Cowichan Valley, Vancouver Island, British Columbia, CanadaFrom Cowichan Valley's Zanatta vineyard, this was native fermented and rested 8 months in neutral French oak. Crisp and bright, streaming white grapefruit, crunchy Asian pear, and subtle elderflower along a sleek and shining palate, taut with marine acidity, lined with a slick of lees, and lingering with a wash of salinity. Super smart, and such a great example of what the Wine Islands' signature can be.Tasted: 28 March 2026Tasted by: Prices:
Cowichan Valley, Vancouver Island, British Columbia, CanadaOnly a few barrels of Auxerrois are made each year. Still, this wild fermented white is a charming wine, offering ripe melon and yellow fruit splashed with lemon, creating a perfect level of acidity that supports but does not overpower. It is an ideal wine for spaghetti vongole or a Margherita pizza, and the best part? It's ready to drink now. The Unsworth Auxerrois vines were planted in the early 1990s at the Zanatta Vineyard in the Cowichan Valley.Tasted: 28 July 2025Tasted by: Prices:
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