Okanagan Valley, British Columbia, CanadaBC's best grenache, yet again. Ample cinnamon and crimson berries swirl around a juicy strawberry core, soft and round and aided with perfumed plum and cherry, but kept snappy with acidity to a cloud of white pepper to finish. From Penticton and Osoyoos, this whole berry grenache had 40 percent of ripe stems added back in before ferment and 72 hour cold soak. After ferment this was pressed into French puncheons and aged six months post MLF before being racked and blended with 10 percent syrah (??), and then bottled without fining or filtration. This ripe red carries all of grenache's inherent warmth and generosity, yet feels distinctly Okanagan.Tasted: 28 November 2017Tasted by: Prices:
Okanagan Valley, British Columbia, CanadaJust tasted this impressive grenache alongside a similar styled, old vines Spanish garnacha made from forty-year-old vines. The fruit is darker here and riper but there are similarities, namely the peppery, raspberry, cherry notes. The palate is juicy with bright acidity and that savoury, sagebrush BC undercurrent. In 2016, it’s much more pinot-like as exemplified by its soft tannins. Winemaker Dwight Sick destems the hand-picked, hand sorted fruit and gravity feeds it whole berry into one ton open-topped fermenters and after a 72-hr cold soak he puts in 40 percent, ripe, lignified stems back to the ferments. The ferment is punched down by hand, two to six times daily, and after 10 days it’s pressed directly to 500L French puncheons for six months. A small amount of syrah is added to the blend that is bottled unfined and unfiltered.Tasted: 27 September 2017Tasted by: Prices:
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