2025 Roussanne Marsanne

Tasting Notes by Leah Spooner

Geographical Indication: Okanagan Valley, British Columbia
Vineyard: Moon Curser Vineyards
Varietal: Roussanne & Marsanne
Alcohol: 13.8%
Residual Sugar: 2.7g/L

Style: A rich, full-bodied Rhône-style white blend that showcases the sunny Osoyoos terroir. Layers of ripe stone fruit and tropical fruit are balanced by fresh citrus, delivering a generous mouthfeel and a long, satisfying finish. Following WSET pairing principles, its weight and flavour intensity make it an excellent partner for equally full-flavoured dishes, while its freshness helps balance richer textures.

Quality Score: 92. Serve at 10–12°C in a medium-sized white wine glass. Enjoy now for its vibrant fruit or cellar through 2033 to develop richer honeyed and nutty complexity.

Description

Appearance: Pale honeyed gold.

Nose: Expressive aromas of guava, ripe peach, mango and fresh lime.

Palate: Full-bodied with a generous, silky texture. Ripe pear and peach are layered with mango, guava and melon, reflecting the warm, sun-drenched vineyards of Osoyoos. Bright citrus freshness carries the wine through an exceptionally long finish.

Serving Temperature: 10–12°C.

Drinking Window: Now through 2033.

Pairing

Appetizer: Crispy arancini with lemon aioli and Parmesan. The creamy rice and crisp exterior complement the wine's generous body, while the citrus aioli echoes its fresh lime notes.

Cheese: Triple-cream Brie or a well-aged Canadian Cheddar. The wine has enough body to stand up to rich, creamy cheeses while maintaining balance with firmer, nutty styles.

Main: Grilled lemon and herb BBQ chicken with charred peaches. The wine's ripe stone fruit complements the caramelized peaches, while its weight and freshness pair beautifully with smoky grilled chicken—building on Leah Spooner's recommendation.

Vegetarian: Sun-dried tomato, artichoke and roasted garlic tagliatelle finished with Parmesan and toasted pine nuts. The richness of the pasta matches the wine's texture, while the Mediterranean flavours complement its ripe fruit profile and long finish.

Dessert: Peach and almond galette with vanilla bean crème fraîche. The gentle sweetness and baked stone fruit harmonize with the wine's peach and pear character without overpowering its dry finish, consistent with WSET guidance that desserts should not be significantly sweeter than the wine.

Additional Notes

Osoyoos, at the southern end of the Okanagan Valley, is Canada's warmest wine-growing region. Its hot, dry days and cool evenings allow Rhône varieties such as Roussanne and Marsanne to achieve full ripeness while retaining enough freshness to keep the wines balanced and age-worthy.

This is an ideal wine for late summer and early autumn entertaining, pairing effortlessly with grilled poultry, Mediterranean cuisine, creamy risottos, and a broad selection of cheeses. Its generous texture and vibrant fruit also make it an excellent choice for Thanksgiving tables or leisurely weekend dinners, offering both immediate appeal and the structure to reward several years of cellaring.

Syrah 2022

Tasting Notes by Tony Aspler

Name: 2022 Syrah
Geographical Indication: VQA Osoyoos, Okanagan Valley, British Columbia
Vineyard: Moon Curser Vineyards
Varietal: Syrah
Alcohol: 14.7%
Residual Sugar: 2.2g/L

Style: A bold yet balanced Okanagan Syrah with ripe blackberry and plum fruit, savoury white pepper, oak spice, and cocoa-like tannins. Medium to full-bodied with bright acidity, it shines alongside richly flavoured grilled or slow-cooked dishes where the fruit and acidity complement the food while the tannins are softened by protein and fat—an approach consistent with WSET food pairing principles.

Quality Score: 91. Serve at 16–18°C after 30–45 minutes of decanting. Drink now through 2028, with another year or two of bottle age adding further integration.

Description

Appearance: Dense, deep purple.

Nose: Concentrated blackberry, cracked white pepper, and sweet oak spice.

Palate: Dry, medium to full-bodied with jammy blackberry and plum layered over savoury spice and subtle oak. Bright acidity keeps the wine fresh, while fine cocoa powder tannins provide a long, structured finish.

