Tinhorn Creek Vineyards

Gewürztraminer 2014 ($14.95)

“The best we can remember with such a fresh juicy demeanor. Awash in aromatics from lychee to rosewater and orange blossoms …I’m thinking a spicy curry, ribs or even sweet and sour chicken”. – Anthony Gismondi

Oldfield Series 2Bench White 2014 ($19.99)

“The two vineyard benches in question are Diamondback vineyard on Black sage Bench, and Tinhorn Creek Vineyard on Golden Mile Bench. The blend is dominantly sémillon, but chardonnay, sauvignon blanc, viognier, and some muscat also appear. It is explosively aromatic, floral, but also boasts nice structure and some deeper stone fruit notes before giving way to a crisp, lime-dominated finish. You could drink a case of this as you watch the Blue Jays hack away at the impediments between them and the pennant.” —Jim Tobler, Montecristo Magazine

Tinhorn Creek Chardonnay 2014 ($16.99 for 1,900 cases).

“This wine appears to be partially barrel-fermented. The oak is so well integrated that it is barely perceptible. The texture is generous and the flavours are mouth-filling. The wine begins with lovely aromas of citrus and apple, leading to tropical fruit flavours and a crisp, refreshing finish.” —John Schreiner

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JoieFarm Winery

A Noble Blend 2014 ($24)

“What a difference a year makes. Crafted in the spirit of Edelzwicker, the traditional blend of Alsace, this gewürztraminer , Riesling, pinot auxerrois, pinot blanc, muscat, schonberger blend is sourced from up and down the Okanagan. Very fragrant, floral notes with pear blossom, white flowers, anise and lime pith in the lead. Off dry, pear drop, candied lime and lemon peel and fine spice swell with a juicy freshness on the well-knit palate. I like this with Vietnam and Indian dishes.” – Treve Ring

“En Famille” Reserve Pinot Noir 2012 ($40)

“The remarkable vintage of 2012 elevated Pinot Noir beyond the Willamette Valley and into British Columbia’s Okanagan Valley, as exemplified with this 12-barrel selection of Dijon clones by co-winemakers Heidi Noble and Robert Thielicke. The lot represents Cellarsbend Vineyard near JoieFarm’s Naramata Bench winery, Trout Creek Vineyard across Okanagan Lake from the winery and Hollenbach Family Vineyard on the Skaha Bench to the south. They combine to produce a nose of cocoa powder and dusty minerality with ripe strawberry, red currant, beet juice and a fresh shot of espresso. Inside, there’s a bright entry and beautiful structure featuring fresh, high-toned red fruit flavors akin to raspberry, cranberry and Montmorency cherry. Fine-grained tannins settle into the background as the acidity takes center stage. Suggested pairings include smoked pork, seared duck breast, poached salmon, roast venison or wild mushroom ragout. Outstanding!” —Great Northwest Wine

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Averill Creek Vineyard

Averill Creek Pinot Noir Reserve 2009 Vancouver Island ($58.75-63.00 + tax)

“Wow! The wine is as breathtaking as the price. Nicely balanced, with beautiful forward fruit on the nose leading into heady layers of black cherry, earth and spice flavours. Absolutely delicious to drink now but this beauty has what it takes to continue to improve with time. Some pretty solid pinots coming out of the Cowichan Valley the last few years. Super.” – Larry Arnold, Liquid Assets 

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C.C. Jentsch Cellars

C.C. Jentsch Cellars Small Lot Series Chardonnay 2014 ($35.90 for 82 cases).

“Barrel-fermented and aged in new French oak for six months, this wine mingles the oak and nutmeg with citrus flavours and aromas. The bright acidity gives this wine age-ability. The winery suggests cellaring this at least for a year. Good advice; time will give a seamless integration to the wine.” —John Schreiner

The Chase 2013 ($20 for 7,488 cases).

“This Bordeaux blend is the winery’s signature red blend. The winemaker calls it a “hidden gem” because of the value/quality relationship. This is a blend of 32.5% Cabernet Sauvignon, 32.5% Cabernet Franc, 30% Merlot, 3% Petit Verdot and 2% Malbec. The wine has a generous texture with soft, ripe tannins. There are aromas and flavours of black currants, red fruit, chocolate and vanilla.” —John Schreiner

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