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2024 Sauvignon Blanc

Tasting Notes by Valerie van der Gracht

Geographical Indication: BC Okanagan Valley
Vineyard: Winemaker’s Cut
Varietal: Sauvignon Blanc
Alcohol: 12%
Residual Sugar: 5.5 g/L
Volume: 750 ml

Style: A bright, fruit-forward Sauvignon Blanc with tropical charm and refreshing structure. Pineapple and stone fruit generosity are balanced by crisp citrus acidity, while a slight rise in temperature reveals floral lift, peach nuance and added complexity. A highly versatile white that rewards patient serving.

Quality Score: 90 – Serve lightly chilled at 8–10°C rather than ice-cold to allow aromas and texture to show fully. No decanting required, though 10 minutes in the glass is beneficial.

Pairing

Appetizer: Goat cheese crostini with peach chutney and herbs. Tangy chèvre mirrors the wine’s acidity, while peach chutney highlights the stone fruit notes that emerge as the wine opens.

Cheese: Fresh chèvre, Brie, Havarti or aged cheddar. Valerie is quite right — Sauvignon Blanc is excellent with a broad range of cheeses. Acidity cuts creamy textures while fruit lifts salty, firm cheeses in classic WSET fashion.

Main: Charcuterie board with prosciutto, salami and cornichons. Salt and fat are refreshed by the wine’s crisp acidity, while fruit-forward flavours make this an easy entertaining pairing.

Vegetarian: Thai green vegetable stir-fry with tofu and lime. The wine’s citrus freshness and tropical fruit work beautifully with herbs, lime and gentle spice.

Dessert: Peach galette with vanilla yogurt cream. A lightly sweet dessert complements the wine’s peach and floral finish without overwhelming its dryness.

Description

Appearance: Light, vibrant yellow with youthful brilliance.

Nose: Opens with pineapple and tropical notes, underlined by light stone fruit aromas.

Palate: Lively, crisp and fresh with citrus notes and good acidity. As the wine warms slightly, peach, floral tones and gentle spice emerge, leading to a lingering, flavourful finish.

Serving Temperature: 8–10°C

Drinking Window: Drink now through 2028.

Additional Notes

This Sauvignon Blanc is an excellent reminder that serving temperature matters. Straight from the fridge it is restrained; with a little warmth it becomes expressive and layered. Yakima Valley fruit gives sunny ripeness, while Sauvignon Blanc’s natural acidity keeps everything lively. Ideal for spring and summer entertaining, picnics, cheese boards or relaxed evenings on the patio.

2021 Bohemian Cuvée Rouge

Tasting Notes by Leah Spooner

Geographical Indication: BC VQA Okanagan Valley
Vineyard: Winemaker’s Cut
Varietal: Red Blend
Alcohol: 14%
Residual Sugar: 3.5g/L
Volume: 750 ml

Style: A characterful, savoury red blend with evolved tawny edges, generous body, bright acidity and polished tannins. Red cherry fruit is layered with smoky spice, paprika, soy and dried cranberry notes, giving it a refined Old World feel with modern ripeness. A superb autumn and winter table wine for richly flavoured dishes.

Quality Score: 92 – Decant for 30 minutes if drinking now. Serve at 16–18°C. Enjoy now through 2031 as savoury complexity continues to develop.

Pairing

Appetizer: Warm beetroot salad with chèvre, walnuts & maple-sherry dressing. The earthiness of beetroot mirrors the wine’s savoury tones, while acidity in the dressing matches the wine’s freshness. Goat’s cheese softens tannin beautifully.

Cheese: Aged Canadian Cheddar (Ontario) or Comté. Firm, nutty cheeses work well with structured reds. Salt and fat help round tannins while amplifying fruit expression, per WSET pairing principles.

Main: Grilled pork chops with sour cherry glaze and charred rosemary potatoes. A natural match. Pork complements the wine’s body, while cherry glaze echoes fruit notes and smoky char ties into hickory nuances.

Vegetarian: Wild mushroom and lentil shepherd’s pie. Umami-rich mushrooms and savoury lentils reflect the wine’s soy/teriyaki character. High acidity refreshes the palate through the richness.

