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BC VQA Okanagan Valley
Tasting Notes: A garnet coloured Merlot with a complex bouquet of vanilla extract, spice box, new leather, cedar, oak and ripe black fruit (cherry and plum). The ripe fruit flavours of black currant, plum and blackberry are accented by sweet spice. The extra-dry finish lingers with notes of black tea, blackberry, spice and oak.
Food Pairings: Enjoy with grilled red meats; rich bean stews; leg of lamb; rich cheesy mushroom lasagna; pheasant in a rich red wine reduction; duck breast with red wine cherry sauce; steak and kidney pie; three-year-old cheddar and Asiago cheese.
Winemaking: The Merlot was harvested from two vineyards in the Oliver and Osoyoos regions of the Okanagan Valley in early October 2016. A unique red wine yeast was employed to produce robust flavours. The wine was aged in new and one-year old French (60%) and American (40%) oak barrels for 24 months. The wines were blended and later bottled in May of 2019. Limited production of 739 cases.
Sweetness Level: (0) Extra Dry, 1.44 g/L
Total Acidity: 5.74 g/L
Awards & Ratings
- Tony Aspler
- British Columbia Lieutenant Governor's Wine Awards 2019, Bronze 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
Vineyard: Various Oliver and Osoyoos vineyards
Residual Sugar: 1.44 g/L
Cases Produced: 739
Appearance: Deep ruby in colour.
Nose: Cedary, spicy, cherry pit nose vanilla oak notes.
Palate: Medium-bodied, well-extracted dark stone fruit flavours; well-balanced and firmly structured; Seamless on the palate with good length. Lovely mouth-feel.
Quality: Outstanding. 90-92 points (based on cellaring). Can be opened now, but will reward with a couple of years cellaring.
Food Pairing: Blackened salmon with mango salsa, roast beef with Yorkshire pudding, baked lasagna, grilled veal with thyme and rosemary, and filet mignon topped with goat cheese and pancetta.