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BC VQA Okanagan Valley
Tasting Notes: Tiny spiraling bubbles rise through a straw-yellow background. Lovely aromas of red apple, citrus and yeast gently escape from the glass. This light-bodied, refreshing wine has a lively yet creamy mousse, and flavours of citrus and apple. Notes of lemon, mineral and yeasty dough linger on the finish.
Food Pairings: A wonderful sipping wine, aperitif or celebration wine for any occasion. Enjoy with a fresh catch of trout or salmon pan-fried; lemon chicken; vegetarian spring rolls; sushi; calamari; oven roasted tomatoes with goat cheese on toasted baguette; bruschetta; Gruyere, Swiss and Emmenthal cheese fondue with light rye bread.
Winemaking: This Méthode Classique sparkling wine is a blend of 34.2% Pinot Blanc (Semper Sitiens Vineyard in Lake Country), 33% Riesling (Compact Orchard in Lake Country and Sumac Slope Vineyard in Okanagan Falls) and 32.8% Chardonnay Musque (Villa Vista Vineyard in Kelowna). This base wine underwent a second fermentation in bottle and aged sur lie for 18 months. The sparkling wine was then disgorged and topped with a dosage of the base wine and natural sugar, for the perfect balance of acidity and sweetness. Limited production of 859 cases.
Sweetness Level: (0) Dry, 8.93 g/L
Total Acidity: 7.75 g/L
Awards & Ratings
- Decanter World Wine Awards 2021, Bronze Medal
This was a featured wine in March's Wine Club package, 2020.
Geographical Indication: BC VQA Okanagan Valley
Varietals: Pinot Blanc (34.2%), Riesling (33%), and Chardonnay Musque (32.8%)
Vineyard: Various vineyards in Lake Country, Okanagan Falls, and Kelowna
Residual Sugar: 8.93 g/L
Cases Produced: 859
Appearance: Bright. Clear with tiny bubbles and fine mousse. Pale straw in colour.
Nose: Lemon, lime and orange, green apple.
Palate: Medium acid, light body. Lemon and other citrus notes, pear. Slight bready notes.
Quality: Very Good+. 89 points. Drink now.
Food Pairing: Linguini with clams and fennel, lemon garlic butter shrimp, asparagus salad with balsamic vinegar dressing, grilled chicken breast with grapefruit glaze, and spring rolls with plum dipping sauce.