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BC VQA Okanagan Valley
Tasting Notes: A garnet coloured Meritage with a developing bouquet of dark plum, black cherry, toasty oak, vanilla, earth and sweet pipe tobacco. This full-bodied wine has soft yet drying tannins, good structure and moderate acidity. Flavours of blackberry, currant, cherry and sweet spice fill the mouth. The finish lingers with notes of dark fruits, sweet spice and black tea.
Food Pairings: Enjoy with grilled red meats; mushroom stew; leg of lamb; grilled lamb chops; pheasant in a rich red wine reduction; steak and kidney pie; two-year-old cheddar and Asiago cheese. Wonderful cool evening sipping wine while watching the sun set over the lake.
Winemaking: The Meritage (50.1% Merlot, 18.8% Cabernet Sauvignon, 18.7% Cabernet Franc, 6.2% Malbec, 6.2% Petit Verdot) was harvested from Osoyoos, Oliver and Black Sage Road regions of the Okanagan Valley in early October. The wine was aged in new and 1-year old French (50%) and American (50%) oak barrels for 24 months. The wines were blended and later bottled in May 2019. Limited production of 764 cases.
Sweetness Level: (0) Extra-Dry, 0.37 g/l
Total Acidity: 5.97 g/L
Awards & Ratings
- Tony Aspler
- British Columbia Lieutenant Governor's Wine Awards 2019, Silver Medal
This was a featured wine in March's Wine Club package, 2020.
Tasting notes written by Tony Aspler.
Geographical Indication: BC VQA Okanagan Valley
Varietals: Merlot (50.1%), Cabernet Sauvignon (18.8%), Cabernet Franc (18.7%), Malbec (6.2%), and Petit Verdot (6.2%)
Vineyard: Various Osoyoos, Oliver, and Black Sage Road vineyards
Residual Sugar: 0.37 g/L
Cases Produced: 764
Appearance: Deep ruby colour.
Nose: Cedary, cigar leaf, plum and blackcurrant bouquet with oak spice.
Palate: Medium-bodied, well-extracted fruit flavours, beautifully balanced and harmonious with well-integrated oak and ripe tannins to give structure. Great texture.
Quality: Outstanding. 92-94 (based on cellaring). Drinking well now but 2-3 years will enhance the bouquet and enrich the mid palate.
Food Pairing: Moroccan beef stew with couscous, French onion soup, grilled lamb with tzatziki sauce, roasted duck breast with pecan purée, steak with salsa verde, and roasted vegetable tarts.