Dessert: Dark chocolate almond torte with dried cherry compote. Bittersweet chocolate and almonds align with the wine’s spice and savoury depth, while cherry compote bridges the fruit profile more successfully than overly sweet desserts.

Description

Appearance: Tawny-brick red, showing early maturity and depth.

Nose: Red cherry, paprika, soy, teriyaki glaze and hickory smoke. Complex, savoury and inviting.

Palate: Full-bodied with high acidity and feathery tannins. Flavours of red cherry, dried cranberry, sweet spice and smoky savoury notes linger on a long finish.

Serving Temperature: 16–18°C

Drinking Window: Now to 2031

Additional Notes

This is a confident, house-style red blend showing both ripeness and restraint. Its combination of acidity, evolved fruit and gentle tannin makes it versatile at the table. Best suited to cooler Canadian months — late autumn through winter — when braises, roasted roots and comforting dishes are in season. A lovely bottle for dinner parties where one red needs to please a wide range of palates.

2021 Bohemian Petit Verdot

Tasting Notes by Leah Spooner

Geographical Indication: BC VQA Okanagan Valley
Vineyard: Winemaker’s Cut
Varietal: Petit Verdot
Alcohol: 15%
Residual Sugar: 3.0g/L
Volume: 750 ml

Style: A distinctive, full-flavoured Petit Verdot combining Old World savoury character with New World fruit generosity. Deeply coloured and structured, it offers black cherry richness, earthy spice, bright acidity and firm but manageable tannins. A superb cool-weather red for robust dishes and fireside evenings.

Quality Score: 92 – Decant for 45–60 minutes if drinking now. Serve at 16–18°C. Enjoy now through 2032.

Pairing

Appetizer: Baked Brie with sour cherry compote and toasted pecans. Creamy Brie softens tannin, while cherry compote links directly to the wine’s fruit profile. Richness is lifted by the wine’s acidity.

Cheese: Oka (Québec) or aged Gouda. Nutty, semi-firm cheeses complement oak and savoury tones, while salt and fat make tannins feel smoother, a classic WSET pairing success.

Main: Steak frites with peppercorn butter. A textbook match. Protein and fat tame tannin, while the wine’s acidity refreshes the palate through the richness of steak and fries.

Vegetarian: Roasted root vegetable galette with caramelised onions and thyme. Earthy roots mirror the wine’s rustic savoury notes, while pastry richness balances acidity and structure.

Dessert: Dark chocolate spice cake with blackberry compote. Moderately sweet dark chocolate works with the wine’s bold structure better than very sweet desserts, while blackberry fruit bridges beautifully.

Description

Appearance: Garnet-brick red with mature edges and notable depth.

Nose: Black cherry, molasses, leather, sweet oak and vanilla. Rich, warm and expressive.

Palate: Bold and intense with flavours of black cherry, soya sauce, hickory smoke and paprika. High acidity keeps the wine energetic, while slightly grippy tannins add structure. Earthy and fruit-driven in equal measure, finishing with rustic charm.

Serving Temperature: 16–18°C

Drinking Window: Now through 2032

Additional Notes

Petit Verdot rarely takes centre stage, making this bottle especially compelling. Its combination of mature savoury complexity and generous fruit gives it real personality. Ideal for autumn and winter in Canada, particularly alongside roasted meats, root vegetables and hearty comfort dishes. A wine for those who appreciate character over polish, yet balance remains firmly intact.

2024 Chardonnay

Tasting Notes by Tony Aspler

Geographical Indication: BC Okanagan Valley
Vineyard: Winemaker’s Cut
Varietal: Chardonnay
Alcohol: 12.5 %
Residual Sugar: 2.8 g/L
Volume: 750 ml

Style: A polished, fruit-forward Chardonnay with lively freshness and subtle oak sophistication. Lees ageing and careful oak integration bring texture and toast, while yellow apple, white peach and melon keep the wine bright and generous. Elegant yet accessible, this is a versatile modern Chardonnay for the table.

