At the Tasting Bar... Okanagan Wine Festival Winners All May Long weekend May 18-19, 2018

May long weekend we have decided to treat you to the varietal winners at the past Okanagan Spring Wine Festival. So if you missed the event in Kelowna, why not join us as see what you missed!

Please join us in sampling the following:

Wines for the Long Weekend

Okanagan Spring Wine Festival

*Best of Varietal Winners*

Tasting between 3:30pm-6:30pm

Gray Monk Odyssey Rose Brut 2016

This wine was made in the classic sparkling wine method to retain the fruitiness of the grape varieties. The wine displays fresh melon and berry flavours followed by a smooth creamy palate and crisp finish. It is complementary to a wide range of foods and occasions. Serve chilled.

The View Pinotage Rose 2017

Intense aromatics of strawberry and cotton candy are followed by flavours of pink grapefruit and tart cranberry. A dry, crisp finish and pleasing fruity notes add to its elegance. Pair it with poultry, arugula, strawberry and walnut salad, Caprese salad or prosciutto and balsamic flatbread.

Summerhill Organic Riesling 2016

Grapes were hand-picked over multiple days, whole cluster pressed and fermented cold. Natural unfermented grape sugars balance beautifully with the crisp acidity. Aromas of Citrus, Honey and Stone fruit, followed by Honey, Lemon, and Apple on the palate.

Pairs wonderfully with white fish, honeyed ham, spicy dishes, and apricot-flavoured soft cheese

Therapy Pinot Noir 2016

Light cherry in colour, this wine is launched with aromatics reminiscent of spice, cloves, vanilla and red currants on the nose. Layered on the palate is toasty oak, red fruit and vanilla with focus towards the soft tea like tannins and toasty complexity. The finish is smooth and textured with lots of red fruit, which leads to a wine that can be drank now or aged for a couple more years.

See Ya Later Ranch Ping 2015

Deep, dark colour red with a smoked meat, charred thorns, ripe blackberries and an undercurrent of thick, ripe plum in what is a flat blend of merlot, cabernet sauvignon and cabernet franc. Fourteen months in French and American oak barrels upped the wood-bound structure and stave-sticky tannins of this big, savoury red. Four grams of residual sugar makes it go down easy, particularly with big, peppery steaks. Ready to drink.

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