Serving Temperature: 16–18°C.

Drinking Window: Now through 2028.

Pairing

Appetizer: Wild mushroom and thyme tart with caramelized onions. The earthy mushrooms echo the wine's savoury character while the buttery pastry softens its tannins.

Cheese: Aged Canadian Cheddar (18–24 months) or aged Gouda. Their nutty richness complements the cocoa-like tannins and ripe dark fruit.

Main: Slow-braised beef short ribs with rosemary, roasted garlic, and creamy mashed potatoes. Rich protein and collagen tame the tannins while the wine's acidity refreshes the palate. This also aligns beautifully with Tony Aspler's recommendations of beef stew and spareribs.

Vegetarian: Roasted eggplant with black lentils, smoked paprika, and tahini-yogurt sauce. The roasted flavours and hearty texture stand up to the wine's concentration, while the lentils provide enough protein to soften the tannins.

Dessert: Bittersweet chocolate and blackberry tart. Dark chocolate mirrors the wine's cocoa tannins, while blackberry ties into its ripe fruit profile. Keep the dessert only lightly sweet so it doesn't overwhelm the dry wine, following WSET guidance that sweeter foods can make dry wines seem more austere.

Additional Notes

The warm, dry climate of the southern Okanagan consistently produces Syrah with generous ripe fruit, peppery spice, and concentrated structure while retaining freshness from cool evenings.

This is an excellent autumn and winter red for hearty dinners, barbecued meats, or fireside entertaining. Its combination of ripe fruit, savoury spice, bright acidity, and polished tannins makes it versatile across a range of robust dishes, from slow braises to grilled fare, while still offering enough freshness to pair successfully with richly flavoured vegetarian cooking.

2024 Riesling Confiscated

Tasting Notes by Valerie van der Gracht

Geographical Indication: Okanagan Valley
Vineyard: Made in Osoyoos
Varietal: 100% Riesling
Alcohol: 13%
Residual Sugar: 15.1 g/L

Style: An off-dry Riesling with vibrant orchard fruit, ripe peach and citrus wrapped around bright, refreshing acidity. Rich enough to stand up to creamy and spicy dishes, yet lifted by excellent freshness, this is a wonderfully versatile food wine that shines with Asian-inspired cuisine and seafood. WSET pairing principles highlight the wine's moderate sweetness and lively acidity as ideal partners for spicy, rich and fatty foods.

Quality Score: 88. Serve well chilled at 8–10°C. No decanting is necessary, though a few minutes in the glass allows the aromatics to blossom. Enjoy now through 2028 while its vibrant fruit remains at its peak.

Description

Appearance: Light straw with brilliant clarity.

Nose: Fresh Granny Smith apple leads into ripe peach, juicy pineapple and subtle citrus blossom.

Palate: Off-dry and expressive with layers of peach, Bartlett pear, green apple and a touch of citrus. Richly textured yet beautifully balanced by vibrant acidity, finishing long, fresh and fruit-driven.

Serving Temperature: 8–10°C.

Drinking Window: Now through 2028.

Pairing

Appetizer: Thai Prawn Lettuce Cups with Lime, Ginger & Herbs. Inspired by Hot Thai Kitchen, this fresh starter highlights the wine's lively acidity while its touch of sweetness softens aromatic spices. Succulent prawns and bright herbs echo the wine's orchard fruit and citrus profile, creating a refreshing opening course.

Cheese: Triple Cream Brie (Quebec or French-style). The creamy richness of a bloomy-rind Brie is beautifully refreshed by the Riesling's acidity, while the wine's gentle sweetness complements the buttery texture. Following WSET principles, acidity balances fat and matching moderate flavour intensity keeps the pairing harmonious.

Main: Turmeric & Coconut Prawn Curry with Jasmine Rice. Inspired by Marion's Kitchen, this dish reflects Valerie's recommendation for rich Asian-inspired cuisine. Creamy coconut milk and turmeric are balanced by the wine's bright acidity, while its off-dry fruit profile softens gentle spice and complements the sweetness of the prawns. This pairing aligns closely with WSET guidance for wines with a touch of sweetness alongside spicy dishes.

