give this dry Pinot Gris a bright, ripe profile. Concentrated fruit meets pronounced acidity, creating a tart, energetic palate with a rich, viscous texture. Fruit from Saison Vineyard on Vancouver Island carries a saline, marine-fresh impression, with green apple and understated meadow flowers around a savoury herbal edge. The finish stays fresh, textured and distinctly coastal.

Ripe tropical and orchard fruit meet green-apple acidity and mineral notes in an off-dry profile. The single-vineyard Pinot Grigio comes from Cawston in the Similkameen Valley. Ninety percent of the wine ages in stainless steel and ten percent in French oak. It carries 13.9 percent alcohol, with body and length. Suggested pairings include hard cheese and creamy pasta.

Straw-yellow colour, delicate golden highlights, tropical fruit and floral notes define the profile. The palate is fresh. Made from Pinot Grigio grown in the Verona-Vicenza area, the wine was gently pressed and fermented at eighteen degrees Celsius, then rested on lees at eight degrees for three months. Suggested pairings include vegetable soup and grilled white meat.

Made entirely from Pinot Grigio, the grapes come from Padua vineyards on volcanic and sedimentary soils. Harvest runs from late August into early September. Soft pressing and controlled-temperature fermentation are used. Straw-yellow colour shows green highlights. The aroma is intense and fruit-led; the palate is dry, balanced and structured. The wine carries Delle Venezie DOC and contains 12.5 percent alcohol.

Pinot Beurrot, the grey form of Pinot Noir, grows here on iron-rich clay in Saint-Lay. The golden white opens with dried fruits, almonds, hazelnuts, yellow fruit and vanilla. Its palate is broad, rich and long, supported by subtle oak and fine freshness through the finish. The wine is aged in barrel, and production amounted to 3,900 bottles.