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Sovereign Opal, 2019

Shipped and sold by Sandhill Wines

2019 Okanagan Valley 750 mL, 11% ALC/VOL

Availability: In stock

$19.65
Sovereign Opal

Description

FLAVOUR PROFILE
Clear and bright with a fresh, clean aroma of honeydew melon, lychee, white peach, golden kiwi, floral and a touch of site-specific minerality. This light-bodied Sovereign Opal has the perfect balance of natural sweetness and acidity, along with flavours of tropical fruit, melon and peach. Lovely notes similar to the palate along with sweet citrus, lychee and floral linger on the off-dry finish.

Wonderful companion to grilled pork tenderloin with fruit chutneys; pork sliders with hoisin sauce; grilled pork chops; pork roast; stuffed pork tenderloin; baked ham (clove studded); mild Indian curries; light to moderately spiced Thai cuisine; Samosas or spring rolls with dipping sauces; Cajun chicken; Panang chicken; Paprika chicken; Creole crusted halibut; spicy shrimp skewers; Baba Ghanoush with pita bread; spiced hummus with pita bread; Brie and sliced pear on Panini.

Residual Sugar: 17.4 g/L

THE GRAPE – SOVEREIGN OPAL
Sovereign Opal is a hybrid grape that is a cross pollination of Golden Muscat and Marechal Foch. They are thin skinned, large clustered, relatively loose bunches with a pinky green colour at maturity. The Casorso Family Vineyard in Kelowna is planted with 12.5 acres of Sovereign Opal, with the oldest vines being planted in 1981, and the youngest plantings in 2019.

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Tasting Notes

This was a featured wine in October's Wine Club package, 2020.

 

Geographical Indication: BC VQA Okanagan Valley
Vineyard: Casorso Vineyard, Kelowna
Residual Sugar: 17.4 g/L
Cases Produced: 2,044

 

Appearance: Clear, bright. Very pale straw-coloured core.
Nose: Tropical fruit, peach, orange, lemon, green apple, hint of minerality.
Palate: Medium acid, medium body. Green apple, lemon, grapefruit, peach, pineapple, hint of minerality. Well-balanced and refreshing.
Quality: 90 points. Outstanding. Drink now.

 

Food Pairing: Roasted chicken with chanterelles and peas, baked brie garnished with honey and almonds, Thai-style curry with grilled venison, pan fried trout with bacon and kale mashed potatoes, and ahi tuna-stuffed avocados with mango salsa.

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