Similkameen Valley, British Columbia, CanadaI finally caught up with one of my favourite BC whites to see how it survived the warm 2015 vintage and the answer is with ease. It’s all Similkameen fruit, 96 percent sauvignon blanc and four percent sémillon that comes off two Keremeos vineyards. It’s fermented on its own yeast in barrel for nearly seven weeks before ageing in barrel on lees with occasional battonage for another six months. The nose is a highly sophisticated affair of floral, leesy citrus pear notes that spill onto the palate with more lemon and grapefruit pith flavours. The acidity is bright with stony mineral flecks throughout. This will only get better in bottle over the next five years. If you must serve it now think whole roasted lemon stuffed free range chicken. Production is just under 50 cases.Tasted: 27 June 2018Tasted by: Prices:
Similkameen Valley, British Columbia, CanadaThis year's estate reserve is distinct in that it is almost entirely sauvignon blanc, with four percent sémillon, all of which are sourced from two vineyards in Keremeos and amount to two barrels total. Native fermented and barrel fermented over a long, slow, seven weeks, this was then barrel aged on lees with occasional battonage for six months before being bottled unfined and unfiltered. Flax, meadow flowers, earthy lees bed Anjou pear, lemon curd, grapefruit pith fill this broad palate before bitter lemon tweaks the lengthy finish. This is seasoned with crushed stone throughout. Youthful and bright but with impressive complexity now, which will build with time. One of BC's more expensive whites, and a cellar worthy one.Tasted: 23 July 2018Tasted by: Prices:
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