Okanagan Valley, British Columbia, CanadaThe Meyer quaffing pinot noir is sourced from six separate Okanagan Valley vineyards. The goal is a juicy, easy-sipping house style that reflects its Okanagan origins. Typically the fruit is gently destemmed via gravity, and the berries are run into small open-top fermenters for a cold soak and an indigenous ferment lasting 18-28 days. From there, it gets a gentle press and an eight month sleep in older seasoned French oak barrels. Expect a softer, fresh red fruit affair with a touch of stony minerality that slips down effortlessly. The finish is silky and long. Duck pizza, chicken, pasta dishes, and salmon all work here.Tasted: 15 September 2019Tasted by: Prices:
Okanagan Valley, British Columbia, CanadaFrom six vineyards dotted around the Okanagan (Okanagan Valls estate, South East Kelowna, Naramata Bench, Kaleden, and Osoyoos), this really is an overview of the entire valley, and its proclivity for pinot noir. The fruit was destemmed, native fermented, and pressed into older French barrels and puncheons for 8 months. Soft and welcoming, with dusky plum, black raspberry, black tea astringency, kissed with sarsaparilla, and wrapped in autumnal hues. Tannins are plump and smooth, providing a gentle introduction to Okanagan pinot, ready for drinking now.Tasted: 06 October 2019Tasted by: Prices:
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