This is a pretty delicious grenache with bright cherry fruit and silky tannins. Lively and fresh, it is a lot of fun in the mouth and full of food possibilities. he wine is aged on lees to add complexity and savoury aspects. Well made and would be fun with Vancouver gyoza, pork dumplings, or Bejing duck. The ferment begins with whole berries tipped into open-top fermenters before a three-day cold soak and a cool ferment between 20-25C for 15 days to retain the aromatics. The finished ferment was pressed through a basket press and run into a stainless steel tank and a few older French oak barriques.

91 Points – Anthony Gismondi