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  • National Wine Awards of Canada 2015, Bronze Medal

The Quest, 2014

Shipped and sold by C.C. Jentsch Cellars

2014 Okanagan Valley 750 mL ,13.8% ALC/VOL

Availability: Sold out

$17.90
  • Chardonnay
  • Gewürztraminer
  • Viognier

Critic's Rating89 pts

Description

Chardonnay 61%, Viognier 27%, Gewürztraminer 12%

Balanced, juicy, complex un-oaked white blend. Offering flavours and aromas of golden pineapple, banana and Limóncello.

Awards & Ratings

Critic’s Rating:

89 pts

"With 13.8% alcohol this is a robust wine, bursting with fruit aromas and flavours. On the nose, there is apricot and tangerine. On the palate. there are rich flavours of apricot, baked apple, ripe pineapple and tangerine."

- John Schreiner

Awards:

  • National Wine Awards of Canada 2015, Bronze Medal National Wine Awards of Canada 2015, Bronze Medal

Connoisseur Note(s):

"Chardonnay, viognier and gewürztraminer bring plenty of aromatic notes on the nose of this Okanagan white — specifically red apple, peach, pear, melon, mango and spice. A dry, round (but vibrant) medium-bodied white, the Quest white offers peach, spice, red apple and pear notes, with decent length on the finish." 87 Points

Ben MacPhee-Sigurdson, WineAlign

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Tasting Notes

This was a featured wine from January's Premium Wine Club.

Name
: 2014 The Quest
Winery: C.C. Jentsch Cellars
Geographical Indication: Okanagan Valley, BC
Variety: Unoaked Chardonnay (61%), Viognier (27%), Gewürztraminer (12%)
Vineyard: Golden Mile Bench, Cachola vineyard, Sportsman’s Bowl vineyard, Summerland vineyard
Alcohol: 13.8%
Cases Produced: 363

Appearance: Clear, bright, golden core with light yellow rim.

Nose: Golden pineapple, banana, melon, red apple, and Limoncello.

Palate: Medium body, peach, spice, apricot, baked apple, and tangerine.

Quality: Good quality wine bursting with fruit aromas and flavours. Beautifully balanced, this deliciously juicy and complex unoaked white blend is the perfect party starter. There is refreshing natural acidity, balanced by a hint of natural sweetness left from fermentation. Best enjoyed now.

Food pairings: Big summer salads with grilled fruit and chicken, seafood paella, chicken Pad Thai, pork sausages, roasted chicken.

Winemakers Notes
Our challenge for this harvest was to sort meticulously to deal with damaged fruit. Once 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.

- Amber Pratt

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