Spring forward this month with our latest wine club feature, Upper Bench Winery! If you haven’t already signed up for our Wine Club, join today to enjoy a handpicked selection of 2-3 wines, including tasting notes and pairing suggestions, that will be delivered right to your door. This month, you will receive a fantastic selection of Upper Bench wines ranging from Riesling and Pinot Blanc to Pinot Noir and Cabernet Merlot. The deadline to sign up is TOMORROW, so make sure to subscribe by March 15.
Located on the breathtaking Naramata Bench in BC, Upper Bench Winery & Creamery brings something unique to the table by combining artisan wine with hand-crafted cheese. The talents of award-winning winemaker Gavin Miller shine through in their crisp, aromatic whites and bold reds, while partner Shana Miller has established a state-of-the-art creamery that produces outstanding cheeses.
Our team had fun pairing a selection of the impressive wine portfolio from Upper Bench with a delicious semi-hard goat's cheese to mirror the unique experience one would get at their winery. As anticipated, Upper Bench wines are a wonderful treat, and we’re excited to share some of our favourite picks with you this month!
This delightful white wine has fragrant aromas of orange, lime, honeysuckle, and pear. It has a kiss of sweetness that makes the fruit flavours pop, with white grape, Granny Smith apple, and a touch of sea salt on the palate. Perfect to pair alongside starters like black olive tapenade, goat’s cheese, raw oysters on the half-shell, and a fresh Salade Niçoise.
This elegant Chardonnay has aromas of tropical fruits and baking spice. Lemon, citrus, and a touch of pepper on the palate. Partially oaked in French barrels, this white offers structure and a pleasant finish. It’s the perfect wine to sip on as we welcome Springtime, and pairs deliciously well with poached salmon in butter, Croque-Monsieur, and mango chicken salad.
This is a Pinot with some punch, offering earthy aromas with dark cherry, licorice, and forest floor. On the palate, there's cinnamon, black pepper, ripe red cherry, and an essence of umami. Pair this red with grilled Portobello mushroom burgers, Veal Parmigiana, or roasted pork loin.
This full-bodied red offers blackberry, ripe plum, licorice, and cedar on the nose, with flavours of blackcurrant, boysenberry jam, black pepper and baking spice on the palate. Think of it as the perfect companion to comfort foods like sausages off the grill, Cappelleti in Brodo, or slow cooked lamb stew.
Sign up for the Wine Club by March 15 to receive these exceptional wines from Upper Bench Winery this month in your subscription box!
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