Vegetarian: Roasted Cauliflower & Chickpea Korma with Cardamom and Toasted Almonds. Drawing inspiration from Dassana's Veg Recipes, this fragrant curry mirrors the wine's recommendation for cardamom-spiced dishes. Creamy sauce, warming spices and roasted vegetables are lifted by the Riesling's crisp acidity, while its subtle sweetness rounds out the aromatic spices without overwhelming them.

Dessert: Pear & Almond Galette. A rustic dessert inspired by Smitten Kitchen, featuring ripe pears and buttery pastry that echo the wine's orchard fruit character. The restrained sweetness allows the Riesling to remain fresh and expressive, while the almond notes add gentle richness without overpowering the wine.

Additional Notes

This expressive off-dry Riesling demonstrates why the variety is one of the world's most versatile food wines. Its balance of ripe fruit, refreshing acidity and gentle sweetness allows it to pair effortlessly with seafood, creamy sauces, aromatic spices and moderately spicy cuisine. While delicious straight from the fridge, allowing the wine to warm slightly reveals additional peach, pineapple and floral complexity. It is an excellent choice for spring and summer dining, especially alongside globally inspired dishes shared with friends and family.

2022 Border Vines

Tasting Notes by Leah Spooner

Geographical Indication: Okanagan Valley
Vineyard: Selected vineyards, Osoyoos
Varietal: Bordeaux Blend (Petit Verdot 35%, Merlot 33%, Cabernet Sauvignon 16% & Cabernet Franc16%)
Alcohol: 14.7%
Residual Sugar: 2.3g/L

Style: A full-bodied, terroir-driven Bordeaux blend showcasing the warmth and concentration of Osoyoos. Rich dark fruit, earthy complexity and well-integrated oak are supported by structured tannins and vibrant acidity, making this an ideal partner for hearty grilled meats, earthy mushrooms and aged cheeses. The Okanagan's warm, dry climate and well-drained soils produce concentrated, expressive Bordeaux varieties with impressive structure and ageing potential.

Quality Score: 93. Serve at 17–18°C. Decant for 45–60 minutes to allow the wine's layers of fruit, oak and savoury complexity to fully unfold. Enjoy now or cellar through 2036.

Description

Appearance: Deep garnet red.

Nose: Aromas of dark cherry, cranberry, dark cocoa and dried cedar.

Palate: Full-bodied and mouthwatering, offering juicy blackberry, cranberry and dark cherry layered with forest floor, mushroom, cedar and cocoa. Grainy tannins and well-integrated oak provide structure, while fresh acidity keeps the wine balanced through a long, complex finish.

Serving Temperature: 17–18°C.

Drinking Window: Now through 2036.

Pairing

Appetizer: Wild Mushroom & Gruyère Tart. Inspired by Smitten Kitchen, buttery pastry, caramelized onions and earthy mushrooms beautifully echo the wine's forest floor and cedar notes. The Gruyère adds savoury richness while the wine's acidity refreshes the palate. Matching flavour intensity is a key WSET pairing principle.

Cheese: Aged Gruyère. Leah's recommendation is an excellent match. Gruyère's nutty, savoury character complements the wine's cocoa and cedar notes, while its firm texture softens the wine's structured tannins. Protein and fat naturally balance tannic red wines, creating a seamless pairing.

Main: Peppercorn-Crusted Ribeye with Roasted Shallots & Red Wine Jus. Building on Leah's suggested peppercorn steak, this classic pairing highlights the wine's concentrated fruit and firm tannins. The richness of the beef softens the tannins, while black pepper and roasted shallots mirror the wine's savoury spice and cedar complexity. According to WSET principles, protein reduces the perception of tannin, making both the wine and the steak more harmonious.

Vegetarian: Truffle & Wild Mushroom Chilli with Creamy Polenta. Inspired by Leah's truffle chilli suggestion, this hearty vegetarian dish combines mushrooms, black beans and smoky spices for depth and richness. Earthy flavours complement the wine's forest floor character, while creamy polenta softens the wine's structure, creating a satisfying and balanced pairing.

