• Merlot1564 ACRES PLANTED

    Flavours And Aromas
    Raspberries, plums, black cherries, licorice, orange, coffee, toffee, chocolate, fruit cake.
    Intensity
    Moderate to assertive.
    Texture
    Medium to full-bodied; can be tannic.
    Sweetness
    Dry.
    Style
    Merlot pairs well with red meats. It has the weight and fruit to match wine-braised stews and roasts, and the structure and polish to pair with rare, grilled prime cuts.
    The Basic Pairings
    Beef, lamb, venison, duck; lighter and softer Merlots also complement lighter white and red meats and game birds.
    The Go-To Ingredients
    Rosemary, bay, sage, thyme, juniper, pink peppercorns, black olive, currants, plums, prunes, dried berries, onion, garlic.
  • Cabernet Franc546 ACRES PLANTED

    Flavours And Aromas
    Currant, raspberry, blackberry, plum, cedar, herb, mint; sometimes bell pepper, green olive, dill.
    Intensity
    Moderate to assertive.
    Texture
    Medium bodied.
    Sweetness
    Dry.
    Style
    Cabernet Franc is similar in style to better-known Cabernet Sauvignon, although almost always lighter and less tannic, and often with a characteristic "green" or herbaceous edge. BC versions are outstanding food wines, especially for casual outdoor meals.
    The Basic Pairings
    Mild sausages, duck, beef steaks, roasts and hamburgers, lamb, cold meats.
    The Go-To Ingredients
    Thyme, savoury, rosemary, basil, parsley, bay, olive, green peppercorn, olive oil; Mediterranean vegetables such as eggplant, green pepper, zucchini, garlic, onion, fresh and sun-dried tomato.
  • Cabernet Sauvignon735 ACRES PLANTED

    Flavours And Aromas
    Black currant, cedar, blackberry, plum, black cherry, eucalyptus, green pepper, green olive, sometimes coffee, mocha, chocolate; also dusty, earthy, mineral.
    Intensity
    Moderate to assertive.
    Texture
    Medium to full bodied, tannic.
    Sweetness
    Dry.
    Style
    While the classic accompaniment is lamb, Cabernet Sauvignon stands up beautifully to virtually all red meats, whether served simply with "jus" or rich, reduced sauces. Fine, older Cabernets are excellent accompaniments to special occasion meals, while younger ones match simpler fare.
    The Basic Pairings
    Rack of lamb (classic), filet mignon, roast beef, game birds, duck or goose, venison; younger, tannic cabernets with rare red meats.
    The Go-To Ingredients
    Herbs (rosemary, bay, thyme, sage, but only light garlic), rich sauces, currants, plums, onion.
  • Pinot Noir1,073 ACRES PLANTED

    Flavours And Aromas
    Cherry, strawberry, plum, violet, beetroot, mint, smoke, cinnamon, Asian Five Spice; mature examples also tea, leather, brown sugar, mushroom, soil.
    Intensity
    Subtle to moderate.
    Texture
    Light to medium-bodied, silky, generally soft tannins.
    Sweetness
    Dry.
    Style
    Pinot Noir's greatest strength is its suppleness. Without the hard tannic structure found in many red wines, it pairs effortlessly with a wide range of foods—from fish through game birds to grilled beef and lamb. Don't overwhelm its gentle fruits and refined complexity with strong or spicy flavours; simply prepared dishes are best.
    The Basic Pairings
    Salmon, halibut, tuna, chicken, pheasant, quail, duck, pork, veal, beef, lamb.
    The Go-To Ingredients
    Cherries, wild mushrooms, thyme, mint, basil, figs, orange rind, pine nuts, soy, honey-garlic.
  • Syrah530 ACRES PLANTED

    Flavours And Aromas
    Spice, pepper, blackcurrant, blackberry, cherry, with earthy, leathery notes.
    Intensity
    Moderate to assertive.
    Texture
    Full bodied.
    Sweetness
    Dry.
    Style
    Syrah/Shiraz has a unique peppery, spicy quality that makes it perfect to pair with robust meat dishes including peppercorn steak and braised lamb shanks. For the adventurous, try pairing it with a slightly spicy ethnic dish such as Mexican mole or lamb korma.
    The Basic Pairings
    Grilled meats, beef stew, hamburgers, lamb, venison and bison.
    The Go-To Ingredients
    Peppercorns, bay leaves, sage, thyme, juniper, black olive, currants, plums, prunes, dried berries, onion, garlic.