Quality Score: 91 – Serve at 10–12°C. No decanting needed. Enjoy now or cellar for 1–2 years to gain further roundness and complexity.

Pairing

Appetizer: Crab cakes with lemon aioli and chive salad. The wine’s acidity lifts the richness of crab cakes, while subtle toastiness echoes golden pan-seared flavours.

Cheese: Triple cream Brie or Riopelle de l’Isle (Québec). Creamy cheeses complement Chardonnay’s texture, while acidity refreshes the palate. A classic high-success match under WSET principles.

Main: Grilled salmon with dill beurre blanc. A natural pairing. Chardonnay’s body matches the richness of salmon, while acidity balances buttery sauce and oak mirrors grill notes.

Vegetarian: Wild mushroom tagliatelle in parmesan cream sauce. Creamy pasta suits the wine’s roundness, while mushrooms and parmesan enhance leesy savoury complexity.

Dessert: Peach and almond tart with crème fraîche. Moderately sweet desserts work best here. Peach flavours mirror the wine’s stone-fruit profile without overwhelming its dryness.

Description

Appearance: Pale straw with youthful clarity.

Nose: Leesy and toasty with aromas of yellow apple and gentle oak warmth.

Palate: Medium-bodied and dry with richly extracted flavours of apple, white peach and green melon, supported by lively acidity. Oak is well integrated, adding texture and finesse rather than dominance.

Serving Temperature: 10–12°C

Drinking Window: Now through 2028

Additional Notes

This is a crowd-pleasing Chardonnay with enough freshness for purists and enough texture for lovers of richer styles. Yakima Valley fruit brings ripe orchard and melon notes, while measured oak keeps everything balanced. Ideal for spring through autumn entertaining, especially with salmon, roast chicken or creamy pasta dishes. Tony’s favourite because it marries generosity with precision.

2024 Sparkling

Tasting Notes by Valerie van der Gracht

Geographical Indication: BC Okanagan Valley
Vineyard: Winemaker’s Cut
Varietal: Grüner Veltliner
Alcohol: 12.5%
Residual Sugar: 9.4 g/L
Volume: 750 ml

Style: A charming and fruit-forward sparkling wine with tropical brightness, lively acidity and gentle elegance. Made from Grüner Veltliner, it offers a softer, approachable style with refreshing mousse and a mellow lingering finish. Ideal as an aperitif or for those treasured quiet moments before guests arrive.

Quality Score: 90 – Serve well chilled at 6–8°C. No decanting required. Best enjoyed now while its freshness and effervescence are at their best.

Pairing

Appetizer: Fresh oysters with cucumber mignonette. A natural match. High acidity and bubbles refresh the palate, while saline oyster flavours are lifted beautifully by the wine’s freshness.

Cheese: Triple cream Brie or Camembert. Soft, creamy cheeses pair wonderfully with sparkling wine. Acidity cuts richness while mousse cleanses the palate, in line with WSET pairing principles.

Main: Coquilles Saint-Jacques. Exactly as Valerie suggests. The creamy scallop dish is elevated by sparkling acidity, while delicate sweetness in shellfish complements the tropical fruit notes.

Vegetarian: Wild mushroom and leek puff pastry tart. Creamy pastry richness balances with the wine’s freshness, while savoury mushrooms add depth without overpowering the sparkling style.

Dessert: Pineapple and vanilla mascarpone tartlets. A lightly sweet dessert that echoes the wine’s tropical nose while keeping the palate fresh and balanced.

Description

Appearance: Golden yellow with bright sparkle.

Nose: Expressive and fruit-led with fresh pineapple and tropical notes.

Palate: Balanced and refreshing with just the right effervescence, bright acidity and a mellow, pleasantly lingering finish. Easygoing yet refined.

Serving Temperature: 6–8°C

Drinking Window: Drink now through 2028.

Additional Notes

This is a sparkling wine designed as much for mood as for food. Its gentle tropical profile and approachable acidity make it especially suited to aperitif hour — that welcome pause between preparation and celebration. Yakima fruit brings sunny generosity, while sparkling structure keeps it lively. Perfect for entertaining, festive brunches, or Valerie’s cherished “feet up” moment before company arrives.

2024 Rosé

Tasting Notes by Tony Aspler

Geographical Indication: BC Okanagan Valley
Vineyard: Winemaker’s Cut
Varietal: Cabernet Sauvignon, Cabernet Franc
Alcohol: 12 %
Residual Sugar: 5.3 g/L
Volume: 750 ml

Style: A polished, food-loving rosé with vibrant freshness and serious structure. Crafted from Cabernet Sauvignon and Cabernet Franc, it offers bright redcurrant and cranberry fruit, lively acidity and a long, savoury finish. More gastronomic than simple patio pink, this is a refined rosé suited to the table.

Quality Score: 91 – Serve well chilled at 8–10°C. No decanting required. Best enjoyed now while its fruit is fresh and vivid.

Pairing

Appetizer:  Crispy zucchini fritters with lemon yogurt. The wine’s acidity cuts through fried textures beautifully, while cranberry brightness lifts the herbal freshness of the dish.

Cheese: Fresh chèvre or mild feta. Tangy, creamy cheeses pair naturally with crisp rosé. Salt enhances fruit expression while acidity keeps the palate refreshed, in line with WSET principles.

Main: Grilled shrimp skewers with chilli-lime butter. A superb match. The rosé’s fruit and acidity complement sweet shellfish, while enough body stands up to grilling.

Vegetarian: Roasted red pepper and goat cheese tart. Sweet peppers mirror red fruit notes, while creamy goat cheese balances the wine’s brisk acidity.

Dessert: Strawberry-rhubarb galette with lightly sweetened crème fraîche. A gently sweet dessert allows the wine’s tart berry profile to shine without being overwhelmed.

Description

Appearance: Pale coppery-pink with brilliant clarity.

Nose: Spicy and expressive with aromas of redcurrant and subtle fresh herbs.

Palate: Medium-bodied and dry with flavours of red currant and cranberry carried by lively acidity. Clean, focused and refreshing with a long, lingering finish.

Serving Temperature: 8–10°C

Drinking Window: Drink now through 2027.

Additional Notes

This is an excellent example of rosé with substance — bright enough for warm-weather sipping, yet structured enough for meals. Cabernet-based rosé often brings extra backbone, making it especially versatile with grilled foods and savoury dishes. Ideal from late spring through early autumn, whether on the patio or at a relaxed dinner table. Tony’s favourite because it combines refreshment with real character.

2023 Bohemian Cabernet Sauvignon

Tasting Notes by Leah Spooner

Geographical Indication: BC VQA Okanagan Valley
Vineyard: Winemaker’s Cut
Varietal: Cabernet Sauvignon
Alcohol: 13.0 %
Residual Sugar: 1.8g/L
Volume: 750 ml

Style: A bold yet polished Cabernet Sauvignon with ripe dark fruit, lifted freshness and beautifully judged oak. Full-bodied and layered, it balances blackberry richness with graphite structure, eucalyptus lift and chocolate depth. Generous enough for hearty fare, yet refined enough to impress on its own.

Quality Score: 93 – Decant for 45 minutes if serving now to open the aromatics and soften structure. Serve at 16–18°C. Drink now through 2033.

Pairing

Appetizer: Italian sausage & roasted pepper crostini. The savoury spice and sweetness of roasted peppers echo the wine’s ripe fruit and oak spice. Richness is refreshed by the Cabernet’s acidity.

Cheese: Aged White Cheddar (Ontario) or clothbound Cheddar. Salt and firm texture soften tannins while enhancing dark fruit flavours. A classic high-success pairing under WSET principles.

Main: Grilled wild turkey breast with blackberry rosemary jus. Turkey offers enough flavour without overpowering the wine, while blackberry sauce mirrors fruit notes and rosemary complements eucalyptus freshness.

Vegetarian: Chargrilled portobello mushrooms with lentils and thyme butter. Earthy mushrooms and lentils match Cabernet’s savoury graphite notes, while charred edges resonate with oak and coffee nuances.

Dessert: Dark chocolate espresso tart with sea salt. Bittersweet chocolate suits the wine’s cocoa tones, and coffee notes create a seamless bridge. Keep sweetness moderate so the wine remains balanced.

Description

Appearance: Brick red with deep concentration.

Nose: Blackberry, eucalyptus, graphite, chocolate and blueberry. Distinctive, expressive and complex.

Palate: Full-bodied and rich with flavours of cherry chocolate, blackberry jam, blueberry, coffee and oak spice. Ripe tannins are balanced by lifting acidity, carrying a long, polished finish.

Serving Temperature: 16–18°C

Drinking Window: Now through 2033

Additional Notes

A beautifully complete Cabernet Sauvignon showing ripeness, structure and admirable oak restraint. The balance of tannin, acidity and concentrated fruit makes this a versatile dinner-table red. Ideal for autumn and winter entertaining, roast suppers or fireside sipping. Leah’s favourite for good reason — it combines power with polish in equal measure.

2022 Bohemian Riesling

Tasting Notes by Valerie van der Gracht

Geographical Indication: BC VQA Okanagan Valley
Vineyard: Winemaker’s Cut
Varietal: Riesling
Alcohol: 11.0 %
Residual Sugar: 8.2g/L
Volume: 750 ml

Style: A beautifully expressive Okanagan Riesling combining ripe orchard fruit with vibrant acidity and classic Riesling character. Off-dry impressions of honey and stone fruit are balanced by citrus tension and freshness, creating a wine that is generous yet precise. Elegant, versatile and especially strong with vegetarian cuisine.

Quality Score: 92 – Serve well chilled at 8–10°C. No decanting required. Drink now through 2030 for freshness, or cellar for further petrol and brioche development.

Pairing

Appetizer: Thai cucumber salad with peanuts, lime and herbs. The wine’s fruit and acidity are excellent with aromatic herbs and lime, while modest sweetness helps tame spice according to WSET principles.

Cheese: Gruyère or aged Gouda. Nutty, melting cheeses are superb with Riesling, especially in baked dishes. Salt enhances fruit while acidity cuts through richness.

Main: Roast pork loin with apple and mustard glaze. Riesling and pork are a classic match. The wine’s acidity refreshes the richness while apple notes echo the fruit profile.

Vegetarian: Butternut squash and spinach gratin with Gruyère. Exactly in line with Valerie’s note about cheesy casseroles. Creamy texture is balanced by bright acidity, while squash sweetness complements the wine’s fruit.

Dessert: Peach and apricot galette with crème fraîche. Stone-fruit desserts mirror the wine’s aromatics. Keep sweetness moderate so the wine remains lively and balanced.

Description

Appearance: Pale gold with youthful brightness.

Nose: Opens with the classic petrol note prized by Riesling lovers, followed by stone fruit and gentle honeyed richness.

Palate: Fruit-forward and generous, with mellow orchard fruit flavours supported by citrus notes and lively acidity that warms and refreshes the palate. Balanced, delicious and persistent.

Serving Temperature: 8–10°C

Drinking Window: Now through 2030

Additional Notes

This wine showcases why Okanagan Riesling is so compelling: sunny fruit expression held firmly in check by natural acidity. The second-day development into brioche and softer citrus suggests excellent complexity and rewarding short-term ageing. Ideal for spring and summer dining, yet equally welcome beside comforting autumn casseroles. Valerie’s favourite because it offers pleasure immediately while revealing more with time in the glass.

2024 Grüner Veltliner

Tasting Notes by Tony Aspler

Geographical Indication: BC Okanagan Valley
Vineyard: Winemaker’s Cut
Varietal: Grüner Veltliner
Alcohol: 12 %
Residual Sugar: 5.4 g/L
Volume: 750 ml

Style: A vibrant, mineral-driven Grüner Veltliner showing classic freshness and poise. Crisp citrus acidity, green plum fruit and a signature white pepper note make this an energetic, food-friendly white with excellent versatility. Bright, refreshing and ideal for spring through late summer dining.

Quality Score: 90 – Serve well chilled at 8–10°C. No decanting required. Best enjoyed now while its youthful freshness and lively aromatics are at their peak.

Pairing

Appetizer: Cucumber and avocado maki with pickled ginger. The wine’s crisp acidity and mineral character are ideal with delicate sushi flavours, while green notes complement cucumber and avocado.

Cheese: Fresh chèvre or mild goat’s cheese. Tangy goat’s cheese matches the wine’s acidity beautifully, while creamy texture softens the palate. A classic high-acid white pairing under WSET principles.

Main: Pork schnitzel with lemon and parsley. A natural partner. Grüner traditionally shines with pork, and the lemon squeeze mirrors the wine’s bright citrus profile.

Vegetarian: Spring asparagus risotto with pea shoots and lemon zest. Grüner is famously one of wine’s best partners for asparagus. Its herbal freshness and peppery nuance handle asparagus’s tricky green flavours elegantly.

Dessert: Apple and plum galette with lightly sweetened crème fraîche. A gently sweet dessert works best with dry wines. The orchard fruit echoes green plum notes without overwhelming the palate.

Description

Appearance: Pale straw with youthful brightness.

Nose: Minerally and fresh with green plum and a subtle note of white pepper.

Palate: Medium-bodied, dry and crisp with lemony acidity, green plum flavours and a clean mineral core. The finish is long, bright and refreshing.

Serving Temperature: 8–10°C

Drinking Window: Drink now.

Additional Notes

This bottling captures Grüner Veltliner’s hallmark charm: freshness, subtle spice and remarkable flexibility at the table. Yakima Valley fruit adds sunny ripeness while retaining crispness, giving a generous yet balanced style. Ideal for spring lunches, seafood suppers or warm-weather entertaining when brightness and versatility matter most.

2022 Bohemian Cabernet Franc

Tasting Notes by Tony Aspler

Geographical Indication: BC VQA Okanagan Valley
Vineyard: Winemaker’s Cut
Varietal: Cabernet Franc
Alcohol: 13.5 %
Residual Sugar: 1.9g/L
Volume: 750 ml

Style: A structured yet approachable Okanagan Cabernet Franc showing ripe fruit generosity with polished spice and freshness. Juicy plum and black cherry are framed by cedar, vanilla and lively acidity, giving this wine both immediate appeal and short-term cellaring potential. A versatile red for grilling season through autumn.

Quality Score: 89–90 – Hold 1–2 years for added harmony, or enjoy now with food. Decant for 30 minutes if opening young. Serve at 16–18°C.

Pairing

Appetizer: Roasted red pepper bruschetta with herbs and balsamic glaze. Sweet roasted peppers and herbs complement Cabernet Franc’s natural savoury spice, while acidity in the glaze echoes the wine’s freshness.

Cheese: Aged Ontario Gouda or Tomme-style cheese. Nutty, semi-firm cheeses soften tannin and enhance dark fruit flavours. Salt and fat create a classic balanced pairing under WSET principles.

Main: BBQ chicken with plum-chipotle glaze. A natural match. The wine’s plum fruit mirrors the glaze, while acidity refreshes through smoky richness.

Vegetarian: Grilled eggplant with lentils, tahini and pomegranate. Eggplant’s charred savouriness suits the wine’s cedar and spice notes, while lentils provide enough weight for the structure.

Dessert: Black cherry clafoutis with vanilla crème fraîche. A lightly sweet dessert works best with a dry red. Cherry and vanilla flavours connect neatly to the wine profile.

Description

Appearance: Bright ruby in colour.

Nose: Cedary, spicy and expressive with aromas of vanilla, ripe plum and warm wood spice.

Palate: Medium-bodied and dry with juicy plum and black cherry flavours. Well balanced, with lively acidity and a firmly structured frame leading to a polished finish.

Serving Temperature: 16–18°C

Drinking Window: 2027–2030, or now with decanting.

Additional Notes

Okanagan Cabernet Franc often combines sunshine ripeness with retained freshness, and this bottle reflects that balance well. More fruit-forward than many Loire examples, yet still structured and savoury, it is an excellent bridge between casual barbecue red and serious dinner-table wine. Best suited to late summer and autumn meals, especially grilled fare and harvest vegetables.