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Typical of South Okanagan Chardonnay, this wine shows a big tropical bouquet which, surprisingly, shows as a lean minerality on the palate. There is a strong flavour and texture of grapefruit zest that will likely persist for several years. The finish is flinty and long (30+ steamboats!). The wine will taste great in virtually any situation, but really, it would be a tragedy to have it wighout food. Think fish. Think Butter. Think rich.

This wine has the classic Pinot Noir balance of ripe fruit and a distinctive earthiness. On release (Oct 2006) it is showing aromas and flavours of overripe cherries, leather, tar, and anise. Over time some aggressive tannins will soften while allowing the fruit characters to change into more of the earthy complexities. Because of these aggressive tannins, the wine is definitely meant to be enjoyed with food, - probably something involving protein and wild mushrooms.

Aromas and texture really stand out with this wine.The aromas are earthy, spicy, leathery, and meaty and these follow through onto the palate. As for the texture, or mouthfeel, it is full and structured. Without being cloying, the wine is very full bodied. With some fairly aggressive tannin, it will need either cellaring time or protein of the four legged type to soften them off.

There is a lot going on in the bouquet of this wine; tobacco leaf, cedar, caramel and cigar box to name a few aromas. All of these carry through on a very earthy palate wich is medium bodied and elegant. The finish is long and smokey with more of the cigar box flavour and silky soft tannins.

This wine has classic Cabernet Sauvignon flavour and texture. There are berry and olive aromas and flavours supported by a firm tannic structure. This is the consummate steak wine as its tannic structure needs the meat protein to soften it. It tastes good now (summer 2006) and should age well through 2012.

This is a hallmark varietal Chardonnay. The wine is fresh and lively on both aroma and palate, - citrus, melown, pineapple, and a host of many other fruits. There is a striking flintiness or smokey character that extends long into the finish. This is a great example of how good chardonnay fruit character can carry and be complimented by new oak barrels without being overhwenmed by them. This is why Chardonnay, despite its detractors, will always be some of the world's best wine.

The wine shows tropical aromas on mango and passionfruit as well as the previously mentioned earthy character. On the palate, flavours of green apple, pineapple, and lime reveal themselves in full body. The wine finishes long and dry with a smokey note and citrus zest.

This is an enormous wine with generous and meaty aromas to be found. Typical of South Okanagan Merlots, the texture of this wine is very supple with soft tannins and a “warm” mouthfeel (big alcohol). Like all our wines it is showing well on release but this will be a very interesting wine around 2010 for anyone with the patience to cellar it that long.

The bouquet of this wine includes many stone fruit aromas, including white peach and apricot. There is some bracing acidity on the palate with flavours of lime and lemon. The wine finshes at medium length, dry, and with mineral and citrus flavours.

The bouquet of this wine is very fresh and clean, with pronounced aromas of peach and apple. There is also a bit of lavender aroma. These aromas follow through on the palate which is medium bodied, dry, and very peachy. The wine finishes clean, dry, lemony and refreshing.

This wine has a very complex, though austere, bouquet, showing aromas of perfume, soap (very typical Chenin charater), mineral, kiwi fruit, and bruised pineapple. On the palate, the wine shows these fruit characters and a grapefruit character as well, with a dry and lean texture. With this texture the wine really compliments a rich and buttery sauces in a meal. The wine finishes dry, even slightly tannic with a grapefruit zest flavour.

This wine in undoubtedbly Zinfandel, displaying many aromas and characters that one would expect. This "Mom's raspberry freezer jam and fresh white pepper," - and odd combination perhaps, but it sure works well here. The texture is soft, not sweet, - has fine tannins, not bitterness, and is mouth-filling, not fat. As always, with food,- preferably something savory,thyme, rosemary, etc....