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Bright garnet colour with a classic bouquet of red cherry, red berry, baking spice, sweet oak and sage brush, along with an interesting note of earth and red licorice. This medium to full bodied wine has soft drying tannins and food-friendly acidity. Lovely juicy flavours of red berry, sour cherry and red currant unfold on the palate. The lingering finish shows notes of red berry tea, cherry, pomegranate, oak, clove and allspice. Decanting is recommended if drinking now through 2019. Pairs well with meaty cheesy lasagna; rigatoni Bolognese; cheesy eggplant parmesan; ratatouille; wild mushroom risotto; slow-cooked stew with a side of polenta; sage and rosemary seasoned stews and roasted meats; black bean hummus with Pita chips; Pecorino, Parmigiano Reggiano and Manchego with fresh crusty bread.
The spring began with a blast of heat and a quick start to the season. Summer and fall cooled slightly allowing a slow, long ripening season, ideal for red varietals, and for expressive aromatic whites. The valley saw slightly wetter than normal conditions; however, the vineyards remained healthy. The southern Okanagan Valley experienced 1635 GDD (Growing Degree Days), representing higher than average heat units.
“Our Sangiovese is the first Sangiovese grown and produced as a VQA wine in Canada. We did this to prove the value of the Sandhill site - intense heat, dry desert conditions, and sandy soil. Use of traditional Brunello yeast, classic winemaking methods, and aging in small French oak barrels all contribute to a complex and elegant expression of this Italian varietal. Bottle aging for 1 to 2 years should reveal even more subtle complexities.” - Sandy Leier, Winemaker