Vintages Release: November 22, 2014

  
Humberto Canale ‘Estate’ Sauvignon Blanc 2013
Rio Negro, Patagonia, Argentina $13.95 (384321) 13.5% alcohol
Grassy notes, lime cordial and soft pit-fruit aromas precede a mid-weight, nicely textured wash of lemon-lime yoghurt and tangy pineapple. It’s crisp and refreshing throughout with a mid-length, lip-smacking finish and aftertaste. Give this a go with prawn ceviche, pan-seared calamari rings or sushi. (Vic Harradine)

Vintages Release: February 2015

  
Ridgepoint Merlot Ripasso 2010
VQA Twenty Mile Bench $20.00 14% alcohol 
Look for this unique wine in the winter Vintages release. Vinified in the classic Italian method, the fermented wine aged on fully dried Merlot and Cabernet grape skins to add depth and weight, this intensely flavoured wine offers notions of dried fruit, black berries, chocolate fudge, vanilla, and exotic spice. Dry, full bodied, the texture is satin-like, the structure subtle, the flavours of dried and dark fruits replaying on the palate, layered with notes of licorice, dried herbs, sweet spice and white pepper. Finishing long and flavourful, the wine’s a match for Porchetta-style roast pork. (Susan Desjardins)

Vintages Release: TBA 2015

  
Culmina Hypothesis 2012
VQA Okanagan Valley $44.00 14.0% alcohol
During an October 2014 tasting at Culmina in the south Okanagan, Sara Triggs was delighted to tell us that the new Golden Mile Bench sub-appellation had been approved by the B.C. Wine Authority. The dilemma now becomes how to educate the public so Golden Mile Bench becomes as well known as Sonoma or Napa—only one appellation may appear on the bottle! The 2012 Hypothesis is a blend of big, bold Okanagan Merlot (57%) with the Cabernets—this fruit benefits from a warm vintage. Aged 16 months in French oak, it offers complex aromas of cedar, cassis, plum, spiced vanilla and pipe tobacco. It’s a brawny youngster, dry, full bodied, with a fresh texture. The ripe velvety tannin underpins tasty black berry, red cherry and plum fruit flavours mingling with notes of spice, pepper and coffee bean. It finishes long, dry and toasty. Eminently cellarable, enjoy now with boeuf bourgignon. (Susan Desjardins)