Dessert: Dark Chocolate & Blackberry Tart. Inspired by Food & Wine, this elegant dessert features restrained sweetness that allows the wine's dark fruit and cocoa notes to shine. Blackberry echoes the wine's fruit profile, while bittersweet chocolate enhances its complexity without overwhelming its dry finish. Keeping sweetness moderate follows WSET guidance when pairing dry red wines with dessert.

Additional Notes

Border Vines is a compelling expression of southern Okanagan Bordeaux varieties, combining generous fruit with earthy complexity and impressive structure. While approachable today after decanting, its balanced acidity, layered fruit and firm tannins give it excellent cellaring potential through 2036. This is an ideal wine for autumn and winter entertaining, pairing beautifully with grilled beef, slow-cooked dishes, mushroom-based recipes and mature Alpine cheeses.

2024 Rosé Confiscated

Tasting Notes by Tony Aspler

Geographical Indication: Okanagan Valley
Vineyard: Made in Osoyoos
Varietal: 100% Pinot Noir
Alcohol: 13.5%
Residual Sugar: 1.8 g/L 

Style: A vibrant, dry rosé bursting with fresh red berry fruit, crisp acidity and a refreshing finish. Medium-bodied yet lively, it is an ideal aperitif and a versatile companion to grilled seafood, charcuterie and light summer fare. Its bright acidity and delicate fruit make it especially well suited to warm-weather entertaining.

Quality Score: 89. Serve well chilled at 8–10°C. No decanting required. Best enjoyed now while its fresh fruit and lively acidity are at their peak.

Description

Appearance: Deep salmon pink.

Nose: Lifted aromas of fresh strawberry and redcurrant.

Palate: Dry and medium-bodied with flavours of ripe strawberry and pomegranate supported by racy, refreshing acidity. Crisp, clean and vibrant through the finish.

Serving Temperature: 8–10°C.

Drinking Window: Drink now.

Pairing

Appetizer: Charcuterie Board with Prosciutto, Soppressata, Marinated Olives & Pickled Vegetable. Tony's suggested pairing is a natural fit. Salty cured meats are beautifully balanced by the wine's crisp acidity, while fresh berries and pickled vegetables echo the rosé's vibrant fruit. WSET pairing principles note that salty foods can make wines seem fruitier and softer, enhancing the overall experience.

Cheese: Fresh Goat Cheese (British Columbia or Quebec). Creamy, tangy goat cheese complements the rosé's bright acidity and fresh strawberry notes. The wine refreshes the palate after each bite while matching the cheese's light intensity, creating an elegant summer pairing.

Main: Grilled Cedar-Plank Salmon with Lemon, Dill & Herb Butter. Building on Tony's recommendation, rich salmon is lifted by the rosé's lively acidity, while the berry fruit provides a pleasant contrast to the savoury, smoky fish. According to WSET principles, wines with high acidity help balance richer foods, keeping the pairing fresh and harmonious.

Vegetarian: Mediterranean Grilled Vegetable & Halloumi Skewers with Lemon-Herb Couscous. Inspired by Bon Appétit, smoky grilled zucchini, peppers and halloumi pair beautifully with the rosé's vibrant fruit. The lemon and herbs echo its freshness, while the wine's acidity balances the salty cheese for a bright, satisfying vegetarian pairing.

Dessert: Strawberry & Raspberry Pavlova. A light summer dessert inspired by NYT Cooking. Fresh berries mirror the wine's strawberry and redcurrant character, while lightly sweetened meringue and whipped cream remain delicate enough not to overpower the dry style. The emphasis on fresh fruit keeps the pairing balanced, following WSET guidance to avoid desserts that are significantly sweeter than the wine.

Additional Notes

Confiscated Rosé is an effortlessly enjoyable, food-friendly wine that captures the freshness and vibrancy expected of a dry rosé. Equally at home as an aperitif or alongside a relaxed summer meal, its lively acidity and bright red fruit make it exceptionally versatile. Whether paired with charcuterie, grilled seafood, seasonal salads or Mediterranean-inspired dishes, this rosé delivers refreshment and elegance with every glass.

