July 13, 2012

SOWF #15: Gold Hill

Another first-time winery for us. Gold Hill is one of many Okanagan vineyards that started out producing fruit for other wineries. Last year they opened the winery, although it looks like they started making their own wine in 2009. This is a smart way to do it, since you can take your time getting your vineyard and growing operation in order, and when you're ready you can put your own label on it. It doesn't hurt to grow your grapes in the best location in Canada, either.

Looking at their awards, Gold Hill is doing just fine. I'm always a little skeptical of wine awards, as there seem to be a lot of different competitions and I don't have enough knowledge to recognize a legitimate Academy Award wine competition from a more obscure, everybody-wins-a-medal award.

  • Chardonnay 2010 ($19)

This wine is bursting with green apple, grassy, pineapple and citrus aromas with lingering pear and peach flavours!The wine finishes crisp and dry and will pair well withany seafood dish, cream pasta sauces, Asian food and light flavoured cheeses.

Dry, crisp, no oak - very drinnkable! 88 points.

  • Pinot Gris 2011 ($18)

Cool fermented in stainless steel tanks. The wine is layered with aromas of pear, apricots, citrus and hints of grassy notes. This balanced wine finishes clean with after notes of honeydew and pear. Enjoy with seafood and light cream pasta dishes.

Syrupy, not bad. 88 points.

  • Gewurztraminer 2011 ($18)

The grapes undergo cold skin soak for 12 hours to enhance the aromatics prior to fermentation. The result is a rich aromatic wine bursting with lychee, rose petals, floral and pineapple notes. Balanced to off dry finish with long lingering flavours of lychee, floral and mango. A great wine to enjoy on its own or with salads, appetizers, or spicier foods.

Soapy, floral, citrus. Interesting. 88 points.

  • Rosé 2011 ($16)

Made from Cabernet Franc and Pinot Gris grapes, this Rose goes short cold skin soak and then cool fermented on skins for a couple of days. The result is a wine with ripe cherry, blackcurrant, and strawberry aromas with a slight hint of peppery notes in the after taste. The wine finishes balanced to off dry with a nice fruity finish. Perfect as a summer sipper by the lakeside or a nice wine to serve with appetizers and salads.

A little musty smell, some leather. Huge flavour, fruity. This is more red than white. 88 points.
  • Merlot 2009 ($23)

Soft and silk red with nice notes of cherry, vanilla, plum, jam and blackberries. Medium to full bodied wine with soft tannins and a nice tobacco and cocoa finish. One of the more popular varietals, this wine can be served with many dishes such as pastas, cheese fondues, and lighter cuts of meat. This has been in a French Oak barrels for 16 months.

Wow - spicy, leather, tobacco, dark fruits. 89+ points.

  • Cabernet Franc 2009 ($25)

Medium to full bodied red wine with nice cocoa, blackcurrant, herbaceous, and spicy notes with subtle hints of anise, pepper, and a lingering minerality. Tannins are soft yet inviting and will pair well with lighter cuts of meat such as pork or duck and soft cheeses like well aged cheddar and aged asiago. This has been in a French Oak barrels for 16 months.

Their flagship red. Finish is smooth and long. A nice, subtle wine. 89 points.

  • Syrah 2009 ($27)

This full bodied Syrah is a rich and complex red wine with nuances of lavender, spice, anise, and vanilla with a delicate hint of raspberry, cherry, and pepper notes to round out this wine. Pairs well with grilled meats or medium rare cuts such as beef, lamb, ribs or duck. Goes well with goat cheese and sheep cheese too.This has been in a French Oak barrels for 16 months.

Dry, big and chewy. 88 points. 

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