Tasting Notes:
The nose boasts of apricot, pear & peach, while the palate has notes of mandarin & crisp red apple. This blend has balanced acidity with a rich, round mouthfeel, with notes of honey on the finish.
Winemaker Notes:
An exciting & ever changing blend from a collection of our Summerland vineyards. All portions are fermented separately & the final blend is carefully chosen. This year we have a blend of Gewurztraminer, Chardonnay, Sauvignon Blanc, Viognier, & Pinot Blanc. The slow cool fermentation allows all of these aromatic varieties to display their true fruit expressions.
Food Pairing Notes:
This wine can hold up to some spice – pairing it with your favourite spicy dish will be delightful. Spicy chicken wings, green coconut curry & peri peri chicken are all great options. Also goes well with a charcuterie board & good friends!
Production:
300 cases
Vintage: 2020
Varietal: Gewurztraminer, Chardonnay, Sauvignon Blanc, Viognier, Pinot Blanc
Appellation: Okanagan Valley
Acid: 6.25
pH: 3.42
Residual Sugar: 8 g/L
Alcohol: 12 % alc. / vol.
Tasting Notes:
The nose boasts of apricot, pear & peach, while the palate has notes of mandarin & crisp red apple. This blend has balanced acidity with a rich, round mouthfeel, with notes of honey on the finish.
Winemaker Notes:
An exciting & ever changing blend from a collection of our Summerland vineyards. All portions are fermented separately & the final blend is carefully chosen. This year we have a blend of Gewurztraminer, Chardonnay, Sauvignon Blanc, Viognier, & Pinot Blanc. The slow cool fermentation allows all of these aromatic varieties to display their true fruit expressions.
Food Pairing Notes:
This wine can hold up to some spice – pairing it with your favourite spicy dish will be delightful. Spicy chicken wings, green coconut curry & peri peri chicken are all great options. Also goes well with a charcuterie board & good friends!
Production:
300 cases
Vintage: 2020
Varietal: Gewurztraminer, Chardonnay, Sauvignon Blanc, Viognier, Pinot Blanc
Appellation: Okanagan Valley
Acid: 6.25
pH: 3.42
Residual Sugar: 8 g/L
Alcohol: 12% alc. / vol.
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