2022 Eclipse

Tasting Notes by Tony Aspler

Geographical Indication: Okanagan Valley
Vineyard: Osoyoos East Bench & Osoyoos West
Varietal: 55% Roussanne, 45% Marsanne
Alcohol: 11.8%
Residual Sugar: 1.0g/L

Style: A distinctive traditional method sparkling wine crafted from Rhône varieties, offering crisp orchard fruit, fine bubbles and subtle lees complexity. Dry, fresh and lightly textured, with bright acidity and a pleasantly savoury finish, it is equally enjoyable as an aperitif or paired with seafood and light dishes. Its lively acidity and delicate mousse make it an exceptionally versatile food wine.

Quality Score: 88. Serve well chilled at 6–8°C in a tulip-shaped sparkling wine glass. No decanting required. Enjoy now through 2027.

Description

Appearance: Pale straw with a gentle mousse of fine, persistent bubbles.

Nose: Fresh aromas of crisp apple and ripe pear with subtle notes of freshly baked bread from extended lees ageing.

Palate: Light to medium-bodied and dry, featuring orchard fruit flavours of apple and pear layered with delicate leesy complexity. Bright acidity and fine bubbles lead to an engaging, lightly savoury bitterness on the finish.

Serving Temperature: 6–8°C.

Drinking Window: Now through 2027.

Pairing

Appetizer: Smoked Salmon Blinis with Crème Fraîche & Dill. Inspired by Food & Wine, this elegant canapé complements the wine's crisp acidity and delicate mousse. The creamy topping is refreshed by the bubbles, while the salmon mirrors the wine's subtle savoury character. WSET pairing principles recommend using high-acid wines to balance richer foods.

Cheese: Brillat-Savarin Triple Cream. This luxurious triple cream cheese contrasts beautifully with the sparkling wine's bright acidity and fine bubbles. The mousse cleanses the palate after each bite, while the wine's orchard fruit complements the cheese's buttery richness.

Main: Crispy Fish Cakes with Lemon Aioli & Herb Salad. Building on Tony Aspler's recommendation, golden fish cakes provide savoury richness while the sparkling wine's acidity and bubbles cut through the crisp coating and creamy aioli. Matching flavour intensity and using acidity to refresh the palate make this a classic WSET pairing.

Vegetarian: Asparagus & Pea Risotto with Lemon and Parmesan. Inspired by Bon Appétit, this creamy risotto is lifted by the wine's freshness and fine mousse. Sweet spring vegetables echo the wine's orchard fruit, while Parmesan contributes savoury depth without overwhelming its elegant style.

Dessert: Apple Galette with Crème Fraîche. A lightly sweet rustic tart inspired by Smitten Kitchen that echoes the wine's fresh apple character. Restrained sweetness ensures the dry sparkling wine remains lively and expressive, while the buttery pastry complements the subtle lees notes without overpowering the finish.

Additional Notes

Eclipse Traditional Method is a refreshing and distinctive sparkling wine that showcases the versatility of Roussanne and Marsanne in a traditional method style. Its combination of crisp orchard fruit, fine mousse and gentle lees complexity makes it an excellent choice as an aperitif or throughout a meal. Particularly well suited to spring and summer entertaining, it pairs beautifully with seafood, sushi, creamy cheeses and elegant canapés, offering freshness and finesse from the first sip to the last.

2025 Viognier

Tasting Notes by Valerie van der Gracht

Geographical Indication: Okanagan Valley
Vineyard: Osoyoos East Bench
Varietal: 100% Viognier
Alcohol: 13.5%
Residual Sugar: 2.2 g/L

Style: A beautifully balanced Okanagan Viognier that combines classic floral aromatics with ripe stone fruit, vibrant acidity and a refreshing mineral edge. Medium-bodied and dry, it delivers richness without heaviness, making it an excellent partner for seafood, roast poultry and creamy cheeses. The warm, sunny conditions of the southern Okanagan encourage Viognier's expressive fruit while cool evenings help preserve freshness and balance.

Quality Score: 92. Serve at 10–12°C. No decanting is required, although allowing the wine to breathe for 10–15 minutes enhances its floral aromas and silky texture. Enjoy now through 2029.

Description

Appearance: Clear and glimmering light gold.

Nose: Delicate aromas of gardenia blossom followed by fresh white peach, ripe stone fruit and subtle floral notes.

