• Chardonnay996 ACRES PLANTED

    Flavours And Aromas
    Apple, baked apple, pear, lemon-lime, pineapple, tropical fruit. If barrel fermented and/or oak-aged, also butter, butterscotch, toast, fig, vanilla, hazelnut, nutmeg, clove.
    Intensity
    Restrained to assertive.
    Texture
    Firm and crisp if stainless-steel fermented; round, full-bodied if oak-treated.
    Sweetness
    Dry.
    Style
    Chardonnay's rich elegance finds its match in foods that are equally stylish. Bolder examples show especially well with strongly herbed dishes, while more restrained versions shine in the company of luxurious cream and butter sauces and mellow, earthy flavours such as mustard and mushrooms.
    The Basic Pairings
    Lobster, Dungeness crab, prawns, scallops, salmon, halibut, sablefish, chicken, turkey, pheasant, pork veal.
    The Go-To Ingredients
    Marjoram, tarragon, thyme, sage, rosemary, saffron, garlic, mustard, mushrooms, fig, lemon, pear, apple, nutmeg, ginger, orange, mango, walnuts, hazelnuts, cream.
  • Gewürztraminer735 ACRES PLANTED

    Flavours And Aromas
    Rose, lychee, peach, grapefruit, fruit salad; also mineral, earth, pepper, citrus.
    Intensity
    Highly aromatic, assertive.
    Texture
    Medium-light to full-bodied, lively.
    Sweetness
    Dry to semi-sweet.
    Style
    Gewürztraminer is one of our most popular varietals, and for good reason; its intense, exotic aromas and flavours seem ideally suited to spicy cuisines from China to Thailand to India, and it stands up equally well to the fruitiest salsas and smokiest grilled and barbecued flavours of contemporary North American cuisine.
    The Basic Pairings
    Spicy fish and shellfish dishes, chicken, turkey, pork, ham, sausages, cured and smoked foods of all kinds (prosciutto and melon is a classic).
    The Go-To Ingredients
    Ginger, honey-garlic, green, pink, black, white, and Szechwan pepper, caraway, fennel, sage, cilantro, coconut, tropical fruits, fruit-onion salsas and curries.
  • Pinot Blanc266 ACRES PLANTED

    Flavours And Aromas
    Apple, lemon, pear, grapefruit and sometimes slightly herbaceous; if barrel-fermented and/or oak-aged, butter, butterscotch, toast, vanilla, nutmeg.
    Intensity
    Subtle to moderate.
    Texture
    Firm and crisp if stainless-steel fermented; if oak-treated round and medium to full-bodied.
    Sweetness
    Dry.
    Style
    Although sometimes called the poor man's (or woman's) Chardonnay, well-made Pinot Blanc can show remarkable strength of character. It is a chameleon of a wine, providing a rich, subtle background for whatever dish it accompanies.
    The Basic Pairings
    Salmon, crab, prawns, halibut, clams, oysters, chicken, turkey, pork, veal.
    The Go-To Ingredients
    Chives, leek, onion, mushroom, garlic, nutmeg, lemon, thyme, oregano, parsley, nuts.
  • Pinot Gris1114 ACRES PLANTED

    Flavours And Aromas
    Peach, pear, dried apricot, vanilla, almond, spice, clover honey
    Intensity
    Restrained to assertive.
    Texture
    Medium to full-bodied, firm, mouth-filling.
    Sweetness
    Dry to off-dry.
    Style
    Early-ripening Pinot Gris is a natural for BC, producing ripe mouth-filling wines with plenty of flavour. Very adaptable with the structure to stand up to Asian, Oriental and Latin flavours. A perfect anytime choice.
    The Basic Pairings
    Fresh and smoked salmon or trout, halibut, crab, prawns, scallops, clams, mussels, oysters, squid, chicken, turkey, pork, veal, quail, pheasant.
    The Go-To Ingredients
    Ginger, garlic, chili, cilantro, French accents such as tarragon, thyme, saffron, mustard; Italian flavours such as tomato, garlic, onion, basil, fennel, orange; contemporary North American cuisine with the accent on grilled foods and light cream sauces.
  • Sauvignon Blanc394 ACRES PLANTED

    Flavours And Aromas
    Grassy, herbal, gooseberry, green apple, blackcurrant, melon, green pepper, sometimes jalapeno.
    Intensity
    Moderate to assertive, distinctive aromatics.
    Texture
    Light to medium-bodied, usually crisp.
    Sweetness
    Dry.
    Style
    Sauvignon Blanc is a crisp, refreshing, high-acid wine for summer sipping, on its own, or as an aperitif. It is excellent with shellfish or light, subtle dishes or, in its oak-aged versions, with richer fare.
    The Basic Pairings
    Salads, hors d'oeuvres (antipasto), oysters, quiche, ginger or lemongrass- influenced Thai dishes, almost all fish (with or without sauces). BC goat’s cheese is a classic.
    The Go-To Ingredients
    Lemongrass, ginger, baby onions, gooseberries, sharp white cheeses, parsley, baby greens, cilantro, goat cheese.
  • Riesling510 ACRES PLANTED

    Flavours And Aromas
    Lemon, apricot, peach, pear, apple; herbal, floral, citrus, mineral and even sometimes petrol in older vintages.
    Intensity
    Restrained to assertive.
    Texture
    Light to medium-bodied, crisp.
    Sweetness
    Dry to sweet.
    Style
    No matter what the style, Riesling maintains an attractive balance of fruit and acidity, making it an exciting match with dishes incorporating sweet and tart elements. The most fruit-driven examples take well to barbecued or smoked foods and a wide variety of fruity and subtle spicy flavours. Rieslings can also handle chili heat.
    The Basic Pairings
    Crab, fresh and smoked salmon, scallop, halibut, chicken, turkey, pork, ham, mild sausages (choucroute is a classic), cured meats such as prosciutto.
    The Go-To Ingredients
    Sage, onion, caraway, orange, peach, ginger, fruit salsas, mild teriyaki; with drier, leaner styles, also chives, capers, lemon, lime, grapefruit, dill.