2019 Pinot Blanc
Black Swift
West Kelowna, BC
$27.99
Golden yellow with medium intensity. Delicate yellow apple, white flowers, pineapple, white peach, and lemon curd on the nose. Good balance. The flavours follow the nose. A medium finish with a hint of almond. Some of this wine was aged in oak, the rest in stainless steel. A nice afternoon wine, but rather pricey.
2020 Picpoul de Pinet
Gerard Bertrand
Narbonne, France
$23.99
My first experience with this variety. Lemon yellow with medium-minus intensity. The nose is rather intriguing with aromas of peach, floral, lychee, Asian pear, lime, and minerality. Good balance. Pleasing fruit on the palate that echoes the nose followed by a medium finish with lingering lychee flavours. Very interesting and well worth trying. Serve with white fish, dried cod or oily fish.
2018 Chardonnay (Clone 95)
SpearHead
Kelowna, BC
$30.00
Fermented in French oak, aged on its lees for 10 months, and underwent partial malo-lactic fermentation. Lemon/straw colour with medium-minus intensity. The nose is a cacophony of apple, lemon, grapefruit, pineapple, toast, straw, honey, and a hint of lanolin. Well balanced. The palate is well integrated and followed by a medium-long finish with flavours lingering. An elegant chardonnay.
2019 Merlot
Bartier Brothers
Oliver, BC
$25.99
Garnet red with medium-deep intensity. Bright fruit on the nose with aromas of raspberry, sour cherry, blackberry, bramble, plum, and earth. Good balance with ripe tannins and medium-plus body. Bright on the palate with blueberries, rhubarb, cherries, raspberries, plums, and a hint of violets followed by a medium-plus finish. Cellar for 5 – 8+ years.
2018 Cabernet Sauvignon (Grand Selection)
Lapostolle
Valle del Rapel, Chile
$22.99
Garnet red with medium-deep intensity. Blackberry, blueberry, raspberry, cherries, plum, clove, tea leaf, and cocoa powder on the nose. Good balance with slightly grippy ripe tannins. Dark fruit, red berries, and spice on the palate followed by a medium-plus finish. Needs time to age. If opened now, decant for 2 – 4 hours.
(All photos – Sam Hauck)
