Wine Wednesday review by @Sam_theWineTeacher

Haywire 2012 PG Switchback

2012 Pinot Gris (Switchback Vineyard)

Haywire

Summerland, BC

$22.90

Silver Medal

Tasted 2014 08

This wine was fermented with wild ambient yeasts and was aged in concrete eggs.  Pale straw in colour and a hint of green with medium-light intensity.  Stone fruit, ripe mango and citrus on the nose.  Well balanced with good mouth feel.  The palate is layered with fruit flavours and a medium-long finish.  Serve with salmon, chicken or pork.

 

Haywire PN

2012 Pinot Noir

Haywire

Summerland, BC

$35.00

Silver Medal

Tasted 2014 08

Cherry red with medium intensity.  Cherry, earth and forest floor aromas on the nose.  Well balanced. Fruit dominates the palate with a hint of chocolate lingering on the medium-long finish.  This Burgundian style pinot is very good now and will improve for another three to five plus years.  Serve with charcuterie or beef bourguignon.

 

Haywire 2011 Gamay Rosé

2011 Rosé (Gamay)

Haywire

Summerland, BC

$19.90

Bronze Medal

Tasted 2014 08

Pale cherry red in colour with medium-light intensity.  Delicate cherry and strawberry notes on the nose.  Good balance.  Pleasing fruit flavours on the palate including raspberry and watermelon.  A medium finish.  Great luncheon wine.

 

BS 2011 Rosé

2011 Rosé (Gamay)

BS (Bartier Scholefield)

Summerland, BC

$19.90

Bronze Medal

Tasted 2014 08

Very pale cherry red in colour with medium-light intensity.  Delicate fruit on the nose – wild red berries with an herbal note.  Good balance.  Pleasing fruit on the palate with a medium finish.  This is a wine you want to serve your guests as they await dinner.

 

Haywire 2012 The Bub

2012 The Bub (Sparkling)

Haywire

Summerland, BC

$24.87

Tasted 2014 10

Straw coloured with a hint of copper and medium intensity.  The nose shows aromas of mineral, toast and butter.  Well balanced with excellent mousse and bubble retention.  Butter, apple, pear, citrus and leasy flavours on the palate.  Citrus lingers on a lengthy finish.  This is a traditional sparkler made from a blend of chardonnay and pinot noir.  This would work well with sushi, salmon, crab or oysters, but my recommendation would be salt and pepper kettle potato chips or salted buttery popcorn.

 

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