If you are already familiar with the Okanagan Valley’s finely-tuned Bordeaux varietals, look to Blue Mountain to understand the region’s potential in working with Pinot Noir. (If the potential isn’t immediately clear, open another bottle. Price isn’t a barrier to quality here.)
Blue Mountain’s eight- to 30-year-old vines, carefully managed to keep yields low, produce beautiful, concentrated fruit. Hand-harvested bunches were de-stemmed and, following a 16 to 20 day maceration, fermented in open-top stainless steel tanks by wild native yeast. The wine was settled and racked to French oak barrels to age on fine lees.
The finished wine is a light garnet colour in the glass, with red and black fruit on the nose. Vanilla and gentle toasty oak complement cassis, herb, and black cherry notes on the palate, while spicy, velvety tannins linger on the finish. With such balanced structure, this is a Pinot that will comfortably age for six or seven years.