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Overall, the valley experienced above average spring temperatures for an early burst of growth, while summer temperatures were more moderate, reducing fire hazards, and providing a long slow ripening period to allow for vibrant acidity, flavour concentration, even ripening, and firm tannins for ageability. Careful management of the crop along with perfect timing was required for the September and October harvest. The very good 2019 vintage will see lower alcohol levels and vibrant natural acidity for fresh and elegant wines in much of the northern and central valley; along with ripe flavours and good texture from the more southern vineyards.
Hand-harvested from older, low yielding vines in the Osprey Ridge Vineyard in the Okanagan Valley. Whole cluster pressed and cold settled for clean fruit expression. Cool stainless steel fermentation and aging.
Take the time to stop and smell the 'Viognier'; a beautiful aromatic wine showing notes of peach, tropical fruit, mandarin orange, cantaloupe, orange blossom and summer flowers.This dry, light to medium-bodied wine has flavours of juicy orchard fruits with floral notes. Lovely notes of Meyer lemon, apple, peach, and a touch of floral and white cranberry linger on the finish. Serve chilled at 11 to 13ºC and enjoy with lightly spiced pan-fried fish fillets; roast chicken; baked ham; lightly spiced stir-fries over Jasmine rice; spiced fish cakes; pan-seared scallops; coconut shrimp skewers; mild curry dishes; Tandoori turkey rolls.
Awards & Ratings
- British Columbia Lieutenant Governor's Wine Awards 2020, Bronze Medal
The 2018 vintage was a featured wine in October's Wine Club package, 2020.
Tasting notes written by Tony Aspler.
Geographical Indication: BC VQA Okanagan Valley
Vineyard: Osprey Ridge Vineyard
Residual Sugar: 8.5 g/L
Cases Produced: 520
Appearance: Pale straw in colour.
Nose: Lightly floral, peach bouquet with a thread of minerality.
Palate: Medium-bodied, dry, ripe peach and lemon flavours; beautifully balanced and long on the palate.
Quality: Outstanding. 90 points. Drink now.
Food Pairing: Grilled peach and chicken salad with raspberry vinaigrette, prawn linguine with saffron cream sauce, roasted carrot and ginger soup, corned beef hash, and honey garlic meatballs.