Behind the gold label is one of Canada’s most elegant, consistent sparkling wines. A blend of Pinot Noir, Chardonnay, and a small quantity of Pinot Gris, the fruit is hand-harvested from Blue Mountain’s estate vineyard in the Okanagan Valley. After whole-cluster pressing, the juice was fermented by varietal, then blended and bottled. The wine is made in the traditional method: secondary fermentation takes place in-bottle, as they do in Champagne, not in a tank which is the method for making Prosecco and many inexpensive sparklers. Following the second fermentation, the wine aged on fine lees in-bottle for two years. It spent another nine months in bottle after disgorging.
The Brut has a fine mousse, with lemon curd and toast on the nose and palate and a crisp citrusy finish.
“A blend of Pinot Noir, Chardonnay and Pinot Gris, with a very faint and attractive coppery tint (though you could consider it technically white). Bone-dry. Well-chiseled. Bright and energetic. With lemon, strawberry and peach flavours on a delicate frame, closing with a hint of minerality. Elegant and serious B.C. bubbles.”
92 points, Beppi Crosariol, The Globe & Mail, Nov 2017
“The standard for a reason, and the latest release of Gold Label Brut doesn’t disappoint. In fact, it feels even sprightlier and livelier than ever. The latest release is based on 2014 fruit and disgorged in March 2017 – key intel on the back label. Okanagan Falls estate Pinot Noir and Chardonnay is splashed with five percent Pinot Gris before two years on the lees. All are whole cluster pressed, and fermented separately before blending. Lemon zest leads this NV, with green apple, light biscuit, chalk across a nimble, lemony palate. Lively, bright and complete, striking a perfect chord between the bright acidity and the 8 g/l RS, this is deserving of its classic status and one of Canada’s best bubbles, year after year.”
91 points, Treve Ring, Gismondi on Wine, Oct 2017