Palate: Medium-bodied with expressive flavours of peach, tropical fruit and orange peel layered over refreshing acidity and a delicate mineral finish. Richly textured yet elegant, with excellent balance and freshness.

Serving Temperature: 10–12°C.

Drinking Window: Now through 2029.

Pairing

Appetizer: Seared Scallops with Brown Butter, Lemon & Pea Purée. Inspired by Food & Wine, this elegant starter reflects Valerie's recommendation for Coquilles St. Jacques. Sweet scallops complement the Viognier's ripe stone fruit, while the wine's bright acidity balances the richness of the brown butter. According to WSET pairing principles, acidity refreshes the palate when paired with richer dishes.

Cheese: Brie de Meaux with Apricot Preserves and Toasted Almonds. Creamy Brie beautifully matches the Viognier's generous texture, while apricot and almonds echo its stone fruit and subtle floral character. The wine's acidity prevents the pairing from becoming overly rich, creating an elegant balance.

Main: Cedar-Plank Sockeye Salmon with Arugula, Peach & Cherry Salad. Building on Valerie's favourite pairing, rich sockeye salmon is complemented by the Viognier's vibrant acidity and mineral freshness. The seasonal fruit salad mirrors the wine's peach and tropical fruit notes, creating a harmonious pairing with matching flavour intensity, a key WSET principle.

Vegetarian: Roasted Butternut Squash & Ricotta Ravioli with Sage Brown Butter. Inspired by Bon Appétit, creamy ricotta and sweet squash complement the Viognier's lush texture, while sage and browned butter add savoury depth. The wine's acidity cuts through the richness, keeping the pairing lively and beautifully balanced.

Dessert: Peach & Honey Panna Cotta with Candied Orange Zest. A lightly sweet dessert inspired by Epicurious that echoes the Viognier's peach, orange peel and floral notes. The restrained sweetness allows the wine to retain its freshness while highlighting its ripe fruit character, following WSET guidance that desserts should not significantly exceed the wine's sweetness.

Additional Notes

This Viognier is an excellent expression of the Osoyoos East Bench, offering the variety's signature floral perfume and ripe stone fruit while maintaining impressive freshness and minerality. Rich enough for creamy seafood and roast poultry, yet vibrant enough for lighter seasonal fare, it is one of the Okanagan's most versatile white wines. Particularly well suited to late spring and summer dining, it shines alongside fresh local produce, Pacific seafood and elegant cheese boards.

2025 Dolcetto

Tasting Notes by Tony Aspler

Geographical Indication: Okanagan Valley
Vineyard: Osoyoos East Bench
Varietal: Dolcetto
Alcohol: 13.5%
Residual Sugar: 6.0g/L

Style: A vibrant, fruit-forward Dolcetto with generous blackberry and black cherry fruit, lively acidity and soft spice. Full-bodied yet fresh, it offers approachable structure and is an ideal partner for casual Italian-inspired meals, grilled fare and tomato-based dishes. While enjoyable upon release, a short period of bottle age will further integrate its fruit and savoury complexity.

Quality Score: 90. Serve at 15–17°C. Decanting is optional, but 20–30 minutes will allow the wine's aromas to open. Enjoy now, or cellar for 1–2 years for additional complexity.

Description

Appearance: Deep purple.

Nose: Aromatic notes of ripe plum, blackberry and cracked white pepper with subtle floral spice.

Palate: Full-bodied and dry with flavours of blackberry and black cherry carried by vibrant acidity. Soft tannins and fresh fruit create an energetic, balanced palate that finishes with gentle spice and impressive length.

Serving Temperature: 15–17°C.

Drinking Window: Now through 2029, with peak drinking after 1–2 years in bottle.

Pairing

Appetizer: Burrata with Roasted Cherry Tomatoes, Basil & Grilled Sourdough. Inspired by Bon Appétit, the creamy burrata softens the wine's youthful structure while roasted tomatoes echo its vibrant acidity and dark fruit. WSET pairing principles highlight how acidity in both the wine and food creates freshness and harmony.

