Blue Mountain’s Pinot Gris tends to deviate from the Okanagan’s typically young, fruity, drink-right-now style. The 2017 is no exception. A fine, structured backbone of minerality sets this Pinot Gris apart. This vintage produced a wine with citrus, mandarin orange, and white flower notes on the nose, and dense orange and lemon flavours on the palate. Citrus and apple and spice make up the finish. This is a wine with intensity, expression, and style to spare, and the potential to age for four to six years. No wonder The Globe and Mail’s Beppi Crosariol consistently identifies it as a top-pick.
Made entirely of whole cluster-pressed Okanagan Pinot Gris from 30-year-old vines. Fermented by native yeast, a portion in stainless steel, the remainder in French oak barrels and aged sur-lie for seven months.
“The grapes (from 31-year-old vines) were whole cluster pressed. The fermentation was 39% in stainless steel; the remainder was fermented in a combination of oak (foudres, barrels and casks) and aged six months on the lees. The wine begins with aromas of pear and herbs. The wine has a rich texture on the palate, with flavours of pear and cantaloupe and a hint of anise on the lingering finish.”
92 points, John Schreiner, Sept 2018
“The 2017 is a mildly spiced, up the apples and pears climb into a lemon-lime citrus bed with plenty of mid-palate texture. It’s a subtle pinot gris, three-tiered from its lees rest in housings of stainless steel, oak barrels and foudres. All three contribute to this lovely mouthfeel and preservation of fruit, albeit in three very different ways. To say this is amenable stuff would be a great understatement. There is literally no reason, time of day or meal not to make its acquaintance. Drink 2018-2020.”
90 points, Michael Godel, Sept 2018