Gray Monk Estate Winery only ships products within Canada.
Ehrenfelser, 2022
Shipped and sold by Gray Monk Estate Winery
BC VQA
WINEMAKING
The Ehrenfelser grapes were picked in early-October from our own estate vineyard and from a longstanding grower in Kelowna. The grapes were gently pressed, cool fermented, fermentation arrested early to retain the perfect balance of sweetness and acidity, then aged in stainless steel tanks for pure fruit expression. 13% Riesling was added to enhance aromatics. Limited production of 841 cases.
FLAVOUR PROFILE
Fresh, clean, and bright, like a perfect summer’s day. Lovely pure fruit aromas of yellow apple, white peach, sweet melon, golden kiwi, Bartlett pear, and a touch of floral. This light-bodied, refreshing white wine provides good balancing acidity for the natural grape sweetness, and flavours of juicy tropical fruit and melon. Ripe, juicy fruit notes, suggesting sweet citrus and Okanagan summer orchard fruits, and sweet melon linger on the finish.
SERVING SUGGESTIONS
Serve with baked lemon chicken; chicken and red pepper kebobs; sushi; lightly spiced steamed mussels; Asian influenced grilled salmon; veal schnitzel with lemon; saucy barbecued pork ribs; Hawaiian pizza; curried cauliflower; Pad Thai; fresh chickpea salads; brie and camembert cheeses with baguette and pear slices.
Sweetness Level: 47.3 g/L
The 2017 vintage was a featured wine in March's Wine Club package, 2020.
Tasting notes written by Tony Aspler.
Geographical Indication: BC VQA Okanagan Valley
Vineyard: Estate and East Kelowna vineyards
Residual Sugar: 28.6 g/L
Cases Produced: 1,200
Appearance: Bright, pale straw colour.
Nose: Lightly minerally nose with pear and grapefruit aromas.
Palate: Light to medium-bodied, off-dry, honeyed grapefruit and nectarine flavours; beautifully balanced with citrus acidity that gives the wine great length on the palate. Great mouth-feel.
Quality: Outstanding. 90 points. Drink now.
Food Pairing: Zucchini blossom and lemon risotto, swordfish with mint pesto, cilantro marinated chicken, roasted peaches with mascarpone ice cream, seared scallops with white wine sauce, and grilled eggplant and prosciutto pizza.
