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Easy drinking Bordeaux style wine has juicy red raspberry and cherry fruit flavours with a hint of cocoa and vanilla and a wisp of smoke. Medium tannin and acidity.
Awards & Ratings
"Elegant and voluptuous, this blend of 30% merlot, 32.5% cab sauv, 32.5% cab franc, plus a dash of malbec and petit verdot delivers massively (especially for $23 a bottle) in all directions. Flavours of plummy fruit, mocha, and signature Okanagan black sage coat firm and unobtrusive tannins. Juicy and refreshing with just the right heft, it's a great effort from Amber Pratt and a testament to Golden Mile and Black Sage bench fruit."
- DJ Kearney, WineAlign
- Decanter World Wine Awards 2015, Commended
- 2015 All Canadian Wine Championships, Bronze
- National Wine Awards of Canada 2015, Gold Medal
"An elegant Bordelaise style blend for a small price but with great personality. Notes of coffee, bergamot, tomato leaf, herbs and juicy plum make up the palate. Flavours are beautifully integrated, in harmony and exhibit very good balance. Drinking well until at least 2019." Tasted September 2015. 89 Points
- Sara d'Amato, WineAlign
This was a featured wine from January's Premium Wine Club.
Name: 2013 The Chase
Winery: C.C. Jentsch Cellars
Geographical Indication: Okanagan Valley, BC
Variety: Cabernet Sauvignon (32.5%), Cabernet Franc (32.5%), Merlot (30%), Petit Verdot (3%), Malbec (2%)
Vineyard: Golden Mile Bench, Blue Barn & Eugenio on the Black Sage Bench
Cases Produced: 7,488
Appearance: Opaque, deep ruby red colour.
Nose: Toasty vanilla and mocha aromas intermingle with brighter notes of blackcurrant and raspberry.
Palate: Medium weight with vibrant acidity and medium tannins. Plum, red cherry, raspberry, cassis, herbs, a hint of Christmas cake, and classic white pepper.
Quality: Very good quality. This well-balanced blend is soft and supple, with a fine grained structure and excellent length. Drink now or age three to four years – the wine will integrate more over time and become more refined.
Food pairings: Grilled steak with peppercorn sauce, roast beef, beef stew, Bolognese and Parmesan, sharp cheeses, chocolate mousse.
Our challenge for this harvest was to sort meticulously to deal with damaged fruit. Once this was accomplished, I macerated the fruit, cold-soaking each lot for approximately a week before inoculating tanks with a yeast strain chosen to enhance individual varietals uniquely. The wines all went through malolactic fermentation and aged with a mixture of oak selected to complement the flavors of the different wines post-fermentation. I then selected the most delicious wines to blend together to make this mouthwatering, easy-drinking Bordeaux-style wine.
- Amber Pratt