Okanagan Valley, British Columbia, CanadaLots going on here, one small part of which is the idiosyncratic label and squat bottle. Chardonnay, viognier and pinot gris are barrel fermented separately, then blended, and put in stainless steel before being left on the lees, without stirring, for sixteen months. The result is a full bodied, creamy white, one with oak upfront before a garden of heady florals, fleshy peach and jasmine spicing, finishing with generous lashes of vanilla. The elements are all here, but have not knit together. Drink this punchy white with something equally powerful and rich like crab chowder.Tasted: 13 January 2016Tasted by: Prices:
Okanagan Valley, British Columbia, CanadaFloral, honey, spicy, lees, baked pear and citrus aromas. Round, fresh, juicy, slightly fat palate with pear, lees, citrus rind, grassy, apricot pit flavours. Simple, easy and clean style. The blend is equal parts pinot gris, viognier and chardonnay barrel fermented but finished in stainless steel barrels for 18 months.Tasted: 22 December 2015Tasted by: Prices:
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