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Siren’s Call Harmonious, 2017

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2017 Okanagan Valley 750 mL, 14.3% ALC/VOL
  • Cabernet Franc
  • Cabernet Sauvignon
  • Malbec
  • Merlot
  • Petit Verdot
  • Syrah
Critic's Rating 95 pts

We sourced Merlot, Cabernet Sauvignon, Malbec, Petit Verdot and Cabernet Franc and Syrah from some of BC’s best vineyards to make this Bordeaux-style red blend. Each batch was fermented separately and lovingly tended with daily punch downs and 20+ days of skin contact to extract a rich array of soft and big tannins and fruit notes. The nose shows cedar,dried fruit, meaty, black currant and floral notes and the taste is big and round, well balanced and firm, ripe tannins. Age worthy wine that pairs well with rib eye steak or prime rib. BC VQA Certified.

Critic's Rating

Siren’s Call Harmonious 2016 ($35). The blend is Cabernet Sauvignon 43.8% Merlot 21.9%, Cabernet Franc 10.9%, Malbec 7.5%, Petit Verdot 10.9%, Syrah 5.0%. John Schreiner writes "Dense and layered, the wine has aromas of black cherry, black currant and spice. The finish is persistent. 95 points"
- John Schreiner
  • British Columbia Lieutenant Governor's Wine Awards 2018, Bronze Medal British Columbia Lieutenant Governor's Wine Awards 2018, Bronze Medal
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    The 2013 vintage was a featured wine in October 2017's wine club package.


    Geographical Indication: Okanagan Falls, B.C.

    Varieties: Merlot (41.5%), Cabernet Sauvignon (21.2%), Cabernet Franc (16.3%), Malbec (5.7%), Petit Verdot (10.6%), Syrah (4.7%)

    Vineyard: Anarchist Mountain Vineyard (Merlot), Bordertown Vineyard (Cabernet Sauvignon & Cabernet Franc), East Bench Vineyard (Malbec & Petit Verdot), Similkameen Vineyard (Syrah)

    Cases Produced: 212


    Appearance: Bright, semi-opaque, very dark ruby coloured core, lighter rim.

    Nose: Medium aromatic intensity. An assortment of black fruits from dark cherry and plum to blackberry and black currant, anise, black pepper, vanilla, and hint of dirt and forest floor on the nose.

    Palate: Medium+ body, medium acid, medium tannin. Rich flavours of fig, dark cherry, blackberry, black tea, and black pepper on the palate.

    Food Pairing: Stilton and other strong cheeses with quince jelly and roasted figs, prime rib, smoked beef ribs, Peking duck, pizza with pepperoni and prosciutto, and dark chocolate cake.

    • British Columbia Lieutenant Governor's Wine Awards 2018, Bronze Medal