To understand the wines made by Unsworth Vineyards starts with appreciating the uniquely mild, Mediterranean-like climate of the Cowichan Valley and how things grow here.
The fall was superb, with cool nights and warm days. With an extremely hot summer, brix (sugar) was higher this year, harvests were early, and we expect intense aromas and flavours.
“A bountiful nose of bramble fruit with licorice and a touch of eucalyptus leads into a silky palate of cherry, sassafras and basil leaf. The pleasing structure of this wine leaves you with a refreshing and clean finish.” winery notes
Osoyoos East Bench grown, Bordeaux inspired: a Cabernet Sauvignon focused blend with Cabernet Franc, Petit Verdot, Malbec and Carménère…no Merlot was harmed in the making of this wine.
Our Pinots are great with turkey! Try our Reserve Pinot Grigio or Reserve Pinot Noir. Both available online.
This dessert is ALL about apples – use in-season, local apples if you can – these have an acidity and starch that really make the compote sing, that you won’t get at other times of the year.
Naramata Inn is crushing on this season’s warm days, spectacular sunsets and lighter crowds. Add in mouthwatering seasonal ingredients, a $75 dining credit for short-notice Inn stays, and a whirlwind of delicious and creative wines being made all around Naramata.
We kick off the return of our Wine Dinner Series with a BC favourite, Noble Ridge! Save The Date! October 13th at 7:00pm, join us for a five course dinner paired with always amazing Noble Ridge wines hosted by the winemakers themselves.
September 8 is a big day for husband-wife duo Kyla Richey and Rudy Verhoeff. It’s the day they open the doors to – Valley Commons in the south Okanagan’s District Wine Village (DWV).
It’s September and a time of new beginnings. Recently TIME Family of Wines announced some changes to their look and sense of place. With this growth and change comes some new branding, a new look and a reimagined experience.