Okanagan Valley

Bright raspberry meets dark fruit and firm structure. The blend contains fifty-one percent Cabernet Franc, forty-eight percent Petit Verdot and one percent Pinot Noir, all harvested by hand. Fruit is destemmed and crushed before a twenty-one-day maceration and fermentation in stainless steel. Maturation lasts fourteen months in neutral French barrels, alcohol is 13.9 percent, and production totals 920 cases.

Black cherry, gently smoked plum, sweet tobacco and autumn forest appear within a medium, fleshy body and a tight, smoke-edged finish. Fruit comes from Summerland, Naramata and Penticton, with four clones included. Production uses many small fermentation lots, gentle pressing and barrel fermentation. Ageing takes place in several larger wood formats, with new wood used only for puncheons.

Red and black fruit meet cherry, raspberry and plum, with subtle spice, oak, coffee bean and black pepper. The palate has balanced acidity and medium body, and the finish is smooth. Strawberry, a light effervescence and a berry-juice note are also present. This dry red blend comes from British Columbia’s Okanagan Valley. Alcohol is twelve percent.

The aromatics include savoury dried herbs, menthol, earth, leaves and black raspberry. Fresh red fruit and plum appear on the mid-palate, while the finish is rooty and spicy. The wine comes from the Okanagan Valley in British Columbia. Its blend contains seventy-five percent Merlot and twenty-five percent Cabernet Franc, and the wine matures in French oak. Mushroom risotto is a suggested pairing.

Morello cherry, raspberry and rhubarb appear with dried thyme, cranberry acidity and savoury spice. The palate is juicy, with fine sticky tannins and texture from concrete. Pinot Noir came from four Okanagan sites in Kelowna, Naramata, Summerland and Oliver. Thirty percent whole clusters underwent native fermentation in concrete and large neutral oak, followed by ten months of rest before bottling without fining or filtration.

Green bell pepper, leather and stewed cherry appear in the aromas, while strawberry, fresh herbs and dark fruit define the flavours. The blend is 38 percent Merlot, 34 percent Cabernet Franc and 28 percent Cabernet Sauvignon. Fruit comes from the Mama D vineyard in Oliver and the Monarch vineyard in Osoyoos. Winemaking uses entirely neutral oak.

Ripe plum and blackberry appear with vanilla, clove and sweet smoke. The palate includes rich fruit, spice and smoky vanilla, with soft tannins and a long finish. Merlot is destemmed and crushed into stainless steel, then ferments for fifteen days with twice-daily pump-overs. Malolactic fermentation follows. Maturation lasts fifteen months in selected French and American oak barrels.

Syrah and Grenache each account for forty percent of the blend, with Mourvèdre making up the remaining twenty percent. Red fruit and savoury, meaty notes accompany red cherry, liquorice, olive, fresh pepper and spice. The palate enters with fresh, high acidity. Maturation lasts eighteen months in a combination of new and neutral French oak. The wine comes from Skaha Bench in British Columbia’s Okanagan Valley.