Cheese: Fontina Val d'Aosta. This semi-firm Alpine cheese offers buttery, nutty flavours that complement the Dolcetto's ripe fruit without overpowering it. Its creamy texture balances the wine's acidity, making for a classic northern Italian pairing.

Main: Grilled Italian Sausage & Mushroom Pizza. Building on Tony Aspler's recommendation, savoury Italian sausage, roasted mushrooms and tomato sauce beautifully complement the wine's blackberry fruit and peppery spice. The vibrant acidity refreshes the palate and keeps pace with the richness of the cheese and sausage, following WSET's principle of matching flavour intensity.

Vegetarian:Wild Mushroom & Spinach Lasagna. Inspired by Smitten Kitchen, layers of mushrooms, tomato, béchamel and Parmesan provide earthy depth that complements the wine's dark fruit and spice. The tomato sauce is lifted by the Dolcetto's bright acidity, while the creamy cheese softens its youthful structure.

Dessert: Black Cherry & Almond Crostata. A rustic Italian-style tart inspired by Food & Wine, featuring lightly sweetened black cherries that mirror the wine's fruit profile. The almond pastry adds richness without overwhelming the dry wine, allowing the pairing to remain balanced and elegant. WSET guidance suggests avoiding overly sweet desserts with dry red wines, making this restrained finish an ideal choice.

Additional Notes

Dolcetto is one of Italy's most food-friendly red varieties, and this Okanagan expression captures its generous fruit, lively acidity and approachable charm. Although delicious now, a year or two in bottle will bring greater harmony between its fruit, spice and savoury notes. Perfect for relaxed gatherings, pizza nights and family dinners, it pairs naturally with tomato-based dishes, grilled meats, earthy mushrooms and classic Italian comfort food.

2024 Pinot Noir Confiscated

Tasting Notes by Tony Aspler

Geographical Indication: Okanagan Valley
Vineyard: Made in Osoyoos
Varietal: Pinot Noir
Alcohol: 13.0%
Residual Sugar: 2.0%

Style: A generously fruited Pinot Noir with bright cherry character, subtle cedar and well-integrated oak spice. Medium-bodied with ripe tannins and balanced acidity, it offers both immediate appeal and the potential to develop greater complexity with a short period of bottle ageing. Elegant enough for roast poultry yet structured enough for richer meat dishes.

Quality Score: 89. Serve at 15–17°C. Decant for 20–30 minutes if drinking now to enhance its aromatics. Hold for 1–2 years for additional integration and complexity.

Description

Appearance: Bright ruby.

Nose: Lifted aromas of ripe cherries layered with cedar and gentle oak spice.

Palate: Medium-bodied and dry with concentrated cherry fruit supported by vibrant acidity and ripe, well-managed tannins. Oak adds subtle spice and structure, leading to a balanced, lingering finish.

Serving Temperature: 15–17°C.

Drinking Window: Best from 2026 through 2030.

Pairing

Appetizer: Duck Rillettes with Cornichons & Toasted Baguette. Inspired by Food & Wine, the rich, savoury duck is balanced by the Pinot Noir's bright acidity, while the cherry fruit complements the meat's natural sweetness. According to WSET pairing principles, acidity refreshes the palate when paired with richer foods.

Cheese: Aged Canadian Cheddar. Tony Aspler's recommendation is a classic match. The cheddar's nutty, savoury character complements the Pinot Noir's cherry fruit and cedar notes, while its richness softens the wine's tannins. Matching flavour intensity creates a balanced pairing.

Main: Roast Duck with Cherry & Thyme Sauce. Building on Tony's suggested pairing, roast duck is a natural partner for Pinot Noir. The wine's bright cherry flavours echo the fruit sauce, while its acidity cuts through the richness of the duck. Fine tannins provide enough structure without overwhelming the delicate texture of the meat, illustrating WSET's principle of balancing intensity and using acidity to refresh the palate.

Vegetarian: Wild Mushroom & Caramelized Onion Galette with Gruyère. Inspired by Smitten Kitchen, earthy mushrooms and buttery pastry highlight the wine's savoury cedar and oak spice, while Gruyère adds richness that softens the tannins. The wine's fresh acidity keeps the pairing elegant and balanced.

