Okanagan Valley, British Columbia, CanadaThe cabernet sauvignon is grown specifically for this wine, on a steep southern-facing slope of Clos du Soleil’s La Côte Vineyard, on the Upper Bench of the Similkameen Valley. The nose is delicate and aromatic, with notes of red cherries and pomegranate. The attack is lively with juicy raspberry, cherries, and rhubarb, streaked with a bit of salty, mineral, orange zest. The fruit is destemmed, lightly crushed, and soaked under dry ice for 6 hours, followed by gentle pressing, and a long, slow, cold fermentation in stainless steel tanks. The wine was aged on lees until bottling. Almost any food works here, including salmon, chicken, soft cheeses, cheesy popcorn, or a sunny patio. Well done.Tasted: 29 June 2020Tasted by: Prices:
Okanagan Valley, British Columbia, CanadaThe 2018 rosé was malbec, and this year's version is cabernet sauvignon, entirely from Clos du Soleil's certified organic estate vineyard, on Keremeos' Upper Bench. After 4 hours skin contact, this was gently pressed off and fermented slow and cool in stainless, where it remained on lees without disturbance until light filtration and bottling. When first opened, this youthful, deeper hued pink gives off an earthy reductive huff, indicative of cabernet sauvignon not wanting to be made into rosé, but after a short amount of airtime, more pretty red fruit characters emerge. Potent strawberries, spiced raspberries fill the silken palate, with a subtle and alluring pink peppercorn dusting the shorter finish. Atypical, for certain, but works, especially with the likes of salmon, beef, vegetarian, or chicken burgers / sausages.Tasted: 01 July 2020Tasted by: Prices:
Okanagan Valley, British Columbia, CanadaCabernet sauvignon from Clos du Soleil’s organic certified Estate Vineyard, this was picked late into October, then crushed and cold soaked for four hours. Just looking at this wine makes you want to drink it, with a striking pale salmon colour. The fruit is equally subdued and elegant, with tart cranberry and grapefruit. Even with the late pick date, it’s still slender and medium-bodied but rather austere with bracing acidity, perhaps indicative of the vintage. Should shine with a warm goat cheese salad.Tasted: 01 July 2020Tasted by: Prices:
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