
A classic Viognier, very crisp with peach being the prominent aroma, along with tropical fruits and a hint of honeysuckle or citrus blossom - there might also be a subtle dill scent in there. The palate is complex with medium body and medium acidity with slightly yeasty and creamy notes. We paired with Nova Scotian scallops for on a bed of creamy, oozy lemon fennel risotto. A wonderful wine a food evening. — 6 months ago
Pairing this lightly oaked Chard with some lobster bucatini right at the winery. Notes of honeysuckle, yellow apples, and lemon butter, with a supple palate and mineral undertones, delivers a clean and crisp profile with a zesty finis — 6 months ago
Super funky rosé, almost orange in colour, tastes like classy pink juice that went to art school and listens to techno. Nose is fresh strawberries, currants and grapefruit. Palate is tart cherry, orange peel and sour candies. — 7 days ago
A great value wine, dry with strong minerality, unripe stonefruit and florals. — 4 months ago
Pale straw colour, crystal clear clarity, nose has floral and citrus notes palate is clean and brisk with a very interesting cucumber, dried papaya, and minerals, not typical in an Okanagan Pinot Gris. Paired with a wood fired mushroom and Gorgonzola cream pizza right at the winery. — 6 months ago

Outstanding Pinot Gris, great minerality. — 7 days ago
Great GSM. Cherry, stewed fruit and smoke. — 7 days ago
We picked up this little French gem and chilled it before serving. It’s ruby coloured with a nose of ripe red fruit and violets. The palate has flavours of strawberry and cherry with a touch of spice from the syrah, soft smooth tannins. — 6 months ago
We picked this wine up the first time we visited the Okanagan together 8 years ago. Tobacco notes have faded transitioning into something much more complex and nuanced. We had bought two bottles and you can see my original review back in 2016. 👃Nose: Bramble-berry, mushrooms, sage, violet petals, Rhubarb stewed with dark plums 👅Palate: cheeky, Christmas spice bomb. A lot of baking spice. Wilful tannins around the edges but silky and smooth. Will it open or fall after decanting? After an hour or two it’s gotten a little flabby in the middle but Jessica says it’s more “demure” and I need to respect just how good this Canadian Cab Franc from 11 years ago is. It’s outstanding, really. May have started its peak though. Paired it with a strip-loin topped with my attempt at the famous French tarragon sauce and grilled veg. — 6 months ago

Shawn Thompson
Outstanding. We picked this up at a new French restaurant where the owner is also importing small batch wines from friends and family in Provence. This wine is complex with melon and pineapple on the nose and a unique minerality and a creamy yeasty lemon curd. Loved it. — a day ago