Dessert: Cherry & Almond Clafoutis. A classic French dessert with restrained sweetness that mirrors the wine's ripe cherry profile. The almond notes complement the subtle oak spice, while the moderate sweetness allows the Pinot Noir's fruit to remain expressive, following WSET guidance for pairing dry wines with desserts that are not overly sweet.

Additional Notes

This Washington State Pinot Noir offers a generous, fruit-driven interpretation of the variety while retaining the elegance and versatility that make Pinot Noir a perennial food favourite. Although enjoyable now with a short decant, one to two years of bottle age will allow its cherry fruit, cedar and oak spice to integrate further. Ideal for autumn and winter meals, it pairs effortlessly with roast poultry, mushroom dishes, aged cheeses and classic bistro fare.

2025 Pinot Gris

Tasting Notes by Tony Aspler

Geographical Indication: Okanagan Valley
Vineyard: Osoyoos West
Varietal: Pinot Gris
Alcohol: 13.0%
Residual Sugar: 2.8g/L

Style: A beautifully textured, dry Pinot Gris with ripe orchard fruit, subtle lees complexity and refreshing acidity. Medium to full-bodied with excellent structure and length, it offers richness without heaviness, making it an ideal companion for roasted poultry, seafood and creamy cheeses. The warm days and cool nights of the Okanagan Valley allow Pinot Gris to develop generous fruit while maintaining freshness and balance.

Quality Score: 89. Serve at 10–12°C. No decanting required. Enjoy now through 2027 while its fresh fruit and vibrant acidity are at their best.

Description

Appearance: Pale straw with a delicate pink-gold hue.

Nose: Subtle aromas of toasted peach pit with hints of ripe orchard fruit and gentle lees complexity.

Palate: Medium to full-bodied and dry, showing flavours of ripe peach and green melon supported by firm structure and refreshing acidity. The finish is long, clean and elegant.

Serving Temperature: 10–12°C.

Drinking Window: Now through 2027.

Pairing

Appetizer: Steamed PEI Mussels with White Wine, Garlic & Fresh Herbs. Inspired by Bon Appétit, this light yet flavourful starter complements the wine's peach and melon notes while its bright acidity refreshes the palate. Tony Aspler's recommendation of mussels is a classic pairing, with the wine matching the delicate flavour intensity of the shellfish. According to WSET pairing principles, wines with good acidity work beautifully with richer seafood preparations.

Cheese: Raclette. The creamy, nutty character of Raclette pairs beautifully with the Pinot Gris' generous texture, while the wine's acidity balances the richness of the cheese. Matching flavour intensity allows both wine and cheese to shine.

Main: Herb-Roasted Chicken with Lemon, Fennel & Fingerling Potatoes. Building on Tony's recommendation of roast chicken, this comforting dish complements the wine's ripe orchard fruit and subtle toastiness. Lemon and fennel lift the flavours without overpowering the wine, while the crisp skin and succulent meat are beautifully balanced by the Pinot Gris' refreshing acidity. WSET principles emphasize acidity as an effective counterpoint to richer dishes.

Vegetarian: Wild Mushroom & Leek Risotto with Parmesan. Inspired by NYT Cooking, creamy risotto highlights the wine's rounded texture while earthy mushrooms complement its subtle savoury notes. Fresh acidity keeps the dish from feeling heavy, creating a harmonious balance between richness and freshness.

Dessert: Poached Peaches with Honey Mascarpone & Toasted Pistachios. A lightly sweet dessert inspired by Epicurious that echoes the Pinot Gris' ripe peach character. The restrained sweetness and creamy mascarpone allow the wine to remain fresh and expressive, while toasted pistachios add texture and subtle nuttiness. Following WSET guidance, the dessert's moderate sweetness helps maintain the wine's balance.

Additional Notes

This Pinot Gris is a refined expression of the variety, offering generous orchard fruit, subtle complexity and impressive structure. Versatile enough for everything from grilled seafood to roast chicken and creamy vegetarian dishes, it is an excellent choice for spring through autumn entertaining. Its combination of richness and freshness makes it equally enjoyable as an aperitif or throughout a leisurely meal, showcasing the approachable elegance that has become a hallmark of Okanagan Pinot Gris.