50th Parallel Winery - At the tasting bar Friday April 13, 2018

This Friday, April 13 from 330-630pm we will be tasting wines with Sarah from 50th Parallel Winery. The winery is located in Lake Country near the Kelowna airport and has been making wine for 9 years. 

Join us as we taste the follow favorites from this estate winery.

Friday April 13th, 2018

50th Parallel Winery - Sarah in store 3:30-6:30pm

Pinot Gris 2016

All Canadian Wine Awards 2016 SILVER

APPEARANCE: Bright, clear, lemon juice hue AROMA: Blend of fresh citrus fruits and tree ripened peaches PALATE: Sweet Navel orange, Meyer lemon and dominant peach flavours provide a welcome entry. Lemongrass and Bartlett pear chime in to produce a cornucopia of fruit characters that are accentuated by creaminess from the 20% of fruit that was French oak fermented. THINK OF: Elegant (or wild) pool parties with close friends during the peak of an Okanagan summer.

Riesling 2016

2016 GOLD - Los Angeles International Wine Competition

APPEARANCE: Bright, clear, sandstone AROMA: Orange blossoms, wet warm slate, pineapple PALATE: The mouth is in for a treat as only the best Riesling components come together in this 2016 offering. Lime leaf, pear, and white Rainier cherries greet upon entry. Green apple and pronounced granite mineral elements finish off with racy acidity and tension completing what will likely again be the must have Riesling of 2016.

Pinot Noir 2015

A full-bodied wine from a dry vintage in the Central Okanagan Valley that first shows off fully developed flavors of dark red fruits like ripe Staccato cherry, black raspberry, and blackberry. Dried rosemary and sage, saffron, and truffle explode to take over the mid palate blend seamlessly with earthy minerality. A fresh, vibrant and poised Pinot Noir.

Made from a blend of six Dijon clones from all blocks of our estate: 115, 114, 777, 667, 828, 943. Vine ages varied between those in their 3rd to 7th leaf. Selectively hand harvested and sorted into small individual fermenters with a combination of destemmed and whole cluster fruit. Cold soaked and fermented spontaneously with naturally occurring yeasts for 17-26 days. All Pinot barrels went through seasonal spring malolactic fermentation from May to June of 2016 in our wine caves and spent a total of 14 months in barrel before blending. Age worthy for up to 12 years when kept in proper cellars. Bottled unfined and unfiltered in December 2016, under a screwcap fitted with a breathable liner to promote microoxygen transfer into the wine which over time will help build tannic complexity during aging.

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