Winemaker's CUT | 2022
Okanagan Valley, British Columbia
Like a director's cut, an edited version of a film that represents the director's unique point of view, Winemaker's CUT is influenced by the winemaker and their unique styling/blending of an Okanagan wine.
The grapes that shape CUT wines are hand-harvested at Deadman Lake Vineyard just south of Oliver, BC. With utmost respect to nature, while honoring traditional winemaking methods, sustainable farming, and a zero pesticides policy with low sulphur use, CUT wines develop naturally and express characteristics indicative of this unique Okanagan vineyard.
Wines included this month
May 2022
BOHEMIAN BLANC, 2019
BOHEMIAN ROUGE, 2019
BOHEMIAN RIESLING, 2020
BOHO ZEN, 2020
SAUVIGNON BLANC, 2021
BOHEMIAN CABERNET FRANC, 2020
BOHEMIAN BLANC, 2019
Tasting notes written by Tony Aspler.
Geographical Indication: BC VQA Okanagan Valley
Varietals: Sauvignon Blanc (70%), Semillon (30%)
Vineyard: Deadman Lake Vineyard & Chahal Vineyard
Alcohol: 12.5%
Residual Sugar: 1.1 g/L
Volume: 750mL
Cases Produced: 300
Appearance: Straw colour.
Nose: Spicy, minerally, vanilla, toasty, melon nose.
Palate: Medium-bodied, crisply dry, grapefruit and green melon flavours with bracing acidity.
Quality: Very Good+. Drink now or through 2023.
Critic Rating: 89 points - Tony Aspler
Food Pairing: Seafood and potato stew, butter and herb-baked oysters, spicy chicken pasta with a white wine cream sauce, watermelon salad with feta and cucumber, and cedar plank-smoked salmon.
BOHEMIAN ROUGE, 2019
Tasting notes written by Tony Aspler.
Geographical Indication: BC VQA Okanagan Valley
Varietals: Merlot (40%), Cabernet Sauvignon (30%), Cabernet Franc (20%), Petit Verdot (10%)
Vineyard: Deadman Lake Vineyard & Chahal Vineyard
Alcohol: 13.5%
Residual Sugar: 2.9 g/L
Volume: 750mL
Cases Produced: 600
Appearance: Purple-ruby colour.
Nose: Spicy, cedary, tobacco, white pepper, toasty, blueberry bouquet with a floral top note.
Palate: Medium-bodied, fresh, juicy redcurrant and plum flavours with well-integrated oak and mouth-watering acidity.
Quality: Outstanding. Drinking well now, but will develop with a year in bottle.
Critic Rating: 90 points - Tony Aspler
Food Pairing: Barbecued pulled pork with curtido salad, pasta primavera, potato and gorgonzola white pizza on garlic bread crust, Époisses cheese and apple tart with lardons, and rib-eye steak with red wine jus.
BOHEMIAN RIESLING, 2020
Tasting notes written by Tony Aspler.
Geographical Indication: BC VQA Okanagan Valley
Varietal: Riesling
Vineyard: Chahal Vineyard
Alcohol: 11%
Residual Sugar: 7.8 g/L
Volume: 750mL
Cases Produced: 500
Appearance: Pale straw in colour.
Nose: Minerally, lightly honeyed and floral nose of grapefruit with a touch of petrol.
Palate: Light- to medium-bodied, off-dry, honey and peach flavours with balancing lemony acidity.
Quality: Outstanding. Drink now or hold 2 – 3 years.
Critic Rating: 90 points - Tony Aspler
Food Pairing: Orange crème brûlée, Cajun-style barbequed shrimp on a bed of rice, butternut squash and chickpea curry, garlic and parmesan-roasted sweet potatoes, and apple pie with vanilla ice cream.
BOHO ZEN, 2020
Tasting notes written by Tony Aspler.
Geographical Indication: BC VQA Okanagan Valley
Varietals: Syrah (50%), Merlot (50%)
Vineyard: Deadman Lake Vineyard & Chahal Vineyard
Alcohol: 12.5%
Residual Sugar: 3.2 g/L
Volume: 750mL
Cases Produced: 700
Appearance: Deep purple colour.
Nose: Cedary, vanilla, blackberry with oak spice.
Palate: Medium to full-bodied, dry, juicy, ripe blackberry and blueberry flavours. Well-balanced and well-integrated oak.
Quality: Outstanding. Drink now, but will improve with 1 – 2 years cellaring.
Critic Rating: 90 points - Tony Aspler
Food Pairing: Smoked pork back ribs with grilled tomatoes, penne with roasted red peppers and goat cheese, crispy Cheddar and bacon potatoes, pan-seared sirloin steak with garlic butter, and barbequed veggies and beef skewers.
SAUVIGNON BLANC, 2021
Tasting notes written by Tony Aspler.
Geographical Indication: BC VQA Okanagan Valley
Varietal: Sauvignon Blanc
Vineyard: Deadman Lake Vineyard
Alcohol: 12%
Residual Sugar: 5.8 g/L
Volume: 750mL
Cases Produced: 450
Appearance: Bright, light straw in colour.
Nose: Cut grass, green peach with a touch of oak.
Palate: Medium-bodied, dry, round on the palate with green plum and gooseberry flavours. Lovely mouth-feel.
Quality: Outstanding. Drink now or through 2023.
Critic Rating: 90 points - Tony Aspler
Food Pairing: Honey balsamic-roasted Brussels sprouts, salmon clam chowder, guacamole and tortilla chips, crab cakes with herbed potatoes, and passion fruit mousse.
BOHEMIAN CABERNET FRANC, 2020
Tasting notes written by Tony Aspler.
Geographical Indication: BC VQA Okanagan Valley
Varietal: Cabernet Franc
Vineyard: Deadman Lake Vineyard & Quails Wayside Vineyard
Alcohol: 13.5%
Residual Sugar: 3.6 g/L
Volume: 750mL
Cases Produced: 420
Appearance: Purple-ruby colour.
Nose: Cedary, blueberry nose.
Palate: Medium-bodied, dry, juicy, blueberry and plum flavours with oak spice. Firmly structured with ripe tannins. A well-balanced wine. Fine rich mouth-feel ending on powdery tannins.
Quality: Outstanding. Can be opened now but will become more integrated with 2 - 3 years cellaring.
Critic Rating: 91 – 92 points - Tony Aspler
Food Pairing: Black pepper beef stir fry, filet mignon with peach-mango-cilantro sauce, meat lover’s pizza, goat cheese-stuffed bell peppers drizzled with rosemary olive oil, and grilled vegetable wraps.
GRÜNER VELTLINER, 2020
Geographical Indication: BC VQA Okanagan Valley
Varietal: Grüner Veltliner
Vineyard: Chahal Vineyard
Alcohol: 11.5%
Residual Sugar: 3.3 g/L
Volume: 750mL
Cases Produced: 200
Appearance: Clear, bright. Pale straw colour.
Nose: Tropical fruit, peach, pear, red apple, white flowers, honeyed note.
Palate: Medium acid, medium body. Peach, pear, green apple, lemon, hint of vanilla with just a touch of baking spice.
Quality: 90 points. Outstanding.
Food Pairing: Asparagus and smoked ham linguini in a light cream sauce, lamb curry with coconut rice, chicken tortilla soup with roasted corn garnish, dragon roll sushi, and black cod with grilled artichokes